Mug Cakes & Meals

Microwave Chocolate Pudding in a Mug

4.52 from 107 votes
Learn how to make Microwave Chocolate Pudding in a Mug, a rich and decadent dessert that will satisfy your chocolate cravings anytime!
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!

Hi Bold Bakers!

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.

And for the first time, you’ll find the nutritional values, calories and Weight Watchers Points for each Mug Meal with the printable recipes on each recipe page.

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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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Chocolate Pudding in a Mug

4.52 from 107 votes
Learn how to make Microwave Chocolate Pudding in a Mug, a rich and decadent dessert that will satisfy your chocolate cravings anytime!
Author: Gemma Stafford
Servings: 1
Prep Time 3 mins
Cook Time 3 mins
Total Time 6 mins
Learn how to make Microwave Chocolate Pudding in a Mug, a rich and decadent dessert that will satisfy your chocolate cravings anytime!
Author: Gemma Stafford
Servings: 1

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

  • In a large microwavable mug mix in the chocolate and cornstarch
  • Pour in the salt, vanilla and milk and stir
  • Microwave for 1 minutes, then whisk with a fork
  • 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)
  • 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)
  • 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.
Once the pudding begins to thicken microwave in intervals of 10 - 30 seconds depending on the power of your particular microwave.
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*
Fat 8g12%
Saturated Fat 5g31%
Sodium 269mg12%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 10g11%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews

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Rachita
Guest
Rachita
1 year ago

Hi Gemma! In love with this quick fix to sweet cravings….but quick question….if this can be achieved in a Solo Microwave??

Jacky
Guest
Jacky
1 year ago

I have just made this. I followed the recipe to a T. It turned out awful. A milkshake is thicker than this. After reading all the reviews I thought what could go wrong as it is so simple to make. I will not be making this again and I don’t think I will try any of your other recipes, this one has put me off. I have baked in the microwave loads of time with success.

Timi
Guest
Timi
2 months ago

Hi Gemma, I think you should tell them to keep microwaving it at intervals until it thickens or better still show a detailed video of your process until it thickens. I personally think the recipe is great. It worked for me I just had to keep putting it back in the microwave for about 4 mins at 30 sec intervals

Bernadette
Guest
Bernadette
6 months ago

Hi Gemma,

I love this but sometimes the cornflour does not mix properly and I end up with small congealed jelly bits, any suggestions on how to prevent this from happening?

P.S I mostly ate tv dinners before finding you mug cakes a few weeks ago because I hate cooking, now I tell anyone that will listen about your mug cakes!

B

Chloe
Guest
Chloe
1 month ago

I just made this and I love it! I didn’t have full fat milk, so i mixed half cool whip and half 2% milk. It sounds crazy, but it worked absolutely amazingly, and I think made it really creamy. This recipe is way better than all other microwave pudding recipes I’ve tried, I can’t wait to see your other recipes!!!

P Hogan
Guest
P Hogan
1 year ago

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.

David
Guest
David
1 year ago

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.

Rita
Guest
Rita
7 days ago

Hi Gemma!! Love your recipes so much.
Can this be prepared with cocoa and sugar instead of bitter sweet chocolate chips as it’s not available in the market.
If yes, could you please tell me the measurements as well.
Thanks very much in advance.

Vasudha Khanna
Guest
Vasudha Khanna
16 days ago

Hi Gemma, I just tried out this recipe and it didn’t thicken as much as yours did. I didn’t have chocolate chips like those so I added 2 small dairy milk chocolates, and the rest of the measurements were the same. After the first minute, whenever I added it in the microwave it kept bubbling over and so I had to stop but the consistency was nothing like what it should’ve been. I added a little more cornflour but that help much too as the bubbling over thing was still an issue, so I added some cocoa powder to make… Read more »

Elena
Guest
Elena
20 days ago

This was almost perfect. I had to add an egg yolk then heat it at fifteen second intervals, and refrigerate it, but after that it was delicious.

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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