Rich Creamy Chocolate Pudding

The first time I made chocolate pudding from scratch, I stood over the stove completely mesmerized. Watching that thin, milky mixture transform into something glossy and thick felt like pure kitchen magic. My roommate wandered in, drawn by the deep chocolate smell, and we ended up eating it warm straight from the saucepan while standing at the counter. Those spoonsful were life-changing in ways instant pudding never could be.

Last winter, during a terrible snowstorm that trapped us indoors for three days, I made batch after batch of this pudding. My sister and I sat by the window watching snow pile up, taking turns stirring the pot on the stove. We topped each serving with whatever we could find in the pantry, crushed candy canes one time, toasted almonds the next. Those simple chocolate cups turned a gloomy weekend into something we still talk about.

Ingredients

• 2 cups whole milk: Whole milk creates that lush, creamy texture we want here. Skim milk will leave you with something thin and sad.
• 1/2 cup heavy cream: This little bit of luxury makes all the difference in the final consistency. I have tried skipping it and regretted it.
• 2 tbsp unsalted butter: Adds an extra layer of richness and helps give the pudding that gorgeous sheen.
• 1/2 cup granulated sugar: This amount balances the dark chocolate perfectly without becoming cloyingly sweet.
• 1/4 cup unsweetened cocoa powder: Use good quality cocoa, it really does come through in the final flavor.
• 3 tbsp cornstarch: This is our thickener. Sift it first to avoid any stubborn lumps in your pudding.
• 1/4 tsp salt: Just enough to make the chocolate flavor pop and taste more intense.
• 100 g dark chocolate: Go for something between 60 and 70 percent cocoa. Higher quality chocolate makes noticeably better pudding.
• 1 tsp pure vanilla extract: Add this at the very end to preserve its delicate flavor.

Instructions

Whisk your dry base:

In a medium saucepan, combine the sugar, cocoa powder, cornstarch, and salt. Whisk them together thoroughly until they are completely uniform.

Add the dairy gradually:

Pour in just a splash of the milk and whisk until you have a smooth paste. Then slowly whisk in the remaining milk and cream until no lumps remain.

Cook until thickened:

Set the saucepan over medium heat and whisk constantly. The mixture will start to steam, then thicken dramatically, and finally begin to bubble gently. This takes about 5 to 7 minutes of patient whisking.

Melt in the chocolate:

Remove the pan from heat immediately. Add the chopped chocolate and butter, whisking until both are completely melted and incorporated. The pudding should be glossy and smooth.

Finish with vanilla:

Stir in the vanilla extract. The smell at this point is absolutely intoxicating.

Portion and protect:

Pour the pudding into individual serving cups or ramekins. Press plastic wrap directly onto the surface of each one to prevent a skin from forming as it cools.

Chill until set:

Refrigerate for at least 2 hours. The pudding needs this time to develop its full texture and flavor.

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My grandmother used to make chocolate pudding for special occasions, always in the same delicate glass cups. She taught me that the simple act of pressing plastic wrap onto warm pudding was a gesture of love, protecting something precious until it was ready to be enjoyed. Now every time I make this recipe, I think of her careful hands and how she turned dessert into a small ceremony.

Making It Your Own

This pudding base is incredibly forgiving and welcomes experimentation. I once added a tablespoon of instant espresso powder to the dry ingredients, and the mocha variation was absolutely stunning. A splash of orange liqueur or a pinch of cinnamon can transport this simple dessert into something entirely new.

Serving Suggestions

Beyond the classic whipped cream and berries, try crumbling some buttery shortbread cookies over the top just before serving. A sprinkle of sea salt flakes creates this gorgeous sweet salty contrast that makes people pause and ask what makes it so good. In summer, fresh raspberries tucked into the pudding add brightness and acid.

Storage and Timing

The pudding actually improves after a full night in the refrigerator, the flavors deepen and meld together beautifully. I often make it the evening before hosting. It keeps well for about three days, though in my house it rarely survives past day one. If you are making this for a dinner party, do not wait until the last minute, it needs that full chilling time to set properly.

• The texture is best when served cold but not freezing, so remove it from the fridge about 15 minutes before serving
• If you are pressed for time, pour the pudding into a shallow dish to chill more quickly
• Leftovers can be gently whisked and repoured if they separate slightly, though they usually do not

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There is something deeply satisfying about making pudding from scratch, a connection to the simple comfort food of childhood but elevated to something adults can crave. I hope this recipe finds its way into your regular rotation and brings as much joy to your table as it has to mine.

Recipe FAQs

→ What type of chocolate works best for this pudding?

Dark chocolate with 60-70% cocoa content delivers the richest flavor profile. Higher percentages create a more intense taste, while lower percentages result in a sweeter final product. Always use baking chocolate or high-quality chocolate bars rather than chocolate chips, which contain stabilizers that affect the smooth texture.

→ How do I prevent a skin from forming on the pudding?

Press plastic wrap directly onto the surface of the warm pudding before refrigerating. This creates a barrier that prevents evaporation and skin formation. Alternatively, you can sprinkle a thin layer of sugar or cocoa powder on top, though plastic wrap provides the most reliable results for a perfectly smooth surface.

→ Can I make this pudding ahead of time?

This dessert actually improves when made 1-2 days in advance, allowing the flavors to meld and the texture to fully set. Store in the refrigerator with plastic wrap touching the surface. Add toppings like whipped cream or fresh berries just before serving to maintain their fresh appearance and texture.

→ What can I use instead of cornstarch for thickening?

Arrowroot powder or tapioca starch can substitute cornstarch in equal amounts. Arrowroot creates a slightly glossier finish and works well for those avoiding corn. Tapioca produces a more elastic texture. Note that these alternatives may have slightly different thickening power, so adjust quantities based on your desired consistency.

→ How do I know when the pudding is properly cooked?

The mixture is ready when it thickens enough to coat the back of a spoon and begins to bubble gently. This typically takes 5-7 minutes over medium heat. Avoid boiling vigorously, as this can cause the cornstarch to break down and prevent proper setting. The pudding will continue to thicken slightly as it cools.

→ Can I make this dairy-free?

Substitute whole milk with oat milk, almond milk, or coconut milk for similar creaminess. Replace heavy cream with full-fat coconut cream or a plant-based whipping cream alternative. Use dairy-free dark chocolate and plant-based butter or coconut oil. The texture may vary slightly depending on your milk choices, but the rich chocolate flavor remains exceptional.