Bittersweet Chocolate Pudding recipe

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Bittersweet Chocolate Pudding


1/2 cup sugar

2 teaspoons cornstarch

1 teaspoon vanilla extract

Dash of salt

1 large egg

1 large egg white

1 cup milk

1/2 cup fat-free evaporated milk

2-ounces bittersweet chocolate, chopped


Fresh raspberries

Shaved white chocolate

Chocolate hearts


Whisk first six ingredients in a medium bowl.

Combine milks in a medium saucepan; bring to a simmer. Remove from heat, stir in bittersweet chocolate until melted. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add remaining chocolate mixture, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly. Pour into a bowl; cover surface of pudding with plastic wrap. Chill. To serve: remove plastic and divide into four serving bowls and garnish with fresh raspberries & chocolate shavings.

Source: Cooking Light