097 / 100 · Sweet and Unhurried

Chocolate and Orange Pudding

6 small pudding cups Active 15 min Total 3 hr 45 min

Dark chocolate and orange zest make a smooth pudding with a clear, familiar pairing. Cocoa gives the milk a deeper chocolate base, while chopped chocolate melts in after the starch has cooked. There are no eggs to temper, but the mixture still needs patient whisking as it thickens. Use finely grated zest rather than orange juice, which would change the balance of liquid and can dull the creamy texture. Small cups feel generous because the flavor is full and the pudding is rich.

Jump to the ingredients

Small cups of smooth dark chocolate pudding flavored with orange zest.

Cook past the first thickening

Cornstarch starts to thicken before its raw taste has disappeared. Once the pudding reaches a gentle bubble, keep stirring for a full minute, reaching into the corners of the pan with the whisk. Remove it from the heat before adding the chopped chocolate and butter, then stir until no unmelted pieces remain. Fine orange zest perfumes the whole batch without leaving large bits. For an especially smooth finish, strain the hot pudding through a sieve before portioning. Cover directly against the surface if you prefer no skin; leave a small gap under the cover if a thin skin is part of what you enjoy. The pudding firms as it chills, so do not judge its final texture while it is still warm.

Ingredients

  • 1/3 cup granulated sugar (65 g)
  • 3 tablespoons cornstarch (24 g)
  • 3 tablespoons unsweetened cocoa powder (18 g)
  • 1/8 teaspoon fine salt
  • 2 cups whole milk (480 ml)
  • 1/2 cup heavy cream (120 ml)
  • 3 ounces dark chocolate, 60–70% cocoa, finely chopped (85 g)
  • 1 tablespoon unsalted butter (14 g)
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon vanilla extract

Set out

Medium heavy saucepan, Whisk, Fine grater, 6 small cups or ramekins, at least 5 ounces/150 ml each

Allergens

Milk. Check ingredient labels and substitutions.

Make it

  1. Whisk the sugar, cornstarch, cocoa, and salt together in a saucepan. Add about 1/2 cup of the measured milk and whisk to a smooth paste.
  2. Gradually whisk in the remaining milk and the cream. Set over medium heat and cook, whisking constantly, for 5–7 minutes until the pudding thickens and begins to bubble gently.
  3. Reduce the heat and continue whisking for 1 minute at a gentle bubble, scraping the corners so the starch cooks fully.
  4. Remove from the heat. Stir in the chopped chocolate, butter, orange zest, and vanilla until smooth. Strain if desired.
  5. Divide among six small cups. Let cool for 15–20 minutes, then cover and refrigerate for at least 3 hours, until chilled and set. Do not leave the dairy mixture at room temperature for more than 2 hours in total.
  6. Serve chilled.

A useful detail

Check the chocolate label: the base uses milk, and some chocolate also contains soy lecithin or may contain tree nuts.

Make it your own

  • Use finely grated clementine zest in place of orange zest.
  • Omit the citrus zest and increase the vanilla to 1 teaspoon for a plain dark chocolate pudding.

Keep it well

Keep covered at 40°F/4°C or colder for up to 4 days. Keep unrefrigerated for no more than 2 hours, or 1 hour above 90°F/32°C. Freezing can cause separation.