As a young cook, I made pudding by combining pudding mix with milk, cooked the mixture, stirring patiently, until it had big bubbles that plopped and spattered like the boiling mud pots at Yellowstone.The discomfort of a burned tongue, (the result of my unwillingness to wait until the pudding had cooled), was offset by the comfort I found in steaming bowls of silky, smooth chocolate pudding.
After mastering pudding made from a mix, I wanted to make a pudding ‘from scratch’. The box of tapioca on the shelf near the pudding mixes caught my eye. I was intrigued when I read that tapioca came from the poisonous root of the tropical cassava plant. I couldn’t resist the idea of an exotic food with roots in South America that combined danger and comfort in one bowl. When I want a quick dose of creamy comfort, I still make tapioca pudding, using the recipe on the side of the red and white box.
But, when I wanted luxury as well as comfort on a gray afternoon last week, I used heavy cream and imported chocolate and made a dense, dark pudding. 
Intense Chocolate Pudding
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This intense chocolate pudding combines the richness of heavy cream and imported chocolate for a luxurious dessert experience.
Ingredients
- 6 tbsp granulated sugar
- 2 tbsp cornstarch
- 2 tbsp unsweetened cocoa powder
- Pinch of salt
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 4 oz (115 g) semi-sweet chocolate, finely chopped
- 1 tsp vanilla extract
Instructions
- In a medium saucepan with a heavy bottom, use a wire whisk to combine the granulated sugar, cornstarch, cocoa powder, and a pinch of salt. Ensure there are no lumps in the mixture.
- Gradually whisk in the whole milk and heavy cream, ensuring a smooth consistency.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to thicken and comes to a boil. This should take about 8-10 minutes.
- Once boiling, continue to cook for an additional 1-2 minutes, stirring constantly, until the pudding is thick and smooth.
- Remove the saucepan from the heat and add the finely chopped semi-sweet chocolate and vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth.
- Pour the pudding into individual serving bowls or a large bowl. Cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming.
- Let the pudding cool at room temperature for about 15 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving.
Notes
- For a more intense chocolate flavor, use high-quality imported chocolate.
- Serve chilled for the best texture.
- Cover the pudding with plastic wrap directly on the surface to prevent a skin from forming.
- This pudding can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 20
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 50
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Frequently Asked Questions
Why does this recipe use heavy cream in addition to whole milk?
The article explains this is intentional — using 1/2 cup of heavy cream alongside 1 1/2 cups of whole milk is what makes this a “dense, dark” luxury pudding rather than an everyday one. The extra fat from the cream gives the finished pudding its silky, smooth texture.
How do I prevent a skin from forming on the pudding?
Press a sheet of plastic wrap directly onto the surface of the pudding — touching it, not just draped over the bowl — before it goes in the refrigerator. Both the instructions and the notes flag this step specifically.
How long should the pudding chill before serving?
Let it cool at room temperature for about 15 minutes after cooking, then refrigerate for at least 2 hours before serving. The notes add that it can be stored in the refrigerator for up to 3 days, and the notes say serving it chilled gives the best texture.
