Among all-time desserts, these are sure to thrill and please even the firm chocolate lover's palate with their rich creaminess and deep, rich, chocolatey taste. Better than that, however, is the fact that this chocolate pudding recipe is amazingly easy, making it perfect for new cooks just starting to get their foot in the door in the world of cooking as well as old cooks. Here's how to do it: In a saucepan, combine sugar, cornstarch, cocoa powder, and a pinch of salt. Add the milk, slowly mixing to be very smooth, not lumpy. Finally, heat this batter on a moderate flame, stirring it around carefully till it is just about boiling and thick. It is the final and most important step in allowing this heavenly pudding texture. Once it's achieved that paste-like consistency, pull it off the heat and add a pat of butter and a shot of some vanilla extract to draw out the flavours. You can serve it in any of the serving dishes or even from one bowl of cool pudding. Chill pudding in the refrigerator for a couple of hours before you serve for a appetizing presentation. The loveliness recipe of chocolate pudding is that it can very easily be made to order quickly and pleasurably with whipped cream, chocolate shavings, or fresh berries, giving it much more taste. Alone or as part of a wider spread, chocolate pudding is sure to settle all sweet cravings. With the sentimental touch of warmth, this old classic is something that vividly plays in the imagination at any family reunion, birthday party, or a quiet evening at home.

• 2 egg yolks
• 1/4 tsp salt
• 2 cup milk
• 1/2 cup sugar
• 2 tbsp corn starch
• 1/4 cup cocoa powder
• 2 tsp vanilla or chocolate essence

• Chocolate pudding is one of the most comforting and fun desserts ever. Let's gather all the ingredients we will need.
• There are 2 large egg yolks, 2 tablespoons of cornstarch, 2 cups of whole milk, divided, 1/2 cup of sugar, ¼ cup of unsweetened cocoa powder, ¼ teaspoon of salt, and 2 teaspoons of chocolate extract or vanilla extract.
• In a medium-sized mixing bowl, whisk together the yolk and the cornstarch until smooth.
• This is what will make up the base for your pudding, so you want it to be rich and rather creamy in texture.
• Be sure that these two ingredients combine without lumps, and set this aside as you continue to prepare the rest of the ingredients.
• Now in a medium saucepan, whisk together 1 ¾ cups of the whole milk, sugar, cocoa powder, and salt.
• Whisking continuously, bring these ingredients to a boil over medium heat until just about to simmer.
• Do not let it boil. You just want it to reach this gentle simmer.
• The sugar and cocoa will dissolve, making a fragrant chocolate pudding base.
• Once it reaches the simmer stage, continue to simmer it for a minute or two while tempering the egg yolks and cornstarch mixture in a bowl by slowly pouring a small amount into it.
• This is called tempering the eggs, and it is essential: you are constantly whisking while slowly adding hot liquid to the egg to prevent the eggs from cooking and scrambling once the hot liquid hits the eggs.
• Gradual incorporation will prevent your pudding from becoming scrambled.
• Once you have mixed in some of that hot mixture with the egg yolk bowl, pour that mixture back into the saucepan with the rest of the milk mixture.
• Cook over medium, stirring constantly with a whisk or wooden spoon, until the pudding has thickened with the activation of cornstarch.
• You'll likely have to stir for 5-7 minutes or so until the pudding begins to thicken and break out in bubbles.
• The texture should be creamy and thick enough to coat the back of a spoon.
• Take the saucepan off the stovetop at this stage.
• Add the remaining ¼ cup of whole milk along with the chocolate extract or vanilla extract for added flavour.
• This will significantly enhance the depth and chocolate flavour that goes into your pudding.
• Stir up well until everything is fully incorporated.
• Now's the time to pour your chocolate pudding into serving dishes. Use individual ramekins or a larger bowl, whichever you prefer.
• Chill the pudding until it reaches room temperature, then cover it with plastic wrap.
• Press plastic wrap directly into the pudding to prevent skin from forming on the surface. Refrigerate for at least 2 hours or until set and chilled all the way through.
• Serve when ready: Take the pudding out of the refrigerator and stir it lightly.
• It may be served alone or topped with whipped cream, chocolate shavings, or fresh berries to give a truly fine dining feel.
• Chocolate pudding is not just another dessert; it is a nostalgic treat reminding people of childhood and cosy kitchens.
• The homemade chocolate pudding promises a rich, velvety texture and deep chocolate flavours, for sure to satisfy all the sweet cravings and keep you wanting more and more.
• Enjoy this delightful recipe of chocolate pudding with family and friends, and watch smiles light up the room!