Don't get fooled by the simplicity of a chocolate pudding. This rich, velvety dessert, flavored with bittersweet chocolate and rum, is a real crowd pleaser. Todd Coleman

For more information on which chocolate to use in this recipe, see The Proof is in The Pudding. This recipe first appeared in our Jan/Feb 2013 issue along with our Saveur 100 article Alice Medrich.

Alice Medrich’s Chocolate Pudding Alice Medrich’s Chocolate Pudding
Creamy and rich, this is the best chocolate pudding recipe we know.
Yield: serves 6


  • 13 cup sugar
  • 13 cup Dutch-process cocoa powder
  • 2 tbsp. cornstarch
  • 18 tsp. salt
  • 1 34 cups whole milk
  • 14 cup heavy cream
  • 4 oz. bittersweet chocolate, finely chopped
  • 1 tsp. vanilla
  • 1 tbsp. dark rum


  1. Whisk sugar, cocoa, cornstarch, and salt in a 2-qt. saucepan. Slowly add milk and cream, whisking constantly; bring to a simmer over medium heat. Cook, while whisking, until thickened and beginning to bubble at edges, 12-15 minutes. Add chocolate, and stir until smooth, about 30 seconds. Remove from heat; stir in vanilla and rum. Divide between six 4-oz. ramekins, cover with plastic wrap, and chill until set, about 1 12 hours.