Chocolate-Wasabi Pudding

READY IN: 5mins
Recipe by DrGaellon

Instant chocolate pudding is deepened with additional cocoa powder, heated up with wasabi powder and brightened with lime zest. It will get hotter if left to stand, so if you can't eat it all, start with the lesser amount of wasabi. Be sure to use Dutch cocoa powder; natural isn't as deep in flavor. Adapted from a recipe by Kerry Saretsky at Serious Eats.

Top Review by yogiclarebear

I'm not going to rate this, but I did make it with a package of sugar-free fat-free chocolate pudding. The milk and cocoa measurements did not seem to come out right, as the pudding was very watery and did not thicken. With that said, the taste was fine, although one that needs to be aquired. I would suggest trying this recipe. My husband is enjoying my runny version over chocolate ice cream. :)

Ingredients Nutrition


  1. Whisk together instant pudding, cocoa, wasabi powder and lime zest. Whisk in milk. Divide into serving dishes. Cover each dish with plastic wrap; press the plastic right down to the surface of the pudding to prevent formation of a skin. Refrigerate until set, 4 hours up to overnight. Top each dish with a pinch of wasabi powder before serving.

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