Chocolate Pudding
Light yet comforting, this simple dessert sets beautifully with just the right touch of sweetness. Perfect on its own or topped with pistachios, coconut, or fresh raspberries.
Servings: 2
Ingredients:
- 2 cups milk
- 2 tbsp cornstarch
- 2 tbsp cocoa powder, unsweetened
- ¼ cup sugar
- 1 tbsp salted butter, add a pinch of salt if using unsalted butter
- ½ tsp vanilla powder, or 1 tsp vanilla extract
Method:
Start Cooking- Whisk cold: In a saucepan, whisk together milk, cornstarch, cocoa powder, and sugar until completely smooth.
- Cook: Place over medium heat and cook, whisking constantly to prevent sticking.
- Thicken: After 4–6 minutes, the mixture will suddenly thicken. Continue whisking until glossy and it coats the back of a spoon.
- Finish: Remove from heat. Stir in butter and vanilla until smooth and fully incorporated.
- Chill: Pour into serving cups. Cover the surface to prevent a skin from forming. Refrigerate for at least 1 hour, until set.
- Serve: Sprinkle with shredded coconut before serving. Bon appétit.
Kitchen Tools:
Notes:
From the table
- Whisk cocoa thoroughly before heating to avoid lumps.
- If you prefer a richer chocolate flavor, stir in 1–2 tablespoons chocolate chips after removing from heat.
- Add a spoonful of espresso powder for mocha notes.
- Stir in orange zest for a subtle citrus lift.
- Layer with berries for a lighter finish.
- Top with crushed pistachios or shredded coconut for texture.
- Fresh raspberries pair beautifully, adding a bright contrast to the rich chocolate.
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Nutrition:
Calories: 335 kcal | Carbohydrates: 46 g | Protein: 9 g | Fat: 14 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.2 g | Cholesterol: 44 mg | Sodium: 140 mg | Potassium: 444 mg | Fiber: 2 g | Sugar: 37 g | Vitamin A: 570 IU | Calcium: 309 mg | Iron: 1 mg
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Pudding
WHY WE LOVE IT
With its nostalgic sweetness and creamy comfort, pudding is an easy dessert we enjoy warm or chilled in countless flavors.
A LITTLE STORY
Originally a savory medieval dish made with meat and grains, it gradually evolved into the sweet, milk-based dessert we know today as sugar and cornstarch became widely available in the 18th and 19th centuries.
DID YOU KNOW?
The word “pudding” comes from the French boudin, which originates from the Latin botellus, meaning “small sausage.
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