Intense Chocolate Pudding
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Try this decadent chocolate pudding from Carole Egbert.
  • 6 Tablespoons granulated sugar
  • 2 Tablespoons cornstarch
  • 2 Tablespoons unsweetened cocoa powder
  • pinch of salt
  • 1½ cups whole milk
  • ½ cup heavy cream
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
  1. I used a wire whisk to combine the sugar, cornstarch, cocoa powder and salt in a medium saucepan with a heavy bottom.
  2. When the dry ingredients were well combined and there were no lumps, I slowly stirred in the milk and cream.
  3. I brought the mixture to a boil over medium heat, whisking frequently to keep the pudding from sticking or scorching and boiled the mixture, for thirty seconds, until it was thick. I took the pot off the heat and added the chocolate then returned it to the heat and whisked until the chocolate had melted.
  4. After boiling for one minute, the pudding had thickened again. I removed the pudding from the heat and stirred in the vanilla. I cooled the pudding for five minutes before pouring it into four bowls.
  5. Served in delicate crystal bowls, topped with dollops of whipped cream and eaten with antique silver spoons, it is the epitome COMFORT. To achieve an ultimately luxurious dessert, I used Callebaut dark chocolate, heavy cream that was not ultra pasteurized, and vanilla extract made by steeping a vanilla bean in vodka.
Recipe by Honest Cooking by Mercato Fabbrica at