Fine Desserts

10-Minute Chocolate Pudding

4.44 from 30 votes
My 10-Minute Chocolate Pudding recipe is for when you want something rich, chocolatey and decadent but don't have a lot of time. Whip up a batch anytime!
Homemade Chocolate Pudding - Thee most perfect dessert for chocolate lovers!

Hi Bold Bakers!

Some of the absolute best things are dead simple. Case in point this recipe for my rich and decadent 10-Minute Chocolate Pudding! When most people think of chocolate pudding they think of the gloopy store-bought version full of fake flavorings, chemicals, and preservatives. Well, this Chocolate Pudding is 100% natural, made of just a few good quality ingredients you most likely have in your cupboard.

How to make 10-Minute Chocolate Pudding

If you’re like me then you cannot say no to chocolate. While other chocolate desserts require a lot of time and effort this Chocolate Pudding could not be easier. Simply made with full-fat milk, a little cornstarch, and high-quality melted chocolate, this dessert is nothing short of magic. The deep chocolate flavor and the amazing texture achieved by just melting good quality chocolate in full-fat milk and thickening with a little cornstarch/cornflour this dessert is so impressive,  yet it takes less than 10 minutes to make.

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How to use cornstarch? What if I don’t have it?

Cornstarch is a really great thickening agent. The best way to use it is first to dissolve it in a little bit of water. By doing so, you prevent the cornstarch from getting lumpy and disrupting the texture of your pudding. If you don’t have cornstarch you can use agar agar instead which is a  plant-based gelling agent. Follow the directions on the pack for agar-agar.

How to serve 10-Minute Chocolate Pudding

I love to serve this Chocolate pudding in individual ramekins or pretty fluted glasses. I top this off with a little extra dollop of whipped cream and shaved chocolate but the truth is it’s good enough to eat straight out of the pot!

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How to store 10 Minute Chocolate Pudding

My favorite thing about this dessert is how fast it can be whipped up and how well it keeps in the fridge. If you have friends or family coming over and want to make a really special dessert but want to put in minimal effort, this is the one. This can be made ahead in a large batch and kept in the fridge, meaning a velvety homemade Chocolate Pudding is just a spoonful away! To save leftover pudding cover it with cling wrap and keep it in the fridge for up to 3 days.

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For a few other spins on simple chocolate pudding be sure to check out this recipe for Bailey’s Chocolate Pudding and my Microwave Chocolate Pudding in a Mug!

Chocolate Pudding Recipe

4.44 from 30 votes
My 10-Minute Chocolate Pudding recipe is for when you want something rich, chocolatey and decadent but don't have a lot of time. Whip up a batch anytime!
Author: Gemma Stafford
Servings: 4 servings
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
My 10-Minute Chocolate Pudding recipe is for when you want something rich, chocolatey and decadent but don't have a lot of time. Whip up a batch anytime!
Author: Gemma Stafford
Servings: 4 servings

Ingredients

  • 10 oz (300g) bittersweet chocolate (72% cocoa solids)
  • 1 ½ teaspoon cornstarch (cornflour, this is the same thing).
  • 2 Cup (16oz / 480g) full fat Milk (you can use low fat too)
  • ½ teaspoon salt
  • 2 teaspoon vanilla extract

Instructions

  • In a medium-sized saucepan over medium heat, add the milk and chocolate.
  • Bring the mixture to a simmer and let the chocolate melt gently.
  • While simmering, mix the cornstarch with 4 teaspoons of water together to form a runny paste.
  • Whisk the cornstarch mix into the chocolate whisking constantly until the mix is thick and smooth.
  • Simmer on very low for about 2-3 minutes until the cornstarch is cooked out. Turn off the heat.
  • Whisk in the vanilla extract and salt.
  • Set aside to cool down. Serve with whipped cream on top.

 

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Rose
Rose
1 year ago

Hello Gemma,
Would it be possible to make this recipe with cocoa powder instead of chocolate chunks?
Thank you, and your recipes are the best!

Cindy Lv
Cindy Lv
5 months ago

Hi,Gemma…
This recipe is really helpful to me. It’s very detailed.
In addition, I want to ask how to know when zhe pudding are ready.
And plz continue to the next coconut icecream recipe, I like that series so much.(LOL, but I’m not a vegetarian, they’re really delicious)
Thank you very much.
Cindy Lv

Jai Lalwani
Jai Lalwani
4 months ago

I added cornflour raw without water in rush how can I utilise the pudding now as all lumpy

Jai Lalwani
Jai Lalwani
4 months ago

When cold how long will it last in fridge

Laura
Laura
4 months ago

I love that this pudding is made without preservatives and it tastes delicious! But it took over 45 minutes to cook!

Heenameghani
5 months ago

Hi Gemma,

I wanted ask you if I can add some sugar to this exact recipe as my family like it sweet rather than bitter? I dont want to change anything from the recipe not even the bittersweet chocolate as I have bittersweet chocolate at home and would want to use it but only thing to add some more sugar and how much and at what stage of the recipe..??

Heena.

Ellaine
1 year ago

Can i use this to make a pie with a left over hard cookies as my base?

Niki Kamdar
Niki Kamdar
1 year ago

Hi Gemma…
I love the recipe as is for my self… But my niece is allergic to milk
Can I make it with almond milk..
Love from India

Teresa Ogden
Teresa Ogden
1 year ago

I have tried this recipe twice, and both times it does not set up. I see something in your introduction about “simply made of fluffy whipping cream and quality milk chocolate”, but I don’t see that in the ingredients or instructions anywhere.
The only thing I did different was use milk chocolate. You said it might be too sweet, but you didn’t say anything about it changing the texture. Is that why mine does not set up?

ahmed
ahmed
1 year ago

hi chef;
can I make this pudding(but increase the cornstarch up to 3 tablespoons)to make eggless chocolate pastry cream then after being at room temperature whip it with some cream cheese then use it??or it will be unstable if I whip it and can’t be piped to fill cream puffs?
Thanks in advance

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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