Chocolate pudding

I met my friend Katie twelve and a half years ago when I first started working for my company.  She was one of my first friends in Richmond, and we quickly found out that both of us shared a love of food.  Katie is a phenomenal cook and often shared recipes with me throughout the years.

Katie brought in some homemade chocolate pudding to work one day, and I was amazed that one could make this from scratch.  The only pudding I knew came from the store in the refrigerated section.  I tried some of Katie’s chocolate pudding and was hooked.  Luckily for me, she was willing to share her recipe so I could recreate it at home.

This chocolate pudding comes together so quickly and is so much better than the prepared ones at the grocery store. It is rich, thick and chocolately.  And you get the satisfaction of knowing that you made this yourself!  I used chocolate chips for my pudding, but you could definitely use finely chopped chocolate bars if you want.  I bet this might work with white chocolate too, but you’d have to watch the mixture closely so the white chocolate doesn’t seize and clump up.

Thank you, Katie, for being such a wonderful friend and for sharing all your amazing recipes!


Chocolate pudding

A wonderful homemade chocolate pudding from my friend Katie
Prep Time5 minutes
Cook Time20 minutes
Chilling time2 hours
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Pudding
Author: Eva Bakes


  • 3/4 to 1 cup semisweet chocolate chips can use regular chocolate if you don't have chips
  • 2-3 Tablespoons light brown sugar
  • 2 cups milk lowfat, soy or whole; if using soy, use only vanilla or plain
  • a pinch of salt
  • 3 Tablespoons cornstarch
  • 1/2 teaspoon vanilla extract


  • Combine the chocolate, sugar and milk in a medium-sized, heavy saucepan. Heat gently, whisking constantly, until all the chocolate is melted and the mixture is uniform. Remove from heat.
  • Place the salt and cornstarch in a medium-sized bowl. Pour in about half the hot mixture, whisking vigorously until all the cornstarch is dissolved. Then whisk the solution back into the saucepan.
  • Keep stirring as you cook the pudding over very low heat for about 8 to 10 minutes more, or until thick and glossy. Remove from heat and stir in vanilla.
  • Transfer the hot pudding to a serving bowl or individual cups. To avoid a skin forming on top, lay a sheet of waxed paper over the surface. Chill completely before serving.


Source: My friend Katie; original recipe fromĀ The Moosewood Cookbook by Mollie Katzen

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