Simple Chocolate Pudding

This has been my favorite dessert since I was a kid. Soft, creamy, and deeply chocolatey — without being overly sweet. It’s one of those recipes that feels like home.

It’s also miles better than the packaged versions you find in supermarkets. When you make it yourself, you can really taste the cocoa, adjust the sweetness to your liking, and — most importantly — scrape the pot while it’s thickening. That moment, when the pudding is not fully set yet but already rich and glossy, is honestly my favorite part. I always save a spoonful for myself straight from the pan before I pour the rest into the glasses.

This recipe makes 4 to 6 servings, depending on the size of your glasses or bowls. And it works beautifully with both whole milk and barista-style oat milk. The oat version is surprisingly creamy and has a lovely subtle flavor that pairs well with dark chocolate. If you only have regular oat milk, it still works — but barista-style gives a better texture overall.

Silky homemade chocolate pudding poured into small glass bowls, with a saucepan scraped clean and ready to serve.

Ingredients

• 600 ml whole milk or barista-style oat milk, at room temperature

• 100 grams sugar (½ cup) – adjust depending on the intensity of your chocolate

• 25 grams unsweetened cocoa powder (¼ cup), sifted

• 30 grams cornstarch (¼ cup)

• 50 grams high-quality dark chocolate, finely chopped

• 1 packet vanilin (about 5 grams)

• 1 tablespoon butter

• A pinch of salt

Optional before serving:

• Cacao powder for dusting

• Extra dark chocolate for grating on top

Instructions

Pour the milk into a medium saucepan and gently warm it over medium-low heat. The milk should be at room temperature when you start — this helps everything come together more smoothly.

In a separate bowl, whisk together the sifted cocoa powder, sugar, cornstarch, and a pinch of salt.

Once the milk is warm but not boiling, gradually whisk in the dry ingredients. Keep whisking to prevent any lumps.

Continue cooking over medium-low heat, stirring constantly and reaching the corners of the pan. After a few minutes, the pudding will begin to thicken. Once it becomes glossy and smooth, remove from heat.

Immediately stir in the chopped dark chocolate, vanilin, and butter. Mix well until fully melted and silky.

Taste check: If your chocolate is quite bitter, you can add a little more sugar while the pudding is still hot and stir to dissolve.

Pour into individual glasses or bowls. Cover each with cling film to prevent a skin from forming.

Let them cool at room temperature for 15 minutes, then place in the fridge to chill for at least 2 hours.

Just before serving, dust with cacao powder and grate a little dark chocolate on top if you like.