Lighter Chocolate Cinnamon Pudding

  • Servings: 6
Lighter Chocolate Cinnamon Pudding

Source: Martha Stewart Living, January 2006


  • 3 tablespoons cornstarch
  • 6 tablespoons light-brown sugar
  • 3 tablespoons unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 1/2 cups skim milk
  • 1/2 cup evaporated skim milk
  • 4 ounces bittersweet chocolate
  • White- and milk-chocolate shavings, for garnish
  • Cinnamon sticks, for garnish


  1. Whisk cornstarch, sugar, cocoa powder, cinnamon, and salt in a medium saucepan. Add milks, whisking. Bring to a boil over medium-high heat, whisking constantly. Cook until thickened, about 1 minute. Whisk in chocolate; cook until chocolate has melted, about 1 minute.

  2. Divide evenly among six 4-ounce cups. To prevent a skin from forming, press plastic wrap onto surface of pudding. Refrigerate until set, at least 1 hour and up to overnight. Serve garnished with chocolate shavings and cinnamon sticks.


Be the first to comment!