Chocolate Pudding Recipe

Name: Chocolate Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (450 grams) heavy cream; 1 teaspoon vanilla bean paste; 1/2 cup (100 grams) granulated sugar, divided; 6 large (108 grams) egg yolks; 1 1/2 tablespoons (22 grams) cornstarch; 1 teaspoon cocoa powder; 6 ounces (1 cup) semisweet chocolate chips; 2 tablespoons (28 grams) unsalted butter; Garnish; Whipped cream (optional)

Servings: persons

1
In a 4 quart sauce pan over medium heat whisk the heavy cream, 1/4 cup sugar and vanilla bean paste to combine and bring to a simmer. Place the egg yolks, 1/4 cup sugar, cornstarch and cocoa powder in a large heatproof bowl and whisk to incorporate.
2
Add the chocolate chips to the cream and cook over medium heat until the chocolate has completely melted, whisking frequently to prevent scorching on the bottom. As soon as the chocolate has melted, slowly pour into the egg yolks, whisking constantly to incorporate and prevent the egg yolks from scrambling. Pour the custard back into the pot. Cook over medium heat until thickened, 2 to 3 minutes, whisking constantly.
3
Remove pan from the heat and gently stir in the butter. Place the pudding in a large glass bowl or 8 ramekins and chill for at least 1 hour or overnight. Serve cold with freshly whipped cream.
4
Pudding will keep for up to to 4 days stored in an airtight container in the refrigerator.

1032

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups (450 grams) heavy cream, 1 teaspoon vanilla bean paste, 1/2 cup (100 grams) granulated sugar, divided, 6 large (108 grams) egg yolks, and more.

Yes, Chocolate Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions