Rich Creamy Chocolate Pudding

# What You 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 - Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan until uniform.

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

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

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

05 - Stir in vanilla extract until fully incorporated.

06 - Pour pudding into individual cups or verrines. Press plastic wrap directly onto the surface to prevent skin formation.

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

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

01 -

Its the kind of dessert that makes people think you spent hours, when really it was twenty minutes of active cooking
The texture is impossibly smooth and velvety, nothing like those boxed pudding cups from childhood
You can make it ahead and pull it out right before serving, which means less stress when hosting

02 -

The whisking part is non negotiable - stop even for thirty seconds and you might end up with scrambled eggs at the bottom of your pan
If you see any lumps after adding the dairy, strain the mixture through a fine mesh sieve before cooking
The pudding will continue to thicken as it cools, so do not panic if it seems slightly loose when you pour it into the cups

03 -

Room temperature ingredients combine more smoothly, so take your milk and cream out about twenty minutes before starting
If your pudding does develop lumps, an immersion blender will save the day and make it perfectly smooth again