Chocolate Vanilla Pudding with Orange

Chocolate Vanilla Pudding with Orange

Chocolate Vanilla Pudding with Orange

When I think of the perfect pairing, chocolate and orange is one of the first that come to mind. The
combination of the flavors is absolutely decadent and the colors go so perfectly together. This pudding is
divinely delicious and elegant and is the perfect ending to a special dinner or whenever those chocolate
cravings kick in. It may seem a little elaborate, but trust me, it’s worth it! Wonderfully creamy, light and
melting in the mouth, it brings childhood memories of grandmother’s homemade pudding.

Prep time :15 min
Cook time: 10 min
Total time: 25 min
Serves: 6-8


Chocolate pudding:

  • 3 tbsp cocoa powder
  • 1tbsp cornstarch
  • 4 egg yolks
  • 1 ½ tbsp orange zest
  • 2 ½ cups milk
  • ½ cup sugar
  • Pinch of salt
  • 1 ½ tbsp butter

Vanilla pudding:

  • 1 ½ cup milk
  • ¾ cup heavy cream
  • ½ cup sugar
  • 1tbsp cornstarch
  • 4 egg yolks
  • 2 tsp vanilla
  • Pinch of salt

Orange sauce:

  • Juice of 2 oranges
  • ¼ cup sugar
  • 1 tbsp cornstarch
  • 1 tsp orange zest


  • 4 oz good quality unsweetened dark
  • chocolate, broken into pieces
  • 1 tsp butter

To garnish:

  • ½ orange, quartered and sliced OR
  • Candied orange slices
  • Whipped cream, optional
  • lower depending on your calorie needs.


  1. For the chocolate pudding” in a medium bowl, whisk cocoa, cornstarch, egg yolks
  2. and orange zest, adding a splash of milk if too thick.
  3. In a saucepan, bring to boil the
    milk, sugar and salt, stirring occasionally.
  4. Add a few tablespoons milk to the egg
    mixture, stir to mix and pour it into the milk.
  5. Cook the pudding over a low heat, stirring
    constantly, until it thickens. Remove from the heat, add the butter and stir to melt.
    Cover and set aside to cool.

For the vanilla pudding:

  1. In a medium bowl, whisk together cornstarch, egg yolks,
    vanilla and salt, adding a splash of milk or water if too thick.
  2. In a saucepan, bring the
    milk, heavy cream and sugar to a boil.
  3. Add a few tablespoons of the milk to the egg
    mixture and stir to combine, then pour it into the milk. Cook over low heat until
    thickened. Remove from the heat, cover and set aside to cool.

For the orange sauce:

  1. Combine all the ingredients in a small bowl and bring to boil.
    Cook over a medium heat, stirring constantly, until the consistency of a thick sauce.
    Remove from heat.

To assemble:

  1. Starting with the chocolate pudding, spoon it into 6-8 serving glasses or
  2. small glass bowls. Drizzle with 1-2 tbsp of the sauce, then top with vanilla custard.
  3. Place the glasses in the refrigerator for about an hour to cool completely.
  4. Pour a little water into a small saucepan -about 1 ½ inch up the sides and bring to
  5. simmer over a low heat. Place the chocolate pieces and butter in a small bowl that
  6. fits on top of the saucepan. Make sure it doesn’t touch the water. Melt the chocolate, stirring constantly. Be careful not to overcook.
  7. Spoon the melted chocolate over the pudding and return to the refrigerator until
  8. chocolate is set. Garnish with orange slices and whipped cream, if using, and serve.
  9. Enjoy!

Chef’s notes:

If the above recipe doesn’t sound too healthy, or if you are avoiding diary or the calorie count
seems too high, you may substitute the milk with coconut, almond, or other non-diary milk of
choice, the butter with coconut oil, and the heavy cream with coconut cream and use stevia
instead of sugar. If you are following the Paleo diet, then also substitute the cornstarch with
arrowroot. If you are vegan, or avoiding eggs for whatever reason, then you can omit the eggs
and add additional tablespoon cornstarch; use an egg replacer, or make your own with chia or
flax seeds. To do that, simply mix 1 tbsp ground chia or flax seeds with 3 tablespoons water for
each egg.

If you don’t have the time to prepare your custards from scratch, another healthy alternative is
to use Greek chocolate and vanilla yogurt instead.
Nutrition Facts

  • 8 Servings
  • Amount per Serving
  • Calories 388.4
  • Total Fat 20.7 g
  • Saturated Fat 11.0 g
  • Polyunsaturated Fat 1.1 g
  • Monounsaturated Fat 5.1 g
  • Cholesterol 231.7 mg
  • Sodium 80.1 mg
  • Potassium 114.1 mg
  • Total Carbohydrate 45.0 g
  • Dietary Fiber 0.7 g
  • Sugars 37.0 g
  • Protein 8.0 g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or
lower depending on your calorie needs
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