Smitten Kitchen Chocolate Pudding – No-Fail, Extra Creamy Copy
This Smitten Kitchen Chocolate Pudding Recipe is creamier, faster, and guaranteed no-fail. It is made from scratch using dark chocolate, cocoa powder, and real milk. It's a silky, preservative-free dessert that will even outshine any store-bought version. And, it's perfect for pairing with brownies, cookies, or fresh berries.
Ingredients
- 1/4 cup 50g granulated sugar
- 1/4 cup 25g unsweetened cocoa powder
- 2 tablespoons 20g cornstarch
- 1/8 teaspoon salt
- 2 1/4 cups 540ml whole milk
- 4 ounces 115g dark chocolate (60-70% cacao), chopped
- 1 teaspoon vanilla extract
Instructions
Whisk dry ingredients:
- In a small saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until well combined.
Add milk gradually:
- Slowly pour in the milk while whisking to ensure there are no lumps.
Cook over medium heat:
- Place the saucepan over medium heat, stirring continuously until the mixture thickens and begins to bubble (about 5-7 minutes).
Add chocolate and vanilla:
- Remove from heat and stir in chopped dark chocolate and vanilla extract until smooth.
Strain and chill:
- Strain the pudding through a fine-mesh sieve into a bowl for a silky texture. Cover with plastic wrap (directly touching the surface) and refrigerate for at least 2 hours before serving.
Notes
- For a dairy-free version: Use almond milk or coconut milk instead of whole milk.
- For a sugar-free version: Replace sugar with a sugar substitute like monk fruit or stevia.
- For extra richness: Use premium-quality dark chocolate such as Valrhona or Ghirardelli.
- For a more intense chocolate flavor, use Dutch-processed cocoa.
- For a trifle version, layer pudding with cookies and whipped cream.