Unbelievable Ten Minute Chocolate Pudding

Zoha Malik

by Zoha Malik

Published:

Rated 5.00 out of 5

69 Comments
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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!

Three small glass cups filled with creamy chocolate pudding, topped with chocolate shavings. One pudding has a spoonful taken out and is garnished with a raspberry and a blackberry. The desserts sit on a light marble surface.

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!

Three glass cups filled with chocolate pudding, topped with chocolate shavings, raspberries, and blackberries. They are placed on a marble surface, with festive decorations in the background.

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
A glass cup filled with rich chocolate pudding topped with raspberries, blackberries, and chocolate shavings. A gold spoon scoops into the pudding, with two more cups in the background on a marble surface.

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!
Three glass cups filled with chocolate pudding, topped with chocolate shavings and fresh blackberries and raspberries, are displayed on a marble surface. Blurred decorative trees are visible in the background.
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A glass cup filled with creamy chocolate pudding, topped with a raspberry, a blackberry, and chocolate shavings, sits on a marble surface. A spoonful of pudding has been taken out.

The Most Insane Chocolate Pudding You’ll Ever Have

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 stars from 21 reviews

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.

Yield:4 servings

Prep Time:
2 mins
Cook Time:
8 mins
Total Time:
10 mins

Ingredients

  • 1 cup whole milk (240g)`
  • 2/3 cup heavy cream (160g)
  • 1 tbsp unsalted butter
  • 3 tbsp cornstarch (25g)
  • 2 tbsp cocoa powder (12g)
  • 1/3 cup sugar (65g)
  • 1/2 tsp vanilla
  • 1/4 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

  1. Add all ingredients to a large nonstick saucepan
  2. 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 
  3. 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
  4. Strain the pudding to remove any lumps. Pour it into the serving cups / dish of your choice
  5. 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)
  6. Optionally, garnish with fresh berries and / or chocolate shavings. Serve and enjoy!

Video Tutorial

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Comments

  1. Zubeida

    yes,I made this recipe yesterday and I making it again today.It’s that delicious 😋

    1. Zoha

      AWH I am so honored!

  2. Naija Ehsan

    Such a great recipe, super easy and the pudding is so silky smooth, definitely a must have!!

    1. Zoha

      Silky smooth is exactly what I was going for!! 😍 So happy you loved it Naija — thank you! 🙏

  3. S

    amazing. it literally tastes like chocolate butter, way better consistency than mousse.
    i added a vanilla pod in mine and topped it with dubai choc filling
    11/10 dessert!!

    1. Zoha

      OOOOO that sounds so delicious!!

  4. M

    This is literally the best desert ever, i make it almost everyday 😭😭

    1. Zoha

      It’s dangerous, haha

  5. Ghusnah

    Honestly such and easy and delicious pudding. Will definitely make it again

    1. Zoha

      yay!

  6. Reem Kabbara

    So yummyy 🤩🤩

    1. Zoha

      Thank you!

  7. Saadiamalik

    This is, by far the finest & the simplest dessert I made (also this is my first of your recipes). Now, Im hooked as it turned out exactly as you showed & described. Thanks so much for sharing.

    1. Zoha

      WOOO thank you so so much!

  8. Karina Lund

    Do you add some ganche on top? It looks like..

    1. Pri

      can I freeze them to serve later?

      1. Zoha

        You want to freeze the pudding?

    2. Zoha

      Nope, the pudding just sets like that 🙂

  9. Suzan

    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…

    1. Zoha

      IT IS SO GOOOODDDD!!!

  10. Fareen Kanji

    What is the nutritional content for this dessert? Can I substitute the sugar? The milk?

  11. Selina

    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

    1. Zoha

      HI there! Should be ok to do that. I’d recommend covering the cups with cling wrap so the pudding doesn’t dry out and keeping them refrigerated

  12. Rey

    This was bussin. Quick. Easy. 10/10. No notes.

  13. shama Shaikh

    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 .

    1. Fatima Masood

      Which vanilla extract do you use?

  14. Asiya

    it turned out amazing and was done in half an hour

    1. Ag

      Can I double this recipe for a larger batch?

  15. RA12

    The most delicious pudding I’ve ever had! Couldn’t stop eating it!

  16. Amina Al-Saigh

    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.

  17. Saira

    Which vanilla extract do you use?

    1. Hina

      Can it be kept over night

      1. Zoha Malik

        Yes!

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