Rich Dark Chocolate Delight

I was hunting through my pantry one rainy Tuesday when I found a bar of dark chocolate I'd forgotten about. My afternoon plans had collapsed, and I wanted something comforting without leaving the house. Twenty minutes later, I was scraping a spoon along the bottom of a ramekin, wondering why I'd ever bothered with boxed pudding mixes.

I made this for my sister's birthday once because she mentioned offhand that she missed the chocolate pudding our mom used to make. She took one bite, closed her eyes, and said it was even better. I didn't tell her how easy it was until weeks later.

Ingredients

• Whole milk and heavy cream: The combination gives you that creamy, luxurious base without being too heavy. I've tried it with just milk, and it works, but the cream makes it feel special.
• Dark chocolate (70% cocoa or higher): This is where the magic happens. Good chocolate melts into the pudding and gives it a grown-up, bittersweet depth that cocoa powder alone can't achieve.
• Granulated sugar: It balances the bitterness of the dark chocolate. You can reduce it slightly if you prefer a more intense, less sweet pudding.
• Unsweetened cocoa powder: Adds an extra layer of chocolate flavor and deepens the color. Don't skip it, even though you're using chopped chocolate.
• Cornstarch: The thickener that transforms liquid into pudding. Whisk it in thoroughly at the start so you don't get lumps later.
• Fine sea salt: Just a pinch amplifies the chocolate and keeps the sweetness from feeling flat.
• Pure vanilla extract: Stir it in at the end so the heat doesn't cook off the delicate flavor. It rounds everything out beautifully.

Instructions

Whisk the dry ingredients:

Combine the sugar, cocoa powder, cornstarch, and salt in your saucepan before adding any liquid. This prevents clumping and ensures everything blends smoothly once the milk goes in.

Add the liquids gradually:

Pour in the milk and cream a little at a time, whisking as you go. You'll see the mixture go from a thick paste to a smooth, pourable liquid with no lumps.

Cook over medium heat:

Keep whisking constantly as the pudding heats up. After about six to eight minutes, it'll start to thicken noticeably and bubble gently at the edges.

Melt in the chocolate:

Pull the pan off the heat and stir in the chopped dark chocolate immediately. The residual heat will melt it into a glossy, velvety pudding.

Add the vanilla:

Stir in the vanilla extract once the chocolate is fully melted. You'll smell it bloom as it mixes in.

Pour into dishes:

Divide the hot pudding among ramekins or small bowls. Work quickly so it stays smooth and easy to pour.

Cover and chill:

Press plastic wrap directly onto the surface of each pudding to stop a skin from forming. Refrigerate for at least two hours until it's fully set and cold.

Serve:

Enjoy it plain, or top with a dollop of whipped cream or a few chocolate shavings if you're feeling fancy.

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One evening, I served this after a long dinner with friends who'd brought their kids. The adults went quiet with their spoons, and one of the kids looked up and said, This tastes like a hug. We all laughed, but honestly, she wasn't wrong.

How to Avoid Lumps

The secret is in the order. Whisk your dry ingredients together first, then add the liquid slowly while stirring. If you dump everything in at once, the cornstarch will seize up and you'll be left fishing out lumps. I learned that the hard way on my second attempt.

Make It Your Own

I've stirred in a tablespoon of espresso powder for a mocha version, and I've swapped the vanilla for peppermint extract around the holidays. Both were hits. You can also fold in a spoonful of peanut butter right after the chocolate melts for something nostalgic and indulgent.

Storing and Serving Tips

This pudding keeps in the fridge for up to three days, though it rarely lasts that long in my house. If you're serving it for guests, make it the night before so you're not rushing. The flavors deepen as it sits, and the texture becomes even creamier.

• Top with fresh raspberries or sliced strawberries for a bright contrast to the rich chocolate.
• A sprinkle of flaky sea salt on top just before serving makes it taste like a fancy dessert bar creation.
• If you're reheating leftovers, do it gently in the microwave in short bursts, stirring between each one, or it'll break.

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There's something quietly satisfying about pulling a spoon through cold, dark chocolate pudding and watching it hold its shape. It's a small luxury that never gets old.

Questions & Answers About the Recipe

→ What type of chocolate works best for this dessert?

Use dark chocolate with at least 70% cocoa content to achieve the richest, most intense flavor.

→ Can I make a dairy-free version?

Yes, substitute whole milk and cream with almond or oat milk and choose dairy-free dark chocolate to keep it vegan-friendly.

→ How long should I chill before serving?

Refrigerate for at least 2 hours or until the dessert is fully set and chilled for best texture.

→ What can I add for extra richness?

Replacing half the whole milk with half-and-half adds an extra creamy texture.

→ Are there any allergen concerns?

This dessert contains dairy and may include soy or nuts depending on the chocolate brand, so check labels carefully.

→ How can I prevent a skin from forming on the surface?

Cover the dessert surface directly with plastic wrap while chilling to avoid skin formation.