Decadent Chocolate Truffle Pudding

My kids have been asking me for weeks now to make homemade chocolate pudding. One reason is because the school board is adamantly pushing for "green lunches". School lunches are famous for waste: cellophane wrappers, juice boxes and those little plastic throwaway pudding containers. Homemade pudding nestled nicely into reusable containers helps make my kids lunches a tad "greener".

The other reason why they are insisting I make pudding? Homemade is simply BETTER !

I decided I wanted to kick it up a notch though and turn it from delicious into DECADENT. What did I do? Took a basic Martha Stewart pudding recipe, altered it a fair bit and loaded it up with chocolate truffles. I used Lindor milk chocolate truffles I had left over from Valentine's Day but you could use any soft centered chocolate truffle you like. A dollop of whipped cream to finish it off and you have one insanely satisfying dessert. Omit the whipped cream and spoon pudding into little reusable containers and you have an amazing, and portable, school treat !


A bowl of chocolate. YUM!

Strained and now mixed with chocolate, vanilla and butter

RECIPE: adapted version of Cooking Together: Chocolate Pudding - Martha Stewart Kids


2 tablespoons cornstarch
3 tablespoons granulated sugar
3 tablespoons cocoa powder
1/8 teaspoon salt
1 cup heavy cream
1 1/4 cups milk
2 large eggs
5 oz of Lindor chocolate truffles (approx 8-10). You can also use your favorite soft center chocolate truffle if you prefer
1 oz of semi-sweet or dark baking chocolate, chopped
1 teaspoon pure vanilla extract
2 tablespoons of cold butter, cubed


WHISK together cornstarch, sugar, cocoa powder, and salt in a heavy-bottom medium- size saucepan.
ADD cream, milk, and eggs. Whisk until combined.
SET pan over medium heat. Whisk slowly and constantly, making sure to scrape sides of pan, just until pudding begins to boil, 7 to 8 minutes.
REDUCE heat and continue stirring until pudding coats has thickened to desired consistency; it should easily coat the back of a wooden spoon.
REMOVE saucepan from heat

STRAIN pudding through a wire sieve into a medium heat proof dish.
WITH a wooden spoon or silicon spatula, gently add vanilla, butter, truffles and chopped baking chocolate. Stir until all is melted and well combined.
COVER with plastic (make sure to push plastic wrap right down onto pudding surface to avoid a skin forming).
REFRIGERATE until thick and well chilled, approx. 1 hr.

SERVE with sweetened whipped cream and chocolate shavings.

Featured Here Today: Feb 18,2011

Top photo by Viktorfisher


  1. That is a gorgeous photo. If the recipe is half as good as the picture you have a sure fire winner on your hands. Have a great evening. Blessings...Mary

  2. Hi Mary, I cannot take credit for the photo. It was taken by a photographer named Viktor Fischer. I legally own the photo now for use on my blog. I had attempted to upload my own pudding photo but the shots were failures due to flash problems. This was the closest likeness to the true pudding I could find.


Thank you for your comments!

Linda @ Lemon Drop