If you’re craving something super chocolatey, smooth and indulgent, but don’t want anything complicated, this silky chocolate pudding is about to become you new favorite treat. It’s rich without feeling heavy, creamy even though there are no eggs, and it comes together with just a few simple ingredients you probably already have at home.
Use dairy or your favorite plant-based milk (like oats, almond, soy…), the result is always amazing! Chill it, top it however you prefer, like fruits or whipped cream or sprinkle of cacao powder and enjoy the creamiest chocolate pudding.
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 make quite a bit of difference in this recipe, so go for one you love, my personal favorite is a 70% dark.
- Whisk constantly while heating to avoid lumps and make sure you whisk well at the bottom of the saucepan.
- 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 also work 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 and faster
- 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. It’s best to avoid freezing, as it can change its consistency once thawed. If you’re adding toppings like whipped cream or fresh fruit, add them 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 on the surface. Refrigerate for at least 2-3 hours, depending on the size of the serving dish you are using, 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 but feel free to get creative.
