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.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 25

Total Time 35

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.

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