Chocolate Pudding Creamy Dessert

# What you’ll need:

01 - 2 cups whole milk

02 - 1/2 cup heavy cream

03 - 2 tablespoons unsalted butter

04 - 1/2 cup granulated sugar

05 - 1/4 cup unsweetened cocoa powder

06 - 3 tablespoons cornstarch

07 - 1/4 teaspoon salt

08 - 3.5 ounces dark chocolate (60–70% cocoa), finely chopped

09 - 1 teaspoon pure vanilla extract

01 - In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until evenly mixed.

02 - Gradually whisk in whole milk and heavy cream until the mixture is smooth with no lumps.

03 - Place saucepan over medium heat. Whisk constantly for 5 to 7 minutes until the mixture thickens and starts to bubble.

04 - Remove from heat, then whisk in chopped dark chocolate and unsalted butter until fully melted and smooth.

05 - Stir in pure vanilla extract to incorporate evenly.

06 - Pour the pudding into individual serving glasses or ramekins. Cover the surface directly with plastic wrap to prevent skin formation.

07 - Refrigerate for at least 2 hours until the pudding is firm and chilled.

08 - Offer chilled with optional toppings such as whipped cream, chocolate shavings, or fresh berries.

01 -

It's genuinely foolproof—10 minutes of actual cooking, and you'll have something that tastes like you spent hours perfecting it.
The texture is pure silk, that moment when you taste it and forget why you ever bothered with instant mix.
Impresses people without demanding you become a pastry chef.

02 -

Don't skip the plastic wrap touching the pudding surface—that's the difference between a perfect texture and a disappointing skin.
If you want to add coffee powder or a splash of liqueur, now is the moment, mixed in with the vanilla, so it becomes part of the whole rather than a topping.

03 -

Finely chop your chocolate before you start cooking; it melts faster and distributes evenly through the pudding.
Use a whisk, not a spoon—you'll incorporate air and prevent lumps in a way that spoon stirring simply can't match.