No-Bake

Chocolate Pudding

Name: Chocolate Pudding
Prep time: 20 min
Cook time: 10 min
Total time: 240 min
Yield: 6 servings
Ingredients: 2 cups (400g) whole milk; 1/2 cup (100g) granulated sugar; 2 tablespoons (30g) cornstarch; 1/4 teaspoon fine salt; 2 ounces (60g) high-quality dark or semisweet chocolate, finely chopped; 1 large egg yolk; 1 teaspoon pure vanilla extract; 1/4 cup (60g) heavy cream, for serving; 1/2 cup (60g) chopped fresh berries, for garnish; 1 tablespoon (15g) granulated sugar, for dusting

By Wesley Ardenne · June 19, 2026 · No-Bake

Prep20 min

Cook10 min

Total240 min

Serves6

There's something undeniably comforting about a rich, creamy chocolate pudding. It's a dessert that evokes memories of childhood, of lazy Sundays spent indulging in sweet treats. As a home cook, I've always been fascinated by the art of creating bakery-quality desserts in my own kitchen. And when it comes to chocolate pudding, I've found that the key to success lies in using high-quality ingredients and taking the time to get each step just right.

One of my favorite things about this recipe is its versatility. You can serve it on its own, topped with a sprinkle of cocoa powder or a few fresh berries, or use it as a base for more elaborate desserts like trifles or parfaits. And the best part? It's incredibly easy to make, requiring just a few simple ingredients and no special equipment beyond a medium saucepan and a whisk.

I remember the first time I made this recipe, I was amazed by how quickly it came together. The mixture of melted chocolate, milk, and sugar cooks up into a smooth, creamy pudding in just a few minutes, and then it's simply a matter of chilling it in the fridge until it's set. It's the perfect dessert for a weeknight dinner party or a special occasion, and it's sure to impress your guests with its rich, velvety texture and deep, chocolatey flavor.

In this recipe, we'll walk through the steps to make a classic chocolate pudding from scratch. We'll cover everything from melting the chocolate to chilling the pudding, and we'll discuss some tips and tricks for getting the best results. So if you're ready to indulge in a rich, creamy chocolate pudding, let's get started!

As we work through this recipe, keep in mind that the key to success lies in the details. From the type of chocolate you use to the temperature of the milk, every element plays a crucial role in the final texture and flavor of the pudding. So take your time, follow the instructions carefully, and don't be afraid to experiment and try new things. With a little practice, you'll be making creamy, dreamy chocolate pudding like a pro!

Why You’ll Love This Recipe

This recipe is easy to make and requires no special equipment beyond a medium saucepan and a whisk.
The pudding is rich and creamy, with a deep, velvety texture that's perfect for indulging in.
You can serve it on its own or use it as a base for more elaborate desserts like trifles or parfaits.
The recipe is versatile and can be made with a variety of different types of chocolate, from dark to milk to white.
It's a great way to satisfy your sweet tooth without spending a lot of money or time in the kitchen.
The pudding is perfect for a weeknight dinner party or a special occasion, and is sure to impress your guests with its rich, chocolatey flavor.

Why This Recipe Works

The secret to a great chocolate pudding lies in the balance of flavors and textures. By using high-quality chocolate and taking the time to melt it slowly, we can create a rich, velvety pudding that's both decadent and refined. The addition of milk and sugar helps to balance out the bitterness of the chocolate, while the cornstarch provides a smooth, creamy texture.

Another important factor in this recipe is the temperature of the mixture. By cooking the pudding over medium heat, we can ensure that it thickens evenly and doesn't scramble or curdle. And by chilling it in the fridge until it's set, we can create a firm, creamy texture that's perfect for serving.

Finally, the type of chocolate we use is crucial to the final flavor and texture of the pudding. By using high-quality dark or semisweet chocolate, we can create a rich, complex flavor that's both deep and nuanced. And by taking the time to melt it slowly, we can ensure that it's fully incorporated into the pudding and doesn't leave any bitter or grainy notes.

Overall, the key to a great chocolate pudding is a combination of high-quality ingredients, careful attention to temperature and texture, and a willingness to take the time to get each step just right. With a little practice and patience, you'll be making creamy, dreamy chocolate pudding like a pro!

Ingredients You’ll Need

To make this recipe, you'll need a few simple ingredients, including high-quality chocolate, milk, sugar, and cornstarch. You'll also need a medium saucepan, a whisk, and a few cups or ramekins for chilling the pudding.

