Dark Chocolate Pudding Recipe

5 2 3
Dark Chocolate Pudding Recipe
Dark Chocolate Pudding Recipe photo by Taste of Home
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Dark Chocolate Pudding Recipe

Read Reviews
5 2 3
Publisher Photo
"It's not Valentine's Day without a chocolate dessert," notes field editor Lillian Julow from Lawrenceville, GA. Her rich old-fashioned treat is oh-so-creamy and comforting!
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 20 min. + chilling

Ingredients

  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 3 large egg yolks
  • 1 dark chocolate candy bar (6.8 ounces), chopped
  • 1/2 teaspoon vanilla extract
  • Whipped cream, optional

Directions

In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Reduce heat to low; stir in chocolate until melted. Remove from heat; stir in vanilla. Cool 15 minutes, stirring occasionally.
Transfer to a bowl; press plastic wrap onto surface of pudding. Refrigerate until cold. If desired, serve with whipped cream. Yield: 6 servings.
Originally published as Dark Chocolate Pudding in Taste of Home February/March 2004, p57

Nutritional Facts

1 serving: 266 calories, 15g fat (9g saturated fat), 104mg cholesterol, 138mg sodium, 35g carbohydrate (29g sugars, 3g fiber), 6g protein.

  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 3 large egg yolks
  • 1 dark chocolate candy bar (6.8 ounces), chopped
  • 1/2 teaspoon vanilla extract
  • Whipped cream, optional
  1. In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  2. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Reduce heat to low; stir in chocolate until melted. Remove from heat; stir in vanilla. Cool 15 minutes, stirring occasionally.
  3. Transfer to a bowl; press plastic wrap onto surface of pudding. Refrigerate until cold. If desired, serve with whipped cream. Yield: 6 servings.
Originally published as Dark Chocolate Pudding in Taste of Home February/March 2004, p57

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Reviews forDark Chocolate Pudding

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MY REVIEW
klchandler User ID: 1146173 130254
Reviewed Feb. 5, 2011

"I used Ghirardelli 60% chips and added 2 Tbsp of sugar. Couldn't wait for it to cool completely. Yummy!"

MY REVIEW
Edyne Jurai User ID: 3362583 56473
Reviewed Oct. 20, 2009

"I made this for my husband, who likes dark chocolate, one Valentine's Day a few years ago and he loved it!

It's so smooth, creamy, not a lot of work and very delicious! I left it al fresco and enjoyed it very much without the cookies or chocolate curls!
I don't really like dark chocolate all that much but I LOVED this! I need to make it again soon!"

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