Rich and Spicy Dark Chocolate Pudding

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  • Each serving
  • 190cal
  • 6g fat (4g sat)
  • 10mg chol
  • 160mg sodium
  • 30g carb
  • 3g fiber
  • 21g sugars
  • 6g protein


  • 3 tablespoons sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • Pinch of ground cloves
  • 1/2 teaspoon cinnamon
  • Pinch of cayenne
  • 2 cups low-fat milk, divided
  • 1/3 cup bittersweet chocolate chips or half of 1 (3 1/2-ounce) dark chocolate bar, chopped
  • 1/2 teaspoon vanilla extract
  • Lightly sweetened whipped cream or plain Greek yogurt for topping (optional)


In a bowl, stir together sugar, cocoa powder, cornstarch, salt and spices. Whisk in 1/3 cup cold milk a little at a time to create a smooth, thin paste.

In a saucepan, combine chocolate and remaining 1 2/3 cups milk. Bring to a simmer over low heat, stirring occasionally, until chocolate is melted. Gradually whisk cocoa paste into chocolate mixture, continuing to stir over low heat until pudding thickens. Cook for 1 minute more.

Remove pan from the heat and stir in vanilla.

Divide among 4 dishes and serve warm or cover the surface of the pudding directly with plastic wrap and refrigerate until fully set, about 2 hours. To serve, top each pudding with whipped cream or Greek yogurt, if desired.

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