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08/06/1999 Archived Entry: "The Best Chocolate Pudding Recipe"

Someone just asked for my best possible recipe for chocolate pudding. It happens that John Scharffenberger was recently on my radio program and not only brought me some of his superb, artisanally crafted, European-style chocolate – made in northern California -- but a recipe for chocolate pudding. It’s in the pamphlet that comes with the 62% semi-sweet, nine-ounce cooking bars. I actually tried the recipe with the more bitter 70% bittersweet bar, and you can prepare it with any good dark chocolate. With the right chocolate, it is indeed the best chocolate pudding recipe I know – and not overly rich as are the over-the-top contemporary recipes made with egg yolks.

The Scharffen Berger company was founded in 1996 and the chocolates are only now beginning to be distributed in any quantity – a third baking bar is unsweetened, with 99% chocolate, and there are one-ounce eating bars. You can find them all at high-end specialty stores or buy them direct. The company’s web-site address is www.Scharffen-Berger.com. You’ll find other chocolate recipes there, too.


The Best Chocolate Pudding
Makes 6 1/2-cup servings

4 tablespoons cornstarch
1/2 cup sugar (or to taste)
1/8 teaspoon salt
3 cups milk
4 ounces Scharffen Berger 62% semisweet chocolate
1 teaspoon vanilla extract

Mix the cornstarch, sugar, and salt in the top of a double boiler, or in a medium-sized mixing bowl placed over a pan of water.

Over boiling water, slowly add the milk and chocolate, stirring constantly with a wooden spoon, until thick and smooth, from 5 to 8 minutes.

Cover and cook, still over boiling water, for 10 to 12 minutes, stirring occasionally. The pudding itself should never get to a simmer. If the pudding thickens on the sides of the pot or bowl, make sure to stir it back in until smooth.

Off the heat, stir in the vanilla. Pour into individual serving cups. Refrigerate until chilled.