Classic Chocolate Pudding (Plus 4 Flavor Variations)

This was heavenly.  Bill Cosby should have been in my kitchen to taste test this.  Jello has got NOTHING on me.
I let the Bud lick the spoon when I was finished making it and he said “I need more, Mama”.
C had thirds.

The recipe that I came across offered 4 different flavor variations and I probably won’t rest until I’ve tried them all.

Classic Chocolate Pudding


1/2 cup granulated sugar
3 tablespoons of cornstarch
1/4 cup unsweetened cocoa
1/8 teaspoon of salt
1 cup heavy cream
1 cup skim milk
2 large egg yolks
2 tablespoons unsalted butter
1/2 teaspoon of vanilla extract

Preparation Instructions

Place a fine mesh sieve over a medium-sized heatproof bowl and set aside.  In a medium saucepan, combine sugar, cocoa, cornstarch and salt.  In a medium bowl, whisk together cream, milk and egg yolks; add to saucepan.
Whisking constantly, cook over medium-high heat until the mixture thickens and is bubbling, 8 to 12 minutes.  Reduce heat to medium-low and cook, whisking, 1 minute.
Remove from heat and pour the mixture through the sieve and into the bowl.  Stir in butter and vanilla until combined.
Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate for 3 hours (or up to 3 days).  To serve, whisk until smooth and divide among bowls.  Serves 4.


    • Classic Vanilla: omit cocoa, Increase vanilla extract to 1 teaspoon.
    • Coffee: omit cocoa, add 3 tablespoons of instant espresso powder along with the sugar, cornstarch and salt.
    • Butterscotch: omit cocoa, replace granulated sugar with 1/2 cup packed dark brown sugar in the first step.
    • Lemon: omit cocoa and vanilla, add 2 teaspoons of finely grated lemon zest along with the sugar, cornstarch and salt. Whisk 2 tablespoons of fresh lemon juice into the chilled pudding before serving.

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