Only a few ingredients, yet it tastes like a gourmet dish!

Chocolate cream pudding is a delightful dessert that brings a touch of elegance to any meal, yet it's simple enough to prepare on a busy weekday. This recipe has been a staple in my family for years, something my mom would whip up for special occasions or just because we had a craving for something sweet. The velvety texture and rich chocolate flavor make it a favorite among both kids and adults. Making this pudding is like creating a small moment of indulgence in your day, perfect for when you want a comforting treat without spending hours in the kitchen.

This chocolate cream pudding pairs wonderfully with a dollop of freshly whipped cream or a sprinkle of shaved chocolate on top. You could also serve it alongside fresh berries, like raspberries or strawberries, which add a nice tart contrast to the pudding's richness. For a more decadent experience, consider adding a scoop of vanilla ice cream on the side. It's a versatile dessert that can be dressed up for a dinner party or kept simple for a cozy night in.

Servings: 4 servings

2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
3 ounces bittersweet chocolate, finely chopped
1 teaspoon vanilla extract

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined.

Gradually whisk in the milk and heavy cream until smooth.

Place the saucepan over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.

Once thickened, remove from heat and stir in the chopped chocolate and vanilla extract until the chocolate is completely melted and the pudding is smooth.

Pour the pudding into individual serving glasses or bowls.

Cover with plastic wrap, pressing directly on the surface of the pudding to prevent a skin from forming.

Refrigerate for at least 2 hours or until well chilled.

Before serving, remove the plastic wrap and give the pudding a gentle stir to restore its creamy texture.

For a more intense chocolate flavor, you can use dark chocolate instead of bittersweet. If you're a fan of mocha, try adding a teaspoon of instant espresso powder to the dry ingredients. For those who enjoy a hint of spice, a pinch of cinnamon or cayenne pepper can add a unique twist. To make a dairy-free version, substitute the milk and cream with coconut milk and use dairy-free chocolate. This pudding also works well as a filling for pies or tart shells for a more elaborate dessert.