Chocolate (or vanilla) pudding from Martha Stewart

A simple yet luscious chocolate (or vanilla) pudding from Martha Stewart. This recipe uses up 4 egg yolks.

chocolate pudding

I hate wasting ingredients. A few days ago, I attempted to make some chocolate mousse but ultimately failed when I tried to whip my egg whites into a meringue. Stupidly, I did not wash my bowl and hoped and prayed that the egg whites would still whip into fluffy peaks. Sadly, that did not happen, so I had to throw that batch away and start anew.

So that meant that I had to use 4 eggs rather than 2. And in today’s economy, that probably meant that I wasted $5 worth of eggs (wish I was not kidding!). Luckily enough, I had 4 egg yolks remaining from that mousse recipe so that meant that I had the opportunity to make some chocolate pudding.

chocolate pudding

I was pleased at how quickly this pudding recipe came together and did not require a ton of ingredients. This pudding is thickened by corn starch and the egg yolks, and it yielded a nice, smooth texture. I essentially halved the amount of sugar from the original recipe, since other readers commented on how sweet the pudding was. I didn’t want to take the chance, so rather than use 2/3 cup of sugar, I reduced it down to 1/2 cup (which is reflected below).

chocolate pudding

Please take the time to chill your pudding. We got impatient and only allowed ours to cool about 45 minutes to an hour before digging in. While warm pudding is better than no pudding, I strongly prefer my pudding to be fully chilled before enjoying. If you like, you can drizzle some caramel sauce on top, add chocolate shavings or chips, or even top this with some fresh berries.

Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Chocolate pudding from Martha Stewart

A super simple yet luscious chocolate pudding from Martha Stewart
Prep Time5 minutes
Cook Time15 minutes
Chilling time3 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Pudding
Servings: 4
Author: Eva Bakes


  • ½ cup granulated sugar
  • ¼ cup corn starch
  • ¼ teaspoon salt
  • cup unsweetened cocoa powder If you prefer vanilla pudding, omit the cocoa powder
  • 2 and ½ cups whole milk I used ¾ cups heavy cream plus 1 and ¾ cups of 1% milk
  • 4 large egg yolks
  • 2 Tablespoons unsalted butter
  • 1 teaspoon vanilla extract


  • Set a fine mesh sieve over a large bowl. Set aside.
  • In a small saucepan (do NOT turn on the stove yet), mix together the sugar, corn starch, salt, and cocoa powder. Slowly stream in the milk and keep mixing so there are no lumps or powder remaining. Add in the egg yolks and mix well.
  • Turn the stove to medium heat until the mixture thickens and starts to bubble.
  • Take the saucepan off the heat and add in the butter and vanilla. Whisk vigorously until the butter melts completely and is well incorporated.
  • Pour the pudding through the sieve to separate any cooked eggy bits (discard those).
  • Transfer the pudding into 4 ramekins. Cover with plastic wrap and place in the refrigerator and allow to cool completely, at least 3 hours and up to overnight.
  • Serve cold. You can decorate with shaved chocolate, a drizzle of caramel or some fruit.


Leftover pudding should be stored, covered, in the refrigerator and will last several days. You can turn this into a vanilla pudding by omitting the cocoa powder.
Source: Martha Stewart

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