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5 spicy chocolate dishes

By: Enrique Gili on Nov. 1, 2012, 6:09 p.m.

Photo: lidante/Shutterstock

4 of 7

Spiced Chocolate Pudding

Dress up chocolate pudding with a bit of fennel to give it a licorice flavor.

Prep time: 10 minutes

Total time: 40 minutes, plus refrigeration

Yield: Makes 2 to 4 desserts

Spiced Chocolate Pudding


  • 16 ounces 2% milk
  • 1 3-inch section cinnamon bark
  • 4 whole cloves
  • 6 fennel seeds, crushed, plus dash of whole seeds, divided
  • 1 tablespoon orange zest
  • 6 tablespoons granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 tablespoons cornstarch
  • 1 egg
  • 1 tablespoon ground flax
  • 1/2 ounce dark chocolate, chopped
  • 1 tablespoon unsalted butter

Cooking directions

  1. Heat milk, cinnamon, cloves, crushed fennel, orange zest, 2 tablespoons sugar and vanilla extract in medium-sized saucepan over medium heat. Bring to low boil, stirring often, about 6 minutes. Remove from heat to cool, about 10 minutes.
  2. In medium-sized mixing bowl combine remaining sugar, cocoa powder and cornstarch. Stir. Add egg and ground flax. Stir to combine, about 1 minute. Slowly stir milk into bowl, about 3 minutes.
  3. Return mixture to saucepan over medium heat. Bring to low boil, stirring constantly. Add dark chocolate. Reduce heat and simmer about 4 minutes, or until mixture thickens. Remove from burner and stir in butter.
  4. Spoon pudding into custard cups. Cool to room temperature and refrigerate 3 to 4 hours to allow flavors to fuse. Sprinkle with fennel seeds.