Dark Chocolate Pudding

Homemade Chocolate Pudding topped with whipped cream and chocolate shavings on a circle plate.

Once you sample this homemade dark chocolate pudding, you'll never want store bought versions ever again! This pudding is chocolaty, sweet (but not too sweet), and smooth as silk!

Course Snack

Cuisine American

Prep Time 8

Cook Time 12

Chill time 1

Total Time 1 20

Servings people

Calories 492kcal

Author Whitney Wright

Ingredients

3 tablespoons cornstarch
3/4 cup granulated sugar can add 1-2 more tablespoons if you'd like the pudding to be a lot sweeter
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 1/2 cups milk whole milk or 2%
4 oz dark chocolate bar DIVIDED and finely chopped (use 60-70%)
1 teaspoon vanilla
2 tablespoons butter at room temperature

Instructions

In a medium saucepan whisk the cornstarch, sugar, cocoa powder, and salt until evenly combined.
Turn the heat to medium, and slowly whisk in the milk, stirring constantly. (don’t turn the heat up too high. It will take a while for the mixture to boil).
Bring the mixture to a boil and continue to whisk as it boils for 2 minutes. The mixture should be thickening by now.
Remove from the heat and stir in 3 oz of the chopped chocolate, vanilla and butter until melted and combined.
Transfer the pudding to a different bowl or individual sized serving dishes (or keep in the saucepan if you’d like). Cover the pudding with plastic wrap- making sure it touches the pudding to avoid developing a pudding skin). Refrigerate until chilled and thicker.
Serve with freshly whipped cream and remaining 1 oz of chopped chocolate shavings.

Notes

Store pudding in an airtight container in the refrigerator for up to 3 days.

Nutrition