This post contains affiliate links. Please see our disclosure policy.
Sunday Dinner
Roast Chicken
Pomme de Terre Macaire
Bibb Lettuce Salad with Bacon and Croutons
Chocolate Pudding
A football game, two soccer games, and a weekend catching up with old high school classmates = me feeling a little lazy in the kitchen today. I won’t let that stop me from serving up a comforting meal. I will let it give me the opportunity to make this dessert and share it with you.
I would like to see a show of hands of those who actually make their own pudding from scratch. Between the refrigerated pudding cups and the ready-to-make pudding in a box, I am willing to bet there aren’t that many hands. I get it. It’s easy and convenient. I guarantee that if you make this, you’ll have a whole new appreciation and love for puddin’.
Sunday Dinner one year ago
Sunday Dinner two years ago
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
Chocolate Pudding
Equipment
- Ramekins
Ingredients
- ½ cup granulated sugar
- ⅓ cup plus 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon espresso powder
- Pinch of Kosher salt
- ⅓ cup warm water
- 1 ounce semisweet or or milk chocolate, finely chopped (optional)
- 2 cups half-and-half or whole milk, divided
- 3 tablespoons cornstarch
- 1 ½ teaspoons pure vanilla extract
Instructions
- In a medium saucepan, whisk together the sugar, cocoa powder, espresso powder, salt and water until it is a smooth paste. Whisking constantly, bring the mixture to a boil over medium heat. Remove from the heat and add the chocolate (if using), stirring briskly until melted. Stir in 1 ¾ cups of the half-and-half.
- In a small bowl, whisk together the cornstarch and the remaining¼cup of half-and-half. Stir the cornstarch mixture into the chocolate mixture. Cook, whisking constantly, over medium heat until the mixture begins to thicken. Reduce the heat to low and continue to cook for another minute. Remove from the heat and stir in the vanilla. Pour the pudding into the cups/ramekins. (If you do not want a skin to form, immediately press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours or up to 3 days. Serve with lightly sweetened whipped cream and grated chocolate or curls. Enjoy!
Notes
- Use half-and-half for a richer pudding.
- Pudding can be made one day in advance.
- Pudding can be refrigerated for up to 3 days.
- Serve with lightly sweetened whipped cream and grated chocolate or curls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your Sunday dinners. We always had a fancier meal on Sunday and often went to a relative's house. This brings back memories.
Pudding is such an easy thing to make. My go-to is the Hershey's cocoa recipe – very similar to yours. And like you, I add espresso powder. And I agree with Peggie – I love your Sunday recipes/menus. I always try to make Sunday a special occasion and have used your recipes for inspiration.
Do you think this could be used as a pie filling, or is there enough.
I can't say for certain, but I would make at least 1 1/2 of the recipe to fill a pie shell.
Thank you. I enjoy sharing them.
That is wonderful to hear!