Imperial Sugar
Dixie Crystals

Chocolate Cream Pudding

Chocolate Cream Pudding dixie


  • 1/2 teaspoon gelatin
  • 2 tablespoons water
  • 2 packages (3.5 oz each) 70% cocoa mass chocolate (for a total of 7 ounces chocolate)
  • 2/3 cup milk
  • 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 1 cup heavy cream
  • 1 package fresh raspberries


  1. Mix gelatin in water and set aside.
  2. Chop chocolate in small pieces and place in a microwave-proof bowl. Heat in 10 second increments and stir in between heating. Continue until chocolate has reached 107°F (average shower temperature).
  3. Heat milk near boiling point in a microwave oven. Stir in gelatin mixture.
  4. Pour half of hot milk-gelatin mixture into melted chocolate and whisk until well combined. Add remaining amount of milk and whisk smooth.
  5. Pour in cold heavy cream and whisk until well combined and cream is smooth. An immersion (stick) blender can also be used to ensure a very smooth cream.
  6. Pour in serving glasses of choice and place in refrigerator until set, about 1 to 2 hours, or chill overnight covered with plastic food wrap.
  7. Serve with fresh raspberries. The chocolate cream is served best when it is removed from refrigerator 30 minutes before serving.