Chocolate Pudding Creamy Dessert

I learned to make chocolate pudding on a rainy Tuesday when my friend Sarah showed up at my door looking defeated after a terrible day at work. I didn't have much time or fancy ingredients, but I remembered watching my grandmother whisk cocoa and sugar together decades ago, and something about that simple act felt like the right answer. Twenty minutes later, we were sitting on my kitchen counter with warm spoons and cold pudding, and she looked up at me and smiled for the first time that day.

The magic moment came when I made this for my partner's birthday dinner and our neighbor poked her head in, smelled the chocolate simmering on the stove, and asked what fancy restaurant was catering our kitchen. I told her to grab a spoon, and suddenly we were three people in a small kitchen sharing one pudding straight from the pot, laughing about how the best desserts don't need fussy presentation.

Ingredients

• Whole milk (2 cups): This is your base, and whole milk matters because it carries the cocoa flavor better than skim ever could.
• Heavy cream (1/2 cup): The secret that makes this taste rich without being heavy, adding a silky mouthfeel that transforms pudding from simple to special.
• Unsalted butter (2 tbsp): It melts into the chocolate and smooths out the bitterness, rounding everything into a cohesive bite.
• Granulated sugar (1/2 cup): Don't skip on measurement here because too little feels unsatisfying and too much masks the chocolate's character.
• Unsweetened cocoa powder (1/4 cup): The foundation of flavor, and sifting it first prevents those small lumps that can ruin the texture.
• Cornstarch (3 tbsp): This thickens everything without eggs or gelatin, creating that custard-like set that holds its shape when you dip your spoon in.
• Salt (1/4 tsp): A tiny pinch that wakes up the chocolate and makes you wonder why desserts don't always include it.
• Dark chocolate (100 g, 60-70% cocoa), finely chopped: The second chocolate hit that adds depth and complexity, making people ask what your secret ingredient is.
• Pure vanilla extract (1 tsp): The bridge that brings all the chocolate notes together and prevents the pudding from tasting one-dimensional.

Instructions

Whisk your dry team together:

In a medium saucepan, combine the sugar, cocoa powder, cornstarch, and salt with a whisk. This prevents lumps from forming later and distributes the cocoa evenly before any liquid touches it.

Smooth it out with milk and cream:

Pour the milk and cream in slowly, whisking constantly until you have a smooth, lump-free mixture that looks like chocolate syrup. Take your time here because whisking out lumps now saves disappointment later.

Heat until it thickens:

Place the saucepan over medium heat and whisk constantly for 5 to 7 minutes until the mixture thickens noticeably and begins to bubble at the edges. You'll see it go from thin to luxurious, and that's when you know it's ready.

Melt in the chocolate and butter:

Remove from heat and add your chopped dark chocolate and butter, whisking until both are completely melted and the pudding is glossy and smooth. The residual heat does all the work here, so no double boiler needed.

Add the vanilla finish:

Stir in the vanilla extract and taste it if you can wait that long, adjusting sweetness if needed.

Pour and protect:

Transfer the pudding into individual serving glasses or bowls and press plastic wrap directly onto the surface of each one to prevent a skin from forming. This step is worth the small effort because it keeps that silky texture intact.

Chill and serve:

Refrigerate for at least 2 hours until completely set and cold. Serve as is, or top with whipped cream, chocolate shavings, or fresh berries if you want to make a moment of it.

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My favorite memory of this dessert is when my grandmother tasted it and got quiet for a moment, then told me it reminded her of a chocolate pudding she'd had in Paris in 1967, before I was even born. I'd made something that connected her to a moment of joy from decades ago, and that's when I understood that pudding could be more than just a sweet ending to dinner.

Flavor Variations You Can Try

Once you nail the basic technique, this pudding becomes a playground for subtle adjustments. A pinch of espresso powder stirred in before cooking deepens the chocolate without making it taste like coffee, adding a whisper of sophistication. A splash of your favorite liqueur (Baileys for Irish cream vibes, Grand Marnier for something elegant, or even bourbon for something bold) transforms this into an adult dessert that tastes like you spent hours on it. Mint extract, a hint of cinnamon, or even a tiny crack of black pepper can all live here without overwhelming the chocolate.

Make It Dairy-Free Without Losing the Richness

If you're cooking for someone avoiding dairy, this pudding doesn't suffer one bit when you swap in plant-based milk and cream. Full-fat coconut milk, oat cream, or cashew cream all work beautifully and sometimes add their own subtle flavor. The chocolate should be checked carefully (many dark chocolates are naturally vegan, but some hide dairy products), and the butter swaps for coconut oil or dairy-free butter without changing the method at all. The texture stays just as silky, and honestly, once it's in the glass and topped with berries, no one will notice the swap.

Serving and Pairing Ideas

This pudding is understated enough to shine on its own but elegant enough to pair with something special if the moment calls for it. A glass of Port wine, a robust red, or even a small glass of dessert wine complements the chocolate in a way that feels indulgent without trying too hard. Whipped cream and fresh raspberries are the classic finishing touch, but chocolate shavings curled with a vegetable peeler, a sprinkle of fleur de sel, or even a thin cookie on the side all add their own moment of texture and interest.

• Serve in small glasses or bowls because a little goes a long way, and the presentation matters more than you'd think.
• Chill your serving vessels for ten minutes before filling them if you want the pudding to stay cold and set even longer.
• Make it up to 24 hours ahead because the flavor actually deepens overnight, rewarding you for planning ahead.

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This pudding has a way of turning an ordinary evening into something small and sweet, the kind of moment that stays with you long after the last spoonful is gone. Make it when you need a little comfort, a little elegance, or just a reason to sit down and slow down for a few minutes.

Recipe FAQs

→ What type of chocolate is best for this dessert?

Dark chocolate with 60–70% cocoa content works best, providing rich flavor and smooth texture.

→ Can I make a dairy-free version?

Yes, substitute milk and cream with plant-based alternatives and use dairy-free chocolate.

→ How long should it be chilled?

Chill for at least 2 hours to allow the dessert to set properly and develop its creamy texture.

→ What tools are needed for preparation?

A medium saucepan, whisk, measuring cups and spoons, serving glasses or ramekins, and plastic wrap are required.

→ Can I add flavors to enhance it?

Adding a pinch of espresso powder or a splash of liqueur like Baileys or Grand Marnier with vanilla enhances depth of flavor.