Rich Creamy Chocolate Dessert (Printer-friendly)

A lush, chilled chocolate treat with smooth texture and intense cocoa flavors.

# What You'll Need:

→ Dairy

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

→ Dry Ingredients

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

→ Chocolate

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

→ Flavoring

09 - 1 teaspoon pure vanilla extract

# How To Make It:

01 - In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
02 - Gradually whisk in whole milk and heavy cream until the mixture is smooth with no lumps.
03 - Place saucepan over medium heat, cooking while whisking constantly until thickened and bubbling, about 5 to 7 minutes.
04 - Remove from heat and whisk in chopped dark chocolate and unsalted butter until fully melted and smooth.
05 - Stir in pure vanilla extract evenly.
06 - Pour pudding into individual serving glasses or ramekins, then cover surface directly with plastic wrap to prevent skin formation.
07 - Refrigerate for at least two hours until fully set.
08 - Present chilled, optionally garnished with whipped cream, chocolate shavings, or fresh berries.

# Expert Tips:

01 -
  • It tastes like a fancy restaurant dessert but comes together faster than you'd believe, no fancy equipment needed.
  • The texture is pure silk without any gritty cocoa taste or starchy aftertaste if you do it right.
  • You can make it hours ahead and it waits patiently in the fridge, making you look organized even when you're not.
02 -
  • Plastic wrap directly on the pudding's surface is non-negotiable if you want to avoid a skin; it's not optional theater, it actually works.
  • Chopping the chocolate fine makes the difference between it melting smoothly and leaving little flecks; a sharp knife and thirty seconds of attention pays off.
  • If your pudding breaks or gets grainy when you add the chocolate, it usually means the chocolate was too cold and the milk too hot; let it cool for a minute first next time.
03 -
  • Let the pudding cool for a minute after removing from heat before adding the chocolate; it still melts perfectly but won't break or seize.
  • If you're making this for people with nut allergies, always check your chocolate label because some manufacturers process in shared facilities.
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