Have you ever wanted to make chocolate pudding and realized you have no premix? Well, the truth is you don't need it. This chocolate pudding from scratch needs only 4 ingredients and takes 5 minutes to make. The best part is you can make it classic, eggless, vegan or healthy by simply switching an ingredient or two. You will never buy store-bought pudding again. I promise.
Table of Content
Growing up, mom couldn't afford much, so puddings were often her goto desserts and we loved them too. Of course, chocolate was my favorite while my brother loved the classic vanilla and my sister loved the caramel. She'd also make strawberry, pineapple, and mango puddings.
Now, my kids love pudding and I make these so often. The best thing about pudding is you can eat them warm or cold. I think they taste better cold, and yet my kids love warm pudding in winter. In fact, this week, Rhea had warm chocolate pudding with a sliced banana. So good.
About this recipe
A dessert doesn't get any easier than this. Simple ingredients you probably already have in the kitchen and it gets done in just 5 minutes.
As you can see, I have given you the recipe for chocolate pudding that can be easily made eggless or vegan. Just use the same classic recipe and switch one or two ingredients.
I used to always make the classic chocolate pudding with egg yolks. But over the years, I've found that the egg yolks are unnecessary and the pudding is more fool-proof without egg yolks.
When I make this for the kids I use half cream and half milk, so it's nice and rich. And yet, when we have one too many puddings I use all milk. So, I have given you the option to make this healthier chocolate pudding without cream or egg yolks.
Ingredients and substitutes
- Milk - I use whole milk, not low fat. You want the rich flavor of milk in the pudding, not just sugar and cornstarch. And yet, you can use almond milk or coconut milk for a vegan version. I will give you the recipe below.
- Cream - I use a good 35% fat cream, but you can also use low-fat cream. If you want to make this pudding with only milk it is possible, and I will also share the recipe for a healthy chocolate pudding below.
- Egg yolks - Add richness and help make the custard thicker. But so does cornstarch. So ideally, if you want to omit the egg yolks you can just add 1 tablespoon cornstarch for every two yolks.
- Sugar - I've used white sugar. And yet, you can use brown sugar for a caramel flavor. You can even use ¼ cup honey or ¼ cup agave syrup.
- Spices - Today, I am keeping it classic without any spices. But cinnamon, nutmeg, pumpkin spice, and ground ginger are wonderful in fall and winter.
- Chocolate - You want to use good quality chocolate that you like to eat. I am using 70% dark Callebaut chocolate, and yet any chocolate from 55% to 70% would be great.
Step by step instructions
- In a saucepan - combine all ingredients except chocolate - starting with the sugar or honey, cornstarch (egg yolks and cocoa powder if using) - combine well.
- Gradually pour in the cream while whisking at the same time. Make sure you get the corners of the pot so no dry powder is stuck there.
- Next, add in the milk and vanilla, and give it a mix.
- Place the pan on a medium heat stirring to ensure it does not stick to the bottom.
- Once the milk is heated thru, turn the heat to low and continue to stir.
- I like to switch between a whisk and a spatula. The whisk makes sure there are no lumps and the spatula helps scratch the sides and bottom well.
- The mixture will soon become thick - you want to cook it until it comes to a low boil. The boil is what will cook the cornstarch and make it thicker.
- NOTE - do not use high heat - you can scorch the milk on the bottom which will give you a burnt smell, and if you are using egg yolks, they will scramble with high heat.
- Once you reach a boil, you will have a thick mixture that will coat the back of your spoon or spatula (see video).
- Take it off the heat.
- Now, add the chocolate and combine well until all the chocolate is melted and you have thick glossy chocolate pudding.
- Immediately pour into serving cups.
- Lightly tap the cup on the counter to help the pudding settle (I like to leave those swirls, I think they look pretty).
- Place in the fridge for at least 3 to 4 hours to chill completely.
(the pudding is ready in an hour but you do need at least 4 hours for them to chill) - Serve as is or topped with a dollop of whipped cream, or chocolate shavings.
Frequently asked questions
This chocolate pudding will keep in the fridge for 3 to 4 days.
Yes, while chocolate does make it rich, 2 tablespoon of cocoa powder works just as well.
Yes, you can replace the cream with milk and add 1 tablespoon more cornstarch to help with the thickening.
Chocolate and strawberry, or banana and strawberry make a great combination. You can layer slices of strawberry or banana between the custard or you can just add up to ½ cup chopped fruit before you pour the pudding into individual serving cups.
