Chocolate Pudding with Whipped Cream

  • Prep:
  • Total Time:
  • Servings: 4
Chocolate Pudding with Whipped Cream

Photography: Dana Gallagher

Source: Martha Stewart Living, September 2006


  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 2 cups milk
  • 2 large egg yolks, lightly beaten
  • 4 ounces semisweet chocolate, finely chopped
  • 1 tablespoon unsalted butter, softened
  • 1/3 cup heavy cream
  • 1 tablespoon confectioners' sugar


  1. Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted.

  2. Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).

  3. Whip cream and confectioners' sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.


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