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Dark Chocolate Pudding

Dark Chocolate Pudding Cup but make it adult.

A rich, creamy dark chocolate pudding!

Some days you just need a dark chocolate pudding cup, ya know? Nostaligic desserts feel extra comforting right now.

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I mean I wasn’t allowed to have pudding cups as a kid, but I can imagine.

A rich, creamy dark chocolate pudding!

Flash back to 1995:

Me in the lunchroom: “Mmmmm cinnamon apple sauce cup! Mom, you shouldn’t have…Jimmy, can I interest you in one delightful apple sauce for your chocolate pudding? No? Ok how about an orange AND an apple sauce? Did I mention that it is CINNAMON?” Hard pass, heard.

But this pudding is no basic 4th grade lunch box pudding, people. This pudding is rich and silky smooth with a dollop of lightly sweetened whipped cream. The pudding itself isn’t super sweet because I like my dark chocolate desserts sinfully rich and chocolatey.

There is just a hint of cinnamon in the pudding to bring it to life. You could omit it, if you aren’t a cinnamon fan, but it heightens all the other flavors and says “Lindsey’s palate has matured in her <cough, cough> 24 years on Earth.”

A rich, creamy dark chocolate pudding!

I’d like to say that the Oreo crumbles are optional but in these uncertain times who’s to say what is too much?

You want an easy, soulful chocolate dessert that is simple enough for a weeknight? Look no further. Make a batch over the weekend and then when Wednesday rolls around, these dark chocolate pudding cups will be right there in the fridge when you need them most.

A rich, creamy dark chocolate pudding!

If they last that long that is!

Dark Chocolate Pudding

This Dark Chocolate Pudding is an easy, no bake chocolate dessert. A fast chocolate dessert you can make ahead of time!
Prep Time10 mins
Cook Time7 mins

Ingredients

  • 170 g Sugar ¾ cup
  • 30 g Cocoa powder ¼ cup
  • 24 g Cornstarch 2 Tablespoons
  • ½ t Kosher Salt
  • ¼ t Cinnamon optional
  • 2 Eggs beaten
  • 650 g Milk 2 ½ cups
  • 113 g Dark chocolate I used 55%, 4 ounces
  • 28 g Butter cubed, 2 Tablespoons
  • 8 g Vanilla 2 teaspoons

Instructions

  • In a medium sauce pot whisk together the sugar, cocoa powder, cornstarch, salt and cinnamon.
  • Whisk in beaten eggs followed by milk. Cook over medium heat, whisking constantly, until bubbly and thickened.
  • Remove from heat, whisk in chocolate, butter and vanilla.
  • Strain into a bowl or a plastic lined baking sheet. Cover the surface with plastic wrap and poke a few holes to allow steam to escape. Cool to room temperature and then refrigerate at least 2 hours.
  • Pipe into desired molds or bowls.
  • Alternatively you could put the hot pudding directly into the final container (cups or decorative bowl), but cover the surface with plastic wrap and then refrigerate. It will take longer to cool.
  • Optional Topping: whipped heavy cream and crushed Oreo crumbs!

Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking

Bring on the chocolate!

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2 Comments

  • David @ Spiced
    May 14, 2020 at 9:46 am

    24 years old!? You keep getting younger by the day. 🙂 We never ate those pudding cups as kids, either. We did eat apple sauce though. And I still enjoy apple sauce to this day…although to be fair, now I like to make my own. I suspect the same goes here, too. A good chocolate pudding with a hint of cinnamon sounds delicious. I was actually thinking you added a splash of liqueur here when you mentioned making it adult. I think liqueur would be allowed, yes?

    Reply
    • Lindsey
      May 14, 2020 at 10:58 am

      Hehe! Younger by the day….A living miracle!
      You know around here a splash of liqueur is ALWAYS welcome! Perhaps in lieu of the vanilla extract? Who needs boozy brunch when they can have boozy dessert!

      Reply

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