Rich Creamy Chocolate Pudding

The kitchen was quiet except for the gentle bubbling sound that makes chocolate pudding feel like a meditation. I had no special occasion, just a Tuesday evening craving and some dark chocolate that needed using. My roommate wandered in, drawn by the unmistakable scent of cocoa and vanilla, and we ended up standing at the counter, eating warm pudding straight from the whisk.

I made this for a dinner party last winter and forgot about it in the fridge until dessert time. When I brought out those little glass cups, everyone went silent for that first bite. Someone actually asked if I'd been hiding culinary training, which might be the best compliment I've ever received.

Ingredients

• Whole milk and heavy cream: The combination creates that luxurious restaurant texture without being too heavy
• Dark chocolate: Use 60-70% cocoa for the perfect balance between intense chocolate flavor and sweetness
• Cornstarch: This is what transforms the liquid into silky pudding without any eggy taste or complicated tempering
• Unsalted butter: Adds an extra layer of richness and helps the pudding set up beautifully
• Pure vanilla extract: Don't skip this, it rounds out the chocolate flavor and makes everything taste complete

Instructions

Whisk your dry ingredients:

Combine the sugar, cocoa powder, cornstarch, and salt in your saucepan, making sure to break up any clumps of cocoa powder before adding the liquids

Add the dairy gradually:

Slowly whisk in the milk and cream, taking your time to dissolve everything smoothly so you don't end up with lumps later

Cook with patience:

Set the pan over medium heat and whisk constantly until you see bubbles and feel the mixture thicken, about 5 to 7 minutes of steady attention

Melt in the chocolate:

Remove from heat immediately and add your chopped chocolate and butter, whisking until both disappear into the pudding leaving it glossy and smooth

Finish with vanilla:

Stir in the vanilla extract now, since heat can make its aroma evaporate if you add it too soon

Prevent the skin:

Pour into your serving cups and press plastic wrap directly onto the surface of each one, touching the pudding so no skin can form

Chill completely:

Let the pudding set in the refrigerator for at least 2 hours, though overnight is even better for the deepest chocolate flavor

Save to Pinterest

My grandmother used to make pudding and always fought the skin, scraping it off with a look of mild annoyance. When I learned this plastic wrap trick years later, I wished I could go back and tell her. Now I think of her every time I peel back that wrap to reveal perfect glossy pudding.

Getting the Right Consistency

The pudding will seem quite loose when you take it off the heat, but don't panic. It continues thickening as it cools, and sets up completely in the fridge. If you prefer it firmer, add an extra tablespoon of cornstarch at the beginning.

Serving Ideas

While this pudding is incredible on its own, a dollop of lightly sweetened whipped cream and some chocolate shavings make it dinner party worthy. Fresh raspberries or a sprinkle of sea salt on top also work beautifully.

Make Ahead and Storage

This pudding keeps beautifully in the refrigerator for up to four days, making it perfect for meal prep or unexpected dessert needs. The flavors actually deepen and meld over time, so many experienced bakers prefer making it a day ahead.

• Store each cup with the plastic wrap still touching the surface
• Let it sit at room temperature for 10 minutes before serving if you prefer it slightly softer
• Leftovers (if you somehow have any) make an amazing breakfast with coffee

Save to Pinterest

Sometimes the simplest recipes are the ones that stay with you, the ones you find yourself making on quiet Tuesday nights and for special occasions alike.

Recipe FAQs

→ How long does chocolate pudding need to chill?

The pudding requires at least 2 hours in the refrigerator to set properly. For the firmest texture, chill for 3-4 hours or overnight. The plastic wrap trick prevents skin formation while cooling.

→ Can I make this dairy-free?

Yes, substitute whole milk with oat milk or almond milk, replace heavy cream with full-fat coconut cream, and use dairy-free dark chocolate. The texture remains deliciously creamy.

→ What chocolate percentage works best?

Dark chocolate between 60-70% cocoa creates the ideal balance. Lower percentages make it too sweet, while higher percentages result in a more bitter taste. Semi-sweet chocolate works if you prefer a sweeter finish.

→ Why did my pudding turn out lumpy?

Lumps usually form when cornstarch isn't fully dissolved or the heat is too high. Whisk the dry ingredients thoroughly before adding liquid, then cook over medium heat while stirring constantly until smooth and bubbly.

→ How should I store leftover pudding?

Keep in the refrigerator covered with plastic wrap touching the surface for up to 4 days. The pudding may separate slightly but whisking gently before serving restores the smooth texture. Freezing isn't recommended.

→ What toppings pair well with this dessert?

Fresh berries like raspberries or strawberries provide bright contrast. Whipped cream, chocolate shavings, toasted nuts, or a drizzle of caramel sauce all complement the rich chocolate flavor beautifully.