Dark Chocolate Orange Pudding [Holiday Recipe Exchange]

Chocolate, Dessert, Puddings and Custards, Recipe Exchange | 25 comments

Let’s get the first week of the Holiday Recipe Exchange kicked off with our chocolate recipes! Today I’m sharing a scrumptious Dark Chocolate Orange Pudding recipe. The combination of chocolate and orange makes my taste buds sing. Orange has long been my favorite flavor to pair with rich, dark chocolate.

dark chocolate orange pudding recipe

High quality chocolate is the key for rich, flavorful chocolate pudding. I choose Scharffen Berger Chocolate for this because I know that their chocolates feature only the finest beans available.

Scharffen Berger Company, founded in 1997 by Robert Steinberg and John Scharffenberger, searches the world for the very best cacao beans. If you haven’t used their chocolates yet, give them a try. I know you’ll be impressed!

With the launch of Elevate a Classic Dessert with Scharffen Berger Chocolate contest, be inspired by Scharffen Berger Chocolate Maker products for your chance at prizes totaling $20,000

dark chocoalte orange pudding

This silky smooth dark chocolate pudding is enhanced with three types of Scharffen Berger Chocolate: semi-sweet, unsweetened, and cocoa powder, proving that Chocolate Pudding isn’t just for little kids.

This recipe is a cinch to prepare, but presents itself beautifully at the holiday table. I hope you love it as much as our family does!

Check out Jamie’s Chocolate Caramel Tarts that she made for the launch of the recipe exchange! Chocolate and caramel are another favorite flavor combo of mine.

What is your favorite flavor to pair with chocolate?

Dark Chocolate Orange Pudding

Yield: 6 servings

Total Time: 1 hour

Save this recipe to your online recipe box using the Ziplist Web Recipe Clipper.

Print Save Recipe


3/4 cup plus 2 tablespoons sugar
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
2 egg yolks
2 1/2 cups whole milk
4 ounces semi-sweet or bittersweet chocolate, melted
2 ounces unsweetened chocolate, melted
3 tablespoons butter
1 teaspoon vanilla extract
4-6 drops pure orange essential oil


Combine the sugar, cocoa, cornstarch and salt in a medium sized saucepan.

Slowly whisk in the eggs, egg yolks, and milk. Heat the mixture over medium-low heat until bubbling. Stir in the semi-sweet (or bittersweet) chocolate and unsweetened chocolate.

Continue to cook over medium heat until the mixture comes to a boil, stirring constantly with a whisk. Be sure to scrape the sides and the bottoms of the pot as you whisk. As the pudding cooks, it will gradually darken and thicken.

Reduce the heat to medium-low and cook while gently stirring with a wooden spoon. After 1 – 2 minutes, the pudding should thickly coat the spoon. Stir in the butter, vanilla, and orange oil.

Transfer pudding to 6 small bowls or jars. Cover the surface with plastic wrap as it cools if you do not wish for a skin to form on the top of the pudding. Cool for 30 minutes at room temperature, and then transfer to the refrigerator for about an hour, or up to 2 days.

Serve with a dollop of whipped cream and chocolate shavings.

How To Participate

For a chance to win a $150 Scharffen Berger Chocolate Gift Basket:

  1. Write and post a recipe on your blog featuring CHOCOLATE .
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.” in your blog post.
  3. No blog? Just leave your recipe in the comments section.
  4. Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
  5. Submit your post before Oct. 10, 11:59 PM.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. More detailed info are available here.

Link Up Your Recipes:

Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.

This Week’s Prize:

$150 Scharffen Berger Chocolate Gift Basket (1 winner), provided by Scharffen Berger.

  • 1 Copy of The Essence of Chocolate
  • 1 – Unsweetened Natural Cocoa Powder 6oz
  • 1 – Sweetened Natural Cocoa Powder 8oz
  • Roasted Cacao Nibs 6oz
  • 2 – 99% Unsweetened Baking Bars 9.7oz
  • 2 – 70% Bittersweet Baking Bars 9.7oz
  • 2 – 62% Semisweet Baking Bars 9.7oz
  • 2 – 70% Bittersweet Baking Chunks 6oz
  • 2 – 62% Semisweet Baking Chunks 6oz

Recipe Theme Schedule:

holiday recipe exchange schedule

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Lauren Z. - October 03, 2011 @ 11:26 am

    My favorite flavor to pair with chocolate…I gotta go with MINT! Although, raspberry and peanut butter are close second and third.


  • 2
    The Waspy Redhead - October 03, 2011 @ 11:46 am

    I love the way orange compliments dark chocolate. I get one of those silly orange shaped candy bar things that you whack on it’s end and separates in to orange wedges in my Christmas stocking every year. This pudding is like a grown up version of that annual treat!


  • 3
    Valerie - October 03, 2011 @ 11:54 am

    Katie, is orange essential oil the same as orange extract? Love this recipe.


