“Everyday with RR. This one's for my hunny.”

Ingredients Nutrition

  • 8 ounces semisweet chocolate, chopped
  • 2 -3 tablespoons unsweetened cocoa powder, sifted
  • 3 cups half-and-half
  • 12 cup sugar
  • 1 large egg, plus
  • 2 egg yolks
  • 1 cup heavy cream, whipped
  • 8 Oreo cookies, chopped


  1. In a medium bowl, mix the chocolate and cocoa powder and set aside.
  2. In a medium, heavy saucepan, heat the half-and-half over medium-high heat until almost boiling (bubbles will form around the edges).
  3. In a heatproof bowl, whisk together the sugar and eggs until thick and pale yellow, about 2 minutes.
  4. Slowly whisk half of the hot half-and-half into the egg mixture and then pour the mixture into the saucepan.
  5. Bring just to a boil over medium heat and cook, whisking constantly, until bubbly and thickened, 1 minute.
  6. Pour the custard through a sieve into the reserved chocolate-cocoa mixture and whisk until smooth.
  7. Let cool slightly then press plastic wrap onto the surface to cover and refrigerate until cold, about 2 hours.
  8. Scoop the chocolate pudding into individual cups and top with the whipped cream and cookies.

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