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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.

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 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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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  pant based thickening agent. You can use this in the same ratio as the cornstarch and it will work the same way!

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!

4.29 from 14 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
  • 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
  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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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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Write a Comment and Review

  1. Ellaine on June 26, 2019 at 11:58 pm

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

  2. Niki Kamdar on June 26, 2019 at 9:47 pm

    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

    • Gemma Stafford on June 27, 2019 at 3:00 am

      Hi Niki,
      Greetings to you in India. Sure you can change the milk in this recipe, all will be well,
      Gemma 🙂

  3. Teresa Ogden on April 16, 2019 at 8:01 pm

    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?

    • Gemma Stafford on April 17, 2019 at 2:47 am

      hi Teresa,
      let’s go back to the recipe.
      The whipped cream is served as a topping on this.
      The setting is done with the chocolate of course, and the milk chocolate will work too, and cornstarch/cornflour. This is what really sets it up, it has to, it is inevitable.
      I hope this is of help,
      Gemma 🙂

  4. Rose on March 23, 2019 at 7:14 pm

    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!

    • Gemma Stafford on March 25, 2019 at 11:53 am

      Hi, i would not suggest that as it will change the ratios.

  5. ahmed on March 3, 2019 at 11:43 pm

    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

  6. Gracie08 on January 31, 2019 at 12:41 pm

    I just made this for dessert tonight. Have to tell you this tastes so much better than the boxed ones you buy at the store. Will make some whipped cream before we have it. I belong to a recipe group and once I make something and I like how it turns out I share it with them. This time when I share this with them I am including a photo of the ingredient list from the boxed one so that they can see all the unneeded unhealthy stuff that is added. Thank you so much for taking the time to share all these things with us. Next thing I am making is your soft pretzels.

    • Gemma Stafford on February 1, 2019 at 3:49 pm

      I am delighted to hear that! I agree, its so much better homemade. Send us a photo of your pretzels 😀

  7. Barbara on January 26, 2019 at 7:44 pm

    Hi. Can Milk chocolate morsels be used…. or are the semi sweet better. I always bought the MY T FINE MILK CHOCOLATE OR FUDGE FLAVOR…Thanks a bunch! LOVE ALL YOUR RECIPES😊😍

    • Gemma Stafford on January 27, 2019 at 2:18 am

      Hi Barbara,
      The difficulty with milk chocolate is that it has additives,including sugars, and does not melt so easily. The flavor of the dark/semi sweet chocolate is also better for this recipe.
      You can try yours, and mine too, and compare. I think ther milk chocolate may be a bit over sweet!
      Gemma 🙂

  8. Jennifer on January 23, 2019 at 5:15 pm

    I was wondering if I can use semi sweet chocolate chips instead of the bittersweet chocolate solids?

    • Gemma Stafford on January 23, 2019 at 8:39 pm

      Yes that will work too!

  9. Jhasmhen on January 23, 2019 at 4:05 pm

    I’m looking for something like this! Easy and the ingredients can be bought easily in the supermarket.
    I’m going to try this on my daughter’s bday. Thanks!

    • Gemma Stafford on January 23, 2019 at 8:40 pm

      My pleasure, enjoy!

  10. Zie on October 6, 2018 at 12:02 am

    Hi Gemma! I’ve been wanting to try this recipe. Love chocolate pudding! Just wondering if I can use whipping cream instead of whole milk?😁

    • Gemma Stafford on October 6, 2018 at 2:56 pm


      Yes you can use cream, just note though that it will be incredibly rich to use all cream. a little cream and the rest milk is best.


  11. 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 🙂

  12. 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 🙂

  13. 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.

  14. 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,
      You can use Ganache, or a fudge frosting, but this would not hold up for you. (
      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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