Buttermilk Chocolate Pudding

By • February 1, 2015 0 Comments

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Author Notes: Buttermilk adds a whole new depth and richness to this easy chocolate pudding recipe. Enjoy it on its own or pour it into a graham cracker crust and make a pie. (Adapted from Smitten Kitchen)Sam


Makes about 3 cups

  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups whole milk
  • 6 ounces dark chocolate, chopped
  • 1 teaspoon vanilla extract
  1. In a medium saucepan, whisk together the cornstarch, sugar and salt while slowly adding the buttermilk and milk in a steady stream. Whisk slowly at first and then quicker to ensure no lumps form.
  2. Whisk vigorously over medium low heat for about 5 minutes until the cornstarch has cooked properly and thickened. You may notice the buttermilk begin to curdle a bit at first - fear not! Keep whisking away and soon you will have a smooth, thick consistency.
  3. Add the chocolate and whisk until it is incorporated. Remove from the heat and stir in the vanilla extract.
  4. Evenly distribute the pudding among whatever cups you'd like and either place plastic wrap on top to prevent a skin from forming or refrigerate the pudding for about 5-10 minutes and then grate dark chocolate right on top of each pudding (this way the chocolate doesn't melt). Refrigerate for at least 3 or 4 hours. Top with whipped cream before serving.

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