Chocolate Pudding Creamy Dessert

There's something almost meditative about standing over a saucepan, watching cocoa powder swirl into warm milk until it turns into liquid silk. I discovered this pudding recipe during a particularly gray afternoon when I needed something both simple and deeply satisfying—the kind of dessert that requires just your hands, a whisk, and about twenty minutes. What struck me most was how a handful of pantry staples could transform into something so luxurious it felt like cheating.

I made this for my sister after she'd had the kind of week that calls for dessert before dinner, and the moment she tasted it, she actually closed her eyes—which, if you know her, is saying something. She asked for the recipe before finishing the first spoonful, and now it's the one thing she requests when she visits.

Ingredients

• Whole milk and heavy cream: These create the velvety base that makes this pudding feel luxurious; the cream specifically gives it that restaurant-quality texture without being heavy.
• Semisweet or dark chocolate: Chopping it fine matters more than you'd think—larger chunks take longer to melt and can create grainy spots if you're not patient.
• Unsweetened cocoa powder: This deepens the chocolate flavor in a way that feels almost sophisticated; don't skip it even though you're already using chocolate.
• Cornstarch: The real MVP here—it thickens without making the pudding gluey or starchy-tasting if you whisk it in properly.
• Sugar, salt, butter, and vanilla: These aren't afterthoughts; the salt makes the chocolate sing, the butter adds richness, and vanilla makes people wonder if there's something else they can't quite name.

Instructions

Mix your dry ingredients:

Whisk the sugar, cocoa powder, cornstarch, and salt together in your saucepan. This prevents lumps later and distributes the thickener evenly.

Add the liquid slowly:

Gradually whisk in the milk and cream until you have a smooth slurry with no lumps hiding in the corners. This is where patience pays off.

Cook to the boil:

Set the heat to medium and stir constantly for about 5 to 7 minutes. You'll feel the mixture gradually thicken under your whisk, and you want to catch it just as it starts to bubble gently at the edges.

Brief cook time:

Lower the heat and stir for 2 more minutes to fully cook out any starchy taste. This is longer than you'd think necessary, but it matters.

Melt in the chocolate:

Remove from heat, add your chopped chocolate and butter, and let them sit for about 30 seconds before stirring. The residual heat melts them better than active cooking would.

Finish with vanilla:

Stir in the vanilla, which somehow makes everything taste more like itself.

Pour and chill:

Divide into serving dishes and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 40 minutes.

Save

The moment that changed my thinking about this recipe was when my nephew, who's usually suspicious of anything homemade, had three helpings and asked if it was from a fancy store. I didn't correct him—I just let him believe homemade could taste this good.

The Science of Silkiness

Chocolate pudding lives in that sweet spot between a sauce and a solid, and the cornstarch is what makes that possible. Most people think of cornstarch as a texture thickener, but it's really a moisture manager—it absorbs and holds liquid in a way that creates creaminess rather than gumminess. The key is whisking it in dry first so the granules spread evenly through the liquid.

Choosing Your Chocolate

The chocolate you choose here makes more difference than you'd expect. Semisweet gives you sweetness and approachability, while dark chocolate pushes the flavor toward something more sophisticated and slightly bitter. I've landed somewhere in the middle by using a 60 percent cocoa chocolate, which tastes grown-up without being too intense. The cocoa powder amplifies whatever chocolate you choose, so start with something you actually like eating on its own.

Serving and Variations

Serve this warm if you want it melting and almost sauce-like, or fully chilled for that firm, spoon-able pudding texture. Whipped cream on top feels indulgent, chocolate shavings make it look intentional, and honestly, a pinch of sea salt brings out the chocolate flavor in a way that surprises everyone. For a dairy-free version, swap in oat milk and coconut cream without changing anything else.

• A tiny pinch of cayenne pepper transforms this into something almost mysterious—add it sparingly.
• Make it the night before and let the flavors deepen as it sits in the fridge.
• This recipe doubles easily if you're feeding more people and want to look effortless.

Save

This pudding has become my answer to the question 'what do you make when someone needs comfort in a bowl.' It's simple enough that you're not stressed but impressive enough that people think you went to more trouble than you did.

Recipe Questions & Answers

→ What type of chocolate works best?

Use semisweet or dark chocolate finely chopped for a balanced rich flavor and smooth texture.

→ Can I make this dairy-free?

Yes, substitute whole milk and cream with almond or oat milk and plant-based cream for a dairy-free variation.

→ How long should it chill before serving?

Chill for at least 40 minutes to achieve a silky, firm texture and prevent skin formation.

→ What thickening agent is used?

Cornstarch gently thickens the mixture, creating a smooth and creamy consistency.

→ Can this be served warm?

Yes, while chilling is recommended for texture, serving warm enhances its comforting qualities.