Dark Chocolate Pudding


This recipe is adapted from one Grandma Mo sent me for Rich, Easy, Old-Fashioned Chocolate Pudding which she clipped from the EatSmart section of a magazine. I understand the need to save calories and trim meals of unnecessary fat, however, that lifestyle isn’t for me. Not yet, anyway. And I certainly don’t believe you should try to make dessert healthy. Otherwise what’s the point of eating dessert? (Just eat a small serving of a full-fat and full flavor dessert and be done with it.) And so I converted this “EatSmart” recipe which called for fat-free half and half (again, what’s the point?) into a pudding made the way God intended it to be: full of fat and flavor.


  • 2 c. half-and-half
  • 1/4 c. cornstarch
  • 1 11.5-oz bag Ghirardelli 60% cocoa bittersweet chocolate chips
  • 1 T. vanilla extract


  1. In a medium sauce pan stir together half and half and cornstarch until blended. (The original directions say to blend cornstarch with one cup half and half and then add in the other cup of half and half, which I did. However, I fail to see why that’s a necessary step in the process.)
  2. Over low heat bring to a simmer, stirring constantly with a wire whisk to prevent from sticking. Remove from heat. Add vanilla.
  3. Put chocolate in a small bowl; microwave in 30 second increments (and stir in between) until chocolate chips are mostly melted. Return milk to heat. Add chocolate and stir continuously, scraping the pan, until thick. Cool. Serve pudding chilled or at room temperature.

I do not believe the recipe as it was written was entirely accurate as it called for one 1.5 oz. bag of Ghirardelli chocolate chips. I’m assuming that was a misprint and the recipe actually called for one 11.5 oz. bag, which is what I used.

If you want to avoid the skin that forms on top of homemade pudding you can use a technique I learned when I started baking cream pies: place Saran wrap over the top of the pudding as soon as you’re done stirring and ready to let the pudding cool. This will prevent the skin from forming. Personally, I kind of like the skin on top the pudding.

If you don’t like bittersweet chocolate you probably won’t like this pudding. I thought the pudding was fan-freaking-tastic. But I love bittersweet chocolate. It’s very bittersweet, for lack of better descriptor. I do think you could experiment with semi-sweet or milk chocolate in bittersweet chocolate’s stead.

To cut down on the bitter, eat with cool whip or whip cream.

Recipe rating: 

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