Rich Creamy Chocolate Pudding (Printable Version)

Silky smooth dark chocolate pudding made with heavy cream and vanilla. Ready in 20 minutes, chilled to perfection.

# List of Ingredients:

→ Dairy

01 - 2 cups whole milk
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter

→ Dry Ingredients

04 - 1/2 cup granulated sugar
05 - 1/4 cup unsweetened cocoa powder
06 - 3 tbsp cornstarch
07 - 1/4 tsp salt

→ Chocolate

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

→ Flavoring

09 - 1 tsp pure vanilla extract

# Directions:

01 - Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan until evenly distributed.
02 - Gradually whisk in milk and cream until mixture is completely smooth and no lumps remain.
03 - Place saucepan over medium heat. Cook, whisking constantly, until mixture thickens and begins to bubble, approximately 5–7 minutes.
04 - Remove from heat. Add chopped chocolate and butter, whisking until completely melted and pudding is glossy and smooth.
05 - Stir in vanilla extract until fully incorporated.
06 - Pour pudding into individual serving cups or verrines. Press plastic wrap directly onto surface to prevent skin formation.
07 - Refrigerate for at least 2 hours until completely set and chilled through.
08 - Serve chilled, optionally topped with whipped cream, chocolate shavings, or fresh berries.

# Expert Advice:

01 -
  • It comes together in about twenty minutes but tastes like something from a fancy restaurant
  • The texture is impossibly smooth, almost like velvet against your spoon
  • You can make it ahead and feel entirely prepared when guests arrive
02 -
  • Never stop whisking once the heat is on, or you'll end up with scorched bits that ruin the silky texture
  • Placing plastic wrap directly on the surface is the only way to prevent that skin from forming
  • The pudding continues to thicken as it cools, so don't panic if it seems slightly loose when you first pour it
03 -
  • Room temperature ingredients whisk together more smoothly than cold ones
  • If you accidentally overcook it, press it through a fine sieve while still warm to save the texture
Go Back