Rich Creamy Chocolate Pudding

The first time I made chocolate pudding from scratch, I stood over the stove with whisk in hand, absolutely mesmerized as this thin, watery chocolate milk transformed into something glossy and thick right before my eyes. It felt like kitchen magic, the kind of alchemy that makes you fall in love with cooking all over again. Now, whenever I need a dessert that feels special but doesn't require turning on the oven or spending hours in the kitchen, this is my go-to recipe.

Last winter, during a particularly dreary week of gray skies and rain, I made a batch of this pudding and invited my sister over. We sat at the kitchen table, each with our own little glass, and talked for hours while the rain tapped against the windowpane. Sometimes the simplest desserts create the warmest memories.

Ingredients

• 2 cups whole milk: The fat content makes all the difference here, giving the pudding that luxurious mouthfeel that feels like velvet on your tongue
• 1/2 cup heavy cream: This is what transforms a good pudding into a great one, adding richness that lingers
• 2 tbsp unsalted butter: Adds an extra layer of creaminess and helps create that glossy finish
• 1/2 cup granulated sugar: Just enough to balance the dark chocolate without making it cloyingly sweet
• 1/4 cup unsweetened cocoa powder: Deepens the chocolate flavor and gives the pudding its beautiful dark color
• 3 tbsp cornstarch: The thickening agent that turns liquid into pudding, but measure carefully because too much makes it stodgy
• 1/4 tsp salt: A tiny pinch that makes chocolate taste more like itself
• 100 g dark chocolate: I use 60 to 70 percent cocoa for the perfect balance between bitter and sweet
• 1 tsp pure vanilla extract: Always add this at the end because high heat can cook off those delicate floral notes

Instructions

Whisk the dry ingredients:

In a medium saucepan, combine the sugar, cocoa powder, cornstarch, and salt, whisking until no lumps remain and everything is evenly distributed

Add the dairy:

Gradually pour in the milk and cream while whisking constantly, taking your time to dissolve any dry bits against the side of the pan

Cook until thickened:

Place the saucepan over medium heat and whisk without stopping, watching as the mixture transforms from thin to thick and starts to bubble gently

Add the chocolate and butter:

Remove from heat immediately, drop in the chopped chocolate and butter, and whisk until melted and completely smooth

Finish with vanilla:

Stir in the vanilla extract, breathing in that gorgeous aroma as it hits the warm pudding

Chill properly:

Pour into individual serving glasses and press plastic wrap directly onto the surface to prevent a skin from forming

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My grandmother used to say that pudding was comfort food disguised as something fancy, and I finally understand what she meant. Theres something deeply satisfying about spooning through layers of silky chocolate, especially when you made it with your own hands.

Choosing Your Chocolate

I have tried every percentage of dark chocolate under the sun, and I keep coming back to that sweet spot between sixty and seventy percent cocoa. Anything lower and the pudding loses its sophistication. Anything higher and it becomes too intense for most people. The chocolate you choose defines the final flavor, so use something you would happily eat on its own.

Make Ahead Magic

This pudding actually improves after a night in the refrigerator, as the flavors have time to deepen and meld together. I often make it the day before a dinner party, which means one less thing to worry about when guests arrive. Just keep the plastic wrap pressed tight against the surface and it will stay perfectly fresh for up to three days.

Serving Suggestions

While this pudding is absolutely perfect on its own, sometimes I like to add a little something special. A dollop of lightly sweetened whipped cream, some chocolate shavings, or a few fresh berries can turn it into a showstopper. The key is not to overdo it.

• A pinch of flaky sea salt on top creates this incredible sweet and salty contrast
• Warm the serving glasses slightly in the oven if you want to serve it warm instead of chilled
• Pair with a shortbread cookie for that perfect crunch and creamy combination

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There is something deeply comforting about making pudding from scratch, a reminder that some of the best things in life really are simple. Enjoy every spoonful.

Recipe Questions & Answers

→ How long does the pudding need to chill?

The pudding requires at least 2 hours in the refrigerator to set properly. For the best texture and flavor, it can be made up to 24 hours in advance and kept chilled until serving time.

→ Can I use milk chocolate instead of dark chocolate?

While you can substitute milk chocolate, the result will be noticeably sweeter and less intense in flavor. Dark chocolate (60-70% cocoa) provides the perfect balance of richness and depth that makes this dessert truly special.

→ Why does my pudding sometimes turn lumpy?

Lumps usually form when the cornstarch isn't fully dissolved before heating, or when the mixture isn't whisked constantly during cooking. Always whisk your dry ingredients thoroughly before adding liquid, and never stop whisking once the heat is on.

→ How do I prevent a skin from forming on top?

Place plastic wrap directly on the surface of the pudding while it chills. The wrap should touch the entire surface, creating a seal that prevents air from reaching the pudding and forming that characteristic skin.

→ Can I make this dairy-free?

Absolutely. Substitute whole milk with your favorite plant-based milk like oat, almond, or coconut milk. Replace heavy cream with full-fat coconut cream and use dairy-free butter and dark chocolate. The texture remains wonderfully creamy.

→ What toppings work best with this dessert?

Fresh raspberries or strawberries provide a lovely tart contrast. Whipped cream adds lightness, while chocolate shavings amplify the chocolate experience. For adults, a drizzle of coffee liqueur or orange-infused cream creates an elegant finish.