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Chocolate Cream Pudding

"Sugar, cornstarch, milk and unsweetened chocolate are cooked, thickened with egg yolks, cooked some more and then flavored with butter and vanilla before chilling."
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30 m servings 282 cals
Original recipe yields 6 servings


  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

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Read all reviews 188
  1. 224 Ratings

Most helpful positive review

I don't want to be rude, but if this recipe turns out as anything other than a perfect basic chocolate pudding, it is entirely your fault. If you have egg bits: you put the egg in too much at a ...

Most helpful critical review

way too bitter for my tastebuds and im a dark chocolate fan. needed more sugar to sweeten things up.

Most helpful
Most positive
Least positive

I don't want to be rude, but if this recipe turns out as anything other than a perfect basic chocolate pudding, it is entirely your fault. If you have egg bits: you put the egg in too much at a ...

Great stuff. I served this cold at a dinner for 20 and got loads of compliments. Adding 15% more chocolate made the flavor intense. I would add a few steps to the instructions. 1)Destroy eve...

Very creamy and tasty. Unsweetened cocoa powder (with a little vegetable oil) can be substituted for the unsweetened chocolate with good results. As an aside, for those having trouble adding in ...

Basically this is a wonderful, old-fashioned pudding recipe that's been around for decades. In this recipe an extra teaspoon of vanilla is used. However, the cooking method here is asking for t...

This pudding is delicious! My kids and I had this as a snack with some vanilla wafers and loved it! I made a couple of minor changes to the recipe though- I cut the vanilla extract down to 1 te...

I thought this recipe was great simply because it is so easy to make! I will use it again with a couple of slight variations. I thought it was a bit too sweet and the sweetness overpowered the...

I upped the chocolate to 2.5 ounces and told my dad that it was really rich..."Well who doesn't want rich pudding?" This was really good, though. Very creamy, rich and chocolately. I only used m...

This was exactly what I was looking for. I did grate the chocolate which worked out very well. Definitely temper the egg yolks by stirring some hot mixture into them then adding them to the pan....

Very good! You can't really get to fancy w/ chocolate pudding so this is a basic recipe. Very chocolately. Just remember to prevent clumping add a little water or milk to the cornstartch before...