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A close-up photo of a glass ramekin filled with dark chocolate pudding. There is a dollop of whipped cream with Espelette pepper and chocolate chunks.

Dark Chocolate Pudding


This Dark Chocolate Pudding is going to be your go-to recipe. There’s a reason it’s a classic! The dark chocolate flavour is rich but balanced.


Units Scale
  • 1 tbsp cornstarch
  • 1/4 cup superfine sugar
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 oz dark chocolate, finely grated or chopped
  • 2 tbsp butter, softened
  • Crème fraîche to serve
  • Pinch of Espelette pepper (optional topping)


  1. Combine the cornstarch, sugar, milk, and cream in a small pot. Place the pan over medium heat and whisk continuously until the milk mixture has thickened, about 4 minutes.
  2. As soon as the mixture starts to bubble, remove it from the heating element, and whisk in the chocolate and butter until smooth and incorporated.
  3. Serve the pudding in ramekins or glasses with a dollop of creme fraiche or whipped cream (and with an optional sprinkle of Espelette pepper). If you’re not a fan of hot pudding, and prefer your pudding chilled, refrigerate your puddings in ramekins for 3 hours. Serve!


  • Use the best quality chocolate available to you.
  • Chop the chocolate finely to avoid there being lumps in your chocolate pudding.
  • If you don’t want to use Espelette pepper, you can also sprinkle a little unsweetened cocoa powder over your finished pudding.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French

Keywords: dark chocolate pudding, chocolate pudding,

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