Recipe From the Desk of Mary McDougall
My T Satisfying Chocolate Pudding

McDougall Celebrity Chef Weekend
June 26-28, 2009

The top vegan chefs all in one stunning location Santa Rosa, CA

My T Satisfying Chocolate Pudding
Yield: 2 2/3 cup about 6 servings)

Enjoy this adaptation of a recipe in my cookbook, More Great Good Dairy Free Desserts Naturally. I am certain that you’ll be amazed at how quick and easy it is to make real chocolate pudding from scratch. Cocoa powder is truly the low-fat baker’s secret to successful desserts. Use a good quality unsweetened Dutch process cocoa powder, with or without the very small amount of optional chopped chocolate, to make a pudding so satisfying that no one will ever guess it is made without dairy. The total cooking time is less than 10 minutes and the pudding is ready to eat after about 10 minutes of cooling, although I often prefer it chilled. Have a look at the Tips & Variations following this recipe for more about the ingredients, variations and suggestions for other ways to use this pudding to create more desserts. 

1/2 cup organic sugar
6 tablespoons unsweetened Dutch-process cocoa powder, sifted if lumpy
1/4 teaspoon fine sea salt
2 1/4 cups water, divided
3 tablespoons organic cornstarch
2 teaspoons pure vanilla extract
(optional) 1 1/2 ounces nondairy semisweet chocolate or bittersweet, finely chopped

Combine the sugar, cocoa, and salt in a heavy, medium saucepan. Combine 1/2 cup of the water to the mixture, whisking until mostly dissolved. 

Bring the chocolate mixture to a boil over medium heat, whisking frequently. Reduce the heat to low and stir in 1 1/4 cups more of the water. Cook at a low boil for 2 minutes, whisking occasionally.

In a small bowl, combine the cornstarch and the remaining 1/2 cup of the water, and stir with a fork until dissolved.  Add to the simmering chocolate, whisking constantly and cook, stirring frequently, until the mixture boils.  After the pudding has boiled about 30 seconds, remove  the saucepan from the stove and stir in the vanilla extract. If you are using the chocolate, add it to the hot pudding now, stirring until melted.

Pour the pudding into ramekins or other small cups. Cool to room temperature and enjoy, or refrigerate up to two days.

Good Bakers Tips& Variations
*After teaching for over 15 years, I can say without a doubt that the perceived degree of ‘chocolate-ness’ is very personal. I enjoy this pudding without the addition of the chopped chocolate, when the pudding has been made with a high quality Dutch process cocoa, such as Green & Black, Equal Exchange, Droste or Hershey European style. There are many other fine brands. Dutch process cocoa is smoother and requires less sweetener and fat than does natural style cocoa, such as Hershey’s. I do feel the additional chocolate is needed to smooth out the taste of the pudding when it is made with a natural cocoa powder, but it is such as small amount, you can make this pudding with whatever cocoa you have on hand.

*This excellent pudding also makes a wonderful tart filling and frosting too. Add a layer of sliced bananas or berries on the pudding (or tart) too.

*While water creates a very clean chocolate taste and the lowest fat pudding, soymilk can be used to make a more nutritious, delicious pudding.

My T Satisfying
Chocolate Pudding



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