Rich Dark Chocolate Delight

I was rummaging through the pantry on a rainy Tuesday when I found a bar of dark chocolate I'd forgotten about. The house felt quiet and I wanted something warm, comforting, something that didn't require leaving home. I remembered my grandmother whisking pudding on the stove, and suddenly I craved that exact feeling—standing over a pot, watching something simple turn silky and rich.

The first time I made this for friends, I almost apologized for how simple it was. But when they tasted it, the room went quiet in that good way. One of them scraped the ramekin clean and asked if I'd been hiding a culinary secret. I hadn't—I'd just learned that good chocolate and a little patience can make something unforgettable.

Ingredients

• Whole milk and heavy cream: These create the creamy base that makes every spoonful feel indulgent. Don't skimp on the fat here, it's what makes the pudding luxurious instead of watery.
• Dark chocolate (70% cocoa or higher): This is where the magic happens. Use a bar you'd actually enjoy eating, because that bitterness and depth will shine through. I learned this after using mediocre chips once and regretting it immediately.
• Granulated sugar: Balances the intense cocoa without making it cloying. You want sweetness that supports, not overpowers.
• Unsweetened cocoa powder: Doubles down on the chocolate flavor and adds a velvety darkness that feels grown up.
• Cornstarch: The silent hero that thickens everything into that spoonable, pudding cup consistency we all remember from childhood.
• Fine sea salt: Just a pinch wakes up all the flavors. I forgot it once and the pudding tasted flat, like something was missing.
• Pure vanilla extract: A whisper of warmth that rounds out the chocolate and makes the whole thing smell like a hug.

Instructions

Whisk the dry ingredients:

In your saucepan, combine the sugar, cocoa powder, cornstarch, and salt. Whisk them together until there are no streaks or clumps, because any lumps now will haunt you later.

Add the dairy:

Slowly pour in the milk and cream, whisking as you go. The mixture should look smooth and silky, like melted milk chocolate before it's even been heated.

Cook until thickened:

Set the pan over medium heat and whisk constantly, tracing the bottom and edges so nothing sticks. After about six to eight minutes, you'll feel the mixture resist your whisk and see the first lazy bubbles break the surface—that's your cue.

Melt in the chocolate:

Pull the pan off the heat and add the chopped dark chocolate. Stir gently and watch it melt into glossy, dark pools that fold into the pudding like silk.

Stir in vanilla:

Add the vanilla extract and give it one last stir. The smell will hit you, warm and familiar, like the best kind of memory.

Portion and cover:

Pour the hot pudding into your ramekins or bowls. Press plastic wrap right onto the surface of each one to keep a skin from forming—trust me, this step matters.

Chill completely:

Slide them into the fridge and let them set for at least two hours. The wait is hard, but the payoff is a pudding that's firm, cold, and utterly perfect.

Save

I remember serving this on a summer night after dinner, the kind of evening where no one wanted to move from the table. We ate it slowly, passing around a bowl of whipped cream and laughing about nothing in particular. It wasn't fancy, but it felt like everything a dessert should be—rich, satisfying, and worth the wait.

How to Store Leftovers

Cover each ramekin tightly with plastic wrap or transfer the pudding to an airtight container. It'll keep in the fridge for up to three days, though in my house it rarely makes it past two. The flavor actually deepens a bit as it sits, so day two pudding might be even better than day one.

What to Serve It With

I love a small dollop of barely sweetened whipped cream on top, or a handful of fresh raspberries for contrast. Sometimes I'll shave a little extra dark chocolate over the surface, or sprinkle a few flakes of sea salt for that sweet and salty moment. It's also wonderful on its own, straight from the fridge with a cold spoon.

Make It Your Own

You can swap the whole milk for half and half if you want it even richer, or use almond milk and dairy free chocolate for a version that's just as good. I've stirred in a tiny bit of espresso powder before for a mocha twist, and I've also added a pinch of cinnamon when I wanted something a little warmer and spiced.

• Try folding in a spoonful of peanut butter or tahini after the chocolate melts for a nutty depth.
• Top with crushed cookies, toasted hazelnuts, or a swirl of salted caramel before serving.
• Make it in a single large bowl if you're serving family style, just remember it might need a bit longer to chill all the way through.

Save

This pudding reminds me that the best desserts don't need to be complicated. Sometimes all you need is good chocolate, a patient hand, and a quiet moment to enjoy something made with care.

Recipe FAQs

→ What type of chocolate works best?

Use dark chocolate with 70% cocoa or higher for a rich, intense flavor and smooth texture.

→ Can I substitute the dairy ingredients?

For a vegan variation, almond or oat milk and dairy-free dark chocolate can replace milk and cream.

→ How long should it chill before serving?

Chill for at least 2 hours to allow the dessert to set and develop its creamy texture.

→ What prevents the surface from forming a skin?

Placing plastic wrap directly on the surface helps keep it smooth by preventing skin formation.

→ Can I enhance the flavor further?

Adding a sprinkle of sea salt or serving with fresh berries brings extra depth and balance.