By Yossy Arefi
- Total Time
- 25 minutes, plus chilling
- Rating
- 4(1,444)
- Notes
- Read community notes
This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that’s what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.
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Ingredients
Yield:2 servings
- 1cup/240 milliliters whole milk
- 1large egg yolk
- 5tablespoons plus 1 teaspoon/75 grams granulated sugar
- 5tablespoons/30 grams Dutch-process cocoa powder
- 1tablespoon cornstarch
- Pinch of kosher salt
- 1½teaspoons vanilla extract
- ½cup/80 grams fresh raspberries
- ⅓cup/80 milliliters heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
585 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 94 grams carbohydrates; 8 grams dietary fiber; 79 grams sugars; 10 grams protein; 132 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
Add the milk and egg yolk to a measuring cup. Whisk to combine.
Step
2
Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
Step
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Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
Step
4
Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
Step
5
When you are ready to serve the pudding, make the raspberry cream: Combine ½ teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining ½ teaspoon sugar and ½ teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
Step
6
Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.
Ratings
4
out of 5
1,444
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Private Notes
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Cooking Notes
JanieFace
We noticed there were no notes yet so here’s the first. This is a delicious very rich chocolate pudding. We doubled the recipe - every ingredient - and ended up with 5 small glasses full with room for whipped cream topping. Pay attention to the pudding while cooking to avoid curdling. Once it gets to a bubbling-low boil it thickens right up - take it off the heat now! So good!!
Ann Evans
I find it interesting that double boilers are no longer mentioned in recipes. If you put a pot over not-quite-boiling water, it will never curdle or clump. You still have to stir it, but it is protected from disaster.
Eileen
Made as directed but a double recipe. Turned out perfect. This is not your packaged chocolate pudding. It is dark and very rich and delicious. Would have been good if I had had some whipped cream to offset the intense flavor but thoroughly enjoyed
Kiss Marianne
Thank you very much the recipe!I have an old one from 1965. I have got it an aunt of me and the recipe was of the same kind, without cornstarch, Then in Hungary there wasn't cornstarch at all in shops. We use for this pudding 2 - 3 teaspoon flour.On the top was whipped cream.I was very popular dessert at time.Have a nice week!Marianne
YC
What is wrong with pudding skin? That was my favorite part of the pudding when I was kid. I savored the mouth feel and was upset when store pudding recipes changed so skins no longer formed. The flavor changed also. I'll have to try this and see if it comes close to what I remember. And I DO remember the taste because a few years ago I found a chocolate bar with the identical flavor. And then that, too disappeared.....
Toby
Why not just put a couple of raspberries into the bottom of each dish as a surprise?
Ducklady
I find a double boiler much easier than opening and shutting a microwave to check chocolate, not to mention worrying I've over shot. I am old fashioned. Some old stuff actually works better for me.
Rosa Tovar
Have you forget some drops of lemon juice in the raspberries cream? It's necessary to avoid a purplish cream
Kathy
I made this for Valentine’s Day! It turned out great. Smooth and decadent. It is fairly easy to make as well. I will definitely make this again. As noted by Janie it thickens fast so I removed from the heat soon after it began to bubble.
Colleen Newvine Tebeau
The plastic wrap is just to prevent a skin from forming. When I was a kid, and instant pudding wasn't common yet, I thought the skin on cooked pudding was a feature, not something to be avoided.I'd bet you could use beeswrap instead ... or just let the skin form and see if you like it.
Pat Henek
My mother always made merengue with the egg whites and folded it into the pudding. Yum!
Mimi
To whoever asked about swapping to lower fat milk.. of course you can! I typically use 1 or 2 percent dairy for recipes. You might need to dial the sugar down a bit though. I believe the higher fat kind of 'mellows' the sugar. If that makes sense.And you can leave the egg out. Might have to increase the cornstarch a tad to compensate. And the lack of egg will alter the taste.
Janet H.
Wow, what helpful notes everyone wrote! I am encouraged by this trend - the opinions, commentaries and editorial musings from people who did not make the recipe in question were turning me away from the notes. Thank you for the helpful suggestions. I used vanilla sugar per one persońs tip, and doubled the recipe first time out because everyone said it turned out so good! It did. Very, very good. The leftover pudding I piped into plain raised donuts.
celina
Thanks to Sam for putting this in his column today. A great way to remedy the February doldrums. I followed the instructions with a few minor revisions:-shaved off 10grams of sugar (I like dessert less sweet)-used Lakanto monkfruit sweetner to replace half the amount of sugar (for those watching calories it is useful)-added fresh ground cardamom and cayenne-I did not use Dutch processed cocoaI made four servings from the original recipe, it was rich and sufficient.It is divine! Full stop.
lmeister
I noticed that the tablespoon measurements did not correspond with the gram measurements. they were vastly different (I was already at 30 g with 2 tablespoons of cocoa). Did anyone else notice this? Which measurement did you use? I ended up using an intermediate amount and the pudding was delicious, so maybe it's not critical.
cookie
This is my jam!
CW
Delicious, satisfyingly rich. Could either cut back slightly on sugar/cocoa if you don't have the whipped cream to balance it out.
Creed
The texture was good but the flavor was dull, perhaps because I made it with 2% milk and cocoa that wasn't Dutch process (which is getting hard to find these days). Not interesting enough to make again with recommended ingredients though.
Em
Great recipe! Take it off heat a little bit before it feels as thick as you want — it will continue cooking a bit more from residual heat
Stephanie
Any problem consistency wise with less sugar? Also a pinch of salt cayenne and cinnamon sounds good.
Tony
Made this last night at the last minute when my husband said he wanted desert. So quick, easy and delicious. I didn't have any raspberries so I added a little orange zest. Nice but not needed as the pudding was wonderful.
Louise
Excellent. I doubled the recipe. Unintentionally, used only one egg. Used a silicone spatula to stir. And cooked on medium low heat. Turned out perfectly.
Joyce
This was amazing! I made it for a crowd; 16 of us for Father’s Day. I quadrupled the recipe TWICE and used the double boiler method. I was able to get 20 servings (~4 oz each) from the recipe. Easier than any homemade pudding I’ve made before because I didn’t have to temper the eggs.
Julie G
I tripled the recipe and got an extra cup of pudding for a total of 7. I also added a splash of raspberry coffee syrup to the whipping cream instead of vanilla. Everyone raved when they finished their cup. I will have to make this again.
gerry
I took the advice and used the double boiler and got the smoothest pudding ever. This was the perfect dessert for our "Lady & the Tramp" dinner last night (Valentine's Day). Very few ingredients and a decadent flavor. Thank you NYTimes for another winner. Gerry in Oregon
Susan in Seattle
A nice chocolate fix! I used 1 tbsp less sugar (based on some of the comments) and I didn't miss it. Knowing my own limits, I used 3 small ramekins and the portions were perfect for me. Instead of using raspberries, I sprinkled crushed peppermint over the whipped cream and really enjoyed the crunch and pepperminty taste as a foil for the rich, smooth chocolate ... and it looked quite festive!
Amy K.
This couldn’t be easier! I used a cup of plain oat milk; halved the sugar (2 1/2 TBS). Delicious (based on licking the spatula after finishing)!
Amy K.
Forgot to mention that I used Ghirardelli’s unsweetened cocoa powder.
Bob
Very good flavored pudding. The portions are very small, definitely double for two adult size servings.
suj
Taste was lovely but it was a bit more like soup than pudding. Any suggestions for thickening it more? I left it in the fridge for 4 hours or so. More cornstarch?
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