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Bittersweet Chocolate Pudding

Photo: Kate Sears; Styling: Gerri Williams
Prep time 20 mins
Chill time 2 hrs
Total time 2 hrs, 20 mins
Yield Serves 4
Bittersweet Chocolate Pudding makes a great after-school snack that kids (and parents!) will love. For extra decadence, top chocolate pudding with a dollop of whipped cream and finish off with chocolate shavings. 


  • 2 ounces semisweet chocolate, chopped
  • 1/2 teaspoon vegetable oil
  • 1 6-oz. container fat-free chocolate or vanilla yogurt
  • 3 tablespoons honey
  • 1/2 cup unsweetened cocoa
  • 10 ounce silken tofu
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon instant espresso powder
  • Pinch of salt

Nutrition Information

  • calories 214
  • fat 8 g
  • satfat 4 g
  • protein 8 g
  • carbohydrate 35 g
  • fiber 4 g
  • cholesterol 1 mg
  • sodium 108 mg

How to Make It

  1. Bring 1 inch of water to a simmer in a small pan. Place chocolate and oil in a small heatproof bowl over simmering water. Let stand until chocolate is almost melted, about 5 minutes. Remove bowl from heat and stir mixture until smooth. Set aside to cool.

  2. In a food processor, combine yogurt, honey, cocoa, tofu, vanilla, espresso powder and salt; process until smooth. Add chocolate and process until completely combined.

  3. Divide pudding among 4 dessert cups. Cover with plastic wrap and chill for at least 2 hours. Serve cold.