Lighter Chocolate Cinnamon Pudding

The proof is in the pudding: Dessert needn't be over-the-top to be tempting. The whole milk and cream found in most recipes are traded for skim milk and evaporated skim milk; the latter gives the pudding body without fat. But there's no need to skimp on the standout ingredient. Bittersweet chocolate and unsweetened cocoa powder go into the saucepan, while white and milk chocolates appear as curlicue toppings.

  • Servings: 6

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.

Cook's Notes

For a Mexican-style twist, we spiced the pudding with ground cinnamon and garnished it with whole sticks.


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