Chocolate Pudding Creamy Dessert (Printer-friendly)

Delight in a rich, creamy chocolate dessert chilled for a smooth, elegant finish.

# Ingredient List:

→ 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 Steps:

01 - Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan until blended.
02 - Gradually whisk in whole milk and heavy cream until the mixture is smooth and free of lumps.
03 - Place the saucepan over medium heat and whisk constantly. Cook until the mixture thickens and begins to bubble, about 5 to 7 minutes.
04 - Remove from heat. Stir in chopped dark chocolate and unsalted butter, whisking until completely melted and pudding is smooth.
05 - Incorporate vanilla extract into the mixture and blend thoroughly.
06 - Divide the pudding evenly into serving glasses or ramekins. Cover the surface directly with plastic wrap to prevent a skin from forming.
07 - Refrigerate for at least 2 hours to allow the pudding to set completely.
08 - Present cold, optionally garnished with whipped cream, chocolate shavings, or fresh berries.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality chocolate but takes barely any actual time at the stove.
  • The pudding sets up silky and thick, never grainy or weirdly starchy, because the technique is genuinely foolproof.
  • You can make it in your pajamas, and it feels impressive anyway.
02 -
  • Don't skip the plastic wrap directly on the pudding surface because a skin will form and texture suffers, which I learned the hard way one Sunday afternoon.
  • Finely chopped chocolate melts faster and more evenly than chunks, and this small detail is what separates silky from grainy.
03 -
  • A whisk is essential because a spoon won't eliminate lumps from the cornstarch and cocoa powder, and silky texture is the whole point.
  • If your pudding turns out slightly thinner than you wanted, it's still good chilled because it will set more firmly in the refrigerator overnight.
Go Back