Bittersweet Chocolate Pudding

Cooking Light
Bittersweet Chocolate PuddingRecipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Adding cornstarch to this homey pudding lessens the possibility of its curdling. To prevent the custard from tipping and taking on ice water, make sure the bowl you use for the ice bath is only slightly larger than the custard bowl.
6 servings (serving size: 3/4 cup)


+ Add To Shopping List
1/2 cup granulated sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
3 tablespoons dark brown sugar
1/8 teaspoon salt
4 cups 2% reduced-fat milk
3 large egg yolks, lightly beaten
2 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract


Combine first 5 ingredients in a large saucepan. Gradually add milk, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.

Place egg yolks in a bowl. Gradually add hot milk mixture to egg yolks, stirring constantly. Return milk mixture to pan. Cook over medium heat 5 minutes or until mixture is thick, stirring constantly. Remove mixture from heat, and add chopped chocolate and vanilla extract, stirring until the chocolate melts. Spoon pudding into a small bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding is cool, stirring occasionally. Remove bowl from ice; cover and chill.

Created date

October 2003

Nutritional Information

Calories 282
Caloriesfromfat 30 %
Fat 9.5 g
Satfat 5.1 g
Monofat 2.4 g
Polyfat 0.5 g
Protein 8.4 g
Carbohydrate 43 g
Fiber 2.4 g
Cholesterol 119 mg
Iron 1.2 mg
Sodium 138 mg
Calcium 222 mg