Why You’ll Love Unbelievable Ten Minute Chocolate Pudding Recipe
You’ll love this recipe because it’s incredibly quick and easy, with no eggs and minimal equipment needed. The pudding turns out luxuriously smooth and full of chocolate flavor, yet takes almost no time to prepare or cook. Whether you’re serving it after dinner or spooning it straight from the pot, it’s a crowd‑pleaser every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup whole milk (240 g)
⅔ cup heavy cream (160 g)
1 tbsp unsalted butter
3 tbsp cornstarch (25 g)
2 tbsp cocoa powder (12 g)
⅓ cup sugar (65 g)
½ tsp vanilla
¼ tsp salt
160 g to 180 g chopped chocolate (mix of milk and dark chocolate to taste)
Directions
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Add all ingredients to a large nonstick saucepan.
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Place the pan on the stove over low heat and whisk gently as the butter and chocolate melt and everything combines. It may look lumpy at first but will smooth out as it cooks.
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Continue cooking and stirring on low heat until the mixture starts to boil, then it will thicken quickly. Cook until it reaches a custard‑like consistency (thick but still pourable).
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Remove from heat and strain through a fine sieve to remove any lumps.
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Pour into serving cups or a bowl. Serve warm right away, or refrigerate for a few hours to chill.
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Optionally garnish with fresh berries or chocolate shavings before serving.
Servings and timing
Makes about 4 generous servings.
Prep time: ~2 minutes
Cook time: ~8–10 minutes
Variations
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Use all milk chocolate for a sweeter, creamier pudding.
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Mix dark and milk chocolate to adjust richness.
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Add a pinch of cinnamon or espresso powder for a flavor twist.
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Swirl in caramel, peanut butter, or fruit purée before serving.
Storage/Reheating
Store covered in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, stirring constantly, or warm in the microwave in short bursts until heated through.
FAQs
How do I make this pudding dairy‑free?
Use plant‑based milk and cream alternatives and a dairy‑free chocolate to make it dairy‑free.
Can I make this ahead of time?
Yes — you can make it earlier in the day and chill it. Just warm slightly or serve cold.
Why is my pudding grainy?
This can happen if the cornstarch wasn’t fully dissolved. Straining the pudding helps create a smooth texture.
Can I use cocoa powder instead of chopped chocolate?
You need both cocoa powder and chocolate to achieve the rich flavor and texture this recipe delivers.
What’s the best chocolate to use?
Use good‑quality chocolate bars or callets rather than chips for the best flavor.
Can I make this without cream?
You can reduce the cream and add more milk, but the pudding may be less rich and silky.
What consistency should it be?
It should be thick like custard — able to coat the back of a spoon but still pourable when warm.
Can I double the recipe?
Yes, this recipe scales up easily — just use a larger pan and keep an eye on cooking time.
How should I serve it?
Serve warm with berries, whipped cream, or chilled straight from the fridge.
Will this pudding firm up when chilled?
It will thicken further as it chills, forming a slightly more set texture, but it won’t become firm like gelatin.
Conclusion
This ten‑minute chocolate pudding is a simple, satisfying dessert that doesn’t compromise on flavor or texture. With minimal ingredients and quick prep, it’s perfect for busy weeknights, last‑minute guests, or any time you want a chocolate treat that’s both luxurious and easy.
Unbelievable Ten Minute Chocolate Pudding
This unbelievably easy 10-minute chocolate pudding is rich, creamy, and made from scratch using simple ingredients. It’s the perfect quick dessert fix that delivers intense chocolate flavor without the need for boxed mixes or long cooking times.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/4 cup (30 g) cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp (30 g) unsalted butter
- Optional: chopped chocolate or chocolate chips for extra richness
Instructions
- In a medium saucepan (off the heat), whisk together the sugar, cocoa powder, cornstarch, and salt.
- Gradually whisk in the milk to form a smooth mixture with no lumps.
- Place the saucepan over medium heat and cook the mixture, whisking constantly until it thickens and starts to bubble (around 5–7 minutes).
- Once thickened, remove from heat and stir in the butter and vanilla extract. Optionally, stir in chopped chocolate for extra richness.
- Pour the pudding into serving dishes. You can serve it warm or let it chill in the fridge for a few hours until set.
Notes
- For an extra silky texture, strain the pudding before chilling.
- To prevent a skin from forming, place plastic wrap directly on the surface of the pudding before refrigerating.
- You can use dairy-free milk and butter substitutes to make it vegan.
- Serve with whipped cream or berries for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
