Rich Creamy Chocolate Pudding (Printable)

Rich, creamy dark chocolate pudding with a velvety smooth texture, served chilled for an elegant dessert experience.

# What You’ll Need:

→ Dairy

01 - 2 cups whole milk
02 - 1/2 cup heavy cream
03 - 2 tablespoons unsalted butter

→ Dry Ingredients

04 - 1/2 cup granulated sugar
05 - 1/4 cup unsweetened cocoa powder
06 - 3 tablespoons cornstarch
07 - 1/4 teaspoon salt

→ Chocolate

08 - 3.5 ounces dark chocolate (60-70% cocoa), finely chopped

→ Flavoring

09 - 1 teaspoon pure vanilla extract

# How-To:

01 - In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until thoroughly combined.
02 - Gradually whisk in the milk and cream, stirring constantly until the mixture is smooth and free of lumps.
03 - Place the saucepan over medium heat. Cook, whisking continuously, until the mixture thickens and begins to bubble, approximately 5 to 7 minutes.
04 - Remove from heat immediately. Add the chopped chocolate and butter, whisking vigorously until completely melted and the pudding becomes glossy and smooth.
05 - Stir in the pure vanilla extract until fully incorporated.
06 - Pour the pudding into individual serving glasses or ramekins. Press plastic wrap directly onto the surface to prevent skin formation.
07 - Refrigerate for at least 2 hours until fully set and chilled through.
08 - Serve chilled with optional toppings such as whipped cream, chocolate shavings, or fresh berries.

# Expert Advice:

01 -
  • The texture is impossibly smooth, like something youd order at a fancy restaurant but made in your own kitchen in under twenty minutes
  • It uses pantry staples you probably already have, yet tastes like a special occasion dessert
  • The recipe makes exactly four portions, perfect for a dinner party or treating yourself throughout the week
02 -
  • The pudding will seem impossibly thin right until the very last moment of cooking, then suddenly thicken dramatically, so trust the process and keep whisking
  • Pressing plastic wrap directly onto the surface is the difference between pudding and pudding skin, which not everyone loves
03 -
  • Finely chop your chocolate before you start cooking, since it needs to melt quickly and smoothly into the hot pudding base
  • If you do end up with a few lumps, press the pudding through a fine mesh sieve before pouring into serving glasses
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