Rich and Spicy Dark Chocolate Pudding

Serves: 4

Your rating: None (15 votes)

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Cocoa powder and spices such as cinnamon and cloves are rich in antioxidants, which help counter inflammation.



In a medium bowl, stir together sugar, cocoa powder, cornstarch, salt and spices. Whisk in 1/3 cup cold milk a little at a time to create a smooth, thin paste.

In a medium saucepan, combine chocolate and remaining 1 2/3 cups milk. Bring to a simmer over low heat, stirring occasionally, until the chocolate is melted. Gradually whisk the cocoa paste into the chocolate mixture, continuing to stir over low heat until the pudding thickens. Cook for 1 minute more.

Remove pan from heat. Stir in vanilla extract.

Divide among 4 dishes and serve warm or cover the surface of the pudding directly with plastic wrap and refrigerate until fully set, about 2 hours. To serve, top each pudding with whipped cream or Greek yogurt, if desired.

Each serving: 190cal, 6g fat (4g sat), 10mg chol, 160mg sodium, 30g carb, 3g fiber, 6g protein

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More about: chocolate, desserts, milk, spices


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I'm not a spicy chocolate fan, so I omitted the cloves and cayenne. The result is a wonderfully rich chocolate pudding. I'm able to cut the serving size in half and still feel satisfied. Thank you for a great recipe!

Rich & spicey dark chocolate pudding

Nice, quick, soft, eggless pudding. The directions call for mixing the cocoa, corn starch & spices with 1/3 C milk to make a thin paste. I don't see how 1/3 C milk added to 1/2 C+ cocoa/corn starch makes anything but a thick, goopy paste at best. However, it does stir into the hot chocolate milk as a thick paste.

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