Recipe courtesy of Food Network

Bittersweet Chocolate Pudding

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  • Level: Easy
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1 cup sugar

4 tablespoons cornstarch

Pinch Salt

4 ounces fine-quality bittersweet chocolate

2 5/8 cups whole milk

2 large egg yolks

2 tablespoons unsalted butter

1/2 teaspoon vanilla

1-ounce Scharffen Berger cacao nibs

2 tablespoons Kahlua liqueur

Whipped cream, for garnish

Crystallized ginger, for garnish


  1. In a heavy saucepan whisk together sugar cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolks and gradually whisk into chocolate mixture. Bring mixture just to boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter, vanilla, 1-ounce cacao nibs, and1 tablespoon Kahlua. Divide pudding between 4 (8-ounce) ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes. Garnish with whipped cream and crystallized ginger.