When it comes to choosing the right chocolate, look for a high-quality dark or semisweet chocolate with a high cocoa content. This will give your pudding a rich, complex flavor that's both deep and nuanced. And be sure to use whole milk for the best flavor and texture - skim milk or non-dairy milk alternatives can result in a pudding that's too thin or watery.

2 cups (400g) whole milkWhole milk is essential for the best flavor and texture in this recipe. You can also use a non-dairy milk alternative, such as almond or soy milk, but keep in mind that the flavor and texture may be slightly different.
1/2 cup (100g) granulated sugarGranulated sugar helps to balance out the bitterness of the chocolate and adds a touch of sweetness to the pudding. You can also use other types of sugar, such as brown sugar or honey, but keep in mind that the flavor may be slightly different.
2 tablespoons (30g) cornstarchCornstarch helps to thicken the pudding and give it a smooth, creamy texture. Make sure to whisk it in slowly and cook the mixture over medium heat to prevent lumps from forming.
1/4 teaspoon fine saltA pinch of salt helps to balance out the sweetness of the sugar and the bitterness of the chocolate. Use a fine salt, such as sea salt or kosher salt, for the best flavor.
2 ounces (60g) high-quality dark or semisweet chocolate, finely choppedHigh-quality chocolate is essential for the best flavor in this recipe. Look for a chocolate with a high cocoa content, such as 70% or higher, for the deepest, most complex flavor.
1 large egg yolkThe egg yolk helps to enrich the pudding and give it a creamy, velvety texture. Make sure to whisk it in slowly and cook the mixture over medium heat to prevent the eggs from scrambling.
1 teaspoon pure vanilla extractVanilla extract adds a touch of sweetness and a hint of creamy flavor to the pudding. Use a high-quality extract, such as Madagascar or Tahitian vanilla, for the best flavor.
1/4 cup (60g) heavy cream, for servingHeavy cream helps to add a touch of richness and a smooth, creamy texture to the pudding. You can also use whipped cream or a non-dairy whipped topping, such as coconut cream, for a lighter texture.
1/2 cup (60g) chopped fresh berries, for garnishFresh berries, such as raspberries or strawberries, add a pop of color and a touch of sweetness to the pudding. You can also use other types of fruit, such as sliced bananas or diced mango, for a different flavor and texture.
1 tablespoon (15g) granulated sugar, for dustingA sprinkle of granulated sugar helps to add a touch of sweetness and a hint of crunch to the pudding. You can also use other types of sugar, such as powdered sugar or brown sugar, for a different flavor and texture.

Equipment You’ll Need

Medium saucepanWhiskMeasuring cups and spoonsInstant-read thermometerCups or ramekins for chilling the puddingSpatula

How to Make Chocolate Pudding

1
In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, whisking occasionally, until the sugar has dissolved and the milk is hot but not boiling.
2
In a small bowl, whisk together the cornstarch and a splash of the hot milk mixture until smooth. This helps to prevent lumps from forming in the pudding.
3
Add the cornstarch mixture back into the saucepan and cook, whisking constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.
4
Remove the saucepan from the heat and add in the chopped chocolate. Let it sit for 1-2 minutes, then whisk until the chocolate is melted and the mixture is smooth.
5
In a small bowl, whisk together the egg yolk and vanilla extract. Temper the egg yolk by slowly pouring the warm pudding mixture into the egg yolk, whisking constantly.
6
Return the saucepan to the stovetop and cook over low heat, whisking constantly, until the pudding is thick and creamy, about 5-7 minutes.
7
Remove the saucepan from the heat and let the pudding cool to room temperature. Cover the pudding with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
8
Refrigerate the pudding for at least 2 hours, or until chilled and set.
9
Just before serving, whip the heavy cream until stiff peaks form. Top the pudding with the whipped cream and garnish with chopped fresh berries.
10
Dust the pudding with granulated sugar and serve chilled.
11
If desired, you can also top the pudding with a sprinkle of cocoa powder or a few chocolate shavings for a more decadent treat.

Expert Tips

Use high-quality chocolate for the best flavor in this recipe.
Whisk the cornstarch mixture slowly and cook the pudding over medium heat to prevent lumps from forming.
Temper the egg yolk by slowly pouring the warm pudding mixture into the egg yolk, whisking constantly.
Don't overcook the pudding, as it can become too thick and sticky.
Let the pudding cool to room temperature before refrigerating it, as this helps to prevent a skin from forming.
Whip the heavy cream until stiff peaks form for the best texture and flavor.
Garnish the pudding with chopped fresh berries or a sprinkle of granulated sugar for a pop of color and a touch of sweetness.
Experiment with different types of chocolate and flavorings, such as nuts or citrus zest, to create unique and delicious variations.

