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Chocolate Pudding

  • yield: Makes 6 six-ounce servings
Photography: Minh + Wass




  • 1/3 cup plus 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 4 large egg yolks
  • 2 1/2 cups milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 4 ounces semisweet chocolate, finely chopped
  • Whipped cream, for garnish (optional)
  • Chocolate shavings, for garnish (optional)


  1. Step 1

    Into a medium bowl, sift together cocoa, cornstarch, and salt. Stir in sugar.

  2. Step 2

    Add egg yolks to bowl, and pour in 1/2 cup milk; whisk until well combined.

  3. Step 3

    In a medium saucepan, heat remaining 2 cups milk and the heavy cream over medium heat until mixture just comes to a boil. Slowly whisk milk mixture into cocoa mixture.

  4. Step 4

    Rinse out saucepan but do not dry (to help prevent scorching). Return custard mixture to saucepan, and place over medium-low heat. Stir in vanilla.

  5. Step 5

    While stirring constantly with a wooden spoon, cook until custard has thickened slightly and is the consistency of mayonnaise, about 10 minutes (do not let it boil). Don't worry if lumps form.

  6. Step 6

    Pour custard through a fine sieve into a clean bowl, discarding any solids.

  7. Step 7

    Add chopped chocolate in two batches, stirring until thoroughly melted and combined after each addition.

  8. Step 8

    Divide pudding among six serving dishes, cover with plastic wrap, and chill at least 4 hours or up to overnight before serving. Garnish with whipped cream and chocolate shavings, if desired.

Martha Stewart Living, January 2003