Double Dip of Chocolate Pudding


  • ½ cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 ½ tablespoons cornstarch
  • Pinch of salt
  • 1 large egg plus 2 yolks
  • 2 cups milk
  • 4 ounces best-quality semisweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      443 calories; 22 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 3 grams dietary fiber; 46 grams sugars; 10 grams protein; 166 milligrams cholesterol; 184 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Combine sugar, cocoa powder, cornstarch and salt.
  2. Whisk egg and yolks together in a small bowl. Add sugar mixture, and whisk to a smooth paste. Set aside.
  3. Scald milk in medium heavy saucepan over medium heat. Remove from heat immediately. Add 1/2 cup hot milk to egg mixture; whisk until smooth. Slowly pour this mixture back into saucepan with the hot milk. Whisk constantly until smooth.
  4. Place saucepan over medium heat, and cook, whisking constantly, until thickened, 5 to 7 minutes. Remove from heat, add chopped chocolate, butter, instant coffee and vanilla. Continue whisking until smooth.
  5. Scrape the pudding into four individual serving dishes or one bowl. Cool to room temperature, cover with plastic wrap, and refrigerate until chilled, 1 hour or more. Serve with cream, whipped or plain.

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