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Chocolate Pudding in a Mug (Egg Free/Gluten Free):Chocolate Pudding made in a microwave in less than 5 minutes! I mean what else do you want me to say? why are you still sitting here reading this? seriously? GO!

Microwave Chocolate Pudding in a Mug (Microwave Mug Meals)

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What’s that? A Chocolate Pudding made in a microwave in less than five minutes! I mean what else do you want me to say? Why are you still sitting here reading this? Seriously? GO make some now!

Microwave Chocolate Pudding made in a Mug is one of my favorite desserts. I use 72% chocolate chips to give it an incredibly decadent, rich flavor that is similar to a sophisticated chocolate mousse.

If you like this recipe you will love my other Microwave Mug Meals like Mug LasagnaLoaded Baked Potato Soup in a MugJelly Donut in a Mug and Egg MugMuffin.

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Chocolate Pudding in a Mug is a quick way to get your chocolate fix.

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Smooth and warm, this dessert requires just 1 mug and a few minutes to make.

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Make up some extra Chocolate Pudding in a Mug and have it for dessert the next day, too!

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4.46 from 46 votes
Chocolate Pudding in a Mug (Egg Free/Gluten Free):Chocolate Pudding made in a microwave in less than 5 minutes! I mean what else do you want me to say? why are you still sitting here reading this? seriously? GO!
Chocolate Pudding in a Mug
Prep Time
3 mins
Cook Time
3 mins
Total Time
6 mins
 
Servings: 1
Calories: 153 kcal
Author: Gemma Stafford
Ingredients
  • 3 tablespoons (1½ oz/45g) bittersweet chocolate chips
  • 1 teaspoon cornstarch (cornflour)
  • teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cups (4oz/115g) full fat Milk
Instructions
  1. In a large microwavable mug mix in the chocolate and cornstarch
  2. Pour in the salt, vanilla and milk and stir
  3. Microwave for 1 minutes, then whisk with a fork
  4. Microwave for another 30 seconds and whisk again. You will see it starting to thicken as the milk heats up. (timing based on my microwave which is 1200W so your cook time may vary)
  5. Continue microwaving for short intervals until it is nice and thick (always keep a close eye on your mug meals so they don't over heat or over flow)
  6. Serve warm with some whipped cream on top and enjoy!
Recipe Notes

Cooking time will vary greatly depending on your microwave and the width and depth of the mug

4 Weight Watchers Points
7 SmartPoints

Nutrition Facts
Chocolate Pudding in a Mug
Amount Per Serving (1 g)
Calories 153 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Sodium 269mg 11%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 10g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

 

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321 Comments

Write a Comment and Review

  1. Annon. on December 7, 2018 at 10:25 am

    Hi! what can I use instead of cornstarch (cornflour) that is not egg?

    Thx, Annon.

    • Gemma Stafford on December 7, 2018 at 4:59 pm

      Hi there, you can use arrowroot starch instead.

  2. Annon. on December 7, 2018 at 10:25 am

    Hi! what can I use instead of cornstarch (cornflour) that is not egg?

    • Gemma Stafford on December 8, 2018 at 3:26 am

      Hi there,
      arrowroot! you are looking for something which requires very little cooking, and is not stodgy.
      Gemma 🙂

  3. Cheryl McDonald on December 3, 2018 at 5:49 pm

    Have you tried making tapioca pudding in a mug? I have some pearls and wonder if I should attempt….

    • Gemma Stafford on December 5, 2018 at 7:39 pm

      Hi Cheryl! That’s a great idea. I’ve made a Halloween Tapioca Dessert but not yet in a mug. I will add it to my list.

  4. Shannon De La Cruz on November 20, 2018 at 11:31 am

    We are not able to use whole milk, can we use 1% and if so does it change the measurements?

    • Gemma Stafford on November 21, 2018 at 6:04 am

      Hi Shannon,
      yes, you can use 1% milk. The only difference will be that you will lose a little richness. full fat milk is generally 3.5% fat content, not a lot of difference!
      Gemma 🙂

  5. Lisa on November 15, 2018 at 1:26 pm

    OMG, I’m going to HAVE to make this before I run out of chocolate chips! I’ll be using half-and-half, because that’s what I have on hand. I’m very excited to come across this recipe and can’t wait to try it! I’ve tried finding a good chocolate pudding in the stores – it does not exist. The typical stove-top recipes don’t come out to my liking either.
    I can see it now: every mug I own will be in the fridge with chocolate pudding in it!! 🙂

    • Gemma Stafford on November 16, 2018 at 7:49 pm

      Oh yes, half and half would be delicious!!!

