Mouthwatering, Velvety, One-Pot Chocolate Pudding in Just 5 Minutes 🍫✨
This chocolate pudding is seriously to-die-for—rich, velvety, and ready in just 5 minutes with one pot.
This chocolate pudding is seriously to-die-for! Made with simple ingredients, it's rich, velvety, and incredibly easy to whip up from scratch. Best of all, you'll only need one pot (plus a whisk and spatula) to create this luscious treat.
I typically steer clear of nutrition debates since this is a culinary blog, but I have to say—I'm not a fan of boxed pudding mixes. Did you know many store-bought puddings contain preservatives like BHA, which is banned in Europe due to potential health risks, and artificial dyes that come with warning labels in the EU and are outright prohibited in the U.K.? The list of questionable ingredients goes on, and it's no wonder I'm all about making homemade pudding that's cleaner, healthier, and way tastier.
Despite being so easy to make, homemade pudding is often overlooked in favour of those overly processed, boxed varieties.
I have tons of chocolate pudding recipes—some made with melted chocolate, some with cocoa powder, thickened with cornstarch, flour, or gelatin—you name it! For this variation—trust me, the results are nothing short of amazing!
Pro Tip: After chilling your pudding, give it a good whisk or a quick beat with a mixer (hand-held or stand mixer) before serving. This step is crucial for achieving that extra creamy, airy texture we all love. I forgot to do this when taking the picture, but quickly fixed my mistake, and it made all the difference!
I love topping this pudding with a dollop of freshly whipped cream or getting creative by filling little pie shells for a fun party dessert. Think outside the bowl—literally! 😄
Ingredients
- 2 tbsp (16g) cornstarch
- ¼ cup (50g) sugar
- 2 tbsp (8g) cocoa powder, optional
- ¼ tsp (1g) kosher salt (half as much if using fine table salt)
- pinch of cinnamon, optional (I love how it compliments the chocolate, but skip if desired)
- pinch of cayenne, for extra heat (I skip it when making for kids)
- 2 cups (480ml) milk
- 2 egg yolks
- 1 tbsp (15g) butter, cold
- 4 oz (113g) semi-sweet chocolate, chopped
- ½ tsp (2.5ml) vanilla
Instructions
- 1
In a medium pot, whisk together the cornstarch, sugar, salt, cocoa powder, and cinnamon or cayenne, if using. Whisk in the milk. Add the egg yolks and whisk. Place the pot on the stove and cook over medium heat (even medium-high heat will work) until it comes to a gentle simmer, stirring constantly with a rubber spatula. Not stirring will result in your eggs scrambling. As soon as the mixture simmers, turn the heat to medium-low, set the timer, and keep cooking, still stirring constantly, for 3 minutes (180 seconds).
- 2
Remove from heat and add the chopped chocolate, butter, and vanilla, then stir to combine until melted and incorporated. I promised one pot in the recipe, and it will work absolutely great. However, for extra smooth and superior results, place the chocolate, butter, and vanilla into another pot, place a fine-mesh sieve on top, and strain your hot pudding into the pot with the chocolate. Allow it to sit for a minute. Then gently stir to combine and melt everything together.
- 3
Press plastic wrap directly against the pudding and refrigerate for at least 2 hours (120 minutes). When completely cold and set, whisk your pudding vigorously with a whisk (or beat it with a mixer). At that point, divide between bowls and enjoy! Consider serving these topped with whipped cream, if desired.
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