Double Dark Chocolate Pudding

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This double Dark Chocolate Pudding is delicious and so easy. Top with some whipped cream and more chocolate and voila! Chocolate heaven!

I had a chocolate craving yesterday and I didn’t want to bake. {—>shocking, I know. What has become of me?}

Anyways, I came up with the pudding idea because {1} it sounded really good {2} it’s really a fast treat to whip up {3} I had cream on hand and {4} I haven’t posted a pudding recipe yet and {5} it sounded really good.

Now, I love the instant kind just as much as the next Mom but I promise you this stuff is better. Better because you know exactly what goes into this, better because it’s darker, richer and creamier and better because you can look amazing to whoever you serve this too. “That’s right, I made some Double Dark Chocolate Pudding from scratch. Yes, I am amazing. Thank you for noticing.”

Don’t be modest.  Just accept the fact that you are now a rock star in the kitchen, take the compliments and move on. Yes, you are that good.

Quick side note: don’t tell your friends how ridiculously easy this is to make because then they’ll want to be rock stars in the kitchen too and we don’t want them stealing our thunder. Be careful to not fall off your chair because my method is all sorts of simple.

Start off by sifting some unsweetened cocoa powder, cornstarch, salt and granulated sugar into a cold saucepan.

Whisk this all together to combine…still in a cold pot.

Now stream in some half & half and milk while whisking to prevent lumpage….yes that’s a word….

Now that you have this frothy well mixed chocolaty liquid {that you’re gonna want to drink}, you can now place this over medium high heat. Keep stirring the whole time!! Again–lumpy pudding= no bueno.

Once the mixture starts steaming but before it’s boiling and thickened, sprinkle in some unsweetened dark chocolate. This is 2 ounces of Scharffen Berger 99% cacao. It’s seriously amazing stuff. VERY chocolaty which is perfect for this!

Keep mixing and cooking until your pudding bubbles up and thickens. I was trying to show that the pudding was thick in this photo, but I’m not sure that you get that from this. So, just take my word for it, m’kay?

Remove pudding from the heat and stir in some vanilla bean paste or plain ol’ vanilla extract.

Now divide this between 4 serving dishes

and cover with plastic wrap. You want it to touch the top of the pudding directly so your pudding doesn’t form a skin. {I’ve decided that desserts shouldn’t have the word skin associated with them in any way whatsoever. Eeww.} Pop these into the fridge to chill….2-ish hours or so.

You’ll know they’re done once the plastic wrap comes off clean. Hello creamy friend!

Top with some whipped cream and more chocolate and voila! Chocolate heaven!

See, not too hard, huh? And who knew pudding could look classy?

Impress your friends and get your chocolate fix today!! Happy Monday, friends! 🙂

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4.50 from 2 votes

Double Dark Chocolate Pudding

This double Dark Chocolate Pudding is delicious and so easy. Top with some whipped cream and more chocolate and voila! Chocolate heaven!

servings 4 servings

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 20 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1/2 cup granulated sugar
• ▢ 3 tablespoons cornstarch sifted
• ▢ 1/4 cup 100% cacao unsweetened cocoa powder such as scharffen berger, sifted
• ▢ 1/8 teaspoon salt
• ▢ 1 cup fat free half & half
• ▢ 1 cup milk
• ▢ 2 oz. chopped unsweetened dark chocolate 99% cacao, such as scharffen berger
• ▢ 1/4 teaspoon vanilla bean paste or 1/2 teaspoon vanilla extract
• ▢ whipped cream
• ▢ chopped dark chocolate for garnish

US Customary - Metric

Instructions

• In a small saucepan, whisk sugar, cornstarch, cocoa powder and salt together until combined. Slowly stream in half & half and milk, whisking to prevent lumps.
• Place over medium high heat and whisk until mixture starts to steam. Sprinkle in chopped dark chocolate and continue stirring until it has melted and the pudding has bubbled and thickened.
• Remove from heat and stir in vanilla bean paste. Pour into 4 servings dishes. Place plastic wrap directly onto pudding and refrigerate until completely chilled, approximately 2 hours. Remove plastic wrap and top with sweetened whipped cream and dark chocolate.

Nutrition

Calories: 290kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 163mg | Potassium: 385mg | Fiber: 3g | Sugar: 35g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 2mg

Course: Dessert

Cuisine: American

Keyword: dark chocolate pudding