      I’m delighted you found my recipes and welcome to the community 🙂

      Best,
      Gemma.

  6. Rosa on November 14, 2018 at 8:25 pm

    Hi Gamma,

    If I dont have chocolate chips, can I replace it with cocoa powder and sugar?

    Thanks.

    • Gemma Stafford on November 15, 2018 at 1:59 am

      Hi Rosa,
      You could, but you have to remember that the chocolate adds to the thickening and sweetness of this pudding.
      You can experiment with this a little and I think you will get it right for you. You should try 1 tablespoon of cocoa, a good quality unsweetened one, then sugar to taste, I think 1 -2 teaspoons but you may prefer more, then you may need a little more cornstarch/cornflour, but I would try it with just one teaspoon at first. Experiment to get this right for you, you could add a little orange zest too, or mint! I have not tried it, but you can, and report back.
      Thank you for this idea,
      Gemma 🙂

  7. Jesse's Mom on November 14, 2018 at 2:00 pm

    Just made this and OMGeee I can’t believe how easy and delish! I used semi sweet chocolate chips and Half N Half (since it’s what I had on hand) and even in my circa 1985 microwave it was perfect after stirring at 1 minute followed by two 30 second intervals. Wonderful warm and creamy treat for a very cold afternoon. Thanks, Gemma! 🙂

    • Gemma Stafford on November 14, 2018 at 4:19 pm

      Wow, im so glad to hear you liked it, next time send us a photo 🙂

  8. Adrija on October 27, 2018 at 7:43 am

    Oh my goodness this was so decadent! It was perfect for a sudden dessert craving! Love your recipes so much Gemma! Thank you! xx

    • Gemma Stafford on October 27, 2018 at 7:46 am

      I’m glad you enjoyed my Chocolate Pudding! 🙂

  9. P Hogan on October 17, 2018 at 10:16 pm

    There is something wrong with this recipe. It does not thicken into anything approaching “pudding”. I ended up adding an egg yolk, and now it is pudding.

    • Gemma Stafford on October 18, 2018 at 6:43 am

      Hi there,
      The addition of an egg yolk will do things, it will enrich it and thicken further.
      Here is the recipe, and we find that it works for us:
      3 tablespoons (1½ oz/45g) bittersweet chocolate chips
      1 teaspoon cornstarch (cornflour)
      ⅛ teaspoon salt
      1 teaspoon vanilla extract
      ½ cups (4oz/115g) full fat Milk
      I will run it again to test it. All of the elements contribute to this recipe, including the chocolate, thank you for your input,
      Gemma 🙂

  10. David on September 30, 2018 at 10:40 pm

    There is no way that picture was from this recipe. 1/2 cup of milk plus 3 TB bittersweet chocolate comes out a light color.. like hot chocolate.. nothing like the picture. And the milk boiled over before it got very thick. An entire teaspoon of vanilla!? I use 1/4 tsp in a whole bowl of pancake batter. THat seems excessive.
    Based on trying to recreate that recipe I have to believe that all these comments are fake.
    The recipe doesn’t come out looking or tasting that great.

    • Gemma Stafford on October 1, 2018 at 1:18 am

      Hi David,
      With respect, I think you got a measurement wrong. 1/2 cup of milk/4ozs is very little milk in which to melt the chocolate, it will produce a strong mix which is further thickened with the cornflour/cornstarch.
      3 tablespoons (1½ oz/45g) bittersweet chocolate chips
      1 teaspoon cornstarch (cornflour)
      ⅛ teaspoon salt
      1 teaspoon vanilla extract
      ½ cups (4oz/115g) full fat Milk.
      You can choose the vanilla amount to suit your own taste, I happen to love this flavor.
      Other bold bakers have managed this very well, as evidenced by their submitted photos.
      We do not fake comments, or photos here, we do not have time for nonsense.
      Gemma 🙂

  11. Sharon Shapira on September 20, 2018 at 9:20 am

    Hi Gemma, would this recipe work in a disposable cup for hot drinks instead of a real mug?

