This is the BEST chocolate pudding recipe! Thick, rich, and velvety smooth, this homemade chocolate pudding will be your go-to pudding recipe. An easy-to-make, single serving dessert recipe.
Why This Recipe Works
- When I want an intensely rich and decadent dessert, homemade chocolate pudding completely satisfies.
- Surprisingly, making pudding from scratch is easier than you might think. Once you just see how simple it is, you'll wonder why you haven't been making pudding from scratch before. Boxed pudding brags that you can make "homemade" pudding in minutes. Well, I urge you to ignore that claim and make real pudding from scratch with this easy recipe.
- With this chocolate pudding recipe, you won't find any artificial thickeners or flavorings - just real ingredients, many of which you likely already have in your fridge and pantry.
- In this chocolate pudding recipe, I've taken my larger batch chocolate pudding recipe and played around with the ingredient amounts. This new pudding recipe is the perfect serving size if you're cooking for one.
RELATED: 20 Single Serving Meatless Recipes
Ingredient Notes
- Milk: I use 2% milk in this recipe but have also used whole milk or 1% milk with success.
- Cream: Heavy cream adds a wonderful richness to the pudding. You may substitute milk instead of cream if necessary. Using only milk in this recipe will reduce the calorie and fat content.
- Sugar, salt, and vanilla: For flavor.
- Unsweetened cocoa powder and chocolate chips: I use both cocoa and chocolate for a richer flavor. The bits of semisweet chocolate are added in at the very end so they melt in the warm pudding.
- Cornstarch: This ingredient helps to thicken the pudding.
- An egg yolk: A lot of chocolate pudding recipes call for only using cornstarch as the thickener, but I like to use cornstarch and an egg yolk to thicken. The egg yolk also makes the pudding more like a custard. See below for ways to use up the leftover egg white.
Frequently Asked Questions
After you make the pudding, be sure to refrigerate it for at least 30 minutes or until it has chilled. It will keep well in the refrigerator for 2 days.
Yes! This recipe doubles well.
I use a 1