Discover the Delight of Choux: Happy for Christmas Holiday
There are days when dessert needs to impress. And then there are days when dessert needs to listen.
This chocolate pudding belongs to the second kind.
It’s the sort of recipe you make when you want comfort without chaos. No layering. No fancy tools. Just a saucepan, a whisk, and a few ingredients that quietly come together into something smooth, rich, and reassuring. The kind of dessert that doesn’t rush you, one that waits patiently in the fridge until you’re ready.
Silky chocolate pudding is old-school in the best way. It’s familiar, dependable, and endlessly comforting. And when made right, it feels far more indulgent than its simplicity suggests.
Why This Recipe Works
At its heart, this pudding is all about balance. Cocoa powder brings depth. Chocolate adds richness. Milk softens everything. Cornstarch does the behind-the-scenes work of thickening, while vanilla and salt quietly lift the flavour so it doesn’t feel flat.
What you end up with is a pudding that’s smooth without being heavy, rich without being overwhelming. It’s not trying to steal the spotlight, it just wants to be enjoyed.
This is the kind of recipe that fits into real life. Make it ahead. Serve it chilled. Eat it straight from the cup. No rules.
Ingredients (Serves 4)
- 2 cups whole milk
- ½ cup sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 100 g semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- A pinch of salt
How to Make It
- Start by adding the sugar, cocoa powder, cornstarch, and salt to a saucepan. Give it a quick whisk—this step matters more than it seems. Mixing the dry ingredients first helps keep the pudding smooth later.
- Slowly pour in the milk while whisking. Take your time here. You want a lump-free, glossy mixture before it even touches the heat.
- Place the saucepan on medium heat and stir continuously. Not aggressively, just steady, patient stirring. After a few minutes, you’ll feel the texture change. The mixture thickens, coats the back of your spoon, and starts to look like pudding instead of promise.
- Once it reaches that point, take it off the heat. Add the chopped chocolate and vanilla. Stir gently and watch the chocolate melt in, turning everything darker, smoother, and deeply glossy.
- Pour the pudding into serving cups. Press cling film directly onto the surface, this keeps that unwanted skin away. Then let it chill until set.
A Small Tip That Makes a Big Difference
This pudding doesn’t need much, but a little extra love never hurts. A swirl of whipped cream. A few chocolate shavings. Even a pinch of flaky salt if you’re feeling adventurous.
Serve it cold. Eat it slowly. Or don’t.
Final Thoughts
This silky chocolate pudding isn’t about showing off. It’s about showing up for yourself, for a quiet evening, for that moment when all you want is something familiar and good.
Because sometimes, the best desserts aren’t the ones that surprise you.
They’re the ones that feel like home.
