Chocolate Pudding Creamy Rich (Printable)

Velvety smooth chocolate dessert chilled for a luscious and elegant finish.

# What You 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 Make It:

01 - In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until evenly blended.
02 - Gradually whisk in the whole milk and heavy cream, stirring until the mixture is smooth and free of lumps.
03 - Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, approximately 5 to 7 minutes.
04 - Remove the pan from heat and whisk in the chopped dark chocolate and unsalted butter until fully melted and the mixture is silky smooth.
05 - Stir in the pure vanilla extract to infuse additional flavor.
06 - Pour the pudding into individual serving dishes and cover the surface directly with plastic wrap to prevent skin formation.
07 - Refrigerate for a minimum of two hours to allow the pudding to fully set and chill.
08 - Present the dessert chilled, optionally garnished with whipped cream, chocolate shavings, or fresh berries.

# Expert Tips:

01 -
  • It takes barely twenty minutes of active time, yet tastes like you spent hours fussing over it.
  • The pudding is naturally glossy and luxurious without any need for fancy tricks or unusual ingredients.
  • You can make it ahead, which means less stress when guests arrive and more time to actually enjoy their company.
02 -
  • Whisking constantly while cooking prevents lumps and ensures an impossibly smooth texture—rushing this step shows in the final pudding.
  • Plastic wrap directly on the surface isn't fussy, it's essential; without it, pudding develops a papery skin that's hard to ignore.
  • Chopped chocolate melts far more smoothly than chips, which contain additives that interfere with that silky finish.
03 -
  • Never skip the plastic wrap on top—it's the difference between a silky pudding and one with an unwelcome skin.
  • Chop your chocolate by hand rather than using a food processor, which can melt it from friction and make it difficult to incorporate smoothly.
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