I love this chocolate pudding because it delivers an incredibly rich and creamy dessert in almost no time. It comes together in one saucepan, requires no special equipment, and tastes like something I would expect from a high-end bakery. I often make it when I want a quick chocolate fix or an elegant dessert without spending hours in the kitchen.
Why You’ll Love This Recipe
I enjoy this recipe because it’s fast, foolproof, and deeply chocolatey. I like that I can control how sweet or rich it is by adjusting the chocolate I use. The texture turns out smooth and velvety every single time, whether I serve it warm or chilled. It’s also versatile enough to enjoy on its own or as a filling for other desserts.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup whole milk
⅔ cup heavy cream
1 tablespoon unsalted butter
3 tablespoons cornstarch
2 tablespoons cocoa powder
⅓ cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
160–180 grams chopped chocolate (I like using a mix of dark and milk chocolate)
Directions
I add all the ingredients to a medium nonstick saucepan before turning on the heat.
I place the saucepan over low heat and whisk continuously as the butter and chocolate begin to melt.
I keep whisking gently until everything is fully combined and smooth, even if it looks a little uneven at first.
I continue cooking on low heat until the mixture comes to a gentle boil and thickens into a pudding consistency, which takes about 8–10 minutes.
I strain the pudding through a fine sieve to ensure a perfectly smooth texture.
I pour it into serving bowls and either serve it warm or let it cool before chilling.
Servings And Timing
This recipe makes about 4 servings. I usually spend around 2 minutes preparing the ingredients and about 8 minutes cooking, so the total time is roughly 10 minutes from start to finish.
Variations
I sometimes add a splash of espresso or strong coffee for a mocha flavor. When I want something warmer, I stir in a pinch of cinnamon or chili powder. For a richer pudding, I lean toward dark chocolate, and for a sweeter version, I increase the milk chocolate slightly.
Storage/Reheating
I store leftover pudding covered in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove over low heat while stirring constantly. If it thickens too much, I add a small splash of milk to loosen it.
FAQs
Can I serve this pudding warm?
Yes, I often serve it warm straight from the saucepan, and it’s incredibly comforting that way.
Does the pudding thicken more as it cools?
Yes, I notice it thickens slightly as it cools and even more after chilling in the fridge.
Can I make this less sweet?
I simply reduce the sugar or use a higher percentage dark chocolate when I want a less sweet pudding.
What type of chocolate works best?
I prefer good-quality chocolate bars or callets because they melt smoothly and give the best flavor.
Can I prepare this in advance?
Yes, I frequently make it a day ahead and keep it chilled until ready to serve.
Conclusion
This ten-minute chocolate pudding is one of my favorite quick desserts because it’s simple, indulgent, and reliable. I love how easily it comes together and how luxurious it tastes with such minimal effort. It’s a recipe I return to whenever I want instant chocolate satisfaction.
This unbelievably quick and easy chocolate pudding is rich, velvety, and deeply satisfying. Made in just ten minutes with simple pantry ingredients and real chocolate, it’s perfect for both last-minute cravings and elegant desserts.
Total Time:10 minutes
Yield:4 servings
Ingredients
1 cup whole milk
⅔ cup heavy cream
1 tablespoon unsalted butter
3 tablespoons cornstarch
2 tablespoons cocoa powder
⅓ cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
160–180 grams chopped chocolate (mix of dark and milk chocolate recommended)
Instructions
Combine all ingredients in a medium nonstick saucepan before turning on the heat.
Place the pan over low heat and whisk continuously as the butter and chocolate begin to melt.
Whisk gently until the mixture becomes smooth and homogeneous.
Continue cooking and whisking over low heat until the pudding comes to a gentle boil and thickens, about 8–10 minutes.
Strain the pudding through a fine mesh sieve for a silky texture.
Pour into serving bowls and serve warm, or let cool and chill for later.
Notes
Use high-quality chocolate for the best flavor.
Pudding thickens as it cools—adjust with a splash of milk when reheating.
Add espresso or cinnamon for flavor variations.
Chill with plastic wrap directly on the surface to prevent skin formation.
