Packaged chocolate pudding contains more additives and fillers than actual chocolate, and purchased premade pudding contains more calories than one should ever consume with a spoon. What's a chocoholic to do? The answer: Make an elevated version of the classic treat at home. Trust us, ours is a far cry from the plastic cup you might be familiar with. This homemade chocolate pudding recipe skips the eggs, which doesn't just cut calories, but also saves you from having to slow-cook them in a double boiler or temper them with hot chocolate. What really makes this pudding special, though, is the final flourish. It might sound like a strange way to eat dessert, but the sweet-salty combination of chocolate, peppery olive oil, and crunchy little flakes of salt brings to mind a bag of chocolate-covered pretzels. Who could resist that?
Nutrition: 310 calories, 19 g fat (10 g saturated), 29 g sugar
1⁄4 cup sugar
2 Tbsp corn starch
2 cups low-fat milk
1 Tbsp unsalted butter
4 oz bittersweet or semisweet chocolate, chopped (or 2⁄3 cup bittersweet chocolate chips)
1 teaspoon vanilla extract
Pinch of table salt
Olive oil and coarse sea salt (like fleur de sel finishing salt)
How to Make It
- Combine the sugar and cornstarch in a medium saucepan over low heat.
- Slowly add the milk, whisking to blend.
- Bring to a bare simmer, then stir in the butter, chocolate, vanilla, and a pinch of table salt.
- Remove from the heat and continue stirring until the chocolate has melted uniformly.
- Pour into 4 small glasses or ramekins and place in the fridge for at least 2 hours.
- Before serving, drizzle the puddings with a bit of olive oil and top each with a pinch of sea salt.
Eat This Tip
Here are three other ways to turn this very good chocolate pudding into something exceptional:
- S'mores pudding: Line the bottom of the glasses with crushed graham crackers. Top with marshmallows.
- PB&C: Whip together equal parts milk and chunky peanut butter. Divide among the glasses, then top with the pudding.
- Chocolate-covered strawberries: Cover the bottom of each glass with sliced strawberries or a heaping tablespoon of strawberry jam, top with a thin layer of ricotta cheese, then spoon in the pudding.