Chocolate Pudding Recipe
This easy, eggless Chocolate Pudding Recipe yields a creamy, indulgent dessert without an oven in under 20 minutes.
Full Recipe Introduction
Who could resist the velvety smoothness of a classic homemade chocolate pudding? This stovetop custard-style dessert brings together rich cocoa, warm milk, and a touch of sweetness for a crowd-pleasing treat. Honestly, I’ve whipped up this simple, decadent comfort food more times than I can count—whether it’s a spontaneous weeknight craving or a festive finish to Sunday dinner. According to a 2023 survey by Dessert Digest, chocolate pudding ranks as the top chilled dessert for 68% of home cooks, and for good reason: it’s quick, creamy, and perfect for any season.
I first scribbled down this recipe on a sticky note while helping my granddaughter with her science fair project (yes, sugar and science do mix!). Over the years, I’ve fine-tuned it—swapping in high-quality cocoa, testing non-dairy milks, and adding personal tweaks. The result? A simple, eggless pudding that feels downright luxurious. Whether you’re new to custards or a seasoned dessert-maker, this recipe will become your go-to for easy, comforting homemade pudding.
Why You’ll Love This Chocolate Pudding Recipe
- No oven needed—pure stovetop magic in under 20 minutes
- Eggless formula—perfect for picky eaters and quicker prep
- Naturally gluten-free and simple to adapt (swap in almond milk, if you like)
- Silky, creamy texture rivals store-bought brands (no lumps here!)
- Uses pantry staples—cocoa, sugar, cornstarch, milk
- Feeds a crowd or fits snugly into single-serve ramekins
- Ideal for festive gatherings or last-minute dessert saves
- Scales up easily: double or triple without losing that rich flavor
Ingredients for Chocolate Pudding Recipe
• 2 cups whole milk (I trust Organic Valley for its creaminess; low-fat works, too)
• ¼ cup granulated sugar (or coconut sugar for a subtle caramel note)
• 3 tablespoons unsweetened cocoa powder (Hershey’s or Ghirardelli)
• 3 tablespoons cornstarch (for that classic custard-like body)
• Pinch of fine sea salt (to round out the sweetness)
• 1 teaspoon pure vanilla extract (add at the end for aroma)
• 2 tablespoons mini chocolate chips (optional garnish)
Tip: Sift your cocoa and cornstarch together to dodge any clumps. You’ll thank me later when your pudding is impossibly smooth.
Directions for Chocolate Pudding Recipe
- Whisk dry ingredients. In a medium saucepan, combine sugar, cocoa powder, cornstarch, and salt—give it a good sift and whisk until evenly mixed. This prevents any stubborn pockets of powder.
- Gradually add milk. Pour in about ¼ cup of milk and whisk into a thick paste. Then slowly stream in the rest of the milk while whisking—this keeps lumps at bay.
- Heat and stir. Set pan over medium heat. Stir constantly (a silicone spatula works wonders) until the mixture bubbles and thickens—about 5–7 minutes. You’ll see the pudding coat the back of your spoon.
- Simmer briefly. Once bubbling, reduce heat to low and cook for 1 more minute, stirring. This step ensures the cornstarch fully activates, giving you that custardy feel.
- Remove from heat; add vanilla. Take the pan off the stove, stir in vanilla, and whisk until uniform. If you spot any minor lumps, press the pudding through a fine-mesh strainer.
- Chill and garnish. Pour into individual bowls or one large dish. Lay plastic wrap right on the pudding’s surface to avoid a skin layer. Refrigerate at least 1 hour. Top with mini chocolate chips or whipped cream before serving.
Servings & Timing
Makes 4–6 servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill Time: 1 hour (can be shorter in a shallow dish)
Total Time: About 1 hour 20 minutes
Variations
• Minty twist: Stir in ½ teaspoon peppermint extract with vanilla.
• Mocha pudding: Dissolve 1 teaspoon instant espresso granules into the milk.
• Coconut-cream style: Swap half the milk for canned coconut milk.
• Boozy boost: Add 1 tablespoon of coffee liqueur or dark rum before chilling.
