Milk Chocolate Pudding

This pudding was inspired by Yigit, who made a Milk Chocolate Ginger Pudding on Top Chef Just Desserts. I liked the fact that he made his pudding with milk chocolate as opposed to plain cocoa or regular chocolate, and started thinking about the Jell-O brand pudding I used to eat as a kid. Even back then I could taste the difference in their Milk Chocolate flavor as opposed their regular Chocolate and Chocolate Fudge flavors. Maybe since pudding is by nature a dairy-rich dessert, milk chocolate is just a natural complement? I don’t know, but after Top Chef I was ready to make some milk chocolate pudding.

My go-to pudding recipe is a cook over the stove recipe using Penzey’s cocoa, but for this recipe I wanted milk chocolate and looked to the Internet. Ezra Pound Cake had one from the CIA that sounded great, but I opted to go for a New York Times recipe. They mixed theirs with bananas and cookies, but I served mine in wine glasses with whipped cream. Todd loved it so much he posted a photo of it on Twitter, and I liked it because it was yet another way to showcase good milk chocolate.

Milk Chocolate Pudding


Milk Chocolate Pudding
Prep time
Cook time
Total time
Milk Chocolate Pudding
Serves: 4
  • 5 ounces milk chocolate (I used Ghirardelli Luxe)
  • 3 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • Pinch salt
  • 2 large egg yolks
  • 1 1/2 cups whole milk (divided use)
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  1. Place chocolate in a bowl a small mixing bowl.
  2. In a second mixing bowl, whisk together the sugar, cocoa, cornstarch and salt; whisk in egg yolks and 1/2 cup milk until smooth.
  3. In a large saucepan over high heat, bring remaining 1 cup milk and 1/2 cup cream to a simmer. Pour hot milk mixture into bowl with chocolate and whisk until smooth.
  4. Whisking constantly, slowly pour hot chocolate mixture into egg mixture until completely incorporated and cocoa is dissolved.
  5. Return custard to saucepan. Cook, stirring constantly, over medium heat, until thickened, about 10 minutes (Mine was thick in five, at which point I reduced the heat to low and cooked it another minute or two). Do not let mixture reach a simmer. If custard begins to steam heavily, stir it, off the heat, a moment before returning it to stove top. Strain through a fine-mesh sieve. Stir in vanilla.
  6. Lay a piece of waxed paper or parchment over the pudding and let it cool for about 30 minutes at room temperature. Transfer to refrigerator to chill.
  7. When pudding is chilled, whip the cream until peaks form. Beat in sugar and vanilla. Layer pudding in glasses with the whipped cream.

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  1. says

    I’m a home made pudding fanatic and I make it almost every day, just a single serving for myself. I keep it relatively healthy since its an every day thing, but for a splurge, this looks wonderful, especially with the addition of the cream. Also, I would imagine that the unsweetened cocoa powder combined with the milk chocolate deepens the flavor enough that you can really taste the chocolate. Yum!

  2. says

    This pudding reminds me of my obsession with pudding when I was a kid. But I don’t think I’ve ever made any from scratch. Thanks for the inspiration!

  3. says

    Lisa, if you ever feel like sharing your “pudding for one” recipe, send it my way.

    Amy, I liked pudding as a kid too. My favorite kind was frozen pudding called “Rich’s”.

    Robyn, I did strain. I could have just as easily skipped it because the pudding wasn’t particularly lumpy, but straining took about 2 minutes and I keep my strainer handy these days.

  4. says

    My mom used to make Jello chocolate pudding for us when we were growing up- she’d put individual servings into little cups in the refrigerator. I seldom make it for myself, but this sounds so good I may try it. Thanks!

  5. Sara says

    I’m not big on pudding (unless it is southern style banana 🙂 but thanks for turning me on to top chef just desserts – love that show now!

  6. says

    I love pudding! My mom used to make Jello pudding, but she would make the cook and serve kind. I’ve made it for my kids but they think (probably due to the influence of pudding cups) that warm pudding is “gross.”

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