Dark Chocolate Pudding Recipe (2024)

What is the amount of milk that should be used - 1.5 cups or 2.5 cups?
2.5 cups is not 360ml like it says in the recipe. (360ml is 1.5 cups). So which one is it?

You don't need a blender, just a wire whisk, exactly like pastry cream.- Boil the Milk and Cream With Half the Sugar.- Mix together the cornstarch and cocoa with the rest of the sugar. (This separates the starch particles, guaranteeing no lumps.)- Whisk the eggs into the cornstarch/sugar until smooth.- Whisk half of the boiling milk/sugar into the egg mixture.- Pour it back into the boiling milk and bring it back to a simmer.- Whisk in butter, chocolate, vanilla, saltmmm. Smooth.

Here is the deal in step four you are suppose to add to blender that has the chocolate butter and vanilla and blend till smooth OK if you have a stick mixer{ immersible mixer} just dump these ingredients in the pot and mx till smooth! This is safer because hot items in blender can spew out. So place your eggs in a bowl and your choc butter and vanilla in another.Good recipe yummy

I served this recipe at a dinner party for 8 in little french pot de creme containers. It is very rich and a little is all you need. I served it with a light almond cake dusted with powdered sugar and the pair worked very well.

FYI, xylitol in candy nearly killed my dog when she devoured an 8 oz (and, ultimately, $2000) box of chocolates; my sister, who tries to cut out sugars, said research shows it's not so great for humans either. If you have a dog or cat, a quick Google search shows you should ban xylitol in any form from your house. Take it from someone who learned the hard way!

Needlessly complicated, in my opinion—not the "humble chocolate pudding" advertised in the linked article. I highly recommend Alice Medrich's actual humble chocolate pudding:
http://food52.com/recipes/33662-alice-s-chocolate-pudding

Easy and good. Plastic wrap on the surface of the cooling pudding will prevent the formation of skin, if you want to avoid it.

I just used 3c whole milk. Turned out rich, dark and not too sweet. I also used just 2 whole eggs. It was very easy to make.

2 and 1/2 cups; I made it with that measurement, and it was perfect.

No need to use a food processor. Having made this recipe several times, I've always just put the chocolate, butter, and vanilla into the hot mixture at the end, waiting 10 seconds and whisking, waiting, whisking, until silky.

Too rich for me -- I'll stick with my simple milk and cocoa powder (and always brown sugar; that's one thumbs up here) version without cream or extra butter -- but what really confuses me is the blender, which incorporates a lot of bubbles into the mixture and interrupts the smooth texture. Using a whisk minimizes that effect.

I made this recipe as one of the desserts for Thanksgiving. I followed the steps as written and ended up with a delicious dessert. It was a hit with young and old. The best part was I was able to make this a few days ahead. I can't wait to make this again.

I made this today with my 9 year old son, and wowza, is this every good! I used Almond milk instead of dairy milk, and was very happy with the taste.

As a veteran of the 1960's "instant pudding," this was an incredible hit! The suggested sugar loading was perfect for my wife, who prefers a lower sweet-taste. We topped it with a dollop of Greek vanilla yogurt and the contrast of the tart to the sweet was glorious!

I used 70% Lindt chocolate and used 1.5 cups of milk --topped them with a spoon of whipped cream, shaved chocolate and some crushed candy cane in honor of Christmas. Wonderful!

This turned out well, though the brownies were too undercooked despite my adding extra time to the bake. Next time I will bake them longer yet. I skipped the grated bittersweet chocolate. Too bitter for the crowd I had and the pudding and whipped cream were not very sweet so it was still balanced and yummy. I think I'd make more pudding next time. The berries are ok but kinda lost. Maybe a raspberry compote or sauce next time?

Can this be put into a pie crust? Will it hold up?

Wow!! Best pudding I’ve ever had by far.. it was so rich but not heavy, definitely not too sweet. I love the chocolate flavor that shines through, I prefer it over a cocoa base pudding. It was perfect for the dinner party I made it for because everyone asked for the recipe!

I have been dreaming about my late mother’s chocolate pudding. She would drench Andretti cookies in cognac and pour the pudding over it. Although this recipe is more of a crême de pot, the cookies might be a nice addition. Or use Andretti instead of cognac.

This was really lovely but when I tried to make it in a vanilla version (omitting the chocolate and adding extra vanilla) it turned out runny. Does anyone have a vanilla pudding recipe that would go well paired with this? Or know how to solve for that problem?

Made this twice and each time it came out perfect. Don't use whole mile so increased the heavy cream to 1 cup and reduced the skim milk to 2 cups. Worked perfectly.

LOVED this!!! Beat's Ina's chocolate pudding recipe by far :)Used 1/4 c brown sugar and Lindt 78% smooth dark chocolate and it was perfect for us ---Lots of dishes -- thanks to those for suggesting to skip the food processor --- whisked nicely in the bowl and saved even more dishes :)Can't wait to make it again!!!

Accidentally added 1 cup of heavy cream, and threw in 7 oz chocolate instead of 6. This is so rich and decadent, it made a lot too.

So good! Followed recipe exactly. Blender technique and all. Perfect. Used Callebaut bittersweet chocolate and Ghirardelli cocoa powder. Be sure to let them come to room temp-ish before serving. The crème fraîche and sea salt flakes made it extra special. A real keeper.

Outstanding in flavor intensity and texture. So many pudding recipes only call for cocoa powder but the inclusion of actual bittersweet chocolate in this one puts this one over the top. Best I’ve ever made.

I boiled the milk with árbol chiles and strained before adding the rest of the ingredients. I also used orange extract instead of vanilla.Topped it off with some whipped cream, chocolate shavings and a small dab of bitter orange marmalade.Omg. I'm never buying pudding again!

Big hit! Rich and creamy. Agree with comments that it is better day two and three. Followed recipe as is, except used immersion wand instead of blender, since I doubled recipe. Worked perfectly. Good party dessert you can make a day or two ahead!

Added two big spoonfuls of brown sugar at the end to taste. Yum. Did not use a blender.

Best if made at least 24 hours ahead. The chocolate flavor develops and is more robust.

Perfect pudding! And it’s easy, too. I recommend using a blender so portioning into cups is neat and simple—just pour!