    • Gemma Stafford on September 22, 2018 at 8:53 am

      Hi Sharon,
      It really depends on what the cup is made of. Some of these are plastic lined, and should work well as they are designed to be used for hot liquids.
      Some are coated with wax, and this one would not be a good idea as the wax will melt. take a look at the packs in your store, that will tell you.
      Some muffin cases are strong enough to take this mix too, on their own or supported in a ramekin for instance. use what you have to hand, it is worth a try,
      Gemma 🙂

  12. jill yakowenko on August 2, 2018 at 5:36 pm

    I try and not use the microwave due to the “radiation” it puts out. I only use it to reheat coffee or something once in a while. That being said, can I use this recipe on the stove top? Sounds great for a quick treat. Love all your recipes!!! I’ve saved several to try.

    • Gemma Stafford on August 3, 2018 at 2:21 am

      Hi there,
      A microwave, which is in good working order, will not cause you any harm. Do a little research into this, radiation is all around us!
      Having said that you can always bake in conventional ways, steaming would be a good alternative. You can use a pudding bowl with a lid, and steam for about 30 mins, but I cannot be sure about the time as I have not tried it. you have to be prepared to monitor it as it cooks.
      The difference is the time, and that changes this into a not so fast treat! Bake in the oven too, use a muffin pan, 15 minutes should do it.
      Thank you for being in touch,
      Gemma 🙂

  13. Abeer Nasim on July 22, 2018 at 9:57 am

    Hi Gemma,
    all of your recipes are so wonderful and delicious i like the most the pizza it was like a life saver as I always crave pizza. About the pudding, I wanted to ask you can i substitute the chocolate chips with NUTELLA?

    • Gemma Stafford on July 23, 2018 at 3:10 am

      Hi Abeer,
      thank you for your kind words, I am happy to have you baking with us.
      I do not know if the Nutella will be good, it is a different thing. You could try it! do let us know if you do, and how it works,
      Gemma 🙂

    • Catherine Moody on November 2, 2018 at 4:10 pm

      Can you use almond milk instead of real milk?

      • Gemma Stafford on November 3, 2018 at 4:13 am

        Hi Catherine,
        Yes! I think that would work perfectly well,
        Gemma 🙂

  14. Navodya on July 21, 2018 at 7:41 am

    Just made this. It’s sooo good. I love all your recipes 😍😍

    • Gemma Stafford on July 21, 2018 at 12:45 pm

      I’m delighted to hear that!!! Thanks for letting me know.

      Best,
      Gemma.

  15. Paula on July 15, 2018 at 11:25 pm

    Once again, Gemma, I am praising your name and your skill. I wanted something sweet but not necessarily cake. I looked up some recipes and I saw yours smiling up at me through my phone screen. It was actually making doe eyes at me. Since that’s not actually ever happened before, I thought I might try this recipe out. Mmm mmm. It was exactly what I didn’t know I wanted. Smooth and creamy with just the right amount of chocolate, this hit the spot. I added a bit of vanilla ice cream to go with it and I was in dessert heaven. You, my friend, are very talented.

    • Gemma Stafford on July 16, 2018 at 8:17 pm

      Delighted to hear that, Paula! Thanks for your lovely comment.

      Best,
      Gemma.

  16. Lisa Barten on June 27, 2018 at 10:47 am

    Gemma!! You are amazing… this pudding recipe you created is absolutely delicious!!

    Funny story… the first batch I match I made boiled over because my microwave is 900 watts so I thought instead of 30 minutes I went 40. Haha, what a mess but I savaged some of it so i could taste and pow!! I had to try again because it was so good.

    The 2nd batch I opened cabinet and grabbed the vanilla and just as I was about to dump it in, I realized I had the peppermint but a drop did get in. I put vanilla in and cooked exactly like you instructed. It turned out perfect with just a hint of peppermint. So good!!

    I’m going to experiment with coconut milk, maybe add some coconut too.

    This is going to be my go to when I get those chocolate cravings!

    Now, I’m going to share on Facebook. To good to keep to myself!! Thank you!!

