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Rich Neapolitan chocolate pudding traditionally made for Carnival is dark and decadent. This velvety mediterranean dessert is a family celebration treat.
In a heavy-bottomed saucepan, whisk together the whole milk, sugar, unsweetened cocoa powder, cornstarch, cinnamon, and a pinch of salt until smooth and fully blended while still cold.
Set the saucepan over medium-low heat and cook, stirring constantly with a heatproof spatula, ensuring the bottom does not scorch. Maintain gentle heat to prevent curdling or lumps.
Once the mixture begins to steam and thicken (about 8–10 minutes), lower the heat to its minimum and add the chopped semisweet chocolate.
Stir gently until the chocolate is fully melted and incorporated, then continue cooking over low heat for an additional 5–7 minutes until the pudding becomes shiny and thick.
Remove from heat, stir in vanilla extract, and pour the pudding into individual serving cups or one large dish. Let cool at room temperature, then refrigerate at least 2 hours before serving for a silky texture.
