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Homemade Chocolate Pudding



– 4 ounces Bittersweet or Semi-Sweet Chocolate, chopped into small pieces – 3 tablespoons Unsweetened Cocoa Powder – 3 tablespoons Cornstarch – 1/4 teaspoon Salt – 1 cup California Heavy Whipping Cream – 3 large Egg Yolks – 2 1/2 cups Real California Milk or lactose-free milk (you can use Whole, 2% or 1%) – 1/2 cup Sugar – 1 teaspoon Pure Vanilla Extract Optional Toppings: – Nuts – Berries – Marshmallows – Chocolate Chips – California Whipped Cream
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In a large heat safe bowl, whisk together the cocoa powder, cornstarch & salt.

Slowly whisk in the cream, a little at a time. Keep going until all is combined well & smooth. Whisk the egg yolks into that mixture.

Cook the milk in a 3 quart or larger saucepan over medium heat. Whisking in the sugar until they are well combined & sugar is dissolved.

Bring milk to a simmer & be careful not to let it boil over or scorch.

Add most of the milk into the egg mixture & whisk quickly until well combined. Pour this back into the saucepan (some milk is in there all ready.)

Warm this mixture over medium high heat until it boils.

Once it boils cook for about 2 minutes until the pudding becomes thick, whisking quickly the entire time. Making sure to get all the bits off the bottom of the pan while you whisk.

Remove the pudding from the heat & stir in chocolate & vanilla. Whisk quickly until chocolate is well combined.

Transfer to bowls or one large container. Cover with plastic wrap or wax paper making sure to have the wrap touch the pudding so a skin does not form.

Serve chilled, with or without toppings.

Marla Meridith, Photography, Food Styling, Recipe Developer, Writer and all photography remains copyright Marla Meridith.