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+ servings

Simple, Perfect Chocolate Pudding


  • 6 oz chocolate, shaved (see notes above)
  • 2 - 3 Tbsp natural sugar (Sugar in the Raw or Turbinado)
  • 2 cups milk (low-fat, nut milk, coconut, or soy all work great)
  • fine grain sea salt
  • 3 Tbsp cornstarch (or arrowroot powder)
  • ½ tsp vanilla extract


  • In a medium-sized saucepan over medium heat, add the chocolate, sugar, and milk.
  • Heat gently, whisking frequently, until all of the chocolate has melted and the mix is uniform
  • Remove from heat
  • In a bowl, pour in about half of the hot mix, along with the cornstarch and a pinch of fine-grain sea salt
  • Whisk vigorously until all of the cornstarch has dissolved, then whisk this mixture back into the saucepan
  • Keep stirring as you cook the pudding over very low heat for 8-10 minutes more, or until the pudding is thick and glossy
  • Remove from the heat and stir in the vanilla
  • Transfer the hot pudding to a serving bowl or to individual cups
  • (Note: to avoid a skin forming along gate top, lay a sheet of waxed paper over the surface
  • Chill completely before serving