Rich Creamy Chocolate Pudding

The first time I made chocolate pudding from scratch, I could not believe how different it tasted from those instant boxes from childhood. My grandmother had been making it this way for decades, and watching her stir that pot of bubbling chocolate changed everything I thought I knew about simple desserts. There is something almost meditative about whisking warm milk and cocoa together, waiting for that exact moment when the mixture suddenly transforms from thin liquid into silky velvet. Now whenever I need a dessert that feels luxurious but comes together in under twenty minutes, this is the recipe I turn to again and again.

Last winter, I served this pudding at a small dinner gathering during a snowstorm. Everyone sat around the table with their individual glasses, spooning up that rich chocolate while watching snowflakes pile up against the windows. The conversation quieted down as people took their first bites, and someone actually moaned out loud. That is when I knew this recipe was not just dessert, it was a memory maker.

Ingredients

• Whole milk: Whole milk creates that luxurious, creamy mouthfeel that makes pudding feel indulgent rather than watery
• Heavy cream: The cream adds richness and helps balance the intense chocolate flavor with a velvety smoothness
• Unsalted butter: Butter finishes the pudding with an extra layer of silkiness and a glossy shine
• Granulated sugar: Just enough sweetness to round out the dark chocolate without making it cloying
• Unsweetened cocoa powder: This gives the pudding its deep chocolate intensity that pairs with the chopped chocolate
• Cornstarch: The key thickener that transforms liquid into pudding, but be precise or it will become rubbery
• Salt: A pinch enhances all the chocolate flavors and prevents the dessert from tasting flat
• Dark chocolate: Use good quality chocolate here because it is the star of the show, and chop it finely so it melts quickly
• Pure vanilla extract: Vanilla bridges all the flavors together and adds a warm, aromatic finish

Instructions

Mix the dry ingredients:

Whisk together the sugar, cocoa powder, cornstarch, and salt in your saucepan until they are completely blended and no cocoa lumps remain

Combine with liquids:

Gradually pour in the milk and cream while whisking constantly, taking your time to dissolve any dry pockets into the liquid

Cook to perfection:

Place over medium heat and whisk without stopping until bubbles surface and the mixture thickens enough to coat the back of a spoon

Add the chocolate:

Remove from heat immediately, then stir in the chopped chocolate and butter until they vanish into a smooth, glossy pudding

Finish with vanilla:

Fold in the vanilla extract and give it one last whisk to make sure everything is perfectly combined

Chill completely:

Pour into serving cups and press plastic wrap directly onto the surface, then refrigerate for at least two hours until fully set

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My daughter now requests this pudding for every birthday instead of cake, which says everything about how good it really is. Watching her scrape the last bit from her glass with pure joy makes all the stirring worth it every single time.

Getting The Perfect Texture

The trick to knowing when your pudding is done cooking is watching for those first big bubbles that pop slowly rather than rapidly. At that exact moment, remove it from heat because residual cooking will continue thickening it as it cools. I learned the hard way that overcooked pudding becomes firm rather than silky smooth, and no amount of folding in extra chocolate can fix that mistake.

Serving Suggestions

While this pudding is absolutely perfect on its own, a dollop of freshly whipped cream and a few shavings of the same chocolate you used in the recipe makes it feel restaurant worthy. Sometimes I will add a handful of fresh raspberries on the side because their tartness cuts through all that richness beautifully.

Make Ahead And Storage

This recipe was practically designed for advance preparation since the flavor actually develops and becomes more complex after a day in the refrigerator. I often make a batch on Sunday evening, and then we have an elegant dessert ready for busy weeknight dinners without any extra effort.

• Press the plastic wrap so it touches the entire surface to prevent any skin formation
• The pudding keeps well for up to four days in the refrigerator
• Bring it to room temperature for about ten minutes before serving for the best texture

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There is something profoundly satisfying about making something so delicious from such simple ingredients. This pudding reminds me that the best desserts do not need to be complicated, they just need to be made with care and good chocolate.

Recipe FAQs

→ What type of chocolate works best?

Dark chocolate with 60–70% cocoa content delivers the perfect balance of sweetness and intensity. Higher percentages yield a more intense flavor, while milk chocolate creates a sweeter, milder result.

→ Can I make this ahead of time?

Absolutely. This pudding actually improves after chilling overnight in the refrigerator. The flavors deepen and the texture becomes even more velvety. Store with plastic wrap pressed directly onto the surface to prevent a skin from forming.

→ Why does my pudding have lumps?

Lumps typically occur when cornstarch isn't fully dissolved before heating. Always whisk dry ingredients thoroughly, then gradually incorporate the liquid while whisking constantly. If lumps form, strain the mixture through a fine-mesh sieve before chilling.

→ How do I know when it's thick enough?

The pudding is ready when it coats the back of a spoon and bubbles gently across the surface. This usually takes 5–7 minutes of constant whisking over medium heat. The mixture will continue thickening slightly as it cools.

→ What toppings complement this dessert?

Fresh whipped cream, chocolate shavings, or berries add lovely contrast. For adults, a splash of coffee liqueur or orange-flavored brandy stirred in before chilling creates sophisticated variations. Toasted nuts or caramel sauce also make excellent additions.