Directions
- Combine dry ingredients: In a medium saucepan (off the heat), whisk together cocoa powder, cornstarch, sugar, and salt. This helps prevent lumps later.
- Add milk gradually: Slowly whisk in the milk, a little at a time, until the mixture is smooth and lump-free.
- Heat gently: Place the saucepan over medium heat, stirring constantly. As it warms, the mixture will begin to thicken — this takes about 7–10 minutes. Don’t walk away; pudding can scorch easily.
- Temper the yolks: In a small bowl, beat the egg yolks. Slowly add a few tablespoons of the hot pudding mixture to the yolks, whisking constantly to temper them (so they don’t scramble).
- Combine: Pour the tempered yolks back into the saucepan, whisking well. Continue to cook for another 2–3 minutes, until the pudding thickens to a glossy, rich consistency.
- Add chocolate and butter: Remove from heat. Stir in chopped dark chocolate, butter, and vanilla extract until melted and smooth. The aroma will be heavenly!
- Cool: Pour the pudding into serving cups or ramekins. Cover the surface directly with plastic wrap (to prevent a skin from forming). Let cool at room temperature for 15 minutes, then refrigerate for at least 2 hours.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 25 minutes
- Servings: 4–6
- Difficulty: Easy
Variations & Substitutions
- Dairy-free version: Use coconut milk or almond milk and dairy-free chocolate for a luscious plant-based pudding.
- Mocha pudding: Add 1 teaspoon of instant espresso powder for a coffee-kissed twist.
- Spiced chocolate pudding: A pinch of cinnamon or chili powder adds depth and warmth to the flavor.
- Layered dessert: Alternate layers of chocolate pudding and whipped cream or crushed cookies for a parfait-style treat.
Serving Suggestions
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