When I want an easy win for dessert, I reach for this chocolate semolina pudding. It comes together fast, leans on pantry basics, and lands with that soft, custardy texture people devour in silence. Think deep cocoa flavor, a whisper of vanilla, and a silky finish that feels far fancier than the effort it takes.
What you need
- Milk — 500 ml
- Semolina (farina) — 60 g (about 3 tbsp)
- Cocoa powder — 2 tbsp
- Sugar — 80 g (about 4 tbsp)
- Unsalted butter — 30 g
- Egg — 1
- Vanilla sugar — 1 tsp
- Salt — a pinch
How to make it
Step 1: Build the base. In a medium saucepan, combine the milk, sugar, vanilla sugar, and a pinch of salt. Set over medium heat and bring it right up to a gentle simmer. Keep the heat steady so the milk stays just under a boil.
Step 2: Smooth it out. Rain in the semolina in a thin stream while whisking constantly. Give it 3–4 minutes of steady whisking until the mixture starts to thicken into a smooth, creamy texture.
Step 3: Go chocolate. Whisk in the cocoa powder until the color turns lusciously dark and even. Cook on low for about 2 minutes, whisking the whole time for a glossy finish.
Step 4: Rich and silky. Take the pan off the heat and stir in the butter until fully melted. Let the mixture stand for 5–7 minutes to cool slightly. Crack in the egg and whisk briskly until the pudding looks uniform and satiny.
Step 5: Set and chill. Pour the hot mixture into ramekins or a single dish and smooth the tops. Rest at room temperature for about 10 minutes, then press plastic wrap directly onto the surface. Chill for 2–3 hours until fully set.
Serve it right
Serve cold. Grated chocolate, fresh berries, or a few mint leaves work beautifully on top. It stands on its own, but a scoop of vanilla ice cream or a soft cloud of whipped cream turns it into a full-on occasion.
Why it works: semolina brings that ultra-tender body, cocoa brings the drama, and the whole thing asks very little of you. Ideal weeknight dessert energy.