Description

This classic Chocolate Pudding recipe offers a rich, creamy, and velvety dessert made from simple ingredients like cocoa powder, sugar, and whole milk. Perfectly thickened on the stovetop and gently flavored with vanilla and butter, it’s a comforting treat that can be served chilled with optional whipped cream and chocolate shavings for an elegant finish.

Ingredients

Scale

Dry Ingredients

½ cup granulated or superfine sugar
⅓ cup unsweetened natural cocoa powder
3 tbsp cornstarch
pinch of salt

Wet Ingredients

2½ cups whole milk (or almond/oat milk for dairy-free)
2 tbsp unsalted butter (or coconut oil/dairy-free butter for dairy-free)
1 tsp vanilla extract

Optional Toppings

Whipped cream
Chocolate shavings

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Instructions

Combine Dry Ingredients: In a saucepan off the heat, whisk together sugar, cocoa powder, cornstarch, and salt until evenly mixed. This step ensures that the dry components blend without lumps before adding liquid.
Add Milk and Mix: Pour in the milk and whisk thoroughly to combine all ingredients into a smooth mixture. This helps prevent clumping when heated.
Cook the Pudding: Place the saucepan over medium heat. Cook the mixture, whisking constantly to avoid burning or lumps, until it thickens and just begins to bubble, about 10 minutes. This gentle cooking activates the cornstarch thickener and develops the pudding’s creamy texture.
Finish the Pudding: Remove the saucepan immediately from heat. Stir in the butter and vanilla extract, whisking until the butter melts completely, resulting in a smooth and glossy pudding.
Chill the Pudding: Transfer the pudding into a bowl or individual serving dishes. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours to allow the pudding to set and cool.
Serve: Serve the chilled pudding topped with optional freshly whipped cream and chocolate shavings for an added touch of indulgence.

Notes

Use natural cocoa powder rather than dutch-processed for best flavor and thickening.
For dairy-free options, substitute whole milk with almond or oat milk, and butter with coconut oil or dairy-free butter.
Whisking constantly during cooking helps prevent lumps and ensures smooth pudding.
Placing plastic wrap directly on pudding surface prevents a skin from forming during chilling.
Let the pudding chill for at least 2 hours for best texture.