Ingredients
Equipment
Method
- In a mixing bowl, combine the granulated sugar, cornstarch, cocoa powder, and salt. Whisk together until well blended.
- In a medium saucepan, heat the whole milk over medium heat until just boiling, stirring occasionally to prevent scorching.
- Remove the saucepan from the heat. Gradually whisk in the dry ingredient mixture until smooth.
- Return the saucepan to low heat and cook, whisking constantly until the mixture thickens, about 5-7 minutes. Look for it to coat the back of a spoon.
- Once thickened, remove from heat and stir in the chopped dark chocolate and unsalted butter until fully melted and creamy. Add vanilla extract and mix well.
- Pour the pudding mixture into serving cups or bowls. Cover with plastic wrap to prevent a skin from forming, ensuring it touches the surface of the pudding.
- Chill in the refrigerator for at least 2 hours. Serve topped with fresh mixed berries and whipped cream if desired.
Nutrition
Notes
Feel free to experiment with this pudding by using milk alternatives like almond or oat milk if you're looking for a dairy-free option.
You might also consider adding a splash of espresso or flavored liqueurs to make it extra special.
For storage, keep any leftovers in the fridge for up to 3 days, but note that the berries may need to be added fresh just before serving to maintain their quality.
Enjoy creating this delightful dessert with your personal touch!
You might also consider adding a splash of espresso or flavored liqueurs to make it extra special.
For storage, keep any leftovers in the fridge for up to 3 days, but note that the berries may need to be added fresh just before serving to maintain their quality.
Enjoy creating this delightful dessert with your personal touch!