Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce, plus extra for drizzling
- 1/4 cup dark chocolate chips
- Whipped cream (optional, for topping)
If you’re out of dark chocolate chips, semi-sweet can be a good substitute. And for a dairy-free version, almond milk works wonders without compromising the pudding’s creamy texture.
Instructions
- In a medium saucepan, combine the granulated sugar, cocoa powder, cornstarch, and salt. Whisk in the milk gradually to prevent lumps, then place over medium heat.
- Stir the mixture continuously as it heats up, a habit I picked up from watching my mother cook. It ensures that the pudding doesn’t stick to the bottom of the pan. Cook until the mixture thickens, about 5-7 minutes.
- Remove from heat and stir in the vanilla extract and dark chocolate chips. The residual heat will melt the chocolate, creating a silky texture.
- Pour in the caramel sauce and mix well, ensuring it’s well incorporated for that signature caramel flavor in every bite.
- Divide the pudding evenly into serving cups. If you’re feeling fancy, drizzle a little extra caramel sauce on top.
- Refrigerate the cups for at least 2 hours or until set. Patience is key here, as letting the flavors meld together makes a world of difference.
- Before serving, top with whipped cream if desired. As a final touch, a sprinkle of cocoa powder or a pinch of sea salt can elevate the flavor profile beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International