    • Gemma Stafford on June 29, 2018 at 2:38 am

      Hi Lisa,
      Thank you for this lovely description of the trials and tribulations of pudding making, haha, it made me laugh!
      Thank you for persevering too, well done. This will really encourage other Bold Bakers to keep going, failing is learning, experience is the best teacher.
      Good to have you with us.
      Gemma 🙂

  17. Grace on June 23, 2018 at 12:05 pm

    Thank you for this recipe, Gemma! I tried it and absolutely loved it. It really satisfies my constant sweet tooth! Hehe 😋❤️

    – Grace

  18. Kristina on April 9, 2018 at 5:10 am

    Are you kidding me, Gemma? This recipe is insane! I tried it and it’s so good! Loved it! It tastes just like chocolate pudding but better; no longer do I have to prepare puddings on the stove, which takes like hours to chill and to thicken! I first tried halved it and tried with 1 1/2 tbsp cocoa powder, 1 1/2 to 2 tbsp of sugar, 1/4 cup milk, and 1/2 tsp cornstarch. It was amazing! Then I tried it with Bounty chocolate, minused the sugar and it was like a creamy, milk chocolate coconut pudding! Amazing! Subscribed to your channel, Gemma.
    You’re the best❤️💕 I’m in love with all of your recipes!

    • Gemma Stafford on April 10, 2018 at 3:43 pm

      Hi Kristina,
      So lovely to hear how you managed this recipe.
      I am getting loads of good advice here today from lots of bold bakers, very useful for others too, many thanks,
      Gemma 🙂

    • binsha biju on April 16, 2018 at 9:53 am

      hi gemma do you know if i can do this recipe substituting full fat milk for semi skimmed xx

      • Gemma Stafford on April 17, 2018 at 9:30 am

        Hi there,
        Yes, I do not seey why not, but it will not be so rich,
        Gemma 🙂

  19. I love Gemma Stafford on April 9, 2018 at 4:26 am

    Can I use cocoa powder?

    • Gemma Stafford on April 13, 2018 at 5:59 pm

      For this recipe unfortunately it has to be real chocolate. You can buy good chocolate online if you can’t find it in the store.

      Best,
      Gemma 🙂

  20. Isa on March 26, 2018 at 12:14 pm

    Wow!!!! This recipe is amazing. I added a teaspoon of instant coffee and kdjsikdndhsvb my god AMAZING ❤️ THANK YOU

    • Gemma Stafford on March 27, 2018 at 10:01 pm

      I’m thrilled to hear that!! Thank you so much for trying it.

      Gemma 🙂

  21. Sadie on March 16, 2018 at 11:47 am

    Gemma, how do you calculate your nutrition facts? I went online and found that the amount of chocolate in this pudding alone is more calories than you suggest. I’m not criticizing, and for all I know I’m wrong, but I was curious.
    — Sadie

    • Gemma Stafford on March 16, 2018 at 12:52 pm

      Hi Sadie,
      This pudding has 3 tablespoons of chocolate chips/70% ish. 45g or so in weight.
      You did not say where you found your information, or what it is! I use My Fitness Pal to work out the nutritional information, and usually I am happy with this. Do let me know what you found to be off, I will appreciate it,
      Gemma 🙂

      • Sadie on March 17, 2018 at 11:39 am

        I looked up the nutrition facts of several assorted brands/coco solid amounts/types of chocolate just on grocery store websites. 3 tablespoons of chocolate (45 grams) according to the packaging is about 210 kcal. 🤷🏻‍♀️
        — Sadie

        • Chloe on June 23, 2018 at 12:00 pm

          I found this online as well. I calculated and it said 294 calories in total… but I could be wrong. Not complaining, just wondering!

          • Gemma Stafford on June 24, 2018 at 3:00 am

            Hi Chloe,
            All of the ingredients matter in calculating the calorie count of a recipe. I cannot comment on one I do not know. They will vary too, it is not an exact science, just an indication for you.
            Thank you for being here with us,
            Gemma 🙂

  22. Ayano on February 9, 2018 at 5:23 pm

    Hi Gemma!

    These recipes of yours have been absolute life saver for me as a college student! They’re simple, easy, cost efficient, and, most importantly, delicious! Thank you for putting so much effort and love into these, they really are wonderful!

    Keep up the good work!

    • Gemma Stafford on February 10, 2018 at 5:29 am

      hi there,
      Now this is what I love to hear, thank you for letting me know. There is a link to a FREE E-Book too, in the mug meals section, you can have a different recipe every day, take you through all of your college life!
      I know how tough it is to be in college, and trying to find the time, and money, for food, so I am delighted to have this very kind review,
      Gemma 🙂

  23. Cherry Reyes on January 31, 2018 at 6:51 pm

    Just made it today as a cheat day treat. Yum! Shhh! Hahah!