    • Katie Goodman

      Katie replied: — October 3rd, 2011 @ 7:09 PM

      No, orange essential oil doesn’t have any of that alcohol taste that orange extract has. It is oil extracted from the peel of the orange without any additives. I buy mine here: doTERRA pure orange essential oil.

  • 4
    Mar - October 03, 2011 @ 1:28 pm

    I am dying to know where you got those cute little jars?!


  • 5
    Meghan - October 03, 2011 @ 10:02 pm

    I love making chocolate bark. Melt chocolate, spread over pretzels, nuts and berries. Let settle. Enjoy!


  • 6
    Sukaina - October 04, 2011 @ 5:33 am

    Love how you’ve presented them individually in Weck jars- so cute. Added my chocolate addition to the links :)


  • 7
    Tracy - October 04, 2011 @ 10:41 am

    Sounds perfectly decadent and love the jars, too!


  • 8
    Sylvie @ Gourmande in the Kitchen - October 04, 2011 @ 12:55 pm

    Chocolate and orange is one of my favorite pairings as well. I love the way you’ve presented these!


  • 9
    karen hiebert - October 04, 2011 @ 1:22 pm

    I lovce chocolate in small amounts but pudding and milk chocolate are my favorite!!!


  • 10
    Erin, $5 Dinners - October 04, 2011 @ 6:39 pm

    Favorite flavor to go with chocolate…raspberry in the spring/summer, pumpkin in the fall, and mint in the winter. Can I be seasonal like that?!? ;)

    Yum Katie!!!


  • 11
    Liz - October 05, 2011 @ 1:16 pm

    I love making a Mocha pie in a graham cracker crust. (Adapted from Pioneer Woman)

    1 sleeve graham crackers
    half stick melted butter
    2 tsp sugar

    Crush graham crackers. Combine with butter and sugar. (I usually add more butter). Put into a pie pan. Bake for 10 minutes. Cool.

    2 sticks Butter
    1-1/2 cup Sugar
    2 teaspoons Instant Coffee Granules
    3 ounces, weight Semi-sweet Chocolate
    2 teaspoon Vanilla Extract
    4 whole Large Eggs

    In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

    In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, and instant coffee until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.

    On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust.

    Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours


  • 12
    Katie - October 05, 2011 @ 8:08 pm

    I love this chocolate cookie recipe. Good quality chocolate really makes it shine!

    Milk’s ooey-gooey double-chocolate cookies

    Total time: 40 minutes, plus 1 hour chilling time for the batter

    Servings: 1 1/2 dozen

    Note: Adapted from Bret Thompson of Milk in Los Angeles.

    1/4 pound (4 ounces) unsweetened chocolate

    4 tablespoons ( 1/2 stick) butter

    3 eggs

    2 teaspoons vanilla extract

    1 cup sugar

    1/2 cup flour

    2 tablespoons cocoa powder

    1/2 teaspoon baking powder

    1/2 teaspoon salt

    1 pound bittersweet chocolate (chunks or chips)

    1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.

    2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.

    3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.

    4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.

    5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.

    6. Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.


  • 13
    Anna - October 06, 2011 @ 12:33 am

    It’s my sister’s wedding this sunday and I am thinking of inviting her friends over for a party. Not a big one though, just closest friends and siblings. My sister is a choco addict to the 10th level! She would really love this choco pudding!


  • 14
    Heather @ Curly Girl Kitchen - October 06, 2011 @ 9:26 am

    Chocolate and orange is a wonderful combination! Yours is so pretty in those little jars.


  • 15
    Kim Kenty - October 07, 2011 @ 11:28 am

    I LOVE CHOCOLATE!! I’ll skip a meal (or 2) to have chocolate. Dark Chocolate is my preference, but I don’t think I ever met a chocolate I didn’t like!

    My favorite go to chocolate recipe is Fudge. Here’s the one I use most of the time. What could be easier than a little microwave time.

    Super Easy – No Fail Fudge

    This fudge is SOOOOOOO good – no one will ever guess it was THIS easy!!!!!!! Don’t tell them!
    1 12oz. pkg Nestle Toll House Morsels
    1 can Carnation Sweetened Condensed Milk
    1 teaspoon Vanilla

    OPTIONAL: walnuts, marshmallows, broken pretzel pieces, toasted coconut, or any thing you taste buds desire.
    Put Nestle Toll House Morsels in a 4 cup microwave-safe glass measuring cup or bowl. Pour Carnation Sweetened Condensed Milk over morsels. Microwave on HIGH for 2-3 minutes or until really bubbly. Remove from microwave immediately and stir in vanilla and any of the optional ingredients you may like. Pour into a buttered container with a tight fitting lid and let cool. Cut into squares and ENJOY.


