Chocolate Pudding Elegant Dessert

The first time I made chocolate pudding from scratch, I stood over the stove with my whisk, watching the transformation happen like kitchen magic. One moment it's a thin, chocolatey milk mixture, and the next—suddenly, dramatically—it's thickening into something velvety and luscious that coats the back of a spoon. My kitchen smelled like a chocolate shop, and I remember thinking, why did I ever bother with instant powder?

I served this at my last dinner party, and the room went completely quiet when everyone took their first bites. My friend Sarah actually closed her eyes and made this little hum of happiness, which is pretty much the highest compliment a cook can receive. Theres something about individual portions that feels so special, like each person got their own tiny present.

Ingredients

• Whole milk: The foundation of that creamy texture we're after, though I've used 2% in a pinch and it still turned out lovely
• Heavy cream: Don't skip this—it's what gives the pudding its luxurious, restaurant-quality mouthfeel
• Unsalted butter: Adds a silky finish and rounds out the chocolate flavor beautifully
• Granulated sugar: Just enough to balance the dark chocolate without making it cloyingly sweet
• Unsweetened cocoa powder: Deepens the chocolate flavor and gives that gorgeous dark color
• Cornstarch: The thickening agent that transforms liquid into pudding—measure accurately for best results
• Salt: A tiny pinch that makes all the chocolate flavors sing and taste more intense
• Dark chocolate: Use good quality chocolate here since it's the star of the show—60-70% cocoa hits that perfect sweet spot
• Vanilla extract: Pure vanilla adds warmth and complexity, tying all the flavors together

Instructions

Mix the dry base:

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until completely combined, making sure there are no little cornstarch clumps hiding anywhere.

Whisk in the dairy:

Gradually pour in the milk and cream while whisking constantly, taking your time to dissolve any dry bits into the liquid until the mixture is perfectly smooth.

Cook to thickening:

Place the saucepan over medium heat and cook, whisking constantly and thoroughly, until the mixture thickens noticeably and begins to bubble, about 5-7 minutes of patient stirring.

Add the chocolate:

Remove from heat immediately and add the chopped chocolate and butter, whisking gently until both are completely melted and the pudding looks glossy and smooth.

Finish with vanilla:

Stir in the vanilla extract until fully incorporated, then give the pudding a final whisk to ensure everything is beautifully blended.

Portion and protect:

Pour the pudding into individual serving glasses or verrines, then press plastic wrap directly onto the surface of each portion to prevent an unappetizing skin from forming.

Chill until set:

Refrigerate for at least 2 hours, or until the pudding is completely set and jiggles slightly when you gently shake the cups.

Serve your masterpiece:

Serve chilled with your choice of whipped cream, chocolate shavings, or fresh berries—though honestly, it's perfect all on its own.

Save

This pudding has become my go-to comfort food, the thing I make when I've had a long day and need something that feels like a hug in a bowl. Last Tuesday, after a particularly chaotic work day, I ate it standing up in my kitchen at 11pm, and it was exactly what I needed.

Getting The Texture Right

The trickiest part is knowing when the pudding is thick enough. Look for bubbles that pop sluggishly rather than rapidly boiling, and the mixture should coat the back of a wooden spoon like heavy cream. I've learned that under-thickening is better than over-thickening, since it continues to set as it chills.

Chocolate Choices

I've experimented with different chocolate percentages, and while the recipe calls for 60-70%, I've fallen in love with using 70% for a more sophisticated, less sweet finish. If you're serving this to kids or have a serious sweet tooth, stick closer to 60% for that classic dessert experience.

Make-Ahead Magic

This pudding actually tastes better the next day, which makes it perfect for entertaining. I make it the night before a dinner party and feel incredibly organized when dessert is already done and waiting in the fridge.

• Let the pudding cool slightly before covering it, or you'll get condensation that waters down the texture
• Bring the pudding to room temperature for about 10 minutes before serving if it's been chilling longer than overnight
• Individual portions look stunning in clear glass vessels that show off that beautiful dark color

Save

There's something deeply satisfying about making something so luxurious from such humble ingredients. It's a reminder that the best things in life really are the simplest.

Recipe FAQs

→ How is the chocolate pudding thickened?

It’s thickened using cornstarch, which is whisked with cocoa powder, sugar, and salt before gradually adding milk and cream, then cooked until thick.

→ Can I use different types of chocolate?

Yes, dark chocolate with 60–70% cocoa is recommended for balance, but you can adjust based on your taste preferences.

→ What is the best way to prevent a skin from forming on top?

Place plastic wrap directly onto the surface of the pudding once poured into serving containers before chilling.

→ Are there any suitable dairy-free alternatives?

Yes, substitute plant-based milk and cream along with dairy-free chocolate to maintain the creamy texture and flavor.

→ How long should the pudding be chilled?

Chill the pudding for at least 2 hours or until fully set to achieve the proper consistency.

→ What toppings complement this dessert?

Whipped cream, chocolate shavings, or fresh berries add flavor and visual appeal when served.