Double Chocolate Pudding on a table in a Studio
Scott Suchman for The Washington Post
The Washington PostDemocracy Dies in Darkness

Double Chocolate Pudding

With this dessert, you get a creamy chocolate fix that manages to keep saturated fat and calories low, using antioxidant-rich, high-quality cocoa powder and a modest amount of sugar.

A chunk of dark chocolate melted in at the end doubles the chocolate flavor.

The pudding needs to set in the refrigerator for at least 3 hours; it can be refrigerated for up to 3 days.

From nutritionist and cookbook author Ellie Krieger.


measuring cup
Servings: 4 (makes 2 1/2 cups)
  • 1/3 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder, preferably not Dutch-process
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 2 cups cold low-fat milk (1 percent)
  • 1 teaspoon pure vanilla extract
  • 1 ounce dark chocolate (60 to 70 percent cacao), finely chopped, plus optional chocolate shavings, for garnish
  • 1/4 teaspoon salt
  • Whipped cream for serving (optional)


  1. Step 1

    Whisk together the sugar, cocoa and cornstarch in a medium saucepan (off the heat). Gradually add the milk, whisking until smooth.

  2. Step 2

    Place over medium heat; cook, whisking constantly, until the mixture thickens and starts to bubble at the edges, about 6 minutes. Reduce the heat to low; cook, whisking frequently, for 1 minute, then remove from the heat.

  3. Step 3

    Add the vanilla extract and the dark chocolate, stirring until the chocolate has melted and the mixture is smooth. Stir in the salt. Transfer to a serving bowl, individual dessert bowls or ramekins. Cover with plastic wrap and refrigerate until set, at least 3 hours and up to 3 days.

  4. Step 4

    Serve garnished with a small dollop of whipped cream and a sprinkling of chocolate shavings, if desired.

Nutritional Facts

Per serving

  • Calories


  • Carbohydrates

    32 g

  • Cholesterol

    5 mg

  • Fat

    4 g

  • Fiber

    2 g

  • Protein

    5 g

  • Saturated Fat

    3 g

  • Sodium

    230 mg

  • Sugar

    26 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From nutritionist and cookbook author Ellie Krieger.

Tested by Johnna Rowe