  • 16
    mybakingaddiction - October 09, 2011 @ 4:51 pm

    These look so incredibly rich and decadent. I love the addition of the orange oil – what a perfect combination.


  • 17
    Kristen M. - October 10, 2011 @ 12:10 am

    I love making homemade chocolate pudding but haven’t been as creative by adding orange. I will make a note to try your recipe. My favorite chocolate holiday cookie is chocolate crinkles. I remember my mom making the basic recipe each year around Christmas. I imagine I could kick them up a notch with quality cocoa and yummy chocolate chunks.
    Basic Chocolate Crinkle Recipe from Betty Crocker:
    (Add chocolate chunks/chips for an extra special chocolatey treat.)
    1/2 cup vegetable oil
    4oz unsweetened baking chocolate, melted, cooled
    2 cups granulated sugar
    2 teaspoons vanilla
    4 eggs
    2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 cup powdered sugar

    In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
    Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
    Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
    Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

    Makes 6 dozen cookies


  • 18
    Kristen M. - October 10, 2011 @ 12:33 am

    Cocoa Sugared Peanuts

    2-3 cups raw peanuts
    1 cup sugar
    1/2 cup water
    3 Tbsp cocoa powder
    1 tsp cinnamon
    Pinch of cayenne pepper

    Combine peanuts, sugar, and water in a heavy saucepan or skillet over medium heat. Cook, stirring, until sugar dissolves and mixture crystallizes and coats the peanuts, about 10 minutes. Spread the sugared peanuts in a single layer on a cookie sheet fitted with parchment paper.

    In a small bowl, mix together the cocoa, cinnamon, cayenne, and salt. Stir the mixture in to evenly coat the nuts.

    Bake at 300° for 15 minutes. Cool and store in a covered container.


  • 19
    Valerie - October 10, 2011 @ 10:45 am

    Katie, what is a good substitute for the orange essential oil.


  • 20
    Donna B. - October 10, 2011 @ 7:48 pm

    My favorite is Ina Garten’s chocolate cake recipe.

    Beatty’s Chocolate Cake
    Copyright 2006, Barefoot Contessa at Home, All Rights Reserved

    Prep Time:30 minInactive Prep Time:30 minCook Time:35 min
    8 servings

    Butter, for greasing the pans
    1 3/4 cups all-purpose flour, plus more for pans
    2 cups sugar
    3/4 cups good cocoa powder
    2 teaspoons baking soda
    1 teaspoon baking powder
    1 teaspoon kosher salt
    1 cup buttermilk, shaken
    1/2 cup vegetable oil
    2 extra-large eggs, at room temperature
    1 teaspoon pure vanilla extract
    1 cup freshly brewed hot coffee
    Chocolate Buttercream, recipe follows
    Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

    Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

    Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

    Chocolate Frosting:
    6 ounces good semisweet chocolate (recommended: Callebaut)
    1/2 pound (2 sticks) unsalted butter, at room temperature
    1 extra-large egg yolk, at room temperature
    1 teaspoon pure vanilla extract
    1 1/4 cups sifted confectioners’ sugar
    1 tablespoon instant coffee powder
    Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

    In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.



  • 21
    Molly Jo Realy - October 10, 2011 @ 10:21 pm

    I came up with this recipe after several trial and errors. Some were too creamy, some too spicy. This one is just right! I love party foods that encourage everyone to gather in the same room and share in the fun. Are you ready for some chocolately goodness? Then read on, and enjoy!


    1 can (14 oz) sweetened, condensed milk
    1/2 Cup freshly brewed strong coffee
    4 chopped squares semi-sweet baking CHOCOLATE
    1-1/2 tsp chili powder

    Heat milk, coffee, and chocolate in saucepan until creamy. Add chocolate, stir until completely melted. Add chili powder, mix thoroughly.

    Serve warm with assorted fresh fruits, cookies, pretzel sticks, candy canes, cake cubes.


  • 22
    Molly Jo Realy - October 10, 2011 @ 10:35 pm

    Here’s my second entry for this week’s Chocolately goodness. This recipe has been passed through the family for decades. It’s a favorite holiday beverage as well as great for gift giving! I made a mistake when copying the recipe, which actually made it so much better, and now it’s my own original.


    1/2 Cup instant coffee
    1/2 Cup granulated sugar
    1 Cup powdered creamer (I like flavors such as vanilla or hazelnut)
    2 TBSP Cocoa powder
    2 TBSP instant hot cocoa mix

    Mix all ingredients together. Use 2 rounded teaspoons (or more!) per 8 oz. hot water. If desired, top with whipped cream, shaved chocolate, and sprinkles. Serve with a candy cane.


  • 23
    Katie - December 24, 2011 @ 3:39 pm

    I just made this – it’ll be Christmas day dessert. Oh my word delicious! I used bittersweet and some semi-sweet chocolate chips. I think it makes more like 8 servings. I can’t wait for tomorrow! Thank you!


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