Chocolate Pudding Creamy Dessert (Printable)

Smooth, rich chocolate blend with creamy texture and a hint of vanilla for indulgent enjoyment.

# What You'll 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

# Directions:

01 - Whisk together granulated sugar, unsweetened 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 saucepan over medium heat, stirring constantly until the mixture thickens and reaches a gentle boil, about 5 to 7 minutes.
04 - Reduce heat to low and continue stirring for an additional 2 minutes.
05 - Remove from heat, then stir in finely chopped chocolate and unsalted butter until fully melted and combined.
06 - Mix in pure vanilla extract to enhance flavor.
07 - Pour pudding evenly into serving dishes.
08 - Cover each dish with plastic wrap pressed directly onto the pudding surface.
09 - Refrigerate for at least 40 minutes before serving to set.

# Expert Advice:

01 -
  • It's foolproof enough to make on a Tuesday night but tastes like you've been practicing for years.
  • The whole thing comes together in under thirty minutes active time, with most of that just waiting for the fridge to do its work.
  • Real chocolate flavor without any of the fussy tempering or special equipment that intimidates people.
02 -
  • If your pudding breaks or looks grainy, you overheated it or rushed the chocolate melting—next time, always remove from heat before adding chocolate.
  • That plastic wrap pressed directly on the surface isn't fancy; it's the only way to prevent that skin most people have learned to hate.
03 -
  • Room-temperature chocolate melts faster and more smoothly than cold chocolate, so let it sit out for ten minutes before chopping.
  • If you have a hand blender, a quick pulse after cooking creates an even silkier texture, though it's not necessary.

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