Sometimes you just need a comforting dessert and what’s more comforting than pudding? This comes together in one pot, using the power of cornstarch and eggs as thickeners. It is delicious just as it is, but when our local BC strawberries appear, they would go wonderfully together. And a dollop of whipped cream is never a bad idea either. How do cornstarch and eggs thicken cooked foods? Record in your Food Journal.

Yield: 6 servings
Preparation Time: About 25 minutes
Chilling Time: About an hour




  • 2 Tbsp (30mL) cornstarch
  • 5 Tbsp (70mL) sugar
  • 2 Tbsp (30mL) cocoa powder
  • 1/8 tsp (0.5mL) salt
  • 250mL whipping cream (not whipped)
  • 1 ½ cups (375mL) cups whole milk
  • 2 large eggs
  • 1 1/4 cup (300mL) good quality chocolate chips
  • 1 tsp (5mL) vanilla extract
  • ice and water (for ice bath)


  • medium-sized pot
  • measuring cups and spoons
  • liquid measuring cups
  • whisk
  • measuring cups
  • medium-sized mixing bowl
  • large-sized mixing bowl
  • spatula
  • ladle
  • serving bowls or ramekins



  1. Measure the cornstarch, sugar, cocoa powder and salt into the medium-sized pot.  Whisk together to combine and break up lumps.
  2. Add the cream, milk, eggs and vanilla.  Whisk until combined.
  3. Add the chocolate chips and mix.
  4. Turn on the stove-top to a medium heat and put the pot on the stove.  Whisk slowly and constantly.  Be sure to whisk the sides and bottom of the pot so the pudding doesn’t stick and cook too much.  Keep whisking until the pudding gets thick.  This should take about 8 minutes.  To check the pudding is ready, stop stirring for a moment and if the pudding bubbles slowly like lava, it’s ready!
  5. Turn off the stove-top and pour the pudding into a medium-sized bowl using a spatula.
  6. Make an ice bath by putting some ice cubes and a little bit of water in a large bowl.  Set the bowl with the pudding into the ice bath and stir it with the spatula until it is cool.  Wipe the bottom of the bowl when you take it out of the ice bath.
  7. You can leave the pudding in the medium-sized bowl or you can use a ladle or pour the pudding into dessert bowls or ramekins.
  8. Cover the bowl(s) with plastic wrap and put the pudding in the fridge for about an hour.  The pudding will thicken as it gets cold.

Tasty Tips:

  • A different way to serve the pudding is to layer the chocolate pudding with chopped fresh fruit, whipped cream or crumbled cookies in small wine glasses. Very fancy!
  • To make frozen ‘pudding pops’, put small plastic cups on a baking tray then spoon pudding into the cups.  Put a Popsicle stick in the middle of each cup. Cover the cups with an upside down paper muffin cup with a slit cut in the middle for the stick to go through.  Freeze overnight.  To remove the pudding pop, warm up the cup in your hands then pull the pudding pop from the cup.





Gather your ingredients.

Whisking the wet and dry ingredients until combined and lump-free.

Place over medium heat. Whisk slowly and constantly, and don’t forget to whisk the sides and bottom of the pot.

Thickening and bubbling like lava!

Pour into a medium-sized bowl. Use a spatula so you don’t leave any behind.

Place the bowl in a larger bowl of water and ice cubes (called an ice bath) and stir slowly until it is cool.

Thick and yummy chocolate pudding. You can store it in the same bowl, or transfer the pudding to 6 small serving bowls. Little jam jars work great too.

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