I have a soft spot for this chocolate pudding, it's cozy, familiar, and perfect for late-night spoonfuls. The Maria cookie at the bottom adds just the right crunch and a touch of nostalgia.

Recipe

When I first made this chocolate pudding recipe, I wasn't sure how the Maria cookie would hold up, but it turned into the perfect hidden layer.

The pudding is rich, silky, and not overly sweet, just like a classic chocolate custard; moreover, it sets beautifully in the fridge and disappears fast at gatherings or quiet nights in.

The process is simple: whisking egg yolks, gently heating milk, and melting dark chocolate into a glossy swirl feels like a small, calming ritual.

I love how the cocoa powder deepens the flavor without needing extra sugar, and, at the same time, the Maria cookie adds just the right bit of crunch beneath the creamy layers.

I've made it with semi-sweet chocolate for kids or topped it with whipped cream and chocolate shavings to dress it up.

Whether you call it chocolate natilla or a cooked chocolate pudding, it's an easy homemade dessert that always feels special.

Jump to:

⭐Why You'll Love This Chocolate Pudding
🧾Chocolate Pudding Ingredients
👩🏻‍🍳How to Make Chocolate Pudding
💭Tips for Recipe Success
🍫More Chocolate Recipes to Try!
🍰More Dessert Recipes!
📖 Recipe
💬 Comments

⭐Why You'll Love This Chocolate Pudding

Simple Pantry Staples: No fancy ingredients here, just eggs, milk, sugar, and chocolate.
Velvety Texture: The egg yolks and cornstarch give it a rich, smooth consistency that sets beautifully.
Deep Chocolate Flavor: Dark chocolate and cocoa powder work together to give it that bold chocolate taste.
Layered Goodness with Maria Biscuits: Adding a Maria biscuit to the bottom of each ramekin gives the pudding a sweet, soft base with a touch of texture.
Perfect Make-Ahead Dessert: Chill it in the fridge, and it's ready to serve when you are.

🧾Chocolate Pudding Ingredients

Here's what you need to make this Chocolate Pudding recipe:

Egg Yolks: I use just the yolks here because they give the pudding that creamy, custard-like texture I love. It makes each bite rich and smooth without feeling too heavy.
Sugar: I find 125 grams is just the right amount; it sweetens the pudding gently, and at the same time, it lets the dark chocolate shine through.
Cornstarch: This little bit of cornstarch is my secret to getting the perfect thickness. I always mix it with a splash of milk first so it blends in easily with no lumps.
Vanilla: Just a teaspoon adds such a warm, mellow flavor. It softens the intensity of the chocolate and makes everything taste more rounded.
Milk: I like using whole milk for this; it gives the pudding that silky finish and sets beautifully after chilling.
Dark Chocolate: I go for a good-quality dark chocolate around 60-70%. It melts into the warm milk and gives the pudding a deep, rich flavor I can't get enough of.
Cocoa Powder: Just a few tablespoons help boost the chocolate flavor even more. It makes a big difference without adding more sweetness.
Maria Cookies: These are a little personal touch, I grew up with them, and I love tucking one at the bottom of each glass. They soften slightly and turn into this gentle, crumbly base that makes every spoonful more special.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Chocolate Pudding

These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.

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.

💭Tips for Recipe Success

Whisk the Yolks and Sugar Well: I mix until they're pale and creamy; it gives the pudding a smoother finish.

Use a Spatula While Cooking: It helps you reach the corners of the pan so nothing sticks or scorches.

Chop the Chocolate Finely: Smaller pieces melt faster and more evenly when you pour the warm milk over them.

Use a Jug for Pouring: I like to transfer the pudding mixture into a jug before filling the ramekins; it's less messy.

Store Leftovers Covered: If you're making them ahead, I cover each ramekin with cling film to keep the top from drying out.

🍫More Chocolate Recipes to Try!

Love this chocolate pudding? You'll also enjoy these desserts with chocolate.

🍰More Dessert Recipes!

Here are more of my favorite dessert recipes! Try these:

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📖 Recipe

Chocolate Pudding

This homemade chocolate pudding is rich, creamy, and smooth with a hidden Maria cookie at the bottom, perfect for a comforting treat that's easy to make from scratch.

5 from 2 votes

Print Rate

Course: Dessert

Cuisine: Mediterranean, Spanish

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 6

Calories: 487

Author: Estefania

Ingredients

Instructions

Separate the egg yolks and place them in a mixing bowl.
Whisk together the egg yolks and sugar until well combined.
In a small bowl, whisk the cornstarch with a splash of milk until fully dissolved.
Pour the cornstarch mixture into the egg yolk mixture and whisk until smooth.
Add the vanilla and mix again until fully combined.
In a saucepan, heat the milk over medium heat until warm, but not boiling.
Break the dark chocolate into small pieces and place them in a bowl.
Add the cocoa powder to the chocolate pieces and pour in the warm milk.
Stir until the chocolate melts completely and the mixture is smooth.
Place one Maria cookie at the bottom of each glass ramekin and set aside.
Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly.
Transfer the mixture back to the pan and cook over medium heat, stirring continuously, until thickened.
Fill each ramekin with the pudding and let them cool to room temperature.
Refrigerate for 2-3 hours, or until fully set.
Serve chilled with chocolate shavings on top.

Notes

Dissolve the Cornstarch First: I always mix it with a little milk in a separate bowl; it keeps the pudding silky without any lumps.

Warm the Milk, Don’t Boil It: I heat it just until it’s warm so it melts the chocolate gently without cooking the eggs.

Whisk Constantly When Mixing: I pour the chocolate mixture into the eggs slowly, whisking the whole time to keep it smooth.

Cook Until Just Thickened: I stir over medium heat until the pudding coats the back of a spoon; it sets perfectly in the fridge.

Let It Chill Fully: I like to leave it in the fridge for a few hours so it firms up and gets that rich, creamy texture I love.

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.