“Chocolate pudding, it comes in a cup…”

I’ve made it a point to have one treat each day this week. Most nights, it’s been Weight Watchers ice cream, but I decided Friday night that I wanted chocolate. Something rich, fairly easy to make, and creamy. Enter chocolate pudding.

I wasn’t in the mood to mess with egg yolks, or loads of cream or whole milk. And thankfully, I found this recipe from Smitten Kitchen that was perfect. I did just pick up a new bottle of cream at Buttercrust earlier this week, but I like having it available if I want whipped cream for some reason, or for my coffee. In this case, I’m glad I had it, because the recipe called for whole milk. All we have is skim, so I made my own half and half. It worked fine.

I was afraid for a few minutes that my pudding was not going to thicken…I’d had a perfectly fine day, even leaving work at 4, to burn up one last vacation hour. We decided to go to Buffalo Wild Wings for dinner, and in the span of five minutes, almost got into two different accidents with out-of-state college kids who either weren’t paying attention or were just being extremely stupid drivers. Luckily the drive home was a breeze, but I was a little edgy while making the pudding.

It turned out okay, though.

And it was just what I needed to cap off the week.

Rich Chocolate Pudding

Yields 6

10 minsPrep Time

25 minsCook Time

Save RecipeSave Recipe


  • 1/4 C cornstarch
  • 1/2 C sugar
  • pinch of kosher salt
  • 1 1/2 C skim milk
  • 1 1/2 C heavy cream
  • 1 C + 2 Tbsp. cocoa powder
  • 1/4 C + 2 Tbsp. sugar
  • 1/4 C + 2 Tbsp. shortening
  • 1 tsp. vanilla


  1. Whisk together the cornstarch, 1/2 C sugar, and salt in a large heat-proof bowl, or the top of a double-boiler. Slowly whisk in the milk and cream, then set over a pan of simmering water. Cook and occasionally stir for 15-20 minutes, using a whisk to ensure a lump-free texture.
  2. While the mixture is cooking, in another mixing bowl, combine the cocoa, the rest of the sugar and the shortening. Once the stovetop mixture has thickened, whisk in the cocoa mixture, and cook for another 3-4 minutes.
  3. Remove from heat, stir in vanilla, then pour the mixture through a fine-mesh sieve to remove any lumps. Pour into 6 ramekins or serving dishes and cover with plastic wrap (smooth the plastic wrap directly onto the pudding if you don't want "pudding skin"). Refrigerate at least 30 minutes before serving.


Leave a Reply

Your email address will not be published. Required fields are marked *