Thick Double Chocolate Pudding Recipe

This luscious double chocolate pudding is my go-to comfort treat because it’s just the right blend of velvety and indulgent without being overly complicated to make. It’s like a cozy chocolate hug that brings back fond childhood memories while letting me indulge in my current chocolate obsession.

My favorite dessert to prepare is my indulgent Double Chocolate Pudding—a dessert that’s sure to satisfy any chocolate lover’s cravings. This recipe calls for a small amount of granulated sugar and cornstarch to provide structure, a trio of cocoa powders to give deep chocolate flavor, and some very finely chopped semisweet chocolate, which adds to the richness.

Whole milk and heavy cream provide the pudding’s creamy texture. If you truly want to gild the lily, whipped cream or chocolate shavings make a delightful finishing touch.

Ingredients

Granulated Sugar:
Offers sweetness; is made up mainly of carbohydrates.

Cornstarch:
Agent thickening; texture creamy enhances.

Unsweetened Cocoa Powder:
Chocolate with a deep flavor; has flavonoids and is high in fiber.

Whole Milk:
Provides creaminess; is a good source of calcium and protein.

Heavy Cream:
Increases the richness; very fatty and caloric.

Semisweet Chocolate:
Heightens chocolate taste; has more cocoa.

Pure Vanilla Extract:
Contributes aromatic warmth; is a chocolate flavor complement.

Ingredient Quantities

• 1/4 cup granulated sugar
• 1/4 cup cornstarch
• 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 3/4 cups whole milk
• 1 cup heavy cream
• 6 ounces semisweet chocolate, finely chopped
• 1 teaspoon pure vanilla extract
• Optional: whipped cream or chocolate shavings for serving

Instructions

1. In a medium saucepan, thoroughly combine the sugar, cornstarch, cocoa powder, and salt by whisking them together.

2. Gradually whisk in the milk, ensuring no lumps remain.

3. Set the saucepan over medium heat and stir the mixture constantly until it starts to thicken and bubble, which should take about 10 to 12 minutes.

4. Decrease the heat to low, and keep cooking for another 2 minutes, stirring nonstop.

5. Take the saucepan off the heat and add the heavy cream and diced semisweet chocolate to it. Stir until smooth, with no lumps of chocolate remaining.

6. Add the vanilla extract and stir until it is fully incorporated.

7. Put the pudding into a big bowl or individual serving dishes.

8. Put a piece of plastic wrap directly on the pudding’s surface to stop a skin from forming.

9. The pudding must be kept in the refrigerator for a minimum of 2 hours but can remain there until it has completely set.

10. Before serving, you may top with whipped cream or chocolate shavings, if desired. Enjoy the ultra-rich double chocolate pudding!

Equipment Needed

1. Medium saucepan
2. Whisk
3. Stove or cooktop
4. Measuring cups
5. Measuring spoons
6. Mixing bowl (optional)
7. Rubber spatula or wooden spoon
8. Knife (for chopping chocolate)
9. Cutting board
10. Plastic wrap
11. Refrigerator
12. Serving dishes or a large bowl for pudding

FAQ

• Can I use a different type of milk?Indeed, you can use 2% milk in place of whole milk, but the pudding may be somewhat less luxurious and less creamy than it would be with whole milk.
• Is there a substitute for heavy cream?Half-and-half can serve as a substitute, but the thickness won’t be quite the same.
• Can I use milk chocolate instead of semisweet chocolate?Using sweet milk chocolate will make the pudding even sweeter, so reduce the sugar quite a bit.
• How long will the pudding keep in the refrigerator?The pudding can be stored in an airtight container in the refrigerator for 3 to 4 days.
• Can I make this pudding ahead of time? Yes, you can prepare it a day in advance and chill it until you’re ready to serve.
• How can I prevent a skin from forming on the pudding?To stop a skin from forming, put a piece of plastic wrap right on the surface of the pudding while it cools.

Substitutions and Variations

1/4 cup granulated sugar: Replace with 1/4 cup coconut sugar.
1/4 cup cornstarch: Use 1/4 cup arrowroot powder or tapioca starch in its place.
If you don’t have any on hand, you can use twice as much bittersweet chocolate or semisweet chocolate, melted, in place of cocoa powder.
2 3/4 cups whole milk: For a dairy-free version, substitute with 2 3/4 cups almond milk or oat milk.
1 cup heavy cream: Substitute with 1 cup coconut cream for a dairy-free alternative.

Pro Tips

1. Even Heating Use a heavy-bottomed saucepan to ensure even heat distribution and prevent the pudding from scorching as it thickens. Stir constantly, especially around the edges of the pan, where burning is most likely to occur.

2. Sift Dry Ingredients Sift the cocoa powder, cornstarch, sugar, and salt together before adding them to the saucepan. This helps to avoid any clumps and ensures a smoother mixture once the milk is added.

3. Chocolate Quality Choose high-quality semisweet chocolate for a richer flavor and smoother texture. Finely chopping the chocolate will help it melt more quickly and evenly when added to the hot pudding.

4. Gradual Milk Addition When adding the milk to the dry ingredients, pour it in gradually while whisking continuously to prevent lumps. This creates a smooth base before heating.

5. Surface Cover When covering the pudding with plastic wrap, ensure it makes direct contact with the entire surface of the pudding. This prevents a skin from forming, which could affect the texture of the finished product.