Chocolate pudding in white ceramic bowl, with wooden spoon, sitting on folded light blue fabric napkin

Easy, Creamy & Satisfying Dark Chocolate Pudding

Sometimes after dinner, you just feel like having something a little sweet. If you are a chocolate lover, I have just the thing for you!

This chocolate pudding tastes really decadent, but because it’s fairly low in sugar, it is a dessert you can feel good about putting into your body. It’s very chocolatey, and the texture is so luscious and creamy that you will be satisfied with a very modest portion.

As if that wasn’t enough to convince you to say yes to this yummy dessert, it’s also quick and easy to make!

Easy, Creamy & Satisfying Dark Chocolate Pudding

Recipe by CHRISTINE LAMBCourse: DessertDifficulty: Easy


Prep time


cooking time



The only equipment needed for this recipe is a medium saucepan, measuring cups, and measuring spoons. Be sure to use unsweetened cocoa powder, and for the chopped chocolate you can use either unsweetened or bittersweet (depending on your preference). The instant coffee is optional, but it really brings out the flavor of the chocolate!


  • 2 Tbsp sugar

  • 1/4 cup cocoa powder

  • 2 Tbsp cornstarch (or 1 Tbsp agar flakes)

  • 1/4 tsp salt

  • 1-1/2 cups milk (dairy or plant-based)

  • 1 oz grated/finely chopped dark chocolate (or chocolate chips, chopped)

  • 1 tsp vanilla

  • Optional: 1 Tbsp instant coffee (more or less, depending on preference)


  • In a medium saucepan, mix together sugar, cocoa powder, cornstarch (or agar), and salt, until well blended.
  • Add 1 cup of milk (reserve 1/2 cup for later) and the chopped chocolate, and whisk together over medium heat, until chocolate is melted and mixture is smooth.
  • Whisk in remaining 1/2 cup milk, turning heat down to low.
  • Keep whisking until the pudding is thick and smooth, and large bubbles pop on the surface (about 5-8 minutes).
  • Remove pan from heat, and whisk in vanilla.
  • Immediately transfer the pudding to 4 individual serving dishes.
  • Pudding can be served warm if desired.
  • If serving cold, place plastic cling wrap and push it gently down over the top of the pudding so that it touches the surface completely, to prevent a skin from forming. Place in the refrigerator until it reaches desired serving temperature.
  • Pudding will continue to thicken as it sits.


  • The pudding will keep for about 2 days in the refrigerator. Store it with the plastic wrap over the top.
  • It can be served plain, or with any toppings of choice. Some ideas to try: chopped nuts, shaved or grated chocolate, whipped cream, cacao nibs, berries, coconut flakes, or granola.
  • If serving the pudding warm, it is fun and delicious to dip into the pudding with a graham cracker or a biscotti cookie!
Assorted Colorful Vegetables Arranged on Round Stainless Steel Plate



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