Recipe courtesy of Gale Gand

Triple Chocolate Pudding

This is an eggless custard. It can be made up to 2 days in advance, without the garnish. When ready to serve, serve with whipped cream on top.
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
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1 1/2 cups sugar

3/4 cup cocoa powder (preferably Dutch-processed)

1/2 cup cornstarch

1/8 teaspoon (heaping) kosher salt

4 cups whole milk

2 cups half-and-half

3 ounces bittersweet chocolate

1 tablespoon vanilla extract

3 ounces white chocolate, chopped

Whipped cream, for garnish


  1. In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, pour in the milk whisking until smooth. In a thin stream, add in the half-and-half and whisk until smooth.
  2. Pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Transfer the custard to a mixing bowl.
  3. Fill a large bowl with ice cubes, rest the mixing bowl on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently with a rubber spatula, about 15 minutes.
  4. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups or mugs.
  5. Refrigerate until well chilled. Serve cold with dollops of whipped cream.

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