Chocolate Pudding

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Adapted from Nigella Lawson’s book “Nigella Express”.


  • 1 cup whole milk
  • 1/2 cup heavy cream (or omit the whole milk and use 1 1/2 cups coconut milk for Paleo)
  • 1/4 cup maple syrup
  • 1 tablespoon arrowroot powder
  • 1/3 cup cocoa powder
  • 2 tablespoons boiling water
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 3 ounces dark chocolate, broken into pieces


  1. In a small saucepan, heat the milk and cream together over medium heat until just steaming.
  2. While the milk is heating, whisk the maple syrup, arrowroot, cocoa powder, and boiling water together in a medium saucepan over medium heat. Whisk in the egg yolks, one at a time, followed by the heated milk mixture. Continue to whisk mixture until it turns very thick, about 5 minutes. Remove from the heat and add the vanilla and chocolate. Whisk until the chocolate is melted and thoroughly combined. Pour the pudding into 4 coffee cups. Cool for 10 minutes and serve.