Creamiest Chocolate Pudding

7 Reviews
ADD YOUR REVIEW
Yield
6 servings
By Kathy Farrell-Kingsley
December 2007
RECIPE BY Cooking Light

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.

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)

Nutritional Information

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

How to Make It

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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Ratings & Reviews

Eatwell94's Review

Katieliz
January 29, 2014
N/A

amyjoy622's Review

amyjoy622
December 21, 2011
This was fabulous! I made it with fat-free, lactose free milk and regular evaporated milk (because that's what I had) and it just turned out great. A keeper!

SarahSizemore2's Review

Eatwell94
September 17, 2011
I was really pleased with how well this turned out and it was truly not a hard recipe to execute. The only thing that was different about mine was substituting the evaporated milk with sweetened condensed milk (because that's what I had on hand) and leaving out the sugar. The final product was deliciously creamy and perfect in my chocolate trifle... I will definitely make this again!

JeriTex's Review

SarahSizemore2
September 24, 2010
Best ever chocolate pudding recipe. I make it at the request of my family every 2 weeks. I use dark chocolate and cut back on the sugar just a bit.

RBN1122's Review

JeriTex
June 21, 2010
This was easy to make and delicious. I took the recommendation of one reviewer and heated the milk before adding it to the stovetop, worked great! I used 70% chocolate which gave the pudding the deep, not-to-sweet chocolate flavor. Added alittle whipped topping for company.

Katieliz's Review

RBN1122
March 31, 2010
I reviewed this below, but here's a tip I've learned on making it again - warm up the milk a bit in the microwave before you add it to the pot. Cuts WAY down on your stirring time.

JasonM's Review

JasonM
March 02, 2009
This pudding was super rich and uber chocolatey -- definitely satisfying anyone's chocolate cravings. I only had one problem with the recipe: I did not get the number of servings out of it that I was supposed to -- even though I measured them out. I ended up only getting 5 ramekins of pudding instead of 6. That sixth serving must've gone to some chocoholic in another universe.