Chocolate Pudding
Author: Adapted from a source I can't remember.
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
  • Pudding:
  • 1 cup sugar
  • ½ cup cocoa
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 4 cups Half and Half
  • 6 ounces semisweet chocolate chips
  • 1½ teaspoons vanilla extract
  • Topping (optional):
  • 1½ cups heavy whipping cream
  • 3 tablespoons confectioners sugar
  • 2 ounces semisweet chocolate chips
  1. For the pudding:
  2. Combine the sugar, cocoa, cornstarch and salt together in a medium size saucepan and whisk until well blended. Gradually stir in the half and half. This will first form a paste and then turn into a smooth liquid. Add the chocolate chips and vanilla.
  3. Stirring constantly, cook the mixture over medium heat until it is thick and creamy, about 10 minutes.
  4. Immediately transfer to a 1½ quart bowl. Cool on a wire rack and then refrigerate until cold.
  5. For the topping:
  6. Just before serving, beat the whipping cream and confectioners sugar in a large mixing bowl until peaks form when you raise the whip. Pour over the pudding. Grate the chocolate chips on top and serve.
  7. Betsy's tidbits:
  8. I am a diehard Chocolate Pudding fan, the kind that stands on its own without whipped cream. Additionally, I really love the chocolate film on top of the pudding. If you do not care for the film that forms on top of pudding, cover the Chocolate Pudding with wax paper immediately after transferring to the serving bowl to cool. Remove wax paper before topping with whipped cream and grated chocolate, which you will want to add for a more desirable presentation.
  9. I cannot remember the origins of this recipe and my apologies to the food magazine that I adapted it from.
  10. Chocolate Pudding is beautiful when served in a crystal bowl.
Recipe by Desserts Required at