    • Gemma Stafford on February 1, 2018 at 2:41 am

      Cherry, this is not the worst cheat treat in the world! It is important not to feel deprived!
      Thank you for letting us know,
      Gemma 🙂

  24. Mahee on January 30, 2018 at 12:03 am

    Can we use on fat milk instead of full fat milk???

    • Gemma Stafford on January 30, 2018 at 3:49 am

      Hi Mahee,
      Sure you can, it will be just less rich,
      Gemma 🙂

  25. cookmaster2018 on January 28, 2018 at 2:45 pm

    Can you substitute cornstarch with flour?

    • Gemma Stafford on January 28, 2018 at 3:54 pm

      Unfortunately no, you will be able to taste it and it won’t thicken the same way cornstarch will.

      Gemma.

  26. Marie Osborn on January 24, 2018 at 11:48 am

    I am so loving these mug meals. Thank you so much. I think it would help a lot if you added the size mug you are using for recipes. 6oz…8oz etc

    • Gemma Stafford on January 24, 2018 at 1:18 pm

      Hi marie,
      Yes, I will remember to do this in future. I do, as you say, use a 6 – 8oz cup/mug. Wider at the top than the bottom works well for these recipes.
      Pasta recipes may like a larger bowl, a cereal bowl or a glass/plastic oven proof pudding bowl will be great. Thank you for being in touch,
      Gemma 🙂

  27. Camille on January 21, 2018 at 3:17 pm

    What should I do if I don’t have chocolate chips?

    • Gemma Stafford on January 21, 2018 at 8:26 pm

      Sorry, if you don’t have chocolate you can’t make this recipe. It’s the main ingredient.

      Put some on your shopping list 🙂

    • Zina on February 27, 2018 at 11:07 am

      Can you use chocolate bits instead of chocolate chips

      • Gemma Stafford on February 28, 2018 at 5:52 am

        Hi Zina,
        Yes! certainly, as long as the weight matches,
        Gemma 🙂

        • Megan on April 20, 2018 at 1:02 pm

          Can I use hershey kisses for this recipe? If so how much?

          • Megan on April 20, 2018 at 1:08 pm

            Would things like Nestlé white chocolate chips or butterscotch work?

            • Gemma Stafford on April 21, 2018 at 3:28 am

              Hi Megan,
              When you think about this it does not matter what you use, it is a pudding flavored with the chocolate, thickened with cornstarch/cornflour.
              The great thing about these recipes is that there are very few ingredients, and so it is easy to test the recipe, without too much waste.
              Think about the sugar balance, white chocolate is a lot sweeter than 70% cocoa solids/semi sweet chocolate, adjust accordingly. This wil lbe a nice experiment for you, and I am sure you will l earn a lot!
              Gemma 🙂



          • Megan on April 20, 2018 at 1:12 pm

            Also can I use Nestlé white chocolate chips or butterscotch? Will it taste wierd?

          • Gemma Stafford on April 21, 2018 at 3:31 am

            Hi Megan,
            About one ounce!
            Try it, it is worth a shot,
            Gemma 🙂

  28. Leesa on January 13, 2018 at 5:50 pm

    This is really the easiest pudding ever! I used organic chocolate with 70% cocoa. I am truly amazed at the ease and quality of this super delicious easy dessert.

    • Gemma Stafford on January 13, 2018 at 8:18 pm

      Love to heat that, Leesa 🙂

  29. Nicole Ghandour on January 5, 2018 at 6:22 am

    BEST RECIPE EVER 😍😘💖. Thank you so much Gemma. Are you making a best ever cookie dough recipe because I saw your Instagram status and if you are, thank you in advance because I never make good cookies😞

    • Gemma Stafford on January 5, 2018 at 11:10 am

      Hello again Nicole,
      All of the ‘CRAZY’ recipes are here for you, including cookies.
      Take a look, you will like this too,
      Gemma 🙂

  30. Sandy on December 20, 2017 at 6:07 pm

    Thanks so much for this! I love pudding and this is so easy and you can even use different ingredients! Saves buying pudding. I popped mine in the fridge for a 40 degree day and it’s just as delicious as this recipe but cold 😍😍 will make again!

    I also used 80percent Lindt chocolate and it was incredible so dont forget to experiment cuties! Next time I’ll try Rocky road chocolate hnnnng!!!

