You don’t need a chocolate factory to make this fabulous, fanciful dessert. Willy Wonka™ Chocolate Pudding is packed with more great chocolate flavor than a melted-chocolate river and unlimited candy bars. Flowing with loads of melted chocolate, this sweet confection is thickened into a rich, decadent pudding and topped with a lightly whipped cream that will have you dreaming of the next bowl of fun! We’ve found the golden ticket of desserts with this deliciously divine, yet easy to whip up Willy Wonka Chocolate Pudding.


  • 2 1/4 cups whole milk, divided
  • 1/2 cup sugar, divided
  • kosher salt, to taste
  • 2 tablespoons cornstarch
  • 3 tablespoons unsweetened cocoa powder
  • 1 large egg, plus 2 large egg yolks
  • 5 ounces semisweet or bittersweet chocolate, finely chopped, plus more, to taste, for garnish
  • 2 tablespoons unsalted butter, cubed
  • 1 teaspoon vanilla extract


Step 1 –In a medium saucepan over medium heat, add 2 cups of the milk, 1/4 cup of the sugar, and the salt.

Step 2 –Stir the milk mixture constantly and bring it to a boil.

Step 3 –Cook the milk mixture until the sugar is dissolved.

Step 4 –Transfer the milk mixture from the stovetop to a wire rack and set it aside.

Step 5 –In a medium bowl, add the cornstarch, the cocoa powder, and the remaining sugar and whisk until blended.

Step 6 –Add the remaining milk to the cocoa mixture and whisk until smooth.

Step 7 –Place the hot milk mixture over medium heat and add the cocoa mixture, whisking constantly to combine.

Step 8 –Continue to whisk the hot milk mixture and bring the mixture to a boil.

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Step 9 –Reduce the heat to medium-low and simmer, while whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.

Step 10 –In a separate medium bowl, add the whole egg and the egg yolks and whisk to combine.

Step 11 –Gradually add about 1 cup of the pudding mixture to the egg mixture, while whisking rapidly, until thoroughly incorporated and the eggs are tempered.

Step 12 –Transfer the tempered egg mixture back to the remaining pudding mixture in the saucepan.

Step 13 –Transfer the saucepan to the stovetop over medium heat and whisk the pudding mixture constantly until it comes to a boil, about 2 minutes.

Step 14 –With a strainer, strain the pudding into a medium heatproof bowl.

Step 15 –Add 5 ounces of the chopped chocolate, the butter, and the vanilla extract to the pudding mixture and whisk until the chocolate and the butter are melted and well-combined and the pudding is smooth, about 2 minutes.

Step 16 –Transfer the pudding mixture into six (6-ounce) ramekins, adding a small piece of plastic wrap directly on top of the pudding of each ramekin to prevent the pudding from forming a film or skin.

Step 17 –Refrigerate the ramekins until chilled, about 3 hours.

Step 18 –Serve the pudding sprinkled with the extra chopped chocolate.