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Active Time
15 minutes
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Total Time
45 minutes (includes chilling)
Homemade chocolate pudding never disappoints. It’s familiar without being boring and has a luscious texture and rich chocolate flavor that, let’s be honest, is leagues ahead of even the best store-bought versions. It’s also the rarechocolate dessertthat doesn’t require turning on your oven. The main flavoring here is chopped bittersweet chocolate, so splurge on the best you can afford.Bar chocolateorwafersare preferred since chocolate chips are often made with stabilizers that prevent them from melting—not good for pudding. Avoid milk chocolate, which would throw off the balance of flavors. If you prefer a dairy-free dessert, swap the whole milk foralmond milk,oat milk, or whatever alternative you keep on hand, and use aplant-based butter.
Arguably the most sensitive moment of this simplerecipe for twois when you put the portioned puddings into the freezer to chill. Cover each homemade pudding carefully, making sure the plastic wrap touches the surface of the pudding to prevent a thick skin from forming.
There are all sorts of ways to customize this easy chocolate pudding recipe: For a fancy affair, garnish the tops of the puddings with a spoonful of whipped cream and a dusting ofchocolate shavingsorunsweetened cocoa powder. Something more casual? Go with crushed Oreos orbrowniecrumbles—or swirl in a dollop of peanut butter while the chocolate is still warm. No matter how you dress it up or down, creamy chocolate pudding is always in style.
Ingredients
2 servings
Step 1
In a heavy medium saucepan whisk together½ cup sugar,2 Tbsp. cornstarch, and a pinch ofkosher salt. Add chocolate to sugar mixture and set aside.
Step 2
Whisk1⅓ cups whole milkand1 large egg yolkin a small bowl to combine. Gradually add milk mixture to the dry ingredients. Place saucepan on the stovetop over medium heat and bring to a boil, whisking constantly. Cook pudding until thickened, making sure to scrape into the bottom corners of the saucepan, about 1 minute. Remove pan from heat and whisk in1 Tbsp. unsalted butterand¼ tsp. vanilla extract.
Step 3
Divide warm pudding between two 8-oz. ramekins. Chill chocolate puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes. Top with dollops of sweetened whipped cream and chocolate shavings (if using).
Do ahead:Pudding can be made 3 days ahead; keep refrigerated.
Editor’s note:This chocolate pudding recipe was first printed in the November 1998 issue of ‘Gourmet.’ Head this way for more ofour favorite pudding recipes→
Leave a Review
Reviews (82)
Back to TopThis was wonderful, made it as directed and it was a silky delight.
madamelachef
France
2/22/2019
YUM,we wish we would have read the reviews first, though as it was a little sweet. But, WOULD MAKE AGAIN ! We used two small handfuls of chocolate chips instead, it worked just fine. SAM and Mom
LITTLETON500
littleton colorado
11/14/2017
Easy and delicious!! However, I used half the sugar.
ceoec
Discovery Bay, CA
5/20/2016
Delicious! I followed many of the reviewers' suggestions: Only 1 T of cornstarch, less sugar and 2 egg yolks. I used leftover fondue chocolate so not sure how much chocolate I used (but good quality chocolate--always makes the difference.) I also used 1 1/2 c nonfat milk (what I had in the fridge) and it still turned out delicious. Very rich (probably served 8 small servings. )
mcthom
Pleasanton, CA
1/12/2014
Excellent, but the suggested portion size is way too big. I used four 4-oz ramekins and though my wife & daughter were saying the pudding was really amazing, they had trouble finishing it since it was so rich. So, next time I will put it in even smaller dishes (teacups or espresso cups perhaps) and make it into 6 servings. I also substituted 1/4 cup Frangelico for the vanilla. Highly recommended.
dfedor
Switzerland
5/20/2013
A very easy recepie to follow and fail proof! I chose to use Lindt Excellence 99% Cocoa bars.....SIMPLY DELICIOUS! I will indulge often!
dcknowland
Newport News, VA
5/27/2012
Yummy! but a little too much cornstarch! I used unsweetened chocolate accidentally but the sweetness level was perfect. It was too thick so I added more milk so I could cook the full minute. Still it was slightly too corn-starchy for my taste. I will use only 1 tablespoon next time and 2 egg yolks instead. There was a skin on top despite covering in plastic wrap. I will put the plastic wrap directly on the pudding surface surface next time. I serve this topped with whipped cream, shortbread cookies and raspberries and everyone thinks I slaved all day!
kikisanfrancisco
San Francisco
12/11/2011
No bittersweet so used semisweet and reduced the sugar...perfect. I've tried it with evaporated milk (diluted) as well....works just as well!
Anonymous
Virgin Islands
4/25/2011
I have made this recipe more times than I can count. It is one of the best chocolate pudding recipes that I have found. The best is to top it with homemade cinnamon whip cream. So good and very easy to make.
minogue
Ridgefield, CT
2/23/2011
During Snowpocolypse February 2010 in Washington DC area I invited neighbors in for impromptu dinner with what I had in the frig. Dessert was problematic but this tasty little pudding was a perfect end to our wintry repast and all the ingredients were available in my pantry or refrigerator. Sweet, chocolaty and smooth it was comfort food easily made and quickly enjoyed.
Anonymous
Alexandria VA
3/31/2010
Have made this twice, and it is a little sweet, but that works really well in our home... I love that it's super quick and easy, and makes a nice treat for my daughter in a pinch...
Anonymous
Portland, OR
11/23/2009
我把这个(秀好,那么容易),but increase the milk to 1-1/2 cups and decrease the chocolate to 3.5 ounces. It makes four perfect servings--as written, the recipe is too much per person and a bit too rich, IMO. As others have said, the recipe calls for BITTERSWEET chocolate, which is less sweet than semisweet. If you use semisweet chocolate, you will need to reduce the sugar.
Anonymous
Brooklyn, NY
9/10/2009
Yeah, this was good. Easy. But very, very rich. Some people liked that, some people couldn't eat much. Everyone was tempted. I used a very high quality chocolate that I had lying around. Make with lactose-free milk and even your lactose-intolerant friends can enjoy that mousse-like dessert they've been missing!
phoody
Toronto
6/26/2009
Incredibly delicious. This is thick, rich an creamy, like the best brownie batter or molten chocolate you've ever had. This is a keeper.
megansurfs
Seattle, WA
3/28/2009
Oh right, and it served four - two soup spoons each is more than enough.
phoody
3/23/2009
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