Rich Creamy Chocolate Pudding

Last winter, after a particularly long week of work, I found myself craving something simple but deeply comforting. I stood in my kitchen at 11pm, quietly making chocolate pudding while snow fell outside the window. The ritual of whisking, the gentle bubbling, that moment when everything transforms into silk—it felt like the therapy I actually needed. Since that night, this has become my late-night sanctuary, the thing I make when words fail me.

I made this for my book club last spring when I forgot until an hour before everyone arrived that Id offered to host dessert. We sat around my coffee shop table, spoons clinking against these little glasses of chocolate silk, and suddenly the conversation about whatever novel wed read turned into memories of grandmothers and comfort food. Thats when I realized sometimes the simplest desserts create the biggest moments.

Ingredients

• Whole milk: The higher fat content creates that luxurious, velvety mouthfeel that makes pudding feel indulgent
• Heavy cream: I know its tempting to skip this, but trust me, it elevates the entire texture
• Unsalted butter: Adds just enough richness and helps create that glossy finish
• Granulated sugar: Sweetens without interfering with the chocolates complex flavor profile
• Unsweetened cocoa powder: Deepens the chocolate flavor without making it too bitter or intense
• Cornstarch: The secret to the perfect set, thickening without any gelatin-like texture
• Salt: Just a pinch wakes up all the chocolate flavors and prevents it from tasting flat
• Dark chocolate: Choose a good quality bar you enjoy eating straight, it makes all the difference
• Vanilla extract: The finishing touch that rounds out and balances all the flavors

Instructions

Whisk the dry foundation:

In a medium saucepan, combine the sugar, cocoa powder, cornstarch, and salt, whisking until everything is evenly distributed and no cocoa lumps remain

Create the base:

Gradually pour in the milk and cream while whisking continuously, taking your time to dissolve any dry bits before you turn on the heat

Cook to perfection:

Place over medium heat and whisk without stopping until the mixture thickens noticeably and begins to bubble, about 5 to 7 minutes

Transform with chocolate:

Remove from heat immediately and add your chopped chocolate and butter, whisking until both are completely melted and incorporated

Add the vanilla magic:

Stir in the vanilla extract until fully combined, then pour into individual serving cups or verrines

The skin trick:

Press plastic wrap directly onto the surface of each pudding to prevent that dreaded skin from forming

Exercise patience:

Chill for at least 2 hours until completely set, though theyll be even better if you can wait overnight

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My seven year old niece helped me make this last summer, standing on her step stool with the whisk, insisting she could do it herself. When we served them after dinner, she took one bite, eyes wide, and whispered, Auntie, this tastes like magic. Now every time she visits, chocolate pudding is non-negotiable negotiation.

Making It Your Own

Sometimes I add a pinch of espresso powder right at the beginning with the dry ingredients. It deepens the chocolate flavor without making it taste like coffee, and honestly, everyone asks what my secret is.

Serving Suggestions

While this pudding is absolutely perfect on its own, a little dollop of freshly whipped cream never hurt anybody. I also love topping it with fresh raspberries or shaved dark chocolate for dinner parties when I want it to look extra special.

Make Ahead Magic

This is one of those rare desserts that actually gets better after sitting in the fridge for a day. The flavors meld together beautifully and the texture becomes even silkier. I often make a batch Sunday evening for effortless treats throughout the week.

• Press that plastic wrap directly onto the surface, no exceptions
• Let it come to room temperature for about 10 minutes before serving for the best texture
• These can be made up to 3 days ahead and stored covered in the refrigerator

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Theres something deeply satisfying about making something so delicious with such simple ingredients. Hope this recipe becomes your late-night sanctuary too.

Common Questions

→ How long does the pudding need to chill?

The pudding requires at least 2 hours in the refrigerator to set properly. This chilling time allows the cornstarch to fully activate and creates the perfect creamy consistency. You can make it up to 24 hours ahead, which makes it excellent for entertaining.

→ Can I use milk chocolate instead of dark chocolate?

While dark chocolate provides the best intense flavor, you can substitute with milk chocolate for a sweeter, milder taste. Reduce the sugar slightly to compensate since milk chocolate contains more sugar. The final texture will remain just as smooth and creamy.

→ Why does the pudding form a skin and how do I prevent it?

A skin forms when moisture evaporates from the surface during chilling. Pressing plastic wrap directly onto the surface creates an airtight seal that prevents evaporation and keeps the pudding perfectly smooth. This simple step ensures a velvety texture from top to bottom.

→ What type of cocoa powder works best?

Unsweetened natural cocoa powder delivers the most pronounced chocolate flavor. Dutch-processed cocoa creates a darker color with milder taste. Either variety will work well in this preparation, so use what you have available or prefer for flavor intensity.

→ Can I make this dairy-free?

Yes, substitute whole milk and heavy cream with your preferred plant-based alternatives like oat milk, almond milk, or coconut milk. Use dairy-free dark chocolate and vegan butter. The cooking process remains the same, though the final flavor profile may shift slightly depending on your milk choice.

→ How do I know when the pudding is thick enough?

The mixture is ready when it coats the back of a spoon and bubbles appear while whisking. This typically takes 5-7 minutes over medium heat. The pudding will continue to thicken slightly as it cools, so remove it from heat once you see consistent bubbling throughout.