Homemade Chocolate Pudding – Smooth, Creamy, and So Dreamy! – Page 2

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until evenly combined.
Slowly pour in the milk, whisking constantly to create a smooth, lump-free mixture.
Place the saucepan over medium heat. Cook, whisking continuously, until the mixture begins to boil and thickens to a pudding consistency, about 8 to 10 minutes.
Remove from heat and immediately stir in the chocolate and vanilla extract. Continue stirring until the chocolate is completely melted and the pudding is smooth and glossy.
Pour the pudding into four individual serving cups or ramekins.
Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming.
Refrigerate for at least 2 hours, or until thoroughly chilled.
Before serving, top with a dollop of whipped cream if desired.

Double Chocolate Dream: Add 1 extra ounce of dark chocolate for a more intense cocoa punch.
Mocha Twist: Stir in 1 tsp of instant espresso powder with the dry ingredients.
Dairy-Free Version: Use almond, oat, or soy milk and dairy-free chocolate chips.
Spiced Pudding: Add a pinch of cinnamon or cayenne for a warming flavor profile.

For ultra-creamy pudding, substitute half of the milk with heavy cream.
Strain the pudding through a fine mesh sieve before chilling if you want an extra silky texture.
Make it ahead — pudding can be stored in the fridge for up to 3 days.
Always cover with plastic wrap touching the surface to avoid a rubbery skin on top.

This chocolate pudding is a classic comfort dessert, made modern with a few elegant touches. Once you make it from scratch, you’ll never look back.