Creamy Chocolate Pudding Delight

This homemade Chocolate Pudding is rich, creamy, and full of real cocoa flavor—perfect for a make ahead dessert or a cozy treat. It’s simple to prepare, naturally gluten free, and offers a deeper taste than boxed mixes. Whether served plain or topped with whipped cream and chocolate shavings, this pudding delivers pure indulgence in every bite.

I first made this pudding on a quiet weekend and it quickly became my go to comfort dessert. Now it’s the treat I make when friends drop by unexpectedly because it feels homemade yet special.

Ingredients

• Two cups whole milk: to create a creamy base and balanced richness
• One cup heavy cream: to add smoothness and elevate the texture
• One third cup unsweetened cocoa powder: for that deep chocolate flavor choose natural cocoa for brightness or Dutch process for mellow depth
• Half a cup granulated sugar: to provide the perfect sweetness and balance the bitterness of cocoa
• Quarter cup cornstarch: as a thickening agent that makes the pudding luscious without lumps
• Quarter teaspoon salt: to enhance all the flavors and cut through the richness
• Four ounces dark chocolate chopped: aim for 60 to 70 percent cacao for the best bittersweet intensity
• One teaspoon vanilla extract: which rounds out the chocolate with warm aromatic notes
• One tablespoon butter: to add gloss and silkiness to the finished pudding

Instructions

Sift and Combine Dry Ingredients:

Whisk together sugar cocoa powder cornstarch and salt in a medium saucepan off heat until completely smooth and lump free. This prevents clumps and builds the flavor foundation.

Add Milk and Cream:

Slowly whisk whole milk and heavy cream into the dry mixture until fully incorporated and silky smooth. Doing this gradually avoids lumps and ensures a uniform texture.

Cook to Thicken Pudding:

Place saucepan over medium heat. Stir constantly with a whisk to prevent sticking and cook until the pudding thickens and just starts bubbling. This usually takes about five to eight minutes and is the key to that custard like consistency.

Melt Chocolate and Butter:

Remove saucepan from heat. Stir in the chopped dark chocolate and butter until completely melted and the pudding turns glossy. This step adds richness and a velvety finish.

Add Vanilla:

Stir in vanilla extract for a sweet floral balance that enhances the chocolate flavor beautifully.

Strain for Smoothness (Optional):

For ultra smooth pudding pour it through a fine mesh sieve into a bowl catching any lumps or bits of chocolate that didn’t melt fully.

Chill Properly:

Cover the pudding surface with plastic wrap pressed directly onto it to prevent a skin from forming. Chill in the refrigerator for at least two hours or until fully set.

This pudding holds a special place in my kitchen. The butter and dark chocolate melt in your mouth combination always reminds me of cozy evenings spent with my family sharing stories while enjoying this rich treat.

Storage Tips

Store leftover pudding in an airtight container in the refrigerator for up to three days. Keep the plastic wrap pressed on the surface if possible to maintain that silky top. Before serving give it a gentle whisk to refresh the texture. Avoid freezing as the texture may become grainy.

Ingredient Substitutions

Use almond or oat milk as a dairy free alternative though it may slightly alter richness and creaminess. If you lack cornstarch arrowroot powder works similarly but reduce quantity by about 20 percent to prevent over thickening. Swap butter for coconut oil for a subtle tropical note and dairy free version though the finish might be less glossy.

Serving Suggestions

Top with freshly whipped cream and sprinkle shaved dark or white chocolate for a decadent presentation. Add a dash of sea salt on top to highlight the chocolate’s depth and layer the flavors. Serve with fresh berries or a drizzle of caramel sauce to balance the rich pudding with fruity or sweet contrast.

With careful whisking and good chocolate this pudding is simple to make yet luxuriously rich. Press plastic wrap directly on the surface to preserve the smooth top.

Your Recipe Questions Answered

→ What type of chocolate is best for flavor?

High-quality dark chocolate with 60-70% cacao brings a deep, rich taste and smooth texture.

→ Can I make this dessert ahead of time?

Yes, chilling it for at least 2 hours improves texture and flavor, making it ideal for preparation in advance.

→ How do I prevent skin from forming on the surface?

Place plastic wrap directly on the dessert’s surface while chilling to keep the pudding smooth and skin-free.

→ Is straining necessary?

Straining removes any lumps, resulting in a silkier, more luxurious texture.

→ What alternatives can be used for milk?

Whole milk and heavy cream provide richness, but some prefer combining dairy alternatives for similar creaminess.