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Gary's Chocolate Pudding

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  • 2 c Milk
  • 2 1/2 tb Cornstarch
  • 2/3 c Sugar
  • 3 oz Chocolate, unsw. baking
  • 1 ts Vanilla extract
  • 1 tb Oil or Butter


Place water into the bottom part of a double boiler. Place on stove on high heat. Mix dry ingredients. Place into top of double boiler. Shave or grate baking chocolate. Add to double boiler. Pour in milk. Add oil or butter. Mix thoroughly. Place top of double boiler into bottom of double boiler. Heat mixture while stirring constantly until water in double boiler returns to a boil and mixture is sufficiently thickened. Cover and continue heating for 15 minutes, stirring occasionally. Take off heat and stir in vanilla extract. Pour into dish(es) or mold and chill thoroughly. *NOTE* Increase or decrease the amount of cornstarch depending on your own preference for the thickness. If a molded pudding is desired, increase cornstarch to about 3 1/2 tb. If you are making my recipe for Chocolate Cream Pie, increase cornstarch to about 4 1/2 tb.
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