A close up of the smooth texture of dark chocolate pudding topped with grated chocolate.

Dark Chocolate Pudding

Only 3 easy steps to make Dark Chocolate Pudding from scratch -no boxed pudding mix required! 1-whisk dry & wet ingredients. 2-temper eggs,whisk some more 3-cover, refrigerate and enjoy!
Course Dessert
Cuisine American
Keyword dark chocolate pudding, easy pudding recipe, homemade chocolate pudding
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 265kcal
Author Maria Vannelli RD


  • 2 egg yolks take out eggs 15 minutes before starting recipe
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 2 cups milk whole or 2 %, cold
  • 2 oz bittersweet chocolate grated or chopped
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon butter optional
  • whipped ricotta optional
  • grated chocolate optional


  • Place egg yolks in a bowl and give them a whisk. Set aside.
  • Combine your dry ingredients in a saucepan and whisk together.
  • Gradually, pour in the cold milk and whisk continuously. Eventually, you will get a mixture which resembles and smells like chocolate milk.
  • Over medium to medium-low heat, whisk the mixture occasionally for at least 7 minutes or until the mixture begins to thicken and is just simmering. We do not want a rolling boil...just a little simmer. Whisk for 1-2 additional minutes and then lower the heat to low.
  • Whisk about 1/2 of a cup of this hot mixture into the egg yolks. Whisk the egg yolks for about 30 seconds. Repeat one more time to temper the eggs.
  • Add the egg mixture slowly to the hot mixture while constantly whisking. 
  • Increase the heat to medium-low and whisk for another 2-3 minutes or until the mixture thickens a little bit more.
  • Remove the saucepan from the heat and immediately add the grated chocolate, vanilla,salt and butter. Whisk together.
  • Pour the mixture into your serving dishes or into a bowl, and cover with cellophane directly touching the top.
  • Allow to cool down for about 30 minutes at room temperature.
  • Refrigerate the pudding for a couple of hours or overnight
  • Serve cold. 
  • Optional: Top with whipped ricotta and grated chocolate.



    • Resist the temptation to increase the heat during the initial whisking period to speed things along. The cooking time is necessary to remove the raw taste of cornstarch and essential for the cornstarch molecules to be activated.
    • There is always the possibility that the eggs yolks and the cornstarch will create small clumps. If you want a perfectly smooth pudding, simply pass through a fine mesh strainer.
    • As mentioned, immediately place a piece of plastic wrap touching the surface the pudding to prevent a film form forming.
    • Use whipped ricotta as a topping instead of whipped cream.
    Can I use chocolate chips in this recipe? Yes, chocolate chips can be used instead of the chocolate chunks.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
*lightly adapted from allrecipes.ca


Serving: 1serving | Calories: 265kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 213mg | Potassium: 289mg | Fiber: 1g | Sugar: 23g | Vitamin A: 360IU | Calcium: 161mg | Iron: 1.5mg