Common Mistakes to Avoid

Using low-quality chocolate, which can result in a pudding that's bland and lacking in flavor.
Not whisking the cornstarch mixture slowly and cooking the pudding over medium heat, which can result in lumps forming in the pudding.
Not tempering the egg yolk, which can result in the eggs scrambling and the pudding becoming too thick and sticky.
Overcooking the pudding, which can result in it becoming too thick and sticky.
Not letting the pudding cool to room temperature before refrigerating it, which can result in a skin forming on the surface of the pudding.
Not whipping the heavy cream until stiff peaks form, which can result in a pudding that's lacking in texture and flavor.

Variations and Substitutions

Use different types of chocolate, such as milk chocolate or white chocolate, for a unique and delicious flavor.
Add a splash of liqueur, such as Kahlua or Grand Marnier, for a grown-up twist on the recipe.
Mix in some chopped nuts, such as almonds or hazelnuts, for a crunchy texture and a nutty flavor.
Add a sprinkle of citrus zest, such as lemon or orange, for a bright and citrusy flavor.
Use different types of milk, such as almond or soy milk, for a non-dairy version of the recipe.
Mix in some cocoa powder or melted chocolate for a more intense chocolate flavor.
Top the pudding with a sprinkle of granulated sugar or a few chocolate shavings for a more decadent treat.

What to Serve With Chocolate Pudding

Serve the chocolate pudding chilled, topped with whipped cream and garnished with chopped fresh berries. You can also top the pudding with a sprinkle of granulated sugar or a few chocolate shavings for a more decadent treat.

Consider serving the pudding as part of a larger dessert, such as a trifle or parfait. Simply layer the pudding with whipped cream, fresh berries, and other desserts, such as cake or cookies, for a show-stopping treat.

Whipped cream and chopped fresh berriesGranulated sugar and chocolate shavingsCocoa powder and chopped nutsCake or cookies for a trifle or parfait

Make-Ahead, Storage, Freezing and Reheating

The chocolate pudding can be made ahead and stored in the fridge for up to 3 days. Simply cover the pudding with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.

To freeze the pudding, simply spoon it into an airtight container and place it in the freezer. The pudding will keep for up to 2 months in the freezer. To thaw, simply place the pudding in the fridge overnight and serve chilled.

When reheating the pudding, be careful not to overheat it, as it can become too thick and sticky. Simply heat the pudding over low heat, whisking constantly, until it's warm and creamy.

Consider making a batch of the pudding and freezing it for later use. Simply thaw the pudding and reheat it as needed, topping it with whipped cream and garnishing with chopped fresh berries for a delicious and easy dessert.

Frequently Asked Questions

What type of chocolate should I use for this recipe?

High-quality dark or semisweet chocolate is best for this recipe, as it provides a rich and complex flavor. Look for a chocolate with a high cocoa content, such as 70% or higher, for the deepest and most complex flavor.

Can I use low-fat or non-dairy milk for this recipe?

While you can use low-fat or non-dairy milk for this recipe, keep in mind that the flavor and texture may be slightly different. Whole milk is best for the richest and creamiest flavor, but you can experiment with different types of milk to find the one that works best for you.

How do I prevent lumps from forming in the pudding?

To prevent lumps from forming in the pudding, make sure to whisk the cornstarch mixture slowly and cook the pudding over medium heat. This helps to prevent the cornstarch from forming lumps and ensures a smooth and creamy texture.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and store it in the fridge for up to 3 days. Simply cover the pudding with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.

How do I reheat the pudding without overcooking it?

To reheat the pudding without overcooking it, simply heat it over low heat, whisking constantly, until it's warm and creamy. Be careful not to overheat the pudding, as it can become too thick and sticky.

Can I freeze the pudding for later use?

Yes, you can freeze the pudding for later use. Simply spoon the pudding into an airtight container and place it in the freezer. The pudding will keep for up to 2 months in the freezer. To thaw, simply place the pudding in the fridge overnight and serve chilled.

What are some variations I can try with this recipe?

Consider trying different types of chocolate, such as milk chocolate or white chocolate, for a unique and delicious flavor. You can also mix in some chopped nuts, such as almonds or hazelnuts, for a crunchy texture and a nutty flavor. Experiment with different types of milk, such as almond or soy milk, for a non-dairy version of the recipe.

How do I serve the pudding for the best flavor and texture?

Serve the pudding chilled, topped with whipped cream and garnished with chopped fresh berries. You can also top the pudding with a sprinkle of granulated sugar or a few chocolate shavings for a more decadent treat.

The Full Recipe

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