Rich pudding made with chopped chocolate and cocoa powder sets as the main course cooks; an airy topping of whipped cream contrasts with the pudding's dense, velvety texture.

Martha Stewart Living, September 2006


Dana Gallagher

Recipe Summary

5 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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).

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


Reviews (1)

90 Ratings
  • 5 star values: 21
  • 4 star values: 37
  • 3 star values: 20
  • 2 star values: 9
  • 1 star values: 3
Rating: 1 stars
Ewww! Cornstarch! Yuk! Gives everything a nasty aftertaste and the texture of 'cheap restaurant'. "Tapioca flour thickens at low temperatures, remains stable when frozen, and has a neutral taste that won't overwhelm your dishes. It can be used in a wide range of recipes, from soups and gravies, to pie fillings and baked goods. Step aside, cornstarch! Tapioca flour is the new thickener in town." Get on board, Martha;) FYI: 2 tapioca flour (or starch) to 1 cornstarch