Dark Chocolate Pudding
Dark chocolate pudding is a rich and creamy dessert made with high-quality ingredients for a delicious, indulgent treat. It’s versatile, customizable, and can easily be made dairy-free or sugar-free for a healthier option.
Ingredients
For Dark Chocolate Pudding:
- ¾ cup 150 grams granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons cocoa powder either Dutch-processed or natural cocoa powder works
- 1 teaspoon espresso powder optional
- ½ teaspoon coarse kosher salt see note
- 2 large egg yolks
- 3 ½ cups 790 grams whole milk
- 6 ounces 170 grams chopped bittersweet/dark chocolate
- 4 tablespoons 60 grams unsalted butter
- 1 teaspoon vanilla extract
For Tangy Whipped Cream:
- 1 cup 227 grams heavy cream
- 2 tablespoons 30 grams sour cream
- 2 tablespoons 25 grams granulated sugar
- ¼ teaspoon vanilla extract
Instructions
Make the Pudding:
- In a medium, heavy-bottomed pot, whisk together the sugar, cornstarch, cocoa powder, espresso powder (if using), and salt. Add the egg yolks and about ⅓ of the milk, whisking until smooth. Gradually whisk in the remaining milk, then stir in the chopped chocolate.
- Set the pot over medium heat. Cook the mixture, whisking constantly and occasionally scraping the thickened pudding off the edges of the pan with a rubber spatula, until the pudding thickens fully and large bubbles start to form and pop, about 8 minutes.
- Remove from the heat and immediately strain the pudding through a fine-mesh strainer into a bowl, using the spatula to push all the pudding through the strainer. Stir in the butter and vanilla extract until fully incorporated.
- Leave the pudding in the bowl, or divide it into individual serving dishes and smooth the top. Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature before transferring it to the refrigerator to chill for at least 3 hours or overnight.
- Make the Whipped Cream:
- When ready to serve, place the cream, sour cream, granulated sugar, and vanilla extract in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium speed until the cream forms soft stiff peaks, scraping the bowl halfway through, about 2 minutes.
- Serve the chilled pudding with the whipped cream on top. Refer to the note for additional serving suggestions.
Notes
This recipe calls for dark or bittersweet chocolate, with a cacao percentage typically ranging from 60% to 80%. Choose a dark chocolate that you enjoy the taste of.
For the cocoa powder, I recommend using Dutch-processed cocoa for a more rounded flavor, but natural cocoa powder is also suitable if you prefer deep, slightly bitter notes.
This recipe was tested with Diamond Crystal coarse kosher salt. If you're using Morton's kosher salt or fine salt, reduce the amount by about half for volume, or use the same amount by weight.
The pudding can be served directly from the refrigerator after chilling. Alternatively, you can whisk it briefly before serving to achieve a creamier, airier texture.