Chocolate Icebox Pudding


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This one is as refreshing as it sounds.

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  • 1/2 C. granulated sugar
  • 1/4 C. water
  • 2 oz. unsweetened chocolate, finely chopped
  • 4 large egg yolks
  • 1 C. (2 sticks) unsalted butter, softened
  • 1 C. confectioners' sugar
  • 1 C. heavy cream
  • Garnish: sweetened whipped cream

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In a medium heat-proof bowl set over pan of barely simmering water, whisk together granulated sugar and water until sugar is dissolved. Add chocolate and continue to whisk until chocolate is melted and mixture is smooth. Add egg yolks, one at a time, and whisk until mixture is smooth. Remove from heat and let cool. In an electric mixer with a padded attachment, beat together butter and confectioners' sugar at medium-high speed until light and fluffy, about 3-5 minutes.

Scrape down sides of bowl. Add chocolate mixture and beat for another two minutes. Scrape down sides again. Beat chocolate mixture until everything is fully blended. In a bowl of electric mixture fitted with a whisk attachment, whip heavy cream until soft peaks form. Fold whipped cream into chocolate mixture. Pour mixture into pan and place in a refrigerator for three hours, until well chilled. Spoon pudding into bowls and serve with whipped cream.

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