Rich Creamy Chocolate Pudding

# What You'll Need:

01 - 2 cups whole milk

02 - 1/2 cup heavy cream

03 - 2 tbsp unsalted butter

04 - 1/2 cup granulated sugar

05 - 1/4 cup unsweetened cocoa powder

06 - 3 tbsp cornstarch

07 - 1/4 tsp salt

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

09 - 1 tsp pure vanilla extract

01 - In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined.

02 - Gradually whisk in the milk and cream until smooth and no lumps remain.

03 - Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.

04 - Remove from heat. Add the chopped chocolate and butter, whisking until completely melted and the pudding is smooth.

05 - Stir in the vanilla extract until fully incorporated.

06 - Pour the pudding into individual serving glasses. Place plastic wrap directly on the surface to prevent a skin from forming.

07 - Refrigerate for at least 2 hours until completely set and chilled.

08 - Serve chilled, optionally topped with whipped cream, chocolate shavings, or fresh berries.

01 -

It comes together in under 20 minutes but tastes like something from a fancy restaurant
The texture is impossibly smooth, never grainy or too dense
It keeps for days in the fridge, making it perfect for unexpected guests or midnight cravings

02 -

Never stop whisking once the heat is on, or you risk scorched bits that ruin the smooth texture
The pudding will continue thickening slightly as it cools, so dont panic if it seems a bit loose in the pan

03 -

Room temperature ingredients incorporate more smoothly, so take your milk and cream out about 15 minutes before starting
If you detect any lumps after cooking, simply press the pudding through a fine mesh sieve before pouring into cups