Chocolate Pudding Rich Cream (Print version)

Smooth and creamy chocolate dessert served chilled in individual portions for an elegant finish.

# Required ingredients:

→ 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 - Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan until evenly mixed.
02 - Gradually whisk in whole milk and heavy cream until the mixture is smooth and lump-free.
03 - Place saucepan over medium heat and cook, whisking constantly, until the mixture thickens and bubbles, about 5 to 7 minutes.
04 - Remove from heat, then add chopped dark chocolate and unsalted butter, whisking until fully melted and the mixture is smooth.
05 - Stir in pure vanilla extract to enhance flavor.
06 - Pour the pudding into individual serving glasses or ramekins. Cover the surface directly with plastic wrap to avoid skin formation.
07 - Refrigerate for at least 2 hours until set and properly chilled.
08 - Serve chilled, optionally garnished with whipped cream, chocolate shavings, or fresh berries.

# Expert Advice:

01 -
  • It's the fastest way to look like you spent hours in the kitchen when you actually spent twenty minutes.
  • No fancy equipment, no temperamental techniques, just a whisk and patience while you stir.
  • Dark chocolate melts right into the warm mixture, so every spoonful tastes like pure chocolate without any graininess.
02 -
  • The plastic wrap directly on the pudding surface is not optional if you hate that rubbery skin that forms when pudding is exposed to air.
  • Whisking constantly while the pudding cooks prevents lumps more effectively than any other step, so don't get distracted.
03 -
  • Make this dessert the morning of when you're serving it so the pudding has time to fully chill and set properly.
  • If you accidentally end up with lumpy pudding, strain it through a fine mesh sieve while it's still warm and the pudding will come out perfectly smooth.
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