Rich Dark Chocolate Delight (Printable)

A decadent dark chocolate dessert that's smooth, creamy, and perfect for any occasion.

# What You'll Need:

→ Dairy

01 - 2 cups whole milk
02 - 1/2 cup heavy cream

→ Chocolate

03 - 5 oz dark chocolate (70% cocoa or higher), chopped

→ Dry Ingredients

04 - 1/2 cup granulated sugar
05 - 1/4 cup unsweetened cocoa powder
06 - 3 tbsp cornstarch
07 - 1/4 tsp fine sea salt

→ Flavorings

08 - 1 tsp pure vanilla extract

# How-to Steps:

01 - In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until fully incorporated.
02 - Gradually whisk in the whole milk and heavy cream until the mixture is smooth and free of lumps.
03 - Place the saucepan over medium heat and cook while whisking constantly until the mixture thickens and begins to bubble, approximately 6 to 8 minutes.
04 - Remove from heat immediately and stir in the chopped dark chocolate until completely melted and the pudding achieves a smooth texture.
05 - Stir in the vanilla extract until evenly distributed.
06 - Pour the hot pudding into individual serving dishes or ramekins. Cover each surface with plastic wrap to avoid skin formation.
07 - Refrigerate for a minimum of 2 hours until fully chilled and set.
08 - Serve chilled as is, or optionally topped with whipped cream or chocolate shavings.

# Expert Pointers:

01 -
  • It comes together in one pot with ingredients you probably already have, no fancy equipment or mystery steps.
  • The texture is impossibly smooth, the kind that coats a spoon and makes you close your eyes on the first bite.
  • You can make it ahead and pull it from the fridge when you need something that feels special without any last minute fuss.
02 -
  • Whisk constantly while cooking or you'll end up with scorched spots on the bottom and a pudding that tastes bitter instead of rich.
  • Press the plastic wrap directly onto the pudding surface, not just over the rim of the bowl, or you'll get a rubbery skin that no one wants to eat.
  • Don't rush the chill time. I tried serving it after an hour once and it was soupy and sad. Two hours minimum is the rule.
03 -
  • Use a heatproof spatula to scrape every bit of pudding from the saucepan—it's too good to waste, and you'll want to lick the spoon anyway.
  • If you're making this ahead for guests, prepare it the night before so it's perfectly set and you have one less thing to worry about the day of.
  • Taste your chocolate before you use it. If it's bitter and beautiful on its own, your pudding will be too.

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