Chinese Five Spice Double Chocolate Pudding

Just when you thought we couldn’t be a more food obsessed nation, on my weekly food find trip I discovered that food indeed pervades just about every aspect of our lives. As soon as I entered through the wooden pink doors of La Cuisine Cookware Shop, my very favorite place for all things culinary, whimsy immediately got the better of me. Displayed around hunks and chunks of real chocolates from all over the world was this cosmetic bag designed to resemble, you got it, chocolate! Not only does the bag look like a big ol’ bar of creamy chocolate, take a whiff and you’ll be rewarded with the heavenly scent of cocoa too.

So with your new bag purchase you can have your chocolate without ever ingesting one single decadent calorie. But, I’ve included a sinful chocolate pudding recipe from my next upcoming cookbook just in case the bag sets off some delicious cravings.

Bag available at La Cuisine Cook Ware Shop, 323 Cameron Street, Alexandria, VA


6 ounces dark chocolate (bar or chips)
1 tablespoon unsalted butter
2 1/3 cup milk
½ cup sugar
2 tablespoons dark cocoa powder
1 tablespoon cornstarch
1 teaspoon Chinese 5 spice powder
2 egg yolks plus one whole egg
1 teaspoon pure vanilla extract

Garnish: dark chocolate shavings

1. Place a large bowl in the refrigerator (this will be the bowl the pudding will be stored as it cools in the refrigerator). In a double boiler over simmering water, melt the dark chocolate and butter.

2. Meanwhile in a large sauce pot, combine 2 cups of the milk and 1/4 cup of the sugar and simmer over medium low heat. In a small bowl, mix together the cocoa, cornstarch, Chinese Five Spice and remaining 1/3 cup milk. Add the cocoa mixture to the simmering milk.

3. In a separate bowl, mix together the egg yolks and whole egg with the remaining sugar. Whisk in some of the hot simmering milk mixture to eggs to warm them. Add the egg mixture into the sauce pot. Raise the heat to medium high and stir the pudding until thickened, about 5 minutes.

4. Whisk in the melted chocolate butter mixture and the vanilla and remove from the heat. Pour the pudding into the prepared chilled bowl. Cover the pudding with plastic wrap placed directly onto its surface. This will prevent a skin from forming. Chill the pudding several hours. Garnish with chocolate shavings.

All photographs and recipe testing by Olga Berman from Mango & Tomato.

This entry was posted on Monday, April 16th, 2012 at 11:04 am and is filed under chocolate, Recipes, Sweet Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Chinese Five Spice Double Chocolate Pudding”

  1. Laura@MotherWouldKnow Says:

    Gorgeous pudding – and I love five spice powder, so I’ll have to try it. Cosmetic bag is adorable.

  2. Janel Says:

    That bag is so darn adorable! I would like one made to look and smell like snickerdoodle cookies ;)

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