Easy Chocolate Pudding – A deliciously thick and creamy chocolate pudding that is quick and easy to make, and consists of only simple, staple ingredients. The perfect dessert for chocolate lovers!
Easy Chocolate Pudding
If you’re looking for a quick and easy chocolate dessert that only requires simple ingredients, then look no further.
This Chocolate Pudding is incredibly thick and creamy, loaded with chocolate flavour, and is the perfect dessert to fix that sweet craving.
It’s one of the easiest desserts I’ve ever made, and it is always a crowd-pleaser in my house. I’m sure you and your family will love this pudding just as much, too!
Looking for more chocolate recipes? Check out my Chocolate Molten Cakes, Double Chocolate Muffins, and my Chocolate Cinnamon Rolls.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this pudding. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Light brown sugar: You can use white sugar, but I find brown sugar adds richness and enhances the chocolate flavour.
- Cocoa powder: I used Dr. Oetker Fine Dark Cocoa Powder. Use your favourite as this will be the flavour of your pudding.
- Cornflour/cornstarch: This is what creates the pudding-like consistency.
- Salt: To balance out the sweetness.
- Milk: Whatever type you want to use.
- Double/heavy cream: Makes the pudding extra creamy.
- Unsalted butter: Adds to the smoothness and creaminess of the pudding.
- Vanilla extract
How to make Easy Chocolate Pudding
To make this pudding, grab a medium saucepan and whisk together the the brown sugar, cocoa powder, cornflour, and salt.
Pour in the milk and cream, and whisk together.
Cook over medium-low heat, whisking constantly, until the mixture comes to a boil and reaches a pudding-like consistency.
This may take a while – but do not increase the heat to speed up the process.
Remove from the heat and stir in the butter and vanilla extract.
Pour the pudding into a heat-proof mixing bowl and allow to cool for 10 – 15 minutes, whisking often to prevent a skin from forming on top.
Cover the surface of the pudding with clingfilm – this will help prevent a skin from forming on top.
Refrigerate for 30 minutes until mostly cooled. Spoon into dessert dishes, serve warm, or keep refrigerated until ready to serve.
If desired, top with whipped cream and chocolate shavings.
TIP: If you don’t mind the skin that forms on top during the cooling process, you can simply pour the pudding straight from the pan into heat-proof dessert dishes. Allow to cool to room temperature, then refrigerate until ready to serve.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Easy Chocolate Pudding is:
- super quick and easy to throw together
- made from only simple, staple ingredients
- incredibly thick and creamy
- LOADED with chocolate flavour
- delicious served warm or cold
- the perfect dessert for chocolate lovers!
How long will this chocolate pudding last? This pudding can be kept refrigerated for up to 3 days.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these desserts next!
- White Chocolate Raspberry Tart
- No-Bake Double Chocolate Cheesecake
- No-Churn Double Chocolate Ice Cream
- Chocolate Fudge Cake
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Easy Chocolate Pudding
Ingredients
- ½ cup (100g) light brown sugar
- 4 tablespoons (30g) cocoa powder
- ¼ cup (30g) cornflour/cornstarch
- ¼ teaspoon salt
- 2 cups (480ml) milk
- ¾ cup (180ml) double/heavy cream
- 2 tablespoons (28g) unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, whisk together the sugar, cocoa powder, cornflour, and salt. Whisk in the milk and cream.
- Cook over medium-low heat, whisking constantly, until the mixture comes to a boil and reaches a pudding-like consistency. This may take a while – do not increase the heat to speed up the process.
- Remove from the heat and stir in the butter and vanilla.
- Pour the pudding into a heat-proof mixing bowl and allow to cool for 10 – 15 minutes, whisking often to prevent a skin from forming on top.
- Cover the surface of the pudding with clingfilm – this helps prevent a skin from forming on top.
- Refrigerate for 30 minutes until mostly cooled. Spoon into dessert dishes, and keep refrigerated until ready to serve.
- If desired, top with whipped cream and chocolate shavings.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
This chocolate pudding recipe looks so easy and so good. Can’t wait to try it! Pinning now.