Double-chocolate pudding

Double-chocolate pudding

Athletes’ favorite exercise recovery drink gets an infusion of dark, rich melted chocolate and turned into a luscious pudding. Though this is served chilled, it is also fabulous eaten warm. Be sure to buy dark chocolate with a high cocoa percentage—70 to 85 percent—to reap a dose of fiber, iron, magnesium, copper, and manganese. Like blueberries and acai berries, chocolate is also loaded with healthy extras like antioxidants, polyphenols, and flavanols. Cheers to chocolate! Garnish this pudding with a few gratings of dark chocolate instead of the whipped cream if you wish. This also makes a delicious dip for fresh berries and other fruits.


Dark chocolate chips

2 Tbsp

Low fat chocolate milk

2 cup(s), at room temperature, divided


3 Tbsp

Aerosol whipped cream

6 Tbsp


  1. In a small pot, over very low heat, melt chocolate chips, stirring constantly, about 1 minute. Add 1 1/2 cups milk and cook, stirring occasionally, to combine, about 1 to 2 minutes.
  2. Meanwhile, in a small bowl, mix remaining 1/2 cup milk with cornstarch until well-blended with no lumps; add to pan with chocolate-milk mixture. Increase heat to medium and bring to a boil, stirring constantly; boil for 1 minute. Reduce heat to low and cook until thickened, about 30 seconds; pour about 1/3 cup pudding into each of 6 small ramekins. Cover ramekins with plastic wrap, pressing plastic down onto the surface of pudding (so skins don’t form) and refrigerate until chilled. When ready to serve, top with whipped cream. Yields about 1/3 cup pudding and 1 tablespoon whipped cream per serving.


You can serve this pudding warm, too.

5 Point(s)

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