Rich Creamy Chocolate Pudding

# What You Need:

01 - 2 cups whole milk

02 - 1/2 cup heavy cream

03 - 2 tbsp unsalted butter

04 - 1/2 cup granulated sugar

05 - 1/4 cup unsweetened cocoa powder

06 - 3 tbsp cornstarch

07 - 1/4 tsp salt

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

09 - 1 tsp pure vanilla extract

01 - In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until evenly blended.

02 - Gradually whisk in the milk and cream until smooth and no lumps remain, ensuring the cornstarch is fully dissolved.

03 - Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble, approximately 5-7 minutes.

04 - Remove from heat. Add the chopped chocolate and butter, whisking until completely melted and the pudding becomes smooth and glossy.

05 - Stir in the vanilla extract until fully incorporated.

06 - Pour the pudding into individual cups or verrines. Press plastic wrap directly onto the surface to prevent a skin from forming.

07 - Refrigerate for at least 2 hours until completely set and firm.

08 - Serve chilled, optionally topped with whipped cream, chocolate shavings, or fresh berries.

01 -

It comes together in under twenty minutes but tastes like something from a fancy restaurant
The texture is impossibly smooth, like velvet on a spoon, and its infinitely better than anything from a box

02 -

Never stop whisking while the pudding cooks. Even a minute of attention can lead to scorched spots on the bottom of your pan.
The plastic wrap trick is essential if you dislike pudding skin. If you actually love it, just let the pudding cool uncovered for about 30 minutes before covering.

03 -

Chop your chocolate finely before you start cooking. Larger pieces take forever to melt and you risk overworking your pudding while waiting for them to dissolve.
Warm your serving cups with hot water before pouring in the pudding if you want to speed up the initial cooling and prevent condensation.