Chocolate Intemperance

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Chocolate Intemperance

star rating (3) rate this recipe »
Published prior to 2008

This recipe makes a wonderful chocolate pudding. Blend with ice to make a delicious chocolate smoothie.

1/2 cup Dutch-process cocoa
1 cup sugar
3 tablespoons Instant ClearJel or cornstarch
1/4 teaspoon salt
1 cup water
1 tablespoon vanilla or espresso powder, or 1 teaspoon cinnamon (all optional)
2 cups milk or cream
1 cup chopped semisweet or bittersweet chocolate

In a medium saucepan, whisk together the cocoa, sugar, ClearJel or cornstarch, and salt. Slowly whisk in the water, then the flavor of your choice and the milk or cream. Bring to a boil over medium heat, whisking constantly. Remove from the heat and stir in the chocolate, whisking till chocolate melts. Pour into a bowl, and stir occasionally as it cools, to prevent a skin from forming. Pour into a jar or other storage container, and lay a piece of plastic wrap on the surface of the chocolate, again to prevent a skin from forming. Store in the refrigerator for up to a week. Yield: 4 1/2 cups chocolate pudding.

To make one frozen smoothie, place 1/3 cup pudding in a blender. Add about 1 cup ice cubes (and 1 ounce of the spirit of your choice, if desired), and blend till smooth. Alternatively, blend with chunks of banana, or a scoop of ice cream.

Feeling intemperate? Add vodka and coffee liqueur to 1/3 to 1/2 cup chocolate for the best sweet martini ever! To rim glass with cinnamon sugar, mix 1 teaspoon cinnamon with 2 tablespoons sparkling sugar and 1 tablespoon granulated sugar. Wipe the edge of the glass with a wet cloth, then dip it into the sugar mixture.


  • star rating 06/27/2014
  • peters939 from KAF Community
  • I first made this because it was the recipe on the back of the cocoa powder. Do not try this unless you can handle ultimate chocolate decadeliciousness. I've made it several times since, and it is a hit every time. Today I made it using tapioca starch. Soooo good.
  • star rating 09/10/2013
  • veroklug from KAF Community
  • I think there may be an error in the recipe: The instant clearjel (as opposite to cook's type clearjel) breaks down at boiling temperature, so the pudding never sets. Still, the desert is way too rich w/the espresso powder, imo. Adding a couple of well-beaten egg whites made a fairly good chocolate mousse, solving both problems.
    Yes, there are 2 different types of clearjel and it can get confusing on which one to use! I suspect that since this is not held at a boil for a long period of time and is for a dessert that is refrigerated, the instant clearjel works well for this application. Great tips you have to lighten it up. Thank you! Elisabeth
  • star rating 05/30/2011
  • zinasp from KAF Community
  • Decadent deliciousness, that's all I can say. Served this at a party and it was a huge hit (as a pudding). Yum! Yum! Yum!