Chocolate Pudding Recipe
A rich, creamy, eggless stovetop Chocolate Pudding Recipe that's easy enough for weeknight treats yet elegant for holiday gatherings—no fancy gadgets needed, just simple ingredients and a whole lot of love.
Ingredients
- 2 cups whole milk for extra creaminess; 2% works, too
- 1/2 cup granulated sugar sub with coconut sugar for subtle caramel notes
- 1/3 cup unsweetened cocoa powder I love Valrhona or Ghirardelli
- 3 tablespoons cornstarch for that classic custard-thick texture
- Pinch fine sea salt balances the sweetness
- 1 teaspoon pure vanilla extract Madagascar or Tahitian for depth
- 2 tablespoons unsalted butter cut into small pieces (optional, but it makes the pudding glossy)
Instructions
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until evenly blended—this dry mix jumpstarts the thickening.
- Slowly pour in the milk, whisking constantly to keep lumps at bay. A silicone whisk works wonders here.
- Over medium heat, stir gently but steadily; you'll see steam rise and the mixture start to thicken around the edges.
- Once it bubbles (about 5–7 minutes), cook for another 1–2 minutes, stirring, until it coats the back of a spoon—this is your cue the custard is set.
- Remove from heat; stir in the butter and vanilla extract. You’ll notice a silky sheen immediately.
- Pour into individual ramekins or a shallow dish for faster chilling—cover with plastic wrap pressed onto the surface to prevent a skin from forming.
Notes
• Choose a full-fat milk or swap in almond or oat milk for dairy-free comfort.
• Sift your cocoa powder—no lumps means smoother pudding.
• Use a heavy-bottomed saucepan to prevent scorching.
• Sift your cocoa powder—no lumps means smoother pudding.
• Use a heavy-bottomed saucepan to prevent scorching.
Nutrition
Calories: 250kcal
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