Easy 5 Minute Chocolate Pudding This rich and Easy to make chocolate pudding recipe is such a treat! Made with wholesome ingredients for a not too guilty pleasure!
Pudding…just the sound of it invokes creamy loveliness. Creamy and rich but made with simple ingredients. Sugar, cocoa, milk and a couple other ingredients you most likely have hanging around.
Jazz this simple pudding recipe up with raspberries, chopped maraschino cherries, shaved chocolate or just dive in as is!
How to make Homemade Chocolate Pudding –
Simply whisk together the dry ingredients, add the milk and bringn to a simmer. Instant easy pudding !
What kind of milk can I use to make this pudding?
- We find whole milk makes the smoothest pudding but you can sub 2% in a pinch. When you go to a more watery consistency milk, like skim or a nut milk your pudding will take on a less silky consistency. It will work, it just won’t be as smooth. So stick with whole milk with this recipe if you can!
Keep stirring so your dry ingredients don’t clump on the bottom of the pan! It will thicken up in just a few minutes.
DO NOT OVER STIR: A nice consistent gentle whisk will do. Anything more can break down the cornstarch and leave you with a runnier pudding. It will still be good just not as thick.
PRO TIP: When it starts to bubble let it continue to cook for about 30 seconds or so….at this point you have reached pudding nirvana. It won’t get any thicker! But it will thicken up nicely when cooled!
Pour into your pretty little cups and serve either warm or chilled. This will keep for up to 3 days in your refrigerator.
Cover with plastic wrap to keep the tops from forming a skin while cooling.
Serve this with chopped chocolate, cherries, raspberries, whip cream or just straight up!
More easy chocolate desserts!
3 Ingredient Chocolate Mousse Cake
Incredibly Easy Chocolate Ganache Tart
LET’S EAT!
Kathi and Rachel
Check out this video to see exactly how we make it!
5 Minute Chocolate Pudding
Ingredients
- 2/3 cup sugar
- 1/4 cup unsweeteend cocoa powder like Hersheys Cocoa
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 2 1/4 cups milk
- 2 teaspoons vanilla
- 1 tablespoon butter This just adds a bit of richness and a glossy look. optional
Instructions
- In medium saucepan combine sugar, cocoa, cornstarch and salt with a whisk.
- Add milk and continue to whisk. Heat to simmer over medium heat.
- Cook for 1-2 minutes until thick and bubbly.
- Remove from heat - add vanilla and butter
- Pour into your favorite dessert glass and chill throughly.
Microwave Instructions
- Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk.
- Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every few minutes.
- Stir in butter and vanilla. Pour into dishes to cool.
Notes
Nutrition
Jeanette Hall says
Excellent, please send more
Sally says
This is just like Chocolate Custard that us Brits have. I like the addition of butter though!
Priti says
So quick to prepare and delicious to eat. I had surprise guests over and I was about to leave desserts as they are so time consuming. But then I came across this recipe and woila! We had a lovely dinner with desserts 😋
Kathi & Rachel says
So glad you loved it! Thank you for the nice note and 5 stars! woot!
Laura says
Delicious! It took longer than five minutes for my pudding to reach a bubbling stage, but c’est la vie! It was so tasty!
Janet says
Wonderful Pudding.So easy and tastes so good.Well done.
Shimona says
Hi I was just wondering if you could substitute oat milk or other non-dairy milk into the recipe instead of whole milk? Thanks so much!
Kathi & Rachel says
Yes they all work. The cornstarch will thicken it just fine.
Lavanya says
Ooo this looks gooood. Could I make this without sugar? Or how much can I get away with reducing to not affect the consistency ?
Cindy says
Awesome, did not add the butter don’t need the extra fat lol , I only use one percent milk which worked great
Kathi & Rachel says
Thank you Cindy! So glad you loved it!
Diane Lloyd-Jones says
Just made this for the first time this evening. It was amazing and liked by all the family. In fact they all asked if we could have tomorrow as well. Thank you very much for the lovely recipe.
Sue Wilson. says
Can I ask is it 2 and a 1/4 cups of milk….or 2 1/4 cups of milk. Thanks confused 😕
Kathi & Rachel says
Hi Sue – I’m not sure what the difference is. Its 2 1/4 cups either way. Two cups plus an additional 1/4 cup. Does that help?
Charles says
This was great. My wife wanted a late chocolate dessert, and I didn’t have any cocoa powder so I substituted in a half cup of bittersweet chocolate chips. She loved it. I loved it. Super easy and very delicious
Staci says
How long do you usually chill it before it sets up?
Kathi & Rachel says
Hi Staci – it should be thick when you pour it out of the pan. It will thicken up a little bit more in the fridge. Make sure you bring it to a simmer and it’s nice and thick before removing from the heat.
Mary says
Do you think this would work with heavy cream? I have some leftover from another recipe and I’m trying to find a way to use it!
Kathi & Rachel says
Oh boy that sounds decadent doesnt it! In short yes it will work. But it will be very thick and very rich! I would suggest half milk and half cream. At least you can rid of half the cream :).
Scarlett says
How long does it need to chill? And should I put in the freezer or fridge?
Kathi & Rachel says
You can eat it warm or cold!
FRed says
MAde this with almond milk and a fancy cocoa powder. SErved warm.
GREAT!
Kathi & Rachel says
Thanks for the note! I have always wanted to try with Almond milk!
Sarah Alexander says
Hi, love the idea of this recipe. I have tried the entire batch size and it was amazing. What would I need to do if I need to make just 2 servings?
Kathi & Rachel says
Hi Sarah – so glad you liked it! If you hover over the ‘serving size’ in the recipe card a slider will pop up and you can adjust the recipe! Kinda cool.