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Dark Chocolate Orange Pudding [Holiday Recipe Exchange]

This recipe for Dark Chocolate Orange Pudding is simple, yet decadent.

It features 3 types of chocolate and a hint of orange, proving that pudding is not just for children.

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 to make my Dark Chocolate Orange Pudding.


Because I know that their chocolates feature only the finest beans available.

Scharffen Berger Company was founded in 1997 by Robert Steinberg and John Scharffenberger.

They search 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.

Dark Chocolate Orange Pudding definitely proves that 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 recipe

Dark Chocolate Orange Pudding

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 40 minutes

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


  • 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 or 1/8 - 1/4 teaspoon orange extract


  1. Combine the sugar, cocoa, cornstarch, and salt in a medium-sized saucepan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with a dollop of whipped cream and chocolate shavings.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 449Total Fat 27gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 10gCholesterol 149mgSodium 167mgCarbohydrates 40gFiber 8gSugar 22gProtein 12g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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).

Prize 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

All of these chocolates in the prize will be perfect to experiment with AND to make a batch of this Dark Chocolate Orange Pudding!

Recipe Theme Schedule:

holiday recipe exchange schedule

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Balsamic and Thyme Roasted Portabella Mushrooms
perfect all butter pie crust
All Butter Pie Crust


Saturday 24th of December 2011

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!

Molly Jo Realy

Monday 10th of October 2011

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.


Ingredients: 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.

Molly Jo Realy

Monday 10th of October 2011

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!


Ingredients: 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.

Donna B.

Monday 10th of October 2011

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 Level: Intermediate Serves: 8 servings

Ingredients 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 Directions 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.,1946,FOOD_9936_36337_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html


Monday 10th of October 2011

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