Chocolate pudding

Prep 10 min
Total 20 min
Plus 3 hours chilling time
Serves 8



3 cups
3.25% milk, divided
1/2 cup
granulated sugar
1/4 tsp
1 cup
finely chopped dark chocolate
1/4 cup
unsweetened cocoa
1/4 cup


  • HEAT 2 ½ cups milk, sugar and salt in a saucepan set over medium, stirring until sugar dissolves and bubbles start to form around the sides of the pan, about 5 min. Add chocolate and stir constantly until chocolate is melted, 4 min. Remove from heat.
  • WHISK yolks, cocoa, cornstarch and remaining ½ cup milk in a medium bowl. Whisk constantly while quickly adding one-third of hot chocolate mixture. Pour mixture back into the pot and set over medium.
  • WHISKING constantly, bring the pudding to a gentle boil and continue to stir until it thickens, 1 to 2 min. Stir in vanilla. Transfer to a large shallow bowl. Place plastic wrap directly onto pudding to prevent skin forming and refrigerate until set, about 3 hours. Remove plastic wrap and gently stir pudding before serving in ramekins.


Milk Chocolate Pudding: replace dark chocolate with milk chocolate. Decrease sugar to1/3 cup, increase cornstarch to 1/3 cup and increase salt to 1/2 tsp. Continue with recipe. Makes 3 1/2 cups.


Calories 256, Protein 6 g, Carbohydrates 30 g, Fat 13 g, Fibre 3 g, Sodium 116 mg. Excellent source of vitamin B12

Chatelaine Quickies: How to make chocolate pudding


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