Chocolate Pudding
Recipe type: Puddings and Custards
Prep time: 
Cook time: 
Total time: 
Yields: 6
Adapted from John Scharffenberger, via Wednesday Chef.
  • ¼ cup cornstarch
  • ½ cup sugar
  • ⅛ teaspoon salt
  • 3 cups whole milk
  • 6 ounces semisweet or bittersweet chocolate, coarsely chopped
  • 1 teaspoon pure vanilla extract
  1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients.
  2. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate.
  3. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
  4. Strain through a fine-mesh strainer (to remove any lumps that may have formed) into a serving bowl or into a large measuring cup.
  5. If you like pudding skin, pull plastic wrap over the top of bowl before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.
We used semisweet chocolate morsels instead of chopping up a block of chocolate. We decided it was too sweet, so next time we plan to use bittersweet chocolate or reduce the amount of sugar used in this recipe.
Recipe by Bake 2 The Future at