Save to Pinterest My grandmother had this theory about chocolate pudding and rainy Sunday afternoons. She said something about how the steam from the saucepan made the kitchen feel like a warm hug when the world outside was gray and miserable. Last March, when I was stuck inside during that endless stretch of storms, I found myself whisking milk and cocoa together, suddenly understanding exactly what she meant.
I made six servings for my book club last spring because someone mentioned craving something chocolate after our discussion. The conversation died down completely when everyone took their first bite. One friend actually closed her eyes and said this was what chocolate pudding should always taste like.
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Ingredients
- Whole milk: The milkfat content makes all the difference in how velvety the final pudding feels
- Heavy cream: Just enough cream creates that luxurious restaurant style mouthfeel
- Unsalted butter: Adds an extra layer of richness and helps the pudding achieve that glossy finish
- Granulated sugar: I once tried reducing it by half and the chocolate flavor became too intense
- Unsweetened cocoa powder: Dutch processed cocoa gives a deeper darker color and mellower flavor
- Cornstarch: This is the thickening magic that transforms liquid into pudding
- Salt: A tiny amount wakes up the chocolate flavor
- Dark chocolate: Use your favorite eating chocolate because that is exactly what it will taste like
- Vanilla extract: Pure vanilla makes everything taste more expensive
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Instructions
- Mix your dry ingredients:
- Whisk the sugar cocoa powder cornstarch and salt in a medium saucepan until completely combined
- Add the dairy:
- Gradually whisk in the milk and cream until no lumps remain
- Cook until thickened:
- Place over medium heat and whisk constantly until the mixture bubbles and thickens about 5 to 7 minutes
- Melt in the chocolate:
- Remove from heat and add chopped chocolate and butter whisking until completely smooth
- Finish with vanilla:
- Stir in the vanilla extract
- Portion and chill:
- Pour into individual cups press plastic wrap directly onto the surface and refrigerate for at least 2 hours
- Serve:
- Serve chilled with whipped cream chocolate shavings or fresh berries if you like
Save to Pinterest My sister called me at midnight last week demanding this recipe because she had just served it to her new boyfriend and he asked if she had secretly bought it from a bakery. That was pretty much the best endorsement I could have hoped for.
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Making It Your Way
I have played around with different chocolates and found that each brand creates a slightly different personality in the final pudding. Some become more fudge like while others stay lighter and more mousse like. The fun is discovering which one matches your mood.
Timing Matters
The pudding needs at least two hours to set properly but I have learned it develops even more flavor if left overnight. Make it in the evening for dinner the next day and you will notice the chocolate becomes more pronounced.
Serving Suggestions
While this is perfectly delicious on its own I have found a few accompaniments that make it feel extra special.
- A dollop of freshly whipped cream and a grating of chocolate on top
- Fresh raspberries or strawberries cut into small pieces
- A shortbread cookie for dipping along the side
Save to Pinterest Sometimes the simplest desserts are the ones people remember most clearly. This chocolate pudding has become my go to for bringing comfort to the table.
Recipe FAQs
- → How long does the pudding need to chill?
The pudding requires at least 2 hours in the refrigerator to set properly. For optimal texture and firmness, plan to chill it for the full recommended time before serving.
- → Can I make this dessert ahead of time?
Absolutely! This is an excellent make-ahead dessert. You can prepare it up to 24 hours in advance. The plastic wrap directly on the surface prevents skin formation and maintains freshness.
- → What chocolate percentage works best?
Dark chocolate with 60-70% cocoa content provides the ideal balance between sweetness and intensity. Higher percentages yield a more intense flavor, while lower percentages result in a sweeter final product.
- → Why does my pudding have lumps?
Lumps typically form when cornstarch isn't fully dissolved or when the mixture heats too quickly. Whisk the dry ingredients thoroughly before adding liquids, and maintain constant whisking while heating to ensure smoothness.
- → Can I freeze this chocolate dessert?
Freezing isn't recommended as it can alter the creamy texture and cause separation. The dessert maintains its best quality when refrigerated and consumed within 3-4 days of preparation.
- → How do I prevent a skin from forming?
Place plastic wrap directly on the surface of the pudding while it chills. This creates a barrier that prevents evaporation and keeps the top smooth and creamy.
