Meet the most luxurious 10 minute chocolate pudding you will ever make. One pan, no mixer, no effort, and a rich, decadent and creamy pudding that feels like molten chocolate silk in your mouth. Made with cocoa powder, chocolate, and a handful of basic ingredients (no eggs!), this pudding is wildly easy and endlessly versatile. The recipe makes 4 servings but can easily be scaled. You can serve it warm or cold, family style with a spoon or in cute individual dessert cups, and watch it disappear within minutes. Truly, the perfect last minute dessert for all holiday gatherings!
I recently developed this chocolate pudding recipe as a filling for a Brooklyn Blackout Cake (recipe coming soon), and was blown away by how much I loved it on its own. After returning to my fridge again and again to eat it by the spoonful, I knew I had to make it into a standalone recipe!
Video tutorial
Here's a quick video tutorial to see this recipe in action that I highly recommend watching:
Tips to perfect this pudding
This is a very simple recipe, which is why it would suck to not get it just right! Here are a few quick tips from me to keep in mind:
- Use good quality chocolate. This pudding does use a good amount of chocolate, so if the chocolate doesn't taste good, the pudding won't taste good either. I recommend using chocolate bars or callets (NOT chips), and my top recommendations are Lindt and Callebaut
- Customize the chocolate darkness to your liking. If you are not a fan of dark chocolate, you can use all milk chocolate and the pudding shouldn't be too sweet. If you do like dark chocolate, you can use a mixture of dark and milk chocolate, adjusting the ratio to your liking. I don't recommend using more than half dark chocolate, though, because the result will be a bit too rich!
- Adjust the amount of chocolate to your liking. The recipe gives a range (160g to 180g chocolate) - if you love your dessert very rich and chocolatey, use the higher end of the range. If you want the pudding to be lighter, stick to the lower end of the range. Just know that the texture of the pudding will be sorter if you use less chocolate
- Cook on low heat and keep stirring! Because this pudding has cornstarch in it, it will thicken up very quickly once it comes to a simmer. So keep an eye, keep the heat low, and keep stirring. Cook until the pudding has a thick custard like texture, but no more!
- Strain to remove any lumps. If you end up with any small lumps in your pudding, don't worry, just pass it through a strainer
Ideas to serve
You can serve this pudding both warm or chilled, depending on your preference. Here are some ways to serve it:
- Serve it in a large bowl with a spoon and cups (you will likely have to double all the quantities)
- Serve in individual dessert cups. I used these glass cups from Amazon, and the recipe made enough for 4 generous servings
- Serve it with cake! You can bake chocolate cake in a casserole dish or pie dish, top with the pudding, and serve with a spoon
- Serve it with fruit. Pour it on top of berries and serve warm - delicious
- If you're feeling festive, turn it into a trifle. Layer the pudding with chocolate cake or brownies and whipped cream for a delicious and decadent dessert. You can find some inspiration in my chocolate lasagna trifle recipe!
The Most Insane Chocolate Pudding You'll Ever Have
- Total Time: 10 minutes
- Yield: 4 servings
Description
The most delicious, rich and silky chocolate pudding made in just 10 minutes in one pan, no mixer. Served warm or cold, it is the perfect quick and easy chocolate dessert for hosting! This recipe makes 4 generous servings, but can easily be scaled up or down.
Ingredients
- 1 cup whole milk (240g)`
- ⅔ cup heavy cream (160g)
- 1 tbsp unsalted butter
- 3 tbsp cornstarch (25g)
- 2 tbsp cocoa powder (12g)
- ⅓ cup sugar (65g)
- ½ tsp vanilla
- ¼ tsp salt
- 160g to 180g chopped chocolate or chocolate callets depending on how rich you want the pudding. You can use a mixture of milk and dark chocolates based on your preference, but I do not recommend more than half dark chocolate as the result will be too rich
Instructions
- Add all ingredients to a large nonstick saucepan
- Place on the stove on low heat, and use a whisk to gently stir and cook the pudding until the butter and chocolate melt and all ingredients combine. It will look strange and lumpy in the beginning but will come together as it cooks
- Keep cooking and stirring on low heat until the pudding comes to a boil. After this point, it will start to thicken up quickly. Keep an eye on it, and cook until the pudding feels reaches a custard like consistency (thick but still pourable). Remove from the heat. The total cooking time should be around 8-10 minutes
- Strain the pudding to remove any lumps. Pour it into the serving cups / dish of your choice
- If serving warm, serve right away. If serving cold, place in the fridge for 2-4 hours until the pudding forms a film on top and sets (it will be a semi-set consistency, not fully firm)
- Optionally, garnish with fresh berries and / or chocolate shavings. Serve and enjoy!
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Cuisine: American
Saira says
Which vanilla extract do you use?
Amina Al-Saigh says
Just tried this recipe - it was truly so easy and the kids and adults all loved it! My son requested I make it again next week.
RA12 says
The most delicious pudding I’ve ever had! Couldn’t stop eating it!
Asiya says
it turned out amazing and was done in half an hour
shama Shaikh says
Hey Zoha , made this pudding .. it is absolutely delicious and yummy . I am going to use it for my dessert filling . Thank you so much .
Fatima Masood says
Which vanilla extract do you use?
Rey says
This was bussin. Quick. Easy. 10/10. No notes.
Selina says
if I were to make this recipe on a Friday with the intention of serving it throughout the weekend (Saturday and Sunday) how would I need to store it and how long does it stay good for? I attend gun shows and started bringing small sweets to sell but need something that can withstand travel
Fareen Kanji says
What is the nutritional content for this dessert? Can I substitute the sugar? The milk?
Suzan says
I just made this pudding, and OMG, it's so delicious! Honestly, it's the best pudding/filling I've ever had, even though I forgot to add the butter (out of excitement). But it still worked well and tasted amazing...
Karina Lund says
Do you add some ganche on top? It looks like..