Both chocolate pudding and chocolate mousse have custard as an ingredient. A mousse is light and airy while the pudding is thick and dense. Classic mousse has whipped cream, and egg whites added to make it richer, light and airy, while pudding has only custard and chocolate.
Similar. Pudding is thick and dense. Custard is firm and creamy made with egg yolks, milk, and cream. Pastry cream is thicker because it also has cornstarch in addition to eggs, milk, and cream. The main difference between custard and pastry cream is the way you use it. Custard can be served warm, while pastry cream is always served cold.
Absolutely, in fact, I have given you a detailed recipe for eggless chocolate pudding below.
Yes, just switch the milk to almond or coconut, in fact, I have given you a detailed recipe for vegan chocolate pudding below.
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Printable Recipe
Perfect Chocolate Pudding (classic, eggless, vegan or healthy)
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
CLASSIC CHOCOLATE PUDDING
- 1 cup (240 ml) Milk
- 1 cup (240 ml) Whipping cream
- ½ cup (100 g) Sugar
- 2 Egg yolks
- 2 tablespoon Cornstarch
- 1 tablespoon Vanilla
- 3.5 oz (100 g) Chocolate (chopped fine )
EGGLESS CHOCOLATE PUDDING
- 1 cup (240 ml) Milk
- 1 cup (240 ml) Whipping cream
- ½ cup (100 g) Sugar
- 4 tablespoon Cornstarch
- 1 tablespoon Vanilla
- 3.5 oz (100 grams) Chocolate (chopped)
VEGAN CHOCOLATE PUDDING
HEALTHY CHOCOLATE PUDDING
- 2 cups (470 ml) Milk
- ¼ cup (4 tablespoon) Honey
- 3 tablespoon Cornstarch
- 2 tablespoon Cocoa powder
- 1 tablespoon Vanilla extract
Instructions
- In a saucepan – combine all ingredients except chocolate – starting with the sugar or honey, cornstarch (egg yolks and cocoa powder if using) – combine well.
- Gradually pour in the cream while whisking at the same time. Make sure you get the corners of the pot so no dry powder is stuck there.
- Next, add in the milk and vanilla, and give it a mix.
- Place the pan on a medium heat stirring to ensure it does not stick to the bottom.
- Once the milk is heated thru, turn the heat to low and continue to stir.
- I like to switch between a whisk and a spatula. The whisk makes sure there are no lumps and the spatula helps scratch the sides and bottom well.
- The mixture will soon become thick – you want to cook it until it comes to a low boil. The boil is what will cook the cornstarch and make it thicker.
- NOTE – do not use high heat – you can scorch the milk on the bottom which will give you a burnt smell and if you are using egg yolks it will scramble with high heat.
- Once you reach a boil, you will have a thick mixture which will coat the back of your spoon or spatula (see video).
- Take it off the heat.
- Now add the chocolate and combine well until all the chocolate is melted and you have thick glossy chocolate pudding.
- Immediately pour into serving cups.
- Lightly tap the cup on the counter to help the pudding settle (I like to leave those swirls, I think they look pretty).
- Place in the fridge for at least 3 to 4 hours to chill completely.
- (the pudding is ready in an hour but you do need at least 4 hours for them to chill)
- Serve as is or topped with a dollop of whipped cream, or chocolate shavings.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Alta Ridgway
I made the Classic version as an alternative for the kids at a dinner party. Unfortunately I only had milk chocolate (and didn't read the whole recipe), so the end result was a bit sweet, but still fine for the kids. I made it again for Sunday lunch, opting for the Healthy option and substituting the honey with 100ml of Sukrin. Went down a treat and on my Slimming World plan, only contained 3 SYNS + the use of my HEA. I will now try the other versions as well!
Veena Azmanov
Yes, my kids love it sweet too, Alta. Personally, I love using Godiva 90% cocoa, my absolute favorite. I am so happy this worked out for you. Thanks for coming back to write this feedback.
Sara Welch
What a great recipe that brings back so many childhood memories! Definitely adding this to my dessert menu this week; looks delicious!
Veena Azmanov
Thank you, Sara. Definitely brings back childhood memories
Justine Howell
Perfect treat for kiddos after school.
Veena Azmanov
Absolutely Justine
Alina | Cooking Journey Blog
This is a perfect winter dessert. I need to try one of these variations this weekend!
Veena Azmanov
Thanks, Alina
Dannii
That looks such a creamy delicious pudding.
Veena Azmanov
Thanks, Dannii