Rich Creamy Chocolate Pudding (Printable)

A rich and creamy chocolate dessert boasting smooth texture and deep cocoa flavor.

# What You Need:

→ Dairy

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

→ Chocolate

04 - 4 ounces semisweet or dark chocolate, finely chopped
05 - 1/4 cup unsweetened cocoa powder

→ Sweeteners

06 - 1/2 cup granulated sugar

→ Thickening Agents

07 - 3 tablespoons cornstarch
08 - 1/4 teaspoon salt

→ Flavorings

09 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan.
02 - Gradually whisk in whole milk and heavy cream until the mixture is smooth.
03 - Place the saucepan over medium heat, stirring constantly until the mixture thickens and reaches a gentle boil, approximately 5 to 7 minutes.
04 - Lower the heat to low and continue cooking for 2 minutes, stirring continuously.
05 - Remove from heat; stir in chopped chocolate and unsalted butter until fully melted and smooth.
06 - Incorporate vanilla extract and mix thoroughly.
07 - Divide the pudding evenly into individual serving dishes.
08 - Cover each dish with plastic wrap, pressing the wrap directly onto the pudding surface.
09 - Refrigerate for at least 40 minutes to allow the pudding to set before serving.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when you've actually spent ten minutes cooking.
  • That moment when the chocolate melts into the warm custard and it becomes impossibly smooth is pure kitchen magic.
  • You can make it in advance, which means dessert is already waiting in your fridge while you're actually living your day.
02 -
  • Whisk the dry ingredients together before adding milk—this is the single best way to avoid lumps in custard.
  • Don't skip the plastic wrap pressed directly on the surface. A skin forms in seconds otherwise, and it changes the entire experience of eating it.
  • The pudding will seem slightly thinner than you expect at first, but it thickens noticeably as it cools in the fridge.
03 -
  • Chop your chocolate by hand if possible—the pieces melt more evenly than chocolate chips, which contain stabilizers that resist melting.
  • Pressing plastic wrap directly onto the pudding surface is non-negotiable if you want it to stay silky. Foil or a loose cover won't do the job.

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