Chocolate Pudding Rich Cream

# Ingredient List:

01 - 2 cups whole milk

02 - 1/2 cup heavy cream

03 - 2 tablespoons unsalted butter

04 - 1/2 cup granulated sugar

05 - 1/4 cup unsweetened cocoa powder

06 - 3 tablespoons cornstarch

07 - 1/4 teaspoon salt

08 - 3.5 ounces dark chocolate (60–70% cocoa), finely chopped

09 - 1 teaspoon pure vanilla extract

01 - Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan.

02 - Gradually add whole milk and heavy cream, whisking until smooth with no lumps.

03 - Place saucepan over medium heat and cook while whisking constantly until the mixture thickens and starts to bubble, about 5 to 7 minutes.

04 - Remove from heat and whisk in chopped dark chocolate and unsalted butter until fully melted and smooth.

05 - Stir in pure vanilla extract thoroughly.

06 - Pour the pudding into individual serving glasses or ramekins. Cover surface with plastic wrap directly to prevent skin formation.

07 - Refrigerate for at least 2 hours until the pudding is fully set.

08 - Present cold, optionally garnished with whipped cream, chocolate shavings, or fresh berries.

01 -

It tastes like you spent hours in the kitchen when it's really just 20 minutes of actual work.
The texture is luxuriously thick without any gritty cornstarch feel if you whisk it properly.
You can make it ahead and it actually gets better as it chills, which takes the stress out of dessert timing.

02 -

Do not skip the plastic wrap directly on the pudding surface or you'll get a thick chocolate skin that nobody wants.
If your pudding looks too thick after cooking, whisk in a splash of milk while it's still warm; if it's too thin, you didn't let it bubble enough and it needs another minute or two on the heat.

03 -

Chop your dark chocolate fine and set it aside before you start cooking so it's ready the moment you need it off the heat.
Use a whisk, not a spoon, because it breaks up lumps as they form instead of letting them hide.