Dirty Chocolate Pudding | Lazarus Lynch


Learn the secret to what makes this pudding so dirty… and no, it’s not dirt! Lazarus shows us how to make a dessert that’s a chocoholic’s dream come true.



2 1⁄4 cups whole milk
2⁄3 cups sugar
1⁄3 cup unsweetened cocoa powder
1 tbsp cornstarch
3 egg yolks
1 tsp pure vanilla extract
1 shot espresso
1⁄8 tsp salt
Whipped cream, for topping
Raspberries, for topping


In a nonreactive saucepan, bring 2 cups milk, sugar, and cocoa powder to a simmer over medium to ­high heat. Remove from heat.

In a separate nonreactive medium bowl, whisk the remaining 1⁄4 cup milk, cornstarch, egg yolks, vanilla, espresso, and salt. Slowly whisk in half of the warm milk mixture into the egg mixture.

Transfer the egg mixture back to the saucepan (with remaining milk mixture) and cook over medium heat, whisking constantly, until the pudding comes to a boil. Reduce the heat to a simmer to thicken the pudding, about 3 minutes more, whisking often.

Transfer the pudding into a large bowl and cover the surface with plastic wrap.

Refrigerate for at least 4 hours before serving. Serve with whipped cream and raspberries.

Note: Nonreactive meaning stainless steal, metal, glass, or ceramic.