Deep cocoa powder and finely chopped bittersweet chocolate come together in a rich, glossy custard base, thickened slowly on the stovetop with egg yolks and cornstarch until it turns silky and spoon-coating. A splash of vanilla rounds out the flavor before the whole batch gets strained until perfectly smooth, then chilled until it sets into that classic, spoonable pudding texture. It's the kind of old-fashioned, stir-and-wait dessert that rewards patience with deep chocolate flavor in every bite. Portion it into individual cups for an easy make-ahead treat, and it's a solid pick for anyone keeping their kitchen lactose free. Simple pantry staples do the heavy lifting here, so the finished pudding still tastes indulgent and completely from-scratch.
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A serving of up to about 2 tablespoons of heavy cream is low in lactose. This recipe contains only about 2 tablespoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Whisk together the sugar, cornstarch, cocoa powder, and salt in a medium saucepan until evenly combined.
Whisk the egg yolks into the dry mixture until a thick, smooth paste forms, then gradually whisk in the milk and heavy cream until no lumps remain.
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