Creamiest Chocolate Pudding

This recipe earned our Test Kitchens' highest rating. A combination of cocoa powder and dark chocolate offers acidity and flowery notes. Store tightly covered in the refrigerator up to five days. For a pretty presentation, dip mint sprigs in water and gently dredge in sugar; let dry on a wire rack.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 194
Caloriesfromfat 21 %
Fat 4.6 g
Satfat 2.7 g
Monofat 0.9 g
Polyfat 0.1 g
Protein 5.9 g
Carbohydrate 35 g
Fiber 1.4 g
Cholesterol 6 mg
Iron 0.9 mg
Sodium 175 mg
Calcium 191 mg


1/2 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
2 1/2 cups 1% low-fat milk
1/2 cup evaporated fat-free milk
2 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped (about 1/4 cup)
1 teaspoon vanilla extract
Fresh mint sprigs (optional)


Combine first 4 ingredients in a medium, heavy saucepan; stir with a whisk. Gradually add low-fat milk and evaporated milk, stirring with a whisk. Bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick. Remove from heat; add chocolate, stirring until melted and mixture is smooth. Stir in vanilla. Pour about 2/3 cup pudding into each of 6 (8-ounce) ramekins; cover surface of each serving with plastic wrap. Chill at least 4 hours. Remove plastic wrap; serve. Garnish with fresh mint sprigs, if desired.

Kathy Farrell-Kingsley,

Chocolate Therapy: Indulgent Recipes to Lift Your Spirits,

Cooking Light

December 2007
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