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Milk Chocolate Pudding

Milk Chocolate Pudding

Milk Chocolate Pudding
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Cookie Madness


  • 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


  • Place chocolate in a bowl a small mixing bowl.
  • In a second mixing bowl, whisk together the sugar, cocoa, cornstarch and salt; whisk in egg yolks and 1/2 cup milk until smooth.
  • 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.
  • Whisking constantly, slowly pour hot chocolate mixture into egg mixture until completely incorporated and cocoa is dissolved.
  • 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.
  • 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.
  • When pudding is chilled, whip the cream until peaks form. Beat in sugar and vanilla. Layer pudding in glasses with the whipped cream.