Chocolate Pudding

Gather all ingredients and measure them accurately.

Finely chop the dark chocolate so it melts evenly.

Place the chopped chocolate and butter in a heat‑proof bowl over a saucepan of simmering water (double boiler) and melt over low heat, stirring constantly until smooth; remove from heat.

In a separate bowl, whisk the eggs and sugar together until the mixture becomes pale, fluffy, and slightly thickened, about 2–3 minutes.

Heat the milk in a saucepan over medium heat until it is just below boiling, with small bubbles forming around the edges; do not let it boil.

Slowly pour the hot milk into the melted chocolate‑butter mixture while stirring continuously to create a smooth emulsion.

Gradually add the chocolate‑milk mixture to the egg‑sugar mixture, whisking constantly to prevent the eggs from curdling and to form a uniform custard.

Return the combined mixture to the saucepan and cook over low heat, stirring with a wooden spoon, until it thickens enough to coat the back of the spoon (about 5–7 minutes). Do not let it boil.

Remove the pudding from heat and strain through a fine‑mesh sieve into a clean bowl to eliminate any lumps.

Divide the pudding evenly among four ramekins or serving glasses.

Cover each ramekin with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.

Refrigerate the pudding for at least 2 hours, or until fully set and chilled.

Before serving, optionally garnish with a dusting of cocoa powder, shaved chocolate, or fresh berries.

Serve cold and enjoy the silky, rich chocolate flavor.