Name: Reduced-Fat Chocolate Pudding
Total time: 4 h 30 min
Ingredients: 2 tablespoons cocoa , preferably Dutched; 2 1/2 tablespoons cornstarch; 1/2 cup (3½ ounces/99 grams) sugar; 1/8 teaspoon table salt; 2 1/2 cups whole milk; 2 ounces (57 grams) bittersweet chocolate , chopped; 2 teaspoons vanilla extract

Why This Recipe Works

UPDATE: This recipe has been slightly reformulated to be more failproof since its initial publication. The revision you see here was published in April of 2022. We wanted our Reduced-Fat Chocolate Pudding recipe to feature rich chocolate flavor and a thick, creamy texture—and many fewer calories than traditional recipes. We found that a blend of bittersweet chocolate and cocoa powder reduced the fat level and maximized our pudding’s flavor, while cooking the chocolate from the start—rather than stirring it in at the end—intensified the chocolate’s flavors. We also found that whole milk thickened with cornstarch came close to approximating the heavy cream used in most chocolate pudding recipes.

Traditional homemade chocolate pudding has 581 calories, 34 grams of fat, and 202 milligrams of cholesterol per serving. Our Reduced-Fat Chocolate Pudding has 286 calories, 13 grams of fat, and 21 milligrams of cholesterol per serving.

Before You Begin

We recommend using Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar.

Instructions

Whisk cocoa powder, cornstarch, sugar, and salt until combined in heavy-bottomed medium saucepan. Whisk milk into sugar mixture until smooth. Add chocolate and bring to simmer, whisking occasionally and scraping down sides of saucepan as necessary, over medium heat.

Reduce heat to medium-low and cook, stirring constantly with heatproof rubber spatula and scraping edges and bottom of saucepan until thickened and large bubbles appear at surface, 2 to 4 minutes. (Mixture will become thick and glossy.) Off heat, stir in vanilla.

Immediately pour pudding through fine-mesh strainer and into large bowl, pushing gently with spatula leaving any solids in strainer. Place plastic wrap directly on surface of pudding to prevent skin from forming. Refrigerate for at least 4 hours until set or until completely chilled. (Pudding will keep for up to 2 days.) Gently stir pudding before transferring to individual bowls and serving.