Helen's Hungarian Heritage Recipes

Helen's Hungarian Heritage Recipes
Chef Ilona Szabo Reveals The Secrets of Hungarian Cooking

Saturday, October 6, 2012

Classic Rich Dark Chocolate Pudding by Clara Czegeny - Hot Hungarian Chef

 Classic Rich Dark Chocolate Pudding Plus 5 Luscious Variations On A Theme!

Have a Love Affair with Chocolate...
Did you know that yesterday, 1 billion people ate chocolate. Did you also know that 9/10 people L-O-V-E chocolate. Ok, here's another fact. 50% of us CAN'T live without it. I love chocolate, but not just ANY chocolate. Healthy chocolate. In my pudding too!
What does: crying over spilled milk, cream rising to the top, proof in the pudding and food for thought have to do with life? Everything. We just can't get over talking about food, especially with reference to dessert foods. Cake, peaches, cherries, apples, pie and pudding seem to find their way into everyday conversation. And why not? We should have our cake and eat it too! What chocolate lover can resist the rich, delectable taste of a creamy chocolate pudding? I know I can't.

Chocolate Pudding Trivia

Historically, chocolate pudding is a variation on chocolate custard, with starch used as thickener rather than eggs. Early versions of the dish using both egg and flour can be found in the 1918 edition of Fannie Farmer's Boston Cooking School Cook Book and in the 1903 edition of Mary Harris Frazer's Kentucky Receipt Book. In the late 19th and early 20th century, chocolate pudding was thought of as an appropriate food for invalids or children as well as a dessert. It was not considered a health food in the modern sense of the term, but as a wholesome, high-calorie food for those with poor appetites due to ill-health. General Foods (Jell-O) introduced chocolate pudding mix in 1934 as "Walter Baker's Dessert". It was renamed "Jell-O Chocolate Pudding" in 1936. Ref: Wikipedia.

Chocolate Pudding is a class of dessert with chocolate flavors. There are two main types: a boiled then chilled, texturally a custard set with starch, version common to North America while a steamed or baked, texturally similar to cake, version is popular in the primarily British Isles, Australia and New Zealand.

A silky-smooth and amazingly satisfying decadent rich dark chocolate pudding with 5 easy variations. I am sure there's more, you can come up with more of your own! A delicious chocolate pudding that is the only way to end a dinner for two, a celebration or a simple family mealtime. I know this will become a favourite stand-by for sure! You won't find this in Gourmet or Bon Appetite! This recipe is so full-proof, your 6 year old could make it!

Dark Chocolate Pudding
  • 2 cups milk (any kind)
  • ½ cup brown sugar (or white)
  • 1 tbsp cocoa
  • 1 1/2 tbsp unsalted butter, cut into bits
  • 8 oz. 70% dark chocolate
  • 1 tsp vanilla extract (pure)
  • ¼ tsp salt
  • 2 oz dark chocolate shavings
  • 2 oz arrowroot powder or
  • 2 tbsp cornstarch
Dark Chocolate Pudding: Pour 1½ cups milk into a medium saucepan and add sugar, cocoa, chocolate, vanilla and salt. Bring to a simmer and whisk until chocolate has melted and it's smooth. Meanwhile whisk the cornstarch into the remaining milk until it has dissolved. Slowly pour the cornstarch mixture into the chocolate mixture whisking well. Continue cooking over low heat, stirring constantly until the pudding has thickened. Take off heat and whisk in butter cubes until it becomes shiny. Then, pour into your choice of tall parfait glasses, ramekins or small bowls and refrigerate until set, about an hour. Serve plain or with vanilla ice cream or whipped cream.

HINT- Use cornstarch or arrowroot, but there is a slight variance in the smooth glossy texture and sheen that comes with using arrowroot powder.
Serves 4

  • 1 cup 35% whipping cream
  • ½ tsp vanilla extract
  • 4 oz. white chocolate
Heat cream and white chocolate together in a small saucepan, just until chocolate has melted. Whisk smooth. Pour into a medium bowl and place in refrigerator until well chilled. Once cooled whip into soft peaks and dollop onto chocolate pudding and garnish with chocolate shavings. (Recipe above)

VARIATION # 2 - COCONUT CHOCOLATE PUDDING - Use 1 14 oz Coconut milk + 2 oz of water. Serve dusted with the coconut flakes previously toasted in a dry skillet.

VARIATION # 3 - ALMOND CHOCOLATE PUDDING - Replace milk with 2 cups unsweetened almond milk and almond extract instead of vanilla. Top with toasted slivered almonds previously toasted in a dry skillet.

VARIATION # 4 MEXICAN CHOCOLATE PUDDING - Replace dark chocolate with Mexican Chocolate (it can be used in traditional Mexican dishes like mole and it can be used in baking for an unusual flavour) Alternately, replace vanilla extract with 1/2 tsp cinnamon or cayenne. Kick it up yet another notch by adding 1 shot of Kahlua, Mexican coffee-flavored liqueur.

VARIATION # 5 - SPIKED CHOCOLATE PUDDING -Replace vanilla extract with Chocolate liquor or Tia Maria (Jamaican coffee liqueur) or Kahlua (Mexican coffee-flavored liqueur)
Would be seriously interested which one got the most tries!

Clara M. Czegeny is self-proclaimed Hot Hungarian Chef and Author of "Helen's Hungarian Heritage Recipes TM © 2005" Cookbook.

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