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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