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Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings

Test Kitchen Approved

Chocolate Bay Pudding

Recipe By Savory Spice Test Kitchen

Prep Time

10 Minutes

Cooking Time

15 Minutes

Recipe By Savory Spice Test Kitchen

The California bay leaf adds a refreshing almost liqueur-like quality to the classic chocolate pudding.

Serving Suggestions

Serve with whipped cream or shaved/chopped chocolate.

Recipe Notes

Adapted from a combination of chocolate pudding recipes from Washington Post and Food Renegade.

Ingredients

1.5 cups half and half


4 Tbsp. cornstarch


0.5 cups whole milk

0.33 cups honey

0.5 cups dark chocolate chips

1 Tbsp. unsalted butter


Savory Spice ingredients in this recipe

  • Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. As with all our vanil...

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  • Dutch Cocoa Powder

    Cocoa powder comes from beans that grow in pods on the Theobroma cacao tree. Native to many South American countries, these trees now grow all arou...

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  • California Bay Leaves

    The California bay is a native evergreen tree that grows to 80 feet in height. There are different species of the laurel family, California bay lea...

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Directions

Place half and half and bay leaves in a medium saucepan over medium-high heat. When the liquid begins to bubble around the edges, remove from heat and cover. Let stand for 30 min.

Remove bay leaves and return saucepan to medium-high heat. In a separate bowl, whisk together cornstarch, cocoa powder, milk, and honey. Whisk this mixture into infused half and half. Whisk constantly over medium-high heat for 6 to 8 min. until the mixture thickens. Turn off heat and add chocolate chips, vanilla, and butter and stir until chips are melted into the pudding.

Enjoy warm or transfer to a container and chill. If chilling, cover so that plastic wrap is pressed against the top layer of the pudding so that no skin will form. After chilling, stir or whisk pudding again to get a smooth texture for serving.