Stovetop Chocolate Pudding with Vanilla Bean and Sea Salt

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A rich, silky chocolate pudding cooked on the stovetop, infused with real vanilla bean and finished with a sprinkle of sea salt for balance. This French-inspired recipe (vegetarian), ready in about 22 minutes, layers whole milk, granulated sugar, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 3 tbsp cornstarch
• 3 large egg yolks
• 1 vanilla bean pod, split and scraped
• 2 tbsp unsalted butter
• 1/4 tsp fine sea salt
• 2 oz dark chocolate, finely chopped

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Instructions

1. Step 1: In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 3 tbsp cornstarch, and 1/4 tsp fine sea salt until evenly combined.
2. Step 2: Gradually whisk in 2 cups whole milk and 3 large egg yolks until smooth with no lumps.
3. Step 3: Add the scraped seeds and pod from 1 vanilla bean pod into the mixture.
4. Step 4: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 7-9 minutes. Continue cooking for 1 more minute while stirring to fully activate the cornstarch.
5. Step 5: Remove from heat and discard the vanilla bean pod. Stir in 2 oz finely chopped dark chocolate and 2 tbsp unsalted butter until fully melted and the pudding is glossy.
6. Step 6: Pour the pudding into individual serving dishes, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours before serving.