Next, I place the eggs into a blender along with the milk. I blend them first until the mixture becomes completely smooth. This step is important because it breaks down the eggs and creates the creamy base.
Then I add the sugar, cocoa powder, and vanilla extract. As everything blends together, the mixture transforms into a rich chocolate batter. I usually stop once or twice to scrape down the sides to make sure everything is evenly mixed.
Finally, I pour the pudding into small bowls and refrigerate it for at least 1–2 hours. As it chills, it thickens into a smooth, creamy pudding consistency.
Pro Tips for Best Results
One thing I’ve learned after making this recipe a few times is to blend the eggs thoroughly before adding the other ingredients. This helps avoid any grainy texture.
Another tip is to use good-quality cocoa powder. Since chocolate is the main flavor, it really makes a difference. I also like chilling the pudding long enough. It gets thicker and smoother the longer it rests in the fridge.
Common Mistakes to Avoid
The first mistake I made was not blending the eggs long enough. The texture wasn’t as smooth as it should be. Another mistake is skipping the chilling time. The pudding needs time to set and develop its creamy texture. (See the next page below to continue…)
