Chocolate Pudding

September/October 1996

Your rating: None Average: 4.2 (13 votes)

Cocoa powder and chocolate chips give this luscious pudding a double-dose of chocolate flavor.

"Fabulous, much better than the store mixes. The rich chocolate flavor and wonderful consistency make this recipe a winner. Only problem is it didn't make enough ... next time I'll double (or triple) the recipe. "
Chocolate Pudding

Makes: 4 servings, about 1/2 cup each

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  • 1 12-ounce can evaporated skim milk
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 3 tablespoons semisweet chocolate chips, (1 ounce)
  • 1 teaspoon vanilla extract


  1. Whisk milk, brown sugar, egg, cocoa and cornstarch in a medium saucepan. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, 3 to 5 minutes.
  2. Add chocolate chips and vanilla; stir until the chips have melted. Transfer the pudding to a bowl and cover with wax paper to prevent a skin from forming. Refrigerate until you are ready to serve it.


Per serving: 229 calories; 4 g fat (2 g sat, 1 g mono); 56 mg cholesterol; 42 g carbohydrates; 9 g protein; 2 g fiber; 117 mg sodium; 388 mg potassium.

Carbohydrate Servings: 3

Exchanges: 1 fat-free milk, 2 other carbohydrate

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