The Real Deal Chocolate Pudding

There’s no need to make chocolate pudding from a  mix when you can make it at home in a flash! Happy Valentine’s Day! P.S. If you want to see a video of me making this pudding check out my Facebook page.

Chocolate Pudding

The Real Deal Chocolate Pudding

Yield: 6 servings


½ cup granulated sugar

¼ cup natural unsweetened cocoa powder

2½ tablespoons cornstarch

2½ cups whole milk, divided

zest of 1 small orange

1 tablespoon unsalted butter

5 ounces dark chocolate (containing 60% to 72% cocoa solids), chopped finely

½ teaspoon pure vanilla extract

⅛ teaspoon kosher salt


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

Slowly whisk in ½ cup of the milk until smooth in texture and turn the heat to medium.

Whisking continuously, slowly pour in the remaining 2 cups of milk. Add orange zest. Whisk for approximately 7 minutes, until the pudding thickens.

Remove the saucepan from the heat and slowly whisk in the butter, chocolate, vanilla extract, and salt until everything is melted and fully incorporated.

Using a teaspoon, sample some—just because.

Divide into 6 ramekins or dessert dishes and serve warm, or cover with plastic wrap, pressing directly on the surface to prevent a film from forming on the pudding, and refrigerate until chilled.


Dear Latte, it’s almost Valentines Day! How about chocolate truffles for your love?

24 hours until the big day.

This is where the season of chocolate in my cookbook, Great Food Starts Fresh, shines. Although it’s a year round season, there is something special about eating chocolate on Valentines Day. It’s a delicious tradition that I whole-heartedly believe in!

So, let’s indulge, shall we? Won’t you be my Valentine?

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You’ll Make Out Great at The Point

We’re almost a week away from Valentine’s Day and for those of you in L.A. who haven’t settled on what to do (or have decided not to do anything), may I tempt you with a delicious night out?

My buddy, a rockstar (for real) and chef Bobby Bognar and his extremely talented wife, Mayet (who is also the executive chef at the Getty Museum’s renowned restaurant), own a great little restaurant in Culver City (West”ish” L.A.) called The Point. This powerful culinary duo runs a tight ship when it comes to food. Consistent. Delicious. Innovative. Easy on the wallet.

This Valentines Day, they are putting together a great menu, $28 per person, and it’s a free for all as far as going solo, coming with a date (or Latte), a group of friends, or bringing the whole family. It will be family style eating and some of the delicious menu items include:  Slow-Roasted Duck Leg Lettuce Wraps, Pan-Fried Pork Mandu, Fried Cauliflower in Sweet Chili Sauce, Crisp Greens with a Ginger Vinaigrette, and a Lemon, Lemongrass and Ginger Meringue Pie. I don’t want to give it all away so there’s still some romance (read: more surprises) for you, but it all looks pretty fantastic. And, having dined there before, I guarantee it will be exactly that.

Enjoy the food.

Share in the love.

You’ll make out great at The Point.

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Chocolate Truffles, Anyone?

We’re heading into Valentine’s mania (just 2 weeks away) and before those pretty chocolate molds of bunnies and hearts and Lattes (okay, that’s just MY dream) steal your attention, how about making your own chocolate treat?

My Chocolate Truffles recipe (from my cookbook) is easy to make and a great one to get the kids involved with. Who doesn’t love the texture and taste of chocolate slowly melting in your mouth? Click below and you shall see!

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The Season of Chocolate is Upon Us

That’s right.

Valentine’s day is less than one month away.

I wouldn’t normally go crazy over this “holiday,” but since there’s chocolate involved, let’s just say that I get very excited when February 14th rolls around. (Latte + Chocolate = Love.)

Even more so because I added a 5th season to my seasonal cookbook, Great Food Starts Fresh, – the season of chocolate!

So, pucker up, chocolate lovers.

Have I got some chocolate delights for you….

Molten Chocolate Cake