Creamy, Dreamy Chocolate Pudding!

KitchAnnette Choc Pud FEATURE

Dessert | February 16, 2019 | By


When I was young, my mom would often make chocolate pudding. She’d use a box mix – My T Fine. And it was… mighty fine! But as time has moved on and I have gotten into the habit of reading ingredient lists, I am not cool with using mixes.

KitchAnnette Choc Pud Bowl

If I’m going to indulge, it’s going to have to be decadent and goooooood. So I sat down with my mom and we crafted together this luscious, creamy, delicious chocolate pudding recipe.


I researched various recipes and there are so many variations with lots of steps that exhausted me just to read. When I want my sweets, I don’t want to give up before I even start. The lazy in me will always look for the most flavor with the least amount of effort.

KitchAnnette Choc Pud Dish

I used dark chocolate but feel free to use milk chocolate, bittersweet, semi-sweet… whatever you like. What I will suggest is to buy a good quality chocolate. Read the ingredients and make sure there’s cocoa butter and the least amount of artificial ingredients. The cost isn’t much different and the quality of the final pudding will be exponentially better.

The biggest flaw in my easy chocolate pudding recipe is that I’m going to make it more than I should! Yum!!!

KitchAnnette Choc Pud AZ







Chocolate Pudding

Annette Zito, KitchAnnette™
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


  • • 2 cups milk whole or reduced fat
  • • 1⁄2 cup sugar
  • • 1⁄4 cup unsweetened cocoa powder
  • • 3.5 oz. dark chocolate chopped
  • • 4 tsp cornstarch
  • • 2 large egg yolks
  • • 2 tsp vanilla
  • • 1⁄4 tsp salt
  • • 2 tbsp butter


  • In a saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, egg yolks, vanilla, and salt. Cook over medium-high heat whisking constantly, until the mixture comes to a simmer. Add the chocolate and butter.
  • While continuing to constantly whisk, bring to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
  • Pour the pudding into a bowl or 6 small cups or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or until set.

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