I don’t care if I’ve posted about chocolate pudding before. I think I’m fighting off a cold, and I want chocolate pudding, and I don’t feel like writing about anything else.

This pudding is rich and creamy and I like to mellow it down a bit with fresh whipped cream, but it’s good without it (I just have a hard time eating an entire ramekin of it.)

Chocolate Pudding
2/3 cup sugar
3 1/2 tbsp cornstarch
3 tbsp cocoa
1/8 tsp salt
3 1/2 cups milk (not skim)
2 tbsp butter (if using low fat milk)
4 oz bittersweet chocolate, coarsely chopped
2 1/2 tsp vanilla extract (I like to use Mexican vanilla)

Whisk together the sugar, cornstarch, cocoa, and salt. Add a small amount of milk, and stir until all the the dry ingredients have been incorporated into the milk. Slowly add the remaining milk, stirring carefully. (Switch to using a spoon from here on out.)

Bring the mixture to a boil over medium heat, stirring constantly and making sure to scrape the bottom of the bowl. After the mixture has boiled for a few minutes it will thicken a bit. Remove from heat, and immediately add the bittersweet chocolate and vanilla. Stir until the chocolate is melted.


The author recommends putting the pudding through a sieve. I don’t bother, I just divide it into ramekins, cover the ramekins, and put them in the fridge.

From The All-American Dessert Book by Nancy Baggett. This is one of my favorite cookbooks. It’s got gorgeous pictures and I’ve loved every recipe I’ve tried.