Bittersweet Almond Chocolate Pudding

This rich and creamy dessert garnished with whipped topping and toasted almonds satisfies even the biggest chocolate craving.

Bittersweet Almond Chocolate Pudding
Servings: 4 Prep 5 mins Chill 4 hrs or overnight Microwave 8-1/2 minutes


  • 2 cups milk
  • 1/3 cup sugar
  • 2 eggs
  • 2 tablespoons cornstarch
  • Pinch salt
  • 3 ounces bittersweet chocolate, chopped
  • 1/2 teaspoon almond extract
  • 1/4 cup sliced almonds
  • 1/4 teaspoon olive oil
  • 1/2 cup frozen whipped topping, thawed

Make It

1. In a large microwave-safe bowl, combine milk, sugar, eggs, cornstarch and salt. Whisk until well blended.

2. Microwave, uncovered, on HIGH for 5 minutes. Whisk until smooth.

3. In second bowl, melt chocolate on HIGH for 1 minute. Stir. Microwave on HIGH another 30 seconds. Stir until smooth. Whisk chocolate and almond extract into milk mixture until smooth.

4. Spoon into 4 serving dishes, cover and refrigerate for at least 4 hours.

5. Just before serving, toast almonds. Place nuts in a glass pie plate. Toss with olive oil. Microwave, uncovered, for 1 minute on HIGH. Stir. Microwave an additional minute or until lightly toasted. Garnish puddings with whipped topping, then sprinkle with toasted nuts.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 358, Fat, total (g): 20, chol. (mg): 118, sat. fat (g): 9, carb. (g): 40, fiber (g): 2, pro. (g): 10, sodium (mg): 84, Percent Daily Values are based on a 2,000 calorie diet.