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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 21%
  • Fat: 4.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.9g
  • Carbohydrate: 35g
  • Fiber: 1.4g
  • Cholesterol: 6mg
  • Iron: 0.9mg
  • Sodium: 175mg
  • Calcium: 191mg

Ingredients

  • 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)

Preparation

  1. 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.
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