Chocolate Blackout Pudding from Scratch
Indulge in the ultimate chocolate dessert experience with this decadent Chocolate Blackout Pudding made entirely from scratch. This velvety-smooth pudding combines rich cocoa powder, creamy whole milk, and luscious dark chocolate for an irresistibly deep chocolate flavor, complemented by a hint of vanilla. Thickened to perfection with cornstarch and a touch of butter, this homemade treat boasts a glossy, silky texture that’s worlds away from store-bought pudding. Ready in just 30 minutes and chilled to perfection, it’s an easy yet decadent dessert ideal for any occasion. Serve it with a dollop of whipped cream or a sprinkle of chocolate shavings to elevate this chocolate lover’s dream. Perfect for satisfying your sweet tooth, this recipe is a must-try for fans of rich, homemade desserts!
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Recipe Information
Ingredients
- 100 grams Granulated sugar
- 40 grams Cocoa powder (unsweetened)
- 35 grams Cornstarch
- 0.5 teaspoons Salt
- 500 milliliters Whole milk
- 120 milliliters Heavy cream
- 100 grams Dark chocolate (chopped)
- 15 grams Unsalted butter
- 1 teaspoons Vanilla extract
Instructions
In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt until no lumps remain.
Gradually whisk in the whole milk and heavy cream until the dry ingredients are fully incorporated.
Place the saucepan over medium heat, stirring constantly to prevent lumps and scorching. Cook the mixture until it begins to thicken and bubble, about 8-10 minutes.
Once the pudding thickens and has a smooth consistency, lower the heat and continue cooking for an additional 2 minutes while stirring constantly.
Remove the saucepan from heat and immediately stir in the chopped dark chocolate, unsalted butter, and vanilla extract. Mix until the chocolate is fully melted and the pudding is smooth and glossy.
Transfer the pudding to serving bowls or containers. To prevent a skin from forming on the surface, press a sheet of plastic wrap directly onto the pudding.
Allow the pudding to cool slightly at room temperature before transferring it to the refrigerator. Chill for at least 2 hours or until completely set.
Serve the pudding chilled with optional whipped cream or chocolate shavings for garnish.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 150.1 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 746 mg | 57% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1955 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
