Cook and continue to stir constantly for two minutes while pudding is still boiling. (I like to use a whisk to make sure that there are no lumps, and then continue to stir with my silicone spatula).

This recipe from the late, great cookbook author Richard Sax has everything one could ask for in a chocolate pudding — an intense flavor and a silky texture that's still firm enough to stand a ...

For this rich chocolate pudding, it only made sense to give it all the fat, all the eggs, all the cream, encouraging them all to play together with the bittersweet chocolate. The resulting ...