Warm Chocolate Pudding

24 Reviews
From the EatingWell Kitchen

This warm pudding has a marvelous deep chocolaty flavor, but it's low in fat and super-quick to make. Don't skimp on the quality of cocoa with this one—treat yourself to the good stuff.

Ingredients 6 servings

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  • 1 large egg
  • 2 1/4 cups nonfat or low-fat milk, divided
  • 2/3 cup sugar, divided
  • 1/8 teaspoon salt
  • 2/3 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Preparation

  • Active

  • Ready In

  1. Lightly beat egg with a fork in a medium bowl.
  2. Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
  3. Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
  4. Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.
  • Make Ahead Tip: Pour the pudding into a bowl and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.

Nutrition information

  • Per serving: 164 calories; 2 g fat(1 g sat); 4 g fiber; 35 g carbohydrates; 6 g protein; 12 mcg folate; 33 mg cholesterol; 27 g sugars; 22 g added sugars; 59 IU vitamin A; 0 mg vitamin C; 129 mg calcium; 2 mg iron; 101 mg sodium; 302 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate

Reviews 24

September 17, 2015
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By: EatingWell User
W aow! This beats a boxed pudding hands down. It took only minutes to make it with ingredients in your pantry and fridge. No artificial anything! Much healthier choice when you need a chocolate fix and the flavor is so rich! Pros: Very easy to make and VERY chocolatey! Ate it at room temp with sugar free Cool Whip, Cons: none
March 09, 2015
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By: EatingWell User
Best chocolate pudding I've ever made Honestly - I absolutely hate chilled pudding, and frankly I think pudding skin is totally disgusting. This is a wonderfully chocolatey-rich pudding recipe, without the need for expensive baker's chocolate, and absolutely perfect all around for folks like me, who like eating pudding warm and fresh! Pros: Creamy, chocolately, delicious. Cons: NULL
January 20, 2015
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By: EatingWell User
Just what I needed for a healthy chocolate fix Definately will make again, just right to satisfy my sweet tooth. Heart healthy and loved the warm chocolate on a cold winter evening. Pros: Easy to follow recipe, ingredients on hand , decadent flavor Cons: NULL
December 05, 2014
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By: EatingWell User
Amazingly chocolatey This recipe is amazing. I used soy milk & organic coconut sugar. Will try with coconut/almond milk. Do not leave out the egg, it makes it richer. Use a high quality vanilla extract. Thanks for sharing!! :-) Pros: Rich. Smooth. Delish. Cons: None. Are you kidding?!
July 29, 2014
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By: EatingWell User
Outstanding Absolutely amazing! The best chocolate pudding I've ever eaten. Wouldn't change a thing. :) Pros: Rich, creamy, and smooth Cons: none
December 12, 2013
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By: shurtault
Chocolatey and divine i love this chocolate pudding recipe. It's super rich, which i enjoyed immensely. far from that store bought . This recipe is a keeper. Only thing I'd probably do next time is add a little bit more sugar. I topped mine with dehydrated marshmallows because i ran out of sprinkles. Pros: rich chocolate taste Cons: a little bit thick
November 07, 2013
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By: EatingWell User
GREAT! its a little too chocolately for my taste and i even used 1/2 the recipe calling for chocolate and used only 1/3 cup of sugar. but very good! i will def be making again for those late night (pre pms) cravings :) Pros: good chocolate pudding fix, thick and creamy, warm and gooey Cons: a little too chocolately
May 16, 2012
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By: EatingWell User
Even easier method: Only use 2 c milk, HALF the sugar and HALF the cocoa. Just bring milk and sugar to almost boil, take off the heat, whisk in cocoa,cornstarch & couple of tsp reserved sugar, after whisking smooth in a 2-cup measuring cup with 1/2 cup milk left in the bottom. Bring to boil, constantly stirring, cook for about 2-3 min. till thickened. No need to fuss with the egg either. That's the way my mother made it when I was a child in Germany 60+ years ago :) Have made it this way ever since. Pros: NULL Cons: NULL
March 30, 2012
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By: shawneegirl
FRIGGIN' AWESOME! I made this last week and substituted liquid egg substitute for the egg and used 1/3 cup Splenda brown sugar blend; used a really great-quality cocoa, 1/4 cup espresso and 1 fl. oz of coffee liquor...this pudding was FRIGGIN' AMAZING!! I have never, ever made chocolate pudding before and my mother always made the instant stuff...one time I had it at a restaurant and the flavor was amazing. THIS recipe, however, was the GREATEST my family & I have ever had! It was easy to make and a healthier, incredibly delicious version! Will be making this many more times!!! VERY chocolate-y!! Pros: Tasty alternative to an unhealthy dish! Cons: None!