Double Chocolate Pudding

Double Chocolate Pudding Recipe
Semi-sweet and white chocolate combine to make an over-the-top dessert that pleases both adults and kids, plus kids-at-heart. Garnish with fresh whipped cream and chocolate shavings.


6 Servings

Cost per Serving:


Nutritional Information

Calories 549
Fat 28 g
Satfat 16 g
Protein 13 g
Carbohydrate 64 g
Fiber 1 g
Cholesterol 275 mg
Sodium 230 mg


6 eggs
3 cups milk
1 cup granulated sugar
1/3 cup flour
1/4 teaspoon salt
4 ounces semisweet chocolate, finely chopped
2 ounces white chocolate, finely chopped
3/4 cup heavy cream
1 tablespoon confectioners' sugar
Chocolate shavings, optional


In a medium bowl, whisk eggs; set aside.

In a medium saucepan, combine milk, granulated sugar, flour and salt until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat.

Whisk about 1 cup hot mixture into eggs. Slowly pour egg mixture into saucepan, whisking constantly. Cook over medium-low heat, stirring constantly with a wooden spoon, until very thick, about 1 minute. Remove from heat.

Spoon 2 1/2 cups hot pudding into medium bowl; stir in semisweet chocolate until smooth. Add white chocolate to remaining pudding in saucepan; stir until smooth. Let cool for about 30 minutes, whisking each puddings occasionally to keep a skin from forming.

Spoon half of semisweet chocolate pudding into a 6-cup, straight-sided glass bowl; refrigerate for 10 minutes. Top with white-chocolate pudding; refrigerate for 10 minutes. Spoon remaining chocolate pudding on top. Refrigerate until set, about 3 hours.

Whip heavy cream and confectioners' sugar until mixture is stiff. Spoon on top of pudding and sprinkle with chocolate shavings, if desired.

March 2006
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