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The Ultimate Chocolate Pudding

Dress up this chocolate pudding for grown-ups with sweetened vanilla-flavored whipped cream and chocolate shavings or a dusting of cocoa powder.

Plus: More Dessert Recipes and Tips

  • Servings: 6

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  • 3/4 cup sugar

  • 6 tablespoons unsweetened Dutch process cocoa powder

  • 3 tablespoons cornstarch

  • 1/4 teaspoon salt

  • 2 cups milk

  • 6 ounces top-quality semisweet chocolate, finely chopped

  • 1 1/2 cups heavy cream

  • 1 teaspoon pure vanilla extract


  1. Working over a large bowl, sift 1/2 cup of the sugar with the cocoa, cornstarch and salt. Whisk in 1/2 cup of the milk to make a smooth paste; scrape the bottom of the bowl with a rubber spatula to be sure everything is well mixed.
  2. Put the chocolate in a heatproof bowl. In a medium saucepan, combine the heavy cream with the remaining 1 1/2 cups of milk and 1/4 cup of sugar and bring just to a simmer over moderately high heat, stirring. Reduce the heat to moderately low and stir in the cocoa paste. Whisking constantly, boil the mixture for 1 minute. Strain the mixture over the chocolate in the bowl. Add the vanilla and stir until the pudding is smooth.
  3. Pour the pudding into six glasses or 1-cup ramekins and let cool to room temperature. Cover the puddings and refrigerate until set, at least 4 hours.

Make Ahead

The puddings can be refrigerated for up to 2 days.

Suggested Pairing

Pair with a cream sherry, such as Harveys or the Emilio Lustau Rare Cream Reserva Superio—or a cup of dark-roasted coffee.

Contributed By Published March 1997

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