Total Time
Prep 15 mins
Cook 0 mins

Wonderful way to enjoy chocolate pudding without all the fat. Very satisfying considering there isn't a drop of cream or a pat of butter in it. Cooling time is cook time.


  1. In a saucepan, stir together sugar, cocoa, and cornstarch; while stirring, gradually add milk and cook until thickened and bubbly, about 5 minutes.
  2. Reduce heat to medium low and add bitterseet chocolate; cook, stirring, another 3 minutes; remove from heat and cool 5 minutes; add vanilla; pour into dessert dishes and serve or lay plastic on pudding surface and refrigerate.
Most Helpful

2 5

I found that the times and nutritional information were way off with this recipe. Based on the listed time, I assumed it would be set and ready to serve, but it wasn't-so I had to use it as a sauce. Also-the chocolate that I used listed 15g fat/ounce-the recipe calls for 2 oz-which works out to a fairly high fat content over 4 servings, plus the fat of the cocoa powder. It did have a rich taste, but may need some revisions in prep, and don't assume this is as low in fat as the NI suggests.

5 5

Bittersweet is my favorite chocolate and doesn't everyone love pudding? How could this miss! Add to that the fact that it's low fat and (in my case) sugar free because I used Splenda and this is worth 5 stars at the least. It's deep chocolate creamy goodness at it's best. I did add a 1/2 tsp of cinnamon for no other reason than I wanted too. Total yummm. Made for Comfort Cafe, Jan 09.

Congrats! Great recipe, easy to make