Chocolate Pudding

Chocolate Pudding

John Scharffenberger's mom made this thick, creamy pudding a family favorite. Super easy to make, it’ll quickly become your family’s favorite, too.



2 cupsmilk
1/2 cupsugar
2 ounces100% Cacao Unsweetened Scharffen Berger chocolate chopped
1/8 teaspoonsalt
3 tablespoonscornstarch
1 teaspoonvanilla


    Have ready a 3-cup bowl or mold or four 5-6 oz cups/ramekins. If unmolding the pudding, oil the small molds.

    Combine in a medium heavy saucepan:

    1 ¾ cups milk

    ½ cup sugar

    2 oz 100% Cacao Unsweetened Scharffen Berger chocolate, chopped

    1/8 teaspoon salt

    Heat over medium-low heat, stirring occasionally until the chocolate is melted.

    Mix together until smooth:

    3 Tbsp cornstarch

    ¼ cup milk

    Stir slowly into the hot milk mixture. Stirring constantly, heat over medium heat until the mixture just comes to a simmer. Reduce the heat to low, stirring briskly, bring to a simmer, and continue to cook for 1 minute. Remove from the heat, and stir in:

    1 tsp vanilla

    Pour the pudding into the bowl or cups, then press plastic wrap directly onto the surface. Refrigerate for at least 2 hours, 4 hours if unmolding, or up to 2 days.

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