Chocolate Pudding

A rich, creamy, and extremely chocolatey pudding. It’s got some calories, but it’s worth it! There’s also a frozen chocolate pudding variation.

Yield 6 servings
Time 2 hours
  • small bowl
  • whisk
  • heavy saucepan
  • ladle
  • 6 mugs, cups, or pudding bowls
  • 3 c milk
  • 4 T cornstarch OR 5 T arrowroot
  • 1 egg + 1 egg yolk
  • ½ c sugar
  • 2 T cocoa
  • 3 oz unsweetened chocolate, cut into pieces
  • 4 oz semisweet/bittersweet chocolate, cut into pieces
  • 2 t vanilla
  • 1 T brandy or Grand Marnier (optional)
  • whipped cream (optional)
Directions Whisk together ½ c milk and cornstarch in the bowl. Add egg and yolk, sugar, and cocoa and whisk until completely incorporated.

Bring the remaining milk to a boil over medium-high heat. Lower heat and gradually add the cornstarch mixture, whisking constantly to avoid lumps. Continue whisking over low heat until it thickens, about 5 minutes.

Remove from heat and add both chocolates, vanilla, and optional liqueur. Stir until chocolate melts.

Fill the mugs with pudding and chill at least 1½ hours. Top with whipped cream and serve.

Variation Frozen chocolate pudding:

For a frozen treat, don’t refrigerate. Instead, put the pudding in a freezer-safe container and freeze it for 3-4 hours.

Notes Also see the recipe for vegan chocolate pudding.

Adapted from Didi Emmons’ Vegetarian Planet, in which it is called “Chocolate Blackout Pudding.”

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