Dark Chocolate Pudding

(recipe, Moosewood Collective)

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Most of the fat has been removed, but everything else you want in chocolate pudding is still here. It's thick, creamy, and satisfying — a comfort food.


  1. 3 Tbsp. cornstarch
  2. 3 Tbsp. sugar
  3. 2 Tbsp. unsweetened cocoa powder
  4. 2 cups skim milk
  5. 1 tsp. pure vanilla extract


  1. In a saucepan, thoroughly combine the cornstarch, sugar, and cocoa. Add the milk and stir until very smooth. Cook on medium heat, stirring constantly, until the pudding comes to a boil. Then lower the heat and gently simmer, stirring continuously, for 3 or 4 minutes. Stir in the vanilla, pour the hot pudding into a decorative serving bowl or individual custard cups, and serve warm or chill for about 2 hours, until cold and set.


Culinate editor's notes: You can always replace the skim milk with whole milk for a richer pudding. And if you want a more intense chocolate hit, replace the cocoa powder with 2 or 3 ounces of high-quality semisweet chocolate, such as Scharffen Berger. Melt the chocolate separately, then whisk it into the other ingredients. Cook, stirring, until the mixture simmers and thickens. Add vanilla and serve.