Rich Creamy Chocolate Pudding

The first time I made chocolate pudding from scratch, I stood over the stove absolutely mesmerized as this thin, milky liquid transformed into something velvety and thick right before my eyes. My roommate walked into the kitchen, drawn by the smell of melting chocolate, and asked what bakery Id secretly started working at. That moment of watching simple ingredients come together into something that felt luxurious changed how I thought about dessert entirely.

Last winter, during a snowed-in weekend with friends, I made a double batch of this pudding. We sat around the coffee table, each with our own little glass, eating it while watching old movies. Someone commented that it tasted like the kind of dessert your grandmother would make if your grandmother happened to be a French pastry chef, and honestly, that became the highest compliment I could hope for.

Ingredients

• Whole milk: The fat content is crucial here, creating that silky mouthfeel that makes pudding feel indulgent rather than just thickened milk
• Heavy cream: Even just a half cup elevates the richness and helps the pudding set with a velvety consistency
• Unsalted butter: Added at the end, it creates an almost glossy finish and rounds out the chocolate flavor beautifully
• Granulated sugar: This amount provides just enough sweetness without overpowering the chocolate intensity
• Unsweetened cocoa powder: Use a good quality Dutch-processed cocoa for deeper chocolate flavor and that dark, inviting color
• Cornstarch: The secret to the perfect set, it thickens the pudding without making it taste chalky or floury
• Salt: A small amount that somehow makes the chocolate taste more chocolatey, like magic
• Dark chocolate: The quality really matters here since its the star, so use chocolate you enjoy eating on its own
• Vanilla extract: Pure vanilla extract adds that warm, comforting background note that ties everything together

Instructions

Whisk your dry foundation:

In a medium saucepan, combine the sugar, cocoa powder, cornstarch, and salt, whisking until absolutely no lumps remain.

Build the base:

Gradually pour in the milk and cream, whisking constantly as you pour to dissolve any stubborn cocoa pockets and create a smooth, homogeneous mixture.

Watch the transformation:

Place the saucepan over medium heat and whisk continuously, without stopping, as the mixture bubbles and thickens, about 5 to 7 minutes until it coats the back of a spoon.

Add the luxury:

Remove from heat immediately and add the chopped chocolate and butter, whisking until completely melted and the pudding becomes impossibly glossy and smooth.

Finish with warmth:

Stir in the vanilla extract until fully incorporated.

Portion with intention:

Pour the pudding into individual glasses or ramekins, then press plastic wrap directly onto the surface to prevent that dreaded skin from forming.

Practice patience:

Chill in the refrigerator for at least 2 hours until fully set and cool.

Serve your creation:

Serve chilled, topped with whatever makes you happy, whipped cream, chocolate shavings, or fresh berries.

Save

This recipe has become my go-to for dinner parties because it can be made completely ahead of time, yet people always act like I did something complicated and impressive. Theres something so satisfying about pulling those chilled glasses from the fridge and watching guests eyes light up.

Making It Your Own

One evening, feeling experimental, I added a tablespoon of instant espresso powder to the dry ingredients, and the resulting mocha flavor was absolutely divine. The slight bitterness from the coffee made the chocolate taste even more intense without making the pudding taste like coffee itself. Sometimes the smallest additions create the biggest surprises.

Perfecting the Texture

Through trial and error, I learned that the whisking really does need to be constant, especially once the mixture starts heating up. Those first few times, I got distracted and ended up with slightly lumpy pudding, which still tasted good but lacked that restaurant quality smoothness. Now I treat those few minutes at the stove as a meditation, nothing exists but me, the whisk, and the chocolate.

Serving Suggestions

The beauty of this pudding is how elegantly it presents itself in clear glasses, showing off that deep, dark color through the sides. I like to top each serving with a small dollop of barely sweetened whipped cream and maybe a few fresh raspberries for that pop of color and tart contrast.

• A pinch of flaky sea salt on top transforms it into something incredibly sophisticated
• Try it with a splash of your favorite liqueur mixed in, Baileys, Grand Marnier, or even amaretto
• For a dinner party, set up a small toppings station and let guests customize their own portions

Save

Theres something deeply comforting about ending a meal with a dessert that feels like a warm hug, even when its served chilled. This chocolate pudding has become my way of showing people I care, one silky spoonful at a time.

Recipe FAQs

→ What type of chocolate works best for this pudding?

Dark chocolate with 60–70% cocoa content provides the ideal balance of sweetness and intensity. Higher percentages yield a more intense chocolate flavor, while lower percentages result in a sweeter final product.

→ How long does the pudding need to chill?

The pudding requires at least 2 hours in the refrigerator to set properly. For the best texture and flavor development, chilling for 3–4 hours allows the mixture to fully firm and the chocolate notes to deepen.

→ Can I make this pudding ahead of time?

Absolutely. This dessert can be prepared 1–2 days in advance and stored covered in the refrigerator. The plastic wrap placed directly on the surface prevents skin formation and maintains freshness.

→ Why does my pudding have lumps?

Lumps typically form when cornstarch isn't fully dissolved before heating. Ensure you whisk the dry ingredients thoroughly with the cold milk and cream until no lumps remain, then continue whisking constantly while cooking.

→ What toppings complement this chocolate pudding?

Classic toppings include lightly sweetened whipped cream, chocolate shavings, fresh berries, or a sprinkle of sea salt. For an adult variation, consider a splash of liqueur like Grand Marnier or Baileys.

→ Can I substitute cornstarch with another thickener?

While cornstarch provides the classic silky texture, you can substitute with an equal amount of tapioca starch. Arrowroot powder also works but may produce a slightly glossier finish.