    • Gemma Stafford on December 21, 2017 at 10:25 am

      Sandy,
      You make this sound so delicious that I think I want it right now!
      Thank you for this very kind review of this recipe, lovely description,
      Gemma 🙂

  31. Laughing Cat on November 13, 2017 at 5:26 pm

    Hi Gemma,

    I just wanted to thank you for this recipe! I’ve made it a couple of times now and it really comes out perfectly. I also wanted to let you know that I use potato starch instead of cornstarch and it thickens up beautifully. 🙂

    Cheers,
    LC

    • Gemma Stafford on November 14, 2017 at 5:07 am

      Hi there,
      Thank you so much for this tip!
      I tend to forget about potato starch, I will remember it in future, it is a great alternative thickener for lots of things.
      Good to have you with us,
      Gemma 🙂

  32. Suba on November 11, 2017 at 9:47 pm

    Hi,Gemma,
    Really I like you and your receipies
    Because I’m a pure vegetarian
    You always tells an egg substitute for every receipies…
    Nowadays others never think about veggies in their receipies
    Thank you and keep going…

    • Gemma Stafford on November 12, 2017 at 2:31 am

      Thank you Suba, there is a huge move to vegetarian and vegan lifestyles. We really must do even more to support this. Good to have you with us, Gemma 🙂

  33. Ella on October 22, 2017 at 11:12 am

    Can the whole milk be replaced with fat free or 2 percent, or is the fat a necessary part of it?

    • Gemma Stafford on October 22, 2017 at 12:54 pm

      yes you can replace it with @% milk no problem. 🙂

  34. Isa on October 15, 2017 at 2:21 pm

    Hi Gemma can I use flour instead of corn flour?

    • Gemma Stafford on October 16, 2017 at 2:25 am

      Hi Isa,
      Arrowroot! that will be a better thing, as it sets clear. Corn flour/starch sets almost like a jelly and gives a different result to flour, which will be more cake like.
      Hope this helps,
      Gemma 🙂

  35. Nawal on October 14, 2017 at 7:57 pm

    Hey Gemma.
    If i add cocoa powder and sugar instead of chocolate chips,will it work?

    • Gemma Stafford on October 15, 2017 at 11:51 am

      Hi there,
      You can! It will not be the same thing, but it should work well for you. Try it! it is worth a shot,
      Gemma 🙂

  36. brynn on October 10, 2017 at 8:11 am

    hi gemma
    I didn’t have cornstarch so I made it without but it turned out like hot chocolate and I really want to try this recipe pls respond.

    • Gemma Stafford on October 11, 2017 at 3:34 am

      Hi there,
      The cornstarch is what thickens this! cornstarch is cornflour in the UK and other places. Arrowroot will do it too. without this it will indeed be drinking chocolate, but it can be thickened now!
      Gemma 🙂

  37. Sherrie on September 27, 2017 at 3:46 pm

    Hi Gemma, can you use semi sweet chocolate chips?

    • Gemma Stafford on September 28, 2017 at 1:48 am

      Hi Sherrie,
      Yes, that should be perfect,
      Gemma 🙂

  38. Becca Hines on September 27, 2017 at 10:59 am

    This was very good! A quick and easy mom snack during nap time 😉 I would love to see a mug rice pudding!

    • Gemma Stafford on September 28, 2017 at 8:02 am

      Hi there Becca,
      I have rice pudding on my list, thank you. i am happy that you are enjoying these little recipes,
      Gemma 🙂

  39. Jessica David on September 22, 2017 at 11:19 am

    Hi Gemma, I have a chocolate craving almost every evening after the gym. I would love to try this out but i don’t have any cornstarch 🙁
    Any replacement ideas?

    • Gemma Stafford on September 23, 2017 at 7:52 am

      So the cornstarch is just for extra added thickness Jessica so if you don’t have it you can leave it out and your pudding will still thicken because of the chocolate.

      Good Luck,
      Gemma.

  40. Vlad on September 16, 2017 at 4:27 am

    Hey gemma, you recipe is amazing, but in my country is IMPOSSIBLE to find full-fat milk(except if you go to the countryside and buy it from the villagers). The maximum you can get is 3.5% fat milk, so…….can I use this instead??

    PLZ RESPOND! I REAAAALLLYYY WANT TO MAKE THIS RECIPE BCZ IT LOOKS SOOOO DELICIOUS!!

    • Gemma Stafford on September 16, 2017 at 8:35 am

      hi Vlad,
      full fat milk is 3.5% fat content! That is really what all milk is before it has been skimmed to reduce the fat, or to get the cream for butter, or fresh cream.
      Go to it, all will be well,
      Gemma 😉

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