intense chocolate pudding

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Creamy Chocolate Pudding

By , from the Culinate Kitchen collection
Serves 6 to 8
Cook Time 20 minutes
Total Time 40 minutes


This recipe is a bit more involved than Moosewood’s low-fat Dark Chocolate Pudding, but it’s still fast and easy. And the greater richness of the ingredients makes the extra effort worthwhile; the results are intensely chocolatey.


4 Tbsp. cornstarch
½ cup granulated sugar
cup unsweetened cocoa powder (natural or Dutched)
tsp. salt
cups half and half
cups whole milk (see Note)
1 egg, beaten (optional)
2 Tbsp. butter (optional)
8 oz. (about 1¼ cups) chopped semisweet chocolate (chocolate chips are fine)
2 tsp. vanilla extract
~ Whipped cream, for garnish (optional)
~ Grated chocolate, for garnish (optional)


  1. Put the cornstarch, sugar, cocoa powder, and salt in a heavy-bottomed saucepan. Whisk the ingredients together thoroughly, making sure no cornstarch or cocoa-powder lumps remain. Whisk in the cream and milk.
  2. Heat over medium-low heat, whisking steadily and scraping the sides of the pan occasionally. When warm (but before the pudding comes to a boil), whisk in the egg, the butter, and the chopped chocolate. Increase the heat to medium and continue cooking and stirring until the butter and chocolate have melted and dissolved into the mixture.
  3. When the pudding has come to a low boil and begun to thicken, remove from the heat. Whisk in the vanilla extract and pour the pudding into dessert dishes or a single large bowl.
  4. You can let the pudding cool slowly on the countertop and serve it soft and warm, if you like. If you prefer to serve it firm and chilled, cover the pudding with plastic wrap (stretched taut if you like skin on your pudding, or pressed gently into the surface of the pudding if you don’t) and refrigerate until set, about 30 minutes to an hour.
  5. Serve garnished with freshly whipped cream and grated semisweet chocolate, if you like.


You can replace the 3 cups of liquid dairy with any combination you like: all whole milk, all half-and-half, etc. Don’t use all skim milk, however; the pudding deserves the richness and thick mouthfeel of milk fat.

Feel free to add a splash of liquor, such as Grand Marnier or brandy, to the finished pudding along with the vanilla extract.

This content is from the Culinate Kitchen collection.

There are 2 comments on this item
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50% recommend this recipe
1. by Michele Knaus on Mar 12, 2009 at 10:24 PM PDT

I made this tonight, and used half bittersweet chocolate chips and half Mexican chocolate. It adds a lovely complex undertone to the final flavor. I also tempered the eggs before adding to the pot of hot liquid to be extra careful. Delicious, and easy to make!

2. by Katherine Deumling on Feb 15, 2011 at 7:04 PM PST

For my new favorite version of this I omit the chopped chocolate and add 2 teaspoons of instant espresso powder. fabulous!

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