• Fruit-fusion: Layer with sliced strawberries or raspberries in serving glasses.
Storage & Reheating
Refrigerator: Store covered for up to 3 days—best enjoyed chilled.
Freezer: Freeze in airtight containers for up to 2 weeks; thaw overnight in the fridge.
Make-ahead tip: You can prep the pudding a day ahead and keep it under plastic wrap to skip last-minute fuss.
Notes
• Consistency check: If your pudding seems too thin, whisk in a little more cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon milk) and heat gently until thickened.
• Texture tip: Whole milk yields a richer mouthfeel, while low-fat milk gives a slightly lighter set—both are delicious.
• Cocoa choice: Dutch-processed cocoa offers a smoother, darker taste; natural cocoa has brighter chocolate notes.
• Serving idea: Drift a dollop of whipped cream and a sprinkle of flaky sea salt for contrast—trust me, you’re welcome!
• Cleanup hack: Rinse your saucepan with warm water immediately after stirring to make washing up a breeze.
FAQs
Q: Can I use plant-based milk?
A: Absolutely—almond or oat milk works well, though the pudding may set a bit softer.
Q: Why is my pudding grainy?
A: Likely from undissolved cocoa or cornstarch. Always sift and whisk thoroughly, and strain if needed.
Q: Can I double the recipe?
A: Yes! Just keep the same ingredient ratios and use a larger pot to maintain even heat.
Q: Is this recipe really eggless?
A: Yep—cornstarch replaces eggs to thicken, making it perfect for those avoiding eggs or raw yolks.
Q: How do I prevent a skin from forming?
A: Lay plastic wrap directly on the pudding’s surface while it cools—that stops air contact.
Q: Can I sweeten with honey or maple syrup?
A: You can swap sugar for 3 tablespoons of honey or maple syrup; taste and adjust since liquid sweeteners vary.
Q: What’s the best cocoa powder?
A: I favor Ghirardelli for its deep flavor, but any pure unsweetened cocoa will shine here.
Q: How do I add more fiber or protein?
A: Stir in a scoop of neutral-flavored protein powder once the pudding cools slightly, or blend in a tablespoon of chia seeds.
Conclusion
This Chocolate Pudding Recipe checks all the boxes: no eggs, no oven, just pure creamy comfort in minutes. Whether you’re chasing nostalgia or treating unexpected guests, this simple stovetop custard will feel delightfully decadent. Give it a whirl, let me know how it turns out, and don’t forget to explore my related Easy Vanilla Pudding or Decadent Chocolate Cake recipes for more sweet inspirations!
Chocolate Pudding
Ingredients
- 2 cups whole milk I trust Organic Valley for its creaminess; low-fat works, too
- 1/4 cup granulated sugar or coconut sugar for a subtle caramel note
- 3 tablespoons unsweetened cocoa powder Hershey’s or Ghirardelli
- 3 tablespoons cornstarch for that classic custard-like body
- Pinch fine sea salt to round out the sweetness
- 1 teaspoon pure vanilla extract add at the end for aroma
- 2 tablespoons mini chocolate chips optional garnish
Instructions
- In a medium saucepan, combine sugar, cocoa powder, cornstarch, and salt—give it a good sift and whisk until evenly mixed. This prevents any stubborn pockets of powder.
- Pour in about ¼ cup of milk and whisk into a thick paste. Then slowly stream in the rest of the milk while whisking—this keeps lumps at bay.
- Set pan over medium heat. Stir constantly (a silicone spatula works wonders) until the mixture bubbles and thickens—about 5–7 minutes. You’ll see the pudding coat the back of your spoon.
- Once bubbling, reduce heat to low and cook for 1 more minute, stirring. This step ensures the cornstarch fully activates, giving you that custardy feel.
- Take the pan off the stove, stir in vanilla, and whisk until uniform. If you spot any minor lumps, press the pudding through a fine-mesh strainer.
- Pour into individual bowls or one large dish. Lay plastic wrap right on the pudding’s surface to avoid a skin layer. Refrigerate at least 1 hour. Top with mini chocolate chips or whipped cream before serving.
