Chocolate Pudding

Homemade Chocolate Pudding

The Chocolate Goddess needs chocolate all year round.  It has been hazy, hot, and humid on the mountain where I live and chocolate cake seems a bit too rich for dessert. To be honest, I certainly could have managed a piece a cake if it was placed in front of me, but I was craving something refreshing. Refreshing, but, still composed of chocolate.  I love to make homemade goodies, but the temperature demanded something less labor intensive, as well as, something that did not require me to turn on the oven. 

Daydreaming about summertime, invariably my thoughts turn to my Nana and the fun we used to have in the garden and in the kitchen when I was a little girl.  My Nana was always had a dessert on the table and often her summertime dessert was her chocolate pudding with fresh whipped cream.  Although, she did not write down many of her recipes, I tried to recreate the tastes I remember from childhood. And with her chocolate pudding., I think I came very close. Although it may not be the exact same puddiner, my own grandchildren volunteered as taste testers. They have determined that their own Nana, The Chocolate Goddess, really made something delicious.

Fresh whipped cream was always a must for my Nana and I carry on that tradition.  My Nana beat her whipped cream with a hand mixer, but I draw the line and opt for a newfangled thing they call an “electric mixer.”  Mixers were around when I was little, but my Nana just didn’t see the point.  Her hands rotated that little gear so fast that it was amazing to watch. She was able to whip the heavy cream into soft and fluffy clouds of deliciousness in no time. 

Enjoy this delicious pudding, it has the stamp of approval of the most discerning food critics, my grandchildren!

And Remember

Always Stay in touch with Your Inner Goddess



3 ounces Semisweet Chocolate, chopped very fine

4 Large Egg Yolks at room temperature

¼ cup Cornstarch

¼ cup Cocoa Powder

3 cups Whole Milk

1 ¼ cups Granulated Sugar

½ teaspoon Salt


1 cup Whipping Cream

2 tablespoons Granulated Sugar



Chop semisweet chocolate very fine.

Separate eggs and the 4 egg yolks.

Whisk cornstarch, cocoa powder, 1 cup of milk, and egg yolks together well . 

Set aside

Mix 2 cups whole milk, sugar, and salt in a medium size saucepan.

Cook on medium heat, stirring until sugar melts, just as it comes to a simmer. 

Remove from heat source.

Add approximately ¼ cup of warm mixture to egg yolk mixture and stir. 

Add another ¼ of warm mixture and stir until well incorporated.

Return all ingredients to saucepan and cook over medium heat, stirring constantly. 

Reduce heat to simmer as the pudding begins to boil.

Stir for about 2 minutes until the mixture begin to coat the spoon.

Turn off heat and whisk finely shopped chocolate in until the chocolate has melted.

Spoon pudding into 4 - six ounce serving ramekins or 6 - four ounce ramekins.

Place plastic wrap on top of ramekins so it touches pudding surface. 

Chill overnight.


Chill a metal bowl and beaters before serving time (30 minutes in the freezer or 1 hour in the fridge).

Just before serving, using the chilled metal bowl and beaters, whip cream and sugar on high speed for a few minutes, just until medium peaks form.

Remember not to over beat, cream can quickly become too thick and buttery.

Top each serving of pudding with a few dollops of whipped cream and enjoy!