Unusual recipes

Warm Cocoa Pudding with Candied Pecans

Warm Cocoa Pudding with Candied Pecans

Makes you wonder why you would ever serve cold pudding again.



  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 4 ounces chopped chocolate (at least 70% cacao)

Recipe Preparation

Candied Pecans

  • Preheat oven to 325°. Whisk egg white in a medium bowl until frothy. Whisk in sugar. Add pecans; toss until coated. Spread out on a parchment-lined rimmed baking sheet and bake, tossing every 10 minutes, until browned and dry, 25–30 minutes. Let cool.

  • Do Ahead: Pecans can be candied 1 week ahead. Store airtight at room temperature.


  • Bring cream, milk, butter, and vanilla to a simmer in a medium saucepan over medium heat. Meanwhile, whisk eggs, sugar, cornstarch, cocoa powder, and salt in a medium heatproof bowl to combine.

  • As soon as cream mixture reaches a simmer, remove from heat and, whisking constantly, very gradually add one-third of cream mixture to egg mixture. Whisk tempered egg mixture into cream mixture in saucepan. Cook over medium heat, whisking constantly, until mixture thickens and is bubbling, about 2 minutes. Remove from heat and add chopped chocolate; whisk until chocolate is melted and pudding is smooth. Serve topped with candied pecans.

  • Do Ahead: Pudding can be made 2 days ahead. Press plastic wrap directly onto surface and chill. Reheat gently in a heatproof bowl set over a pan of simmering water before serving.

Recipe by Kelly Fields, Willa Jean, New Orleans, LA,

Nutritional Content

Calories (kcal) 1010 Fat (g) 81 Saturated Fat (g) 39 Cholesterol (mg) 235 Carbohydrates (g) 61 Dietary Fiber (g) 0 Total Sugars (g) 46 Protein (g) 15 Sodium (mg) 540Reviews SectionFollowed the recipe to a T, but the pudding turned out lumpy and overwhelmingly salty.Elaine LiNew York05/22/20

Watch the video: Cocoa Candied Pecan Recipe (October 2020).