5 ingredients, one sauce pan, and 15 minutes are all you need to make this creamy chocolate pudding! It’s a classic decadent dessert with a rich chocolate flavor and silky smooth texture!
Anything chocolate is a delight, especially an indulging chocolate dessert that’s quick and easy to make! This chocolate pudding requires minimal effort and a few basic ingredients. And once you start making pudding at home, you’ll never resort to the instant pudding mixes again.
A few things before you get started…
Cocoa repels milk which makes it a little difficult to mix. Cocoa powder is also very clumpy so you have to run it through a sieve after mixing if you don’t want any lumps. To avoid all this hassle, use a blender! It combines everything so much more quickly and smoothly without leaving any lumps. It’s what I do and highly recommend that you do it too!
Many people love adding vanilla to their chocolate pudding. I made this pudding with and without vanilla and found that the pudding without vanilla had a deeper chocolate flavor. I prefer it that way but if you want a bit of vanilla in your pudding, add 1/2 tsp – 1 tsp in the end after removing it from the heat.
Whether it’s a post meal sweet tooth or a chocolate craving, this chocolate pudding is quick to make and always satisfies! Enjoy this pudding warm or cold and top with some berries, whipped cream, cacao powder, chocolate shavings. You can also use it to make parfait desserts or pudding pie! For more flavors, try out my vanilla pudding next!
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Easy Chocolate Pudding
Ingredients
- 2 cups (480 ml) whole milk
- 1/2 cup(100 g) + 2 tbsp white sugar
- 1/3 cup (32 g) cocoa powder
- 1/4 tsp salt
- 2 tbsp cornstarch
Instructions
- In a small bowl, mix the cornstarch and a little bit of milk to make the corn slurry.
- Add the remaining milk, sugar, cocoa powder, and salt to a blender and blend it together. You can mix it by hand if you wish but it will take longer and you will need to run it through a sieve afterwards to avoid clumps. Using a blender is much easier since it mixes everything together a lot quicker and doesn’t leave any clumps.
- Pour the mixture into a saucepan over medium-low heat and cook for a few minutes, stirring frequently, until it gets warm and little bubbles form. Do not boil the mixture.
- Once the milk is heated, stir the corn slurry once again to ensure its smooth and pour it into the mixture. Whisk constantly until the pudding thickens.
- Remove from the heat and pour into serving dish. Let it cool to room temperature before serving warm, or refrigerate to serve chilled. Top as desired and enjoy! Optional: To avoid the skin from forming on top of the pudding, cover with plastic wrap making sure the wrap is touching the top of the pudding.
