Easy Chocolate Pudding

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So it's probably not surprising that when it comes to pudding, I love looking for good chocolate. I swear that I am approximately 50% chocolate and I do not apologize for that! Most of the time, I don't really go for the pudding, but lately it's been on my mind a lot, and since I went a few weeks without an oven, it seemed like the perfect time to make it.

I wanted to make an easy chocolate pudding, but I didn't want everything to come out of the box. So, I tried to make this process as simple as humanly possible. The process may be a little different than what most people do, but that's really because I wanted to make sure it was as easy as possible. This is meant for those late night nights where you want to do something sweet, but you're lazy enough that you don't want to worry too much.

What makes this easy chocolate pudding recipe so much better than many of the others is that we don't need to temper the eggs in this recipe. Instead, we beat the eggs well with the milk until it is completely incorporated. Then we raise the heat very slowly while continuously whisking the homemade chocolate pudding. As long as you don't open the saucepan over high heat or skip the smoothie, you will have no problem with the pudding becoming grainy.

This method not only speeds up the process of making homemade chocolate pudding, it also means we use fewer bowls. Fewer bowls means less cleanliness, and we all love that, right? We need to be able to have more time doing what we love and not just wash one bowl after another.

If you feel more comfortable tempering the eggs (raising the heat of the eggs slowly and separately), you can beat the eggs in another bowl and heat the pudding mixture without the eggs. Once the milk is hot and steaming, but not boiling, pour a cup of hot milk into the eggs while whisking the eggs quickly and continuously. Repeat that with another cup of milk, then drizzle the egg mixture back into the saucepan.

Many people ask if the chocolate pudding can be frozen. You can definitely freeze the chocolate pudding. Homemade puddings, anyone? If you want to defrost the chocolate pudding, just leave it in the refrigerator for a few hours.

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If your easy chocolate pudding ends up grainy, there can be one of two problems. One is that part of the egg was stirred when you were making the pudding. You can usually fix this by pushing the pudding through a fine mesh strainer. If that's not the problem, the pudding probably just needs to be mixed more. What I like to do just before serving the pudding is whip it up a bit with a whisk or even in my stand mixer.

If you want to put this easy-to-use chocolate pudding in a recipe, try my chocolate pudding tarts!

Yield: 3 1/2 cups

A smooth and velvety chocolate pudding. You will never want to reach the box after you have made this pudding.

Preparation time: 5 minutes

Time to cook: 15 minutes

Total time: 20 minutes


  • 2 cups whole milk, divided
  • 2 tablespoons cornstarch
  • 1/4 teaspoon of salt
  • 3 tablespoons of cocoa powder
  • 2/3 cup granulated sugar
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 3/4 cup heavy cream
  • 4 oz semi-sweet chocolate
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons of vanilla extract


  1. In your saucepan, mix 1/4 cup milk and cornstarch until well combined.
  2. Add another 1/4 cup of milk and beat well.
  3. Mix the salt and cocoa powder and mix until well combined.
  4. Mix together the sugar, egg and yolks. Whisk until well combined.
  5. Slowly add the rest of the milk and thick cream and mix until well combined.
  6. Heat over medium heat and stir continuously until thickened until it covers the back of a wooden spoon and leave a line when you run your finger across the back of the spoon.
  7. Put out the fire. Place the chocolate, butter and vanilla in a bowl and strain the pudding through a fine mesh strainer into the bowl with the chocolate. Let it sit for a minute, then mix until the chocolate and butter are melted and completely incorporated.
  8. Put a plastic wrap over the pudding so the wrap touches the pudding. Place in the refrigerator and chill for at least four hours, preferably overnight.
  9. Whisk well just before serving.

Nutritional information:


7 7

Portion size:

1/2 cup Calories: 369 Total Fat: 23 g Saturated Fat: 13 g Trans Fat: 0 g Unsaturated Fat: 8 g Cholesterol: 151 mg Sodium: 147 mg Carbohydrates: 37 g Fiber: 1 g Sugar: 32 g Protein: 7 g

Pudding chocolate easy

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