If you’re craving something deeply chocolatey, smooth, and indulgent—but still easy to make—this silky chocolate pudding is your new go-to treat. It’s rich without being heavy, creamy without needing any eggs, and comes together with just a handful of pantry staples. Whether you’re using dairy or your favorite plant-based milk, the result is always a luscious, melt-in-your-mouth dessert that feels fancy but requires very little effort.
Perfect for dinner parties, make-ahead desserts, or just when you need a chocolate fix after dinner, this pudding delivers comfort and decadence in every bite. Once chilled, it sets into a velvety texture that pairs beautifully with fresh fruit, a dusting of cocoa powder, or a dollop of whipped cream. And the best part? You don’t need any special equipment—just a saucepan, a whisk, and a love for chocolate.
Ingredients You’ll Need:
(See the full recipe below for exact measurements)
- Milk (regular or plant-based)
- Chocolate (preferably dark, chopped)
- Butter or dairy-free alternative
- Sugar
- Cornstarch
- Salt
- Cocoa powder (for garnish)
Tips:
- Chocolate matters: The quality of your chocolate will shine through in this recipe, so go for one you love, 70% dark works beautifully.
- Whisk constantly while heating to avoid lumps and ensure a silky finish.
- Sift your cornstarch to prevent clumping.
- If your pudding is too thick, whisk in a tablespoon of milk at a time until it reaches your desired consistency.
- Dairy-free? This recipe works great with oat, almond, or soy milk for a plant-based version.
- Serving tip: Lightly oiling your dishes before pouring in the pudding makes unmolding easier, if you want a cleaner presentation.
- Make it fancy: Dust with cocoa powder, top with whipped cream or chocolate curls, or serve with fresh berries for a dinner-party-worthy dessert.
Storage
Once your chocolate pudding has slightly cooled at room temperature, transfer it into individual jars or a larger container. Press a piece of plastic wrap directly onto the surface of the pudding—this prevents a skin from forming as it chills.
Refrigerate the pudding for at least 2 hours, or until fully set. It keeps well in the fridge for up to 4 days, making it a great make-ahead dessert for the week.
When ready to serve, you can enjoy it straight from the fridge or let it sit out for a few minutes for a softer, creamier texture. Avoid freezing, as it can affect the smooth consistency once thawed. If you’re adding toppings like whipped cream or fresh fruit, it’s best to do that just before serving to keep everything fresh and vibrant.
Variations:
- Dairy-free version: Use a plant-based milk like almond, oat, or soy, and swap the butter with coconut oil or vegan butter.
- Spiced twist: Try a pinch of cinnamon for a warm, spicy note.
- Espresso kick: Add 1 tsp of instant espresso powder to enhance the chocolate flavor.
- Kid-friendly: Pour into small jars and top with sprinkles or crushed cookies.
Silky Chocolate Pudding
Ingredients
Method
- Melt butter, sugar and a pinch of salt in a saucepan.
- Add chopped dark chocolate.
- Sift in the cornstarch until you get a smooth pasty consistency.
- Gradually pour in the milk while continuously whisking to create a smooth mixture.
- Cook until it thickens for about 5 minutes.
- Pour the pudding into slightly oiled individual serving dishes or a large bowl. Let it cool at room temperature for a bit before refrigerating.
- Cover the pudding with plastic wrap, making sure it touches the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until it’s completely chilled and set.
- Once the pudding is chilled, you can serve it as is or with a topping of your choice. Cocoa powder, whipped cream, chocolate shavings, or fresh berries are great options.
