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“For anyone whose experience ends with My-T-Fine, this recipe should be a revelation. Made with quality ingredients, American chocolate pudding can easily rival mousse au chocolat. The pudding may seem too runny while it's cooking, but the chocolate thickens after refrigeration to a velvety cream with a rich, full-bodied flavor. Use a high-quality chocolate with full cocoa-butter content (like Callebaut or Lindt), not chocolate chips.”

Ingredients Nutrition


  1. Spread out the chocolate in a heavy-bottomed 2-quart saucepan and melt over very low heat, stirring occasionally.
  2. Mix the starch and 1/4 cup milk in a cup or small bowl, making sure the starch is well dispersed.
  3. When the chocolate is melted, stir in the rest of the milk, the cream, and the sugar; raise heat to high-medium and cook, stirring repeatedly with a rubber spatula, until steam is starting to rise (it will not yet be at a simmer, and will not have a skin on top). Remove from heat.
  4. Give the starch a stir to re-disperse it, then pour it in, stirring constantly. Lower the heat and cook, stirring constantly across the bottom and around the sides of the pan, until the pudding thickens and the first bubble or two appears -- there should be no raw starch taste any more.
  5. Without cooling or stirring further, immediately pour the pudding into 3 1-cup custard cups. Set them on a rack to cool, then cover each one with plastic wrap and refrigerate until cold and firm.

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