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Homemade Chocolate Pudding - Thee most perfect dessert for chocolate lovers!

10-Minute Chocolate Pudding

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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.

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 of fluffy whipped cream and high-quality melted chocolate, this dessert is nothing short of magic. From the deep chocolate flavor to the amazing texture achieved by just folding warm chocolate into whipped cream, this dessert is so impressive yet it takes less than 10 minutes to make.

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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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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!

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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!

4.75 from 4 votes
Homemade Chocolate Pudding - Thee most perfect dessert for chocolate lovers!
Chocolate Pudding
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Servings: 4 servings
Author: Gemma Stafford
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
  1. In a medium-sized saucepan over medium heat, add the milk and chocolate.
  2. Bring the mixture to a simmer and let the chocolate melt gently.
  3. While simmering, mix the cornstarch with 4 teaspoons of water together to form a runny paste.
  4. Whisk the cornstarch mix into the chocolate whisking constantly until the mix is thick and smooth.
  5. Simmer on very low for about 2-3 minutes until the cornstarch is cooked out. Turn off the heat.
  6. Whisk in the vanilla extract and salt.
  7. Set aside to cool down. Serve with whipped cream on top.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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12 Comments

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  1. Winnie on February 8, 2018 at 7:28 am

    Hi Gemma! I want to try this recipe, but I don’t understand what the asterisks are supposed to note.

    • Gemma Stafford on February 9, 2018 at 5:18 am

      Hi there,
      Thank you for pointing this out, the notes seem to have vanished!
      These asterisks, for the milk, are to note that you can use a low fat milk either, but it will not be so rich.
      I will get to this when I am finished with the comments, thank you,
      Gemma 🙂

  2. Mary on January 24, 2018 at 2:26 am

    Will be trying this chocolate pudding but I’d like to know what the carbs are in it I’m a diabetic the no sugar part is great . Thanks again

    • Gemma Stafford on January 25, 2018 at 7:39 am

      Hi there,
      This full pudding, will be in the region of 1.500 calories, but there will be about 5 servings in this. This will equate to about 300 calories per serving, and 133g of carbs.
      This may not be scientific but it is my quick calculation. Chocolate tends to be high in calories,
      Gemma 🙂

      • Mary on January 25, 2018 at 7:48 am

        Thank you for the carb and calorie info

        • Dixy Jingree on February 14, 2018 at 9:39 pm

          hey there, i was going through the comment section, and this can be made diabetic friendly! Switch the chocolate to sugar free ones, and instead of the cornstarch you can use glucomanan powder to bind it 😉

          • Gemma Stafford on February 15, 2018 at 3:25 am

            Hi there,
            Thank you for this!
            I am not an expert in this area, and really hate to give advice, it is such an important health matter.
            I appreciate this from someone with experience, it is a great help,
            Gemma 🙂



  3. Lois Muzzy on January 23, 2018 at 10:33 am

    Doesn’t it require sugar?

    • Gemma Stafford on January 23, 2018 at 10:52 am

      Hi lois,
      This is a question of taste!
      Semi sweet chocolate is ‘sweet-ish’. If you choose to add sugar use a powdered/icing sugar, this will dissolve really nicely for you and add to the thickening too,
      Gemma 🙂

    • Lois Muzzy on January 23, 2018 at 11:35 am

      Thanks. I’ll try it without sugar.

  4. Raz on January 23, 2018 at 6:55 am

    Can we use this as cake frosting?

    • Gemma Stafford on January 23, 2018 at 11:12 am

      Hi RAZ,
      NO!
      You can use Ganache, or a fudge frosting, but this would not hold up for you. (https://www.biggerbolderbaking.com/make-chocolate-ganache/).
      Here is a thing you might like to know, you can make a ganache from chocolate, butter and milk!
      1 oz unsalted butter
      1/4 cup (2oz) full fat milk
      4 oz of dark 70%ish, cocoa solids chocolate. Proceed as per my Ganache recipe.
      I hope this is of help to you,
      Gemma 🙂

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