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Rich Chocolate Pudding

Servings 4


  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups hot milk
  • 3 ounces semisweet or bittersweet chocolate preferably imported, coarsely chopped
  • 1 teaspoon vanilla extract


  • Stir sugar and cornstarch together in medium saucepan. Gradually stir in milk. Heat, stirring constantly, until sugar dissolves and mixture begins to boil and thicken, about 10 minutes. Add chocolate.
  • Cook over medium-low heat, stirring, until chocolate is melted and mixture thickens, about 5 minutes. Remove from heat; cool for 5 minutes. Stir in vanilla. Pour into small custard cups. Serve warm or at room temperature. Refrigerate leftovers.