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Chocolate Pots

Chocolate Pots
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Serves 8| Hands-On Time: | Total Time:



  1. In a medium saucepan, combine the sugar, cornstarch, and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the egg yolks and the remaining milk.
  2. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12 to 15 minutes (do not allow to boil). Remove from heat.
  3. Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4-ounce ramekins, glasses, or teacups. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.
By November, 2007

Nutritional Information

  • Per Serving
  • Calories 278Calories From Fat 45%
  • Fat 14g
  • Sat Fat 8g
  • Cholesterol 119mg
  • Sodium 74mg
  • Protein 6g
  • Carbohydrate 33g
  • Fiber 1g
  • Sugar 27g
What does this mean? See Nutrition 101 .

Quick Tip

Use this pudding as a creamy pie filling in a graham cracker crust. Or freeze it in ice-pop molds to make fudge pops.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.