Chocolate Pudding Creamy Rich (Print Version)

Smooth, chilled chocolate dessert combining dark chocolate and vanilla for a luxurious finish.

# What You Need:

→ Dairy

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

→ Dry Ingredients

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

→ Chocolate

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

→ Flavoring

09 - 1 tsp pure vanilla extract

# Directions:

01 - Whisk sugar, cocoa powder, cornstarch, and salt together in a medium saucepan.
02 - Gradually add whole milk and heavy cream, whisking until smooth and lump-free.
03 - Place saucepan over medium heat and whisk constantly until thickened and bubbling, about 5 to 7 minutes.
04 - Remove from heat, then whisk in chopped dark chocolate and unsalted butter until melted and smooth.
05 - Stir in pure vanilla extract evenly.
06 - Pour pudding into individual serving vessels. Cover surface with plastic wrap to prevent skin formation.
07 - Place in refrigerator to chill and set for at least 2 hours.
08 - Serve chilled, optionally garnished with whipped cream, chocolate shavings, or fresh berries.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent twenty minutes total.
  • There's no special equipment or ingredients you can't find, yet somehow it feels impossibly sophisticated.
02 -
  • The plastic wrap trick isn't just nice to know; it's essential because pudding skin is nobody's favorite texture.
  • Whisking constantly while the mixture heats prevents lumps and ensures the cornstarch thickens evenly into something silky rather than gummy.
03 -
  • Medium heat is truly your friend here; rushing with high heat can scorch the bottom and create a bitter undertone.
  • Chop your chocolate finely and remove the pan from heat before adding it; the residual warmth melts it perfectly without the risk of seizing.
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