Chocolate Pudding Elegant Dessert

# What You Need:

01 - 2 cups whole milk

02 - 1/2 cup heavy cream

03 - 2 tablespoons unsalted butter

04 - 1/2 cup granulated sugar

05 - 1/4 cup unsweetened cocoa powder

06 - 3 tablespoons cornstarch

07 - 1/4 teaspoon salt

08 - 3.5 ounces finely chopped dark chocolate (60–70% cocoa)

09 - 1 teaspoon pure vanilla extract

01 - Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan.

02 - Gradually whisk in whole milk and heavy cream until mixture is smooth and free of lumps.

03 - Place saucepan over medium heat and whisk constantly until mixture thickens and starts to bubble, approximately 5 to 7 minutes.

04 - Remove from heat, then whisk in chopped dark chocolate and unsalted butter until fully melted and smooth.

05 - Stir in pure vanilla extract thoroughly.

06 - Divide pudding evenly into serving glasses or bowls, cover the surface directly with plastic wrap to prevent skin formation.

07 - Refrigerate for at least 2 hours to allow pudding to fully set.

08 - Present chilled, optionally garnished with whipped cream, chocolate shavings, or fresh berries.

01 -

The texture is impossibly creamy, like something youd order at a fancy restaurant but made in your own kitchen in twenty minutes
It keeps beautifully in the fridge for days, making it the perfect make-ahead dessert for dinner parties or late-night cravings

02 -

Never stop whisking while the pudding cooks, or you might end up with scrambled eggs or scorched chocolate on the bottom of your pan
Placing plastic wrap directly on the surface is non-negotiable if you want that silky, skin-free texture

03 -

Room temperature ingredients whisk together more smoothly, so take your milk and cream out of the fridge about 15 minutes before you start
A splash of coffee or espresso powder enhances the chocolate flavor without making it taste like coffee—its a classic baker's secret