Dark Chocolate Pudding

Dark Chocolate Pudding

Dark chocolate pudding is a rich and creamy dessert made with dark chocolate, milk, sugar, cornstarch, and eggs. It has a deep, intense chocolate flavor and a silky smooth texture.

To make dark chocolate pudding, you will need dark chocolate (at least 70% cocoa), whole milk, sugar, cornstarch, eggs, and salt.

Start by heating the milk and sugar in a medium saucepan over medium heat, stirring occasionally until the sugar has dissolved. In a separate bowl, whisk together the cornstarch, eggs, and salt until smooth. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.

Pour the mixture back into the saucepan and place it over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a simmer. Remove the pan from heat and add the chopped chocolate, stirring until the chocolate is completely melted and the mixture is smooth.

Pour the pudding into individual serving dishes and refrigerate until set, usually for about 2 hours. You can also serve the pudding warm if you prefer.

Dark chocolate pudding is a decadent and indulgent dessert that is perfect for chocolate lovers. It can be served plain or topped with whipped cream or fresh berries for added flavor and texture.



COOKING TIME: 10 minutes



  • 2 cups whole milk
  • 1/2 cup sugar
  • 4 tablespoons cornstarch
  • 4 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 ounces dark chocolate, chopped
  • 2 teaspoons vanilla extract
  • Whipped cream and dark chocolate shavings, for garnish (optional)


  1. In a medium saucepan, whisk together the milk, sugar, cornstarch, cocoa powder, and salt until well combined.
  2. Place the saucepan over medium heat and cook, whisking continuously, until the mixture begins to thicken, about 5-7 minutes.
  3. Remove the saucepan from heat and add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth.
  4. Stir in the vanilla extract.
  5. Pour the pudding mixture into four ramekins or dessert dishes. Cover with plastic wrap, making sure to press the wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until the pudding is set.
  6. Serve the pudding chilled, topped with a dollop of whipped cream and a sprinkle of dark chocolate shavings, if desired.


  • For a more intense chocolate flavor, use a higher percentage of dark chocolate in the pudding.
  • For a lighter texture, you can use half-and-half or heavy cream instead of whole milk.

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