Chocolate Pudding With Raspberry Cream Recipe (2024)

We noticed there were no notes yet so here’s the first. This is a delicious very rich chocolate pudding. We doubled the recipe - every ingredient - and ended up with 5 small glasses full with room for whipped cream topping. Pay attention to the pudding while cooking to avoid curdling. Once it gets to a bubbling-low boil it thickens right up - take it off the heat now! So good!!

I find it interesting that double boilers are no longer mentioned in recipes. If you put a pot over not-quite-boiling water, it will never curdle or clump. You still have to stir it, but it is protected from disaster.

Made as directed but a double recipe. Turned out perfect. This is not your packaged chocolate pudding. It is dark and very rich and delicious. Would have been good if I had had some whipped cream to offset the intense flavor but thoroughly enjoyed

Thank you very much the recipe!I have an old one from 1965. I have got it an aunt of me and the recipe was of the same kind, without cornstarch, Then in Hungary there wasn't cornstarch at all in shops. We use for this pudding 2 - 3 teaspoon flour.On the top was whipped cream.I was very popular dessert at time.Have a nice week!Marianne

What is wrong with pudding skin? That was my favorite part of the pudding when I was kid. I savored the mouth feel and was upset when store pudding recipes changed so skins no longer formed. The flavor changed also. I'll have to try this and see if it comes close to what I remember. And I DO remember the taste because a few years ago I found a chocolate bar with the identical flavor. And then that, too disappeared.....

Why not just put a couple of raspberries into the bottom of each dish as a surprise?

I find a double boiler much easier than opening and shutting a microwave to check chocolate, not to mention worrying I've over shot. I am old fashioned. Some old stuff actually works better for me.

Have you forget some drops of lemon juice in the raspberries cream? It's necessary to avoid a purplish cream

I made this for Valentine’s Day! It turned out great. Smooth and decadent. It is fairly easy to make as well. I will definitely make this again. As noted by Janie it thickens fast so I removed from the heat soon after it began to bubble.

The plastic wrap is just to prevent a skin from forming. When I was a kid, and instant pudding wasn't common yet, I thought the skin on cooked pudding was a feature, not something to be avoided.I'd bet you could use beeswrap instead ... or just let the skin form and see if you like it.

My mother always made merengue with the egg whites and folded it into the pudding. Yum!

To whoever asked about swapping to lower fat milk.. of course you can! I typically use 1 or 2 percent dairy for recipes. You might need to dial the sugar down a bit though. I believe the higher fat kind of 'mellows' the sugar. If that makes sense.And you can leave the egg out. Might have to increase the cornstarch a tad to compensate. And the lack of egg will alter the taste.

Wow, what helpful notes everyone wrote! I am encouraged by this trend - the opinions, commentaries and editorial musings from people who did not make the recipe in question were turning me away from the notes. Thank you for the helpful suggestions. I used vanilla sugar per one persońs tip, and doubled the recipe first time out because everyone said it turned out so good! It did. Very, very good. The leftover pudding I piped into plain raised donuts.

Thanks to Sam for putting this in his column today. A great way to remedy the February doldrums. I followed the instructions with a few minor revisions:-shaved off 10grams of sugar (I like dessert less sweet)-used Lakanto monkfruit sweetner to replace half the amount of sugar (for those watching calories it is useful)-added fresh ground cardamom and cayenne-I did not use Dutch processed cocoaI made four servings from the original recipe, it was rich and sufficient.It is divine! Full stop.

I noticed that the tablespoon measurements did not correspond with the gram measurements. they were vastly different (I was already at 30 g with 2 tablespoons of cocoa). Did anyone else notice this? Which measurement did you use? I ended up using an intermediate amount and the pudding was delicious, so maybe it's not critical.

This is my jam!

Delicious, satisfyingly rich. Could either cut back slightly on sugar/cocoa if you don't have the whipped cream to balance it out.

The texture was good but the flavor was dull, perhaps because I made it with 2% milk and cocoa that wasn't Dutch process (which is getting hard to find these days). Not interesting enough to make again with recommended ingredients though.

Great recipe! Take it off heat a little bit before it feels as thick as you want — it will continue cooking a bit more from residual heat

Any problem consistency wise with less sugar? Also a pinch of salt cayenne and cinnamon sounds good.

Made this last night at the last minute when my husband said he wanted desert. So quick, easy and delicious. I didn't have any raspberries so I added a little orange zest. Nice but not needed as the pudding was wonderful.

Excellent. I doubled the recipe. Unintentionally, used only one egg. Used a silicone spatula to stir. And cooked on medium low heat. Turned out perfectly.

This was amazing! I made it for a crowd; 16 of us for Father’s Day. I quadrupled the recipe TWICE and used the double boiler method. I was able to get 20 servings (~4 oz each) from the recipe. Easier than any homemade pudding I’ve made before because I didn’t have to temper the eggs.

I tripled the recipe and got an extra cup of pudding for a total of 7. I also added a splash of raspberry coffee syrup to the whipping cream instead of vanilla. Everyone raved when they finished their cup. I will have to make this again.

I took the advice and used the double boiler and got the smoothest pudding ever. This was the perfect dessert for our "Lady & the Tramp" dinner last night (Valentine's Day). Very few ingredients and a decadent flavor. Thank you NYTimes for another winner. Gerry in Oregon

A nice chocolate fix! I used 1 tbsp less sugar (based on some of the comments) and I didn't miss it. Knowing my own limits, I used 3 small ramekins and the portions were perfect for me. Instead of using raspberries, I sprinkled crushed peppermint over the whipped cream and really enjoyed the crunch and pepperminty taste as a foil for the rich, smooth chocolate ... and it looked quite festive!

This couldn’t be easier! I used a cup of plain oat milk; halved the sugar (2 1/2 TBS). Delicious (based on licking the spatula after finishing)!

Forgot to mention that I used Ghirardelli’s unsweetened cocoa powder.

Very good flavored pudding. The portions are very small, definitely double for two adult size servings.

Taste was lovely but it was a bit more like soup than pudding. Any suggestions for thickening it more? I left it in the fridge for 4 hours or so. More cornstarch?