Chocolate Masquerade Pudding

A dessert recipe found in “Baker’s Favourite Chocolate Recipes”
published in 1936

Chocolate Masquerade Pudding

2 oz unsweetened chocolate
3 cups milk
1/3 cup sugar
4 tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks, slightly beaten
1 teaspoon vanilla
2 egg whites
4 tablespoons sugar
1/4 cup roughly grated cocolate


[1] Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, cornstarch, and salt; add small amount of chocolate mixture, stirring until smooth; return to double boiler and cook until thickened, stirring constantly.

[2] Continue cooking 10 minutes, stirring occasionally. Add egg yolks gradually, stirring well; cook 2 minutes longer, stirring constantly. Add vanilla and turn into greased baking dish.

[3] Beat egg whites until foamy throughout; add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on chocolate mixture and sprinkle with coconut. Bake in moderate oven (350° F.) 15 minutes, or until delicately browned. Serve warm or cold.

Serves 6.

This pudding may be baked in individual custard cups, if desired.