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Velvety Chocolate Pudding


Spooned into cups or served in bowls, this recipe is simple and delicious. It can also be used as a base for chocolate cream pie. From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books)

  • Yield: Makes 2 cups, or enough for 1 8-inch pie; serves 4 to 6

Source: Mad Hungry, November 2010


  • 3 1/2 tablespoons all-purpose flour
  • 3 tablespoons best-quality cocoa powder
  • 1 cup sugar
  • Hefty pinch of coarse salt
  • 1 1/2 cups milk
  • 2 tablespoons unsalted butter, softened
  • 1 large egg, well beaten
  • 1 teaspoon pure vanilla extract
  • Whipped cream, for garnishing (optional)


  1. In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt. Press through a sieve into a medium saucepan to eliminate any lumps. Whisk in the milk.

  2. Over medium heat, stir the mixture until thickened, about 2 1/2 minutes. Be sure to get the spoon around the edges of the pan as the mixture thickens. Whisk if needed to combine well. Stir in the butter.

  3. Whisk 1 tablespoon of the hot chocolate mixture into the beaten egg and return to the pudding in the pan. Stir in the vanilla and cook to completely thicken, 2 to 3 more minutes. Strain through a sieve and pour the pudding into four to six 6-ounce pudding cups. Serve warm, or cool first and chill until serving. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!). Top with a dollop of whipped cream, if desired.

Reviews Add a comment

  • brownbetty79
    22 JUL, 2012
    This was REALLY sweet but as my older sis says "it's dessert, it's supposed to be sweet" ha! If I had thought more about it, I would have read the reviews first and thought "hey, maybe 1 cup of sugar to 1 1/2 cups of milk IS overkill!" Oh well. I used this for a pie so I ended up pouring it over 4 sliced bananas on top of a buttery but not too flavorful crust. I just snuck a couple of spoonfuls and it really isn't so bad...not so sweet that a little whipped topping can't even it out a bit.
  • PandBdad
    20 JUL, 2011
    After reading the reviews, I tried this recipe with 3/4 c. sugar and it was very good. Honestly, I don't think the full cup of sugar would have made it too sweet. Maybe my family and I just like sweet chocolate pudding. I used Hershey's cocoa.
  • Emi1y
    10 FEB, 2011
    I chose to ignore the comments and made the recipe as is ... I agree that pudding should be sweet but this pudding is *REALLY* too sweet. It's so cloyingly sweet that I think it must be an error in the recipe. However, I used Hershey's baking cocoa powder; Lucinda probably uses something much more dark and rich that needs the full cup because her recipes are perfect. ;) When I make this again I'll use a half or a third cup of sugar, or more chocolate. It really is velvety smooth. Great recipe.
  • TamaraBB
    16 JAN, 2011
    I think this recipe is perfect as is. Chocolate pudding is supposed to be sweet! My son and husband loved it. I will be making this as a treat for them on a frequent basis.
  • danaew
    15 JAN, 2011
    Wish I would have read the comments first. This recipe is way too sweet.
  • danaew
    15 JAN, 2011
    Wish I would have read the comments first. This recipe is way too sweet.
  • mamajp
    15 JAN, 2011
    Thanks to the previous comments I made this recipe with 1/4 C sugar and it came out great. Super easy to make
  • MS112707070
    14 JAN, 2011
    MAN OH MAN, WAY TOO SWEET!!! My husband ate the sweet batch. This recipe is so quick and easy that I whipped another one using 1/4 cup sugar. With Penzey's yummy cocoa powder and the sugar adjustment, this recipe makes a delicious, rich, very chocolatey dessert.
  • CallMeNana
    13 JAN, 2011
    Too sweet, even with using only 3/4 cup sugar. I had to throw it out. However, the texture and consistency was amazing so I will try next time using only 1/2 cup of sugar.
  • yummiecook
    4 JAN, 2011
    I loved this and super easy. I agree it was a little too sweet so I cut the sugar and it's perfect! Enjoy!