Chocolate Raspberry Pudding

Chocolate Raspberry Pudding

Chocolate pudding.  Chocolate Raspberry pudding!  Whoa.  Even though I’m not a huge chocolate fan, this pudding reminds me of the days in elementary school when I would be super jealous over my friends little pudding packs when my parents had sent me with crackers and fruit. Pudding snacks were non-existent in our house when we were young.  Now, I’m not a huge pudding fan and have never even thought about making it before.  Until I found myself with 4 egg yolks leftover from making my mother-in-laws amazing meringues (recipe soon!).  My first thought was making mayo, since we were out.  But then I realized that would be 4 cups of mayo and unless I made a ton of mayo based salads, it would all just go to waste.  So no mayo… but still stumped on what to do with them, I asked Google. And Martha answered.  Pudding!

IMG_6466Even better, I had just gotten a bunch of cacao powder for the Cashew Cacao Bliss Balls, so chocolate pudding it was!  Super easy ingredients: the egg yolks, sugar, butter, milk, corn starch, cacao powder, and vanilla extract.

Chocolate Raspberry PuddingNext, in my saucepan off the oven, I mixed the sugar, cornstarch, cacao powder, and a pinch of salt.  Then, very very slowly, I added the milk. Just a little bit at a time so that everything dissolved together well.

Chocolate Raspberry PuddingOnce it all was dissolved (especially the cornstarch), I whisked in the egg yolks on onto the burner it went on medium heat.

Chocolate Raspberry PuddingNow here’s where I was like, uh… huh?  Martha said to “Whisk constantly on medium heat until the first large bubble forms and sputters,”  So I stood over this pot looking at all of the bubbles that were forming (like had formed when I whisked in the eggs) and went, “Is that a large enough bubble??”  “Could that be considered a ‘sputter’?”  “What the hell, Martha!”  Uunnnttilll this happened. See how thick it is?  That’s what you want.  And then you’ll get not really a bubble, but more of a little ‘burp’ of the thickened sauce. You know like in a really cheesy horror movie when people are trudging through some thick disgusting swamp and then the swamp-thing-monster is underneath and then they see the blurp in the thick swamp water right before they get sucked under??  Yea, like that. That’s what you’re looking for. I should submit that as a recipe edit to Martha.

Chocolate Raspberry PuddingOnce you get the pudding burp, it’s nearly ready.  With a sieve, I poured in the sauce and let it strain into a large bowl.

Chocolate Raspberry PuddingThen, while it was still super hot, I mixed in the butter and the vanilla and gave it a good stir.

Chocolate Raspberry PuddingThen, as a why the heck not, I stirred in a couple of tablespoons of Chambord too. Because, well, why the heck not.

Chocolate Raspberry PuddingInto the fridge it went for a few hours and when it was cool, we had ourselves a deliciously creamy rich chocolate pudding with just a touch of raspberry!

Chocolate Raspberry PuddingYum!!  Best pudding I’ve had in like a decade.  Ok, it’s probably the only pudding I’ve had in the past 10 years but whoa it was good.  A great treat to bring to Angie’s Fiesta Friday!!

Chocolate Raspberry PuddingYum!


Chocolate Raspberry Pudding
A classic chocolate pudding elevated with Chambord
Write a review
Prep Time
30 min
Total Time
3 hr 30 min
Prep Time
30 min
Total Time
3 hr 30 min
  1. 2/3 cup sugar
  2. 1/4 cup cornstarch
  3. 1/4 teaspoon salt
  4. 1/3 cup cacao powder
  5. 2 1/2 cups milk
  6. 4 large egg yolks
  7. 2 tablespoons unsalted butter, cut into pieces
  8. 1 teaspoon vanilla extract
  9. 2 tablespoons of Chambord
  1. Place a fine-mesh sieve over a medium bowl; set aside.
  2. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
  3. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
  4. Let cool a few minutes then stir in Chambord.
  5. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.
Adapted from Martha Stewart
Adapted from Martha Stewart
Served From Scratch

A delicious From Scratch Chocolate Pudding with a Raspberry kiss from Chambord


Leave a Comment

Your email address will not be published. Required fields are marked *