In a small mixing bowl, whisk together the heavy cream and gelatine powder, then set aside.
In a pot over medium heat, add the remaining ingredients and mix well.
Allow to cook for about 5 minutes until the mixture is smooth and creamy, then remove from heat.
Add the gelatine and cream to the pot.
Mix the ingredients until well-combined and no lumps remain. Allow to cool for 10-15 minutes.
Pour the mixture into serving cups, cover with plastic wrap, and place in the refrigerator to chill for 4 – 6 hours or overnight.
This recipe is for 3 servings of chocolate pudding.After mixing the gelatine and cream mixture into the rest of the pudding ingredients, I recommend tasting to see if you want to add more sweetener.The key to a silky-smooth pudding texture is to make sure the mixture is totally lump-free before letting it chill. Make sure to whisk after each step, especially after adding the cocoa powder.This dessert can be stored covered in the refrigerator and will stay fresh for up to a week. I recommend portioning into single servings so you can easily grab one any time.