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Dark Chocolate Pudding Sundaes

 Dark Chocolate Pudding Sundaes
Thick, surprisingly smooth pudding sundaes are a cute dessert that’s quick to prepare and sure to disappear. —Julie Power, Chandler, Texas
5 ServingsPrep: 10 min. Cook: 10 min. + chilling


  • 1/2 cup sugar
  • 1/2 cup dark baking cocoa or baking cocoa
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 2-1/4 cups evaporated milk
  • 2 egg whites, lightly beaten
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • Whipped topping, chocolate syrup, slivered almonds and maraschino cherries


  • In a small heavy saucepan, combine the sugar, cocoa, cornstarch and
  • salt. Stir in milk until smooth. Cook and stir over medium-high heat
  • until thickened and bubbly.
  • Remove from the heat. Stir a small amount of hot mixture into egg
  • whites; return all to the pan, stirring constantly. Bring to a
  • gentle boil; cook and stir for 2 minutes. Remove from the heat; stir
  • in vanilla. Cool for 15 minutes, stirring occasionally.
  • Transfer to individual dessert dishes. Cover and refrigerate for 1
  • hour. Just before serving, garnish with whipped topping, chocolate
  • syrup, almonds and cherries. Yield: 5 servings.

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Dark Chocolate Pudding Sundaes (continued)

Nutritional Facts: 1/2 cup pudding (calculated without toppings) equals 261 calories, 8 g fat (5 g saturated fat), 36 mg cholesterol, 189 mg sodium, 37 g carbohydrate, 2 g fiber, 10 g protein.