Adapted from

Serves 4 to 6

This recipe has both cornstarch and egg yolks for thickening. I like the silky richness of the eggs. A little care is needed to temper the eggs with the hot pudding mix so that they don’t cook into scrambled eggs. Gradually add some of the hot pudding mix to the eggs while stirring to bring them slowly up to temperature.

¼ cup sugar
¼ cup unsweetened cocoa powder
2 Tbsp cornstarch
Pinch salt
2 cups whole milk
2 large egg yolks
4 oz semi sweet chocolate chips
2 tsp vanilla

  1. Whisk together the sugar, cocoa powder and salt in a sauce pan. Gradually whisk in the milk.
  2. Bring the milk mixture to a boil, stirring frequently until it thickens. Remove from the heat.
  3. Beat the egg yolks in a heat proof bowl. Very slowly add about half of the hot mixture to the eggs to temper them, whisking constantly. Pour the egg mixture back into the pot.
  4. Add the chocolate chips and stir till melted. You may have to put the pot back on medium heat to melt the chocolate. Don’t let the mixture boil.
  5. Stir in the vanilla.
  6. Pour the pudding into individual ramekins or into a larger bowl to be scooped out later and chill. Cover with plastic wrap touching the surface of the pudding to keep a skin from forming. Serve with whipped cream.


  • If the pudding is for adults, you can substitute some booze for the vanilla: bourbon, brandy, or orange liqueur like Triple Sec or Grand Marnier would all add interest.
  • It’s easy to double this delicious recipe – there’s never enough.
  • Treat yourself to some premium chocolate chips for the best flavor.