cooking · Dessert

Bittersweet Double Chocolate Pudding

This pudding is both simple to make, but also is a pantry-ready recipe. I’ve been playing with the cocoa powder from Nu Naturals. It is gorgeous cocoa – a dark red in color, silky, and blends in with a deep chocolate smell.


Bittersweet Double Chocolate Pudding


1/3 cup granulated sugar

¼ cup cocoa powder

3 Tbsp cornstarch

Pinch of salt

2 cups milk

¾ cup mini semi-sweet chocolate chips, divided (see notes)

1 tsp pure vanilla extract


Freeze ¼ cup of the chips.

In a medium heavy saucepan over medium heat, whisk the sugar through salt together, add in the milk and stir till dissolved. Add in the remaining ½ cup of the chips. Let come to a boil, whisking often. The pudding will thicken up stiffly as it starts bubbling, take off the heat as soon as it is thick. Whisk in the vanilla and divide between 4 custard cups or 5 4-ounce mason jars.

Sprinkle the frozen chocolate chips evenly on top, refrigerate until chilled.

Serves 4.


Why freeze the chocolate? It will keep the chips from melting into the pudding into a mess, instead the chocolate will soften a bit and keep its shape. Delicious!

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