When I grew up, chocolate pudding was one of the staple sweets in my house.  Always milk chocolate and always out of a little brown and white “My T Fine” box. Sometimes with nuts, sometimes without (the nuts always came in the little box too). My mother usually made the pudding when I came home from school, and licking the pot and the spoon was an extra treat. 

Fast forward to now.

I never make anything from a box, and I avoid processed foods like the plague.  But I still love chocolate pudding. So, now my pudding comes from fresh ingredients instead of a box, and it’s deep, dark and luxuriously rich.


serves 4

2 cups whole milk

1/3 cup natural cocoa powder

1/2 cup sugar

2 tsp vanilla

1/4 tsp salt

3 egg yolks

3 Tbls cornstarch

In a sauce pan mix the sugar and cocoa powder. Gradually add the milk, stirring constantly and bring to a simmer over a low flame. Keep stirring, making sure nothing stick to the bottom of the pan.

In a bowl beat the egg yolks, vanilla, salt and cornstarch. 

When the milk mixture is hot, add some of it gradually and slowly to the egg mixture, raising the temperature of the eggs so they don’t scramble (this is tempering). 

Now pour the warmed egg mixture into the sauce pan and simmer till thick.

Let the pudding cool and then refrigerate. If you don’t want a pudding “skin”, cover the pudding with plastic wrap.