This old-fashioned chocolate pudding is rich, creamy, and made from scratch with simple ingredients. It's a homemade chocolate pudding from scratch with egg yolks, giving it a smooth custard texture and deep chocolate flavor.
Why You'll Love It
- Rich, Creamy Texture: Egg yolks create a smooth, custard-like consistency that feels more refined than quick pudding versions.
- Made from Scratch: Simple ingredients deliver a deeper, more balanced chocolate flavor compared to boxed mixes.
- Perfect Make-Ahead Dessert: Sets beautifully in the fridge, making it ideal for preparing in advance.
Chocolate pudding was always one of those desserts I loved seeing in the fridge because it meant there was something simple and homemade waiting for later. I still like making it that way now, especially when I want a dessert that feels classic and reliable, much like my chocolate banana cake, creamy chocolate mousse, or even a simple vanilla custard. This version leans more toward a chocolate custard pudding, with a richer texture from the egg yolks and a deeper flavor that feels a little more special than quicker versions.
What makes this one stand out for me is the Maria cookie at the bottom. It softens as the pudding chills and gives each ramekin a little extra texture, which is one of the reasons I keep coming back to this recipe. It reminds me of the kind of simple desserts I've always loved, uncomplicated, comforting, and easy to make ahead, similar to Spanish-style desserts like natilla or other chilled desserts that are always better after a few hours in the fridge.
Key Ingredients for Chocolate Pudding
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Egg Yolks, Sugar, Cornstarch & Vanilla: For that classic custard texture, I use egg yolks because they make the pudding rich and creamy. The sugar adds sweetness, the cornstarch helps stabilize the mixture, and the vanilla brings everything together in a soft, balanced way.
- Milk, Dark Chocolate & Cocoa Powder: I like using both dark chocolate and cocoa powder because this homemade chocolate pudding from scratch gets a deeper, fuller flavor that way. The milk keeps everything smooth and creamy without making it feel too heavy.
- Maria Cookies: I always add one at the bottom of each ramekin, and as the pudding chills, the Maria cookie softens and gives each serving a light biscuit layer that makes it feel a little more special.
How to Make Chocolate Pudding
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Base: Whisk egg yolks with sugar until smooth. In a separate bowl, dissolve cornstarch in a bit of milk, then mix it into the egg yolks along with vanilla.
2. Melt the Chocolate: Heat the remaining milk just below boiling, then add cocoa powder and chocolate pieces. Stir until fully melted and smooth.
3. Cook the Pudding: Slowly whisk the warm chocolate milk into the egg mixture. Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened.
4. Assemble and Chill: Place Maria biscuits at the bottom of each glass ramekin. Pour the pudding over the biscuits, let cool, then refrigerate for 2-3 hours. Serve chilled with chocolate shavings on top.
My Tips for Chocolate Pudding
Temper Slowly: When adding the warm chocolate mixture to the egg mixture, I always pour it in gradually. If you rush this step, the eggs can cook too quickly and affect the texture.
Watch the Thickness: I stop cooking as soon as the pudding coats the back of a spoon. It will continue to thicken as it cools, so it's better to stop a little earlier than overcook it.
Cover the Surface While Cooling: Sometimes I place a piece of plastic wrap directly on the surface before chilling. It helps prevent skin from forming and keeps the texture smooth.
Make It Ahead: This is one of those desserts that actually tastes better after a few hours in the fridge, so I often make it earlier in the day or even the night before.
Storage
Store the pudding covered in the fridge for up to 2 days. I find the texture is best when it's well chilled.
Try These Chocolate Recipes Next!
Recipe
Old-Fashioned Chocolate Pudding
Ingredients
- 6 egg yolks - room temperature
- 125 g sugar
- 1½ tablespoon cornstarch
- 1 teaspoon vanilla
- 1 l milk
- 180 g dark chocolate
- 3 tablespoon cocoa powder
- 6 Maria cookies
Instructions
- Separate the egg yolks into a mixing bowl, add the sugar, and whisk until well combined. In a small bowl, whisk the cornstarch with a splash of milk until fully dissolved, then add it to the egg mixture along with the vanilla and whisk until smooth.
- Heat the milk in a saucepan over medium heat until warm but not boiling. Place the dark chocolate pieces and cocoa powder in a bowl, pour the warm milk over them, and stir until the chocolate melts completely and the mixture is smooth.
- Slowly pour the warm chocolate mixture into the egg mixture, whisking constantly. Transfer everything back to the pan and cook over medium heat, stirring continuously, until the pudding thickens.
- Place one Maria cookie at the bottom of each glass ramekin, then fill each one with the pudding. Let them cool to room temperature, then refrigerate for 2-3 hours, or until fully set.
- Serve chilled with chocolate shavings on top.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This is super tempting