Deep, glossy chocolate flavor comes together on the stovetop with a simple whisk of sugar, cornstarch, cocoa powder, and a pinch of salt, cooked low and slow until it thickens into that classic spoon-coating pudding texture. Finely chopped bittersweet chocolate melts right into the base along with a splash of vanilla, giving it that rich, satiny finish without a single egg in sight. Straining the mixture before it chills guarantees a silky-smooth set, no lumps or grainy bits allowed. Once it's spent a couple of hours in the fridge under a layer of plastic wrap, you get a dense, spoonable pudding with a deep cocoa punch in every bite. It's an easy make-ahead dessert that fits neatly into a lactose free lineup, and it looks just as good in individual ramekins for a dinner party as it does spooned into a bowl for a weeknight treat.
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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 with no lumps.
Gradually pour in the whole milk and heavy cream, whisking constantly until the dry mixture is fully dissolved and the liquid is smooth.
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