Triple-Chocolate Pudding

Modest in appearance yet boasting an intense flavor and a made-from-scratch taste, this simple, satisfying chocolate pudding is the quintessential weeknight dessert. Place plastic wrap on the surface of the hot pudding to prevent a skin from forming during chilling.

Yield: 8 servings (serving size: 1 pudding)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 0.0%
  • Fat: 2.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.2g
  • Carbohydrate: 31.3g
  • Fiber: 0.7g
  • Cholesterol: 31mg
  • Iron: 0.7mg
  • Sodium: 187mg
  • Calcium: 151mg


  • 1 (5-ounce) package chocolate cook-and-serve pudding mix
  • 1 large egg yolk
  • 4 cups 1% low-fat chocolate milk
  • 1 ounce semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • Frozen reduced-calorie whipped topping, thawed (optional)
  • Semisweet chocolate shavings (optional)


  1. 1. Combine first 3 ingredients in a medium saucepan. Bring to a boil over medium heat, stirring constantly with a whisk. Boil 2 minutes, stirring constantly. Remove from heat. Add chopped chocolate and vanilla, stirring with a whisk until chocolate melts. Cool 5 minutes.
  2. 2. Spoon 1/2 cup pudding into each of 8 individual serving bowls. Serve warm, or cover surface of pudding with plastic wrap, and chill thoroughly. Top each serving with whipped topping, if desired; sprinkle with chocolate shavings, if desired.
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