Chocolate Danette Recipe - Crème au Chocolat Dessert

Yuji Kotani / Getty Images
Prep: 10 mins
Cook: 10 mins
Cooling and chilling time: 90 mins
Total: 110 mins
Servings: 4 servings
Nutrition Facts (per serving)
298 Calories
13g Fat
40g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 298
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 39%
Cholesterol 34mg 11%
Sodium 138mg 6%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 6%
Protein 5g
Calcium 143mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Among the many commercial dairy products available in Morocco is Danette, a line of pudding and flan-like desserts produced by the Danone company. The chocolate cream dessert version, which is essentially an eggless cornstarch pudding, is perhaps the most popular, undoubtedly due to its smooth, creamy texture and rich—but not too sweet—chocolate flavor. It truly is delicious, but my family unanimously agrees that the portion-size of the store-bought product is too small to satisfy.

Here's how to make an easy Danette-style chocolate pudding at home. In addition to being elegant enough to serve to grown-ups, kids will be delighted to enjoy more than the few spoonfuls normally packaged of this much-loved treat.

Also, try making homemade yogurt and Moroccan rice pudding.


  • 4 tablespoons (60 g.) granulated sugar
  • 1/3 cup (40 g.) unsweetened cocoa powder
  • 3 tablespoons cornstarch (Maizena)
  • 1 1/2 cups (360 ml.) whole milk
  • 1/2 (120 ml.) cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla

Steps to Make It

  1. In a small bowl, combine the sugar, cocoa powder and cornstarch. Very gradually add the milk and cream, whisking after each addition until smooth.

  2. Strain the mixture into a medium-sized pot and place over medium heat. Stir constantly for several minutes while the mixture thickens and reaches a simmer. Continue cooking for another minute, stirring constantly, then remove from the heat.

  3. Stir in the butter and vanilla, and transfer the hot pudding to a heat-proof bowl. Press a piece of plastic wrap over the surface of the pudding to prevent a skin from forming, and leave to cool to room temperature. Chill in the refrigerator for an hour or longer. (Note that the pudding improves in flavor if allowed to chill overnight.)

To serve, dish out the pudding into individual serving bowls.