This Chocolate Pudding Recipe is a dreamy, velvety dessert that’s as indulgent as it is simple to make. With just 15 minutes of prep and 5 minutes of cooking, you’ll create a rich, silky pudding that’s bursting with deep cocoa flavor. The secret lies in its smooth, creamy texture that melts on your tongue, leaving a luscious sweetness balanced by a hint of richness. Perfect for satisfying your chocolate cravings, it’s a treat that feels both comforting and luxurious.
After a quick chill in the fridge for 2 hours, this pudding transforms into a cool, decadent delight that’s ideal for sharing or savoring solo. Each spoonful offers a harmonious blend of sweetness and depth, making it a crowd-pleaser for any occasion. Plus, with 6 generous servings, it’s a dessert that’s as practical as it is delicious. Whether you’re hosting a dinner party or treating yourself, this pudding is a guaranteed hit that’s sure to leave everyone smiling.
Ingredients for Chocolate Pudding
- ¾ cup (150 g) granulated sugar
- 3 Tablespoons cornstarch
- 2 Tablespoons natural cocoa powder (unsweetened)
- ¼ teaspoon salt
- 3 cups (710 ml) milk (whole milk recommended for creaminess)
- 4 oz (113 g) dark chocolate bar, chopped into small pieces (60% dark chocolate works best)
- 2 Tablespoons butter, cut into pieces (unsalted preferred)
- 1 teaspoon vanilla extract
- Homemade Whipped Cream (optional, for topping)
Step-by-Step Instructions
- Prepare Ingredients: Gather and measure all ingredients before starting. This ensures a smooth cooking process.
- Mix Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt until well combined.
- Add Milk: Gradually pour in the milk while whisking to avoid lumps. Transfer the saucepan to the stovetop over medium-low heat.
- Cook Mixture: Whisk frequently on medium heat until the mixture begins to thicken (this will take several minutes). Do not increase the heat, as the sugars need to melt properly for the pudding to set.
- Check Consistency: Once the mixture thickens and can coat the back of a spoon (no metal should show through), whisk constantly. The mixture will eventually come to a boil (still on medium heat).
- Boil and Time: Once boiling, continue whisking for exactly 60 seconds (use a timer) before removing from heat.
- Add Chocolate and Butter: Immediately add the chopped dark chocolate, butter, and vanilla extract. Whisk until smooth and fully melted.
- Strain (Optional): For a silky texture, pour the pudding through a fine mesh sieve into a heatproof bowl. This step removes any lumps.
- Cool: Let the pudding cool for 15 minutes, stirring occasionally to prevent a skin from forming.
- Cover and Chill: Press clear plastic wrap directly onto the surface of the pudding to prevent a skin. Refrigerate for at least 4 hours or until fully set.
- Serve: Top with homemade whipped cream if desired, and enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your chocolate pudding with a dollop of homemade whipped cream or a drizzle of caramel sauce. For a fruity twist, try fresh berries like raspberries or strawberries. If you’re feeling indulgent, sprinkle crushed nuts or chocolate shavings on top for added texture and flavor.
Serve It Right: Creative Serving Suggestions
Serve your chocolate pudding in elegant glass dessert cups for a sophisticated touch. Layer it with crushed cookies or graham crackers for a deconstructed parfait. You can also use it as a filling for pies or tarts, or even as a dip for fruit slices like bananas or strawberries.
Keep It Fresh: Storage and Reheating Tips
Store your pudding in an airtight container in the refrigerator for up to 3 days. To prevent a skin from forming, press plastic wrap directly onto the surface. If you need to reheat, do so gently in the microwave in 15-second intervals, stirring in between, or on the stovetop over low heat.
Mix It Up: Recipe Variations to Try
Experiment with different types of chocolate, like milk chocolate or white chocolate, for a unique flavor. Add a pinch of espresso powder to enhance the chocolate taste, or stir in a splash of liqueur like Baileys or Kahlúa for an adult twist. For a vegan version, substitute almond or oat milk and use dairy-free chocolate and butter.
Quick Tips: Time-Saving Hacks
To save time, chop your chocolate and measure all ingredients before starting. Use a fine mesh sieve to ensure a smooth texture without lumps. If you’re in a hurry, chill the pudding in the freezer for about an hour, but keep an eye on it to avoid freezing.
Chocolate Pudding Recipe
Ingredients
- 3/4 cup granulated sugar
- 3 Tablespoons cornstarch
- 2 Tablespoons natural cocoa powder
- 1/4 teaspoon salt
- 3 cups milk
- 4 oz dark chocolate bar, chopped into small pieces I use 60% dark chocolate
- 2 Tablespoons butter cut into pieces
- 1 teaspoon vanilla extract
Homemade Whipped Cream
Instructions
- Read through the recipe and prepare and gather all of your ingredients before beginning.
- In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.
- Add milk and transfer to stovetop over medium-low heat and whisk ingredients together.
- Whisk ingredients frequently on medium heat until ingredients begin to thicken (this will take several minutes). Do not increase the heat to expedite the process, as it is important that the sugars melt for the pudding to ultimately reach the desired consistency.
- Once mixture has thickened (it should be approaching a pudding consistency and be able to coat the back of a spoon so that no metal shows through) whisk constantly, the mixture will come to a boil (again, don’t increase heat, this will take several minutes but the mixture will eventually come to a boil) and continue to whisk for 60 seconds (use a timer) before removing from heat (still whisking constantly).
Immediately add chopped chocolate, butter, and vanilla extract.- Whisk until ingredients are smooth and chocolate and butter are completely melted.
- Pour your pudding through a fine mesh sieve (optional, but this will eliminate any lumps) into a medium-sized heatproof bowl. Allow to cool for 15 minutes, stirring occasionally to prevent skin from forming.
- Cover the surface of your pudding with clear plastic wrap, making sure that the clear wrap is pressed against the surface of the chocolate to prevent a skin from forming.
Refrigerate at least 4 hours to allow pudding to cool completely before serving, topped with homemade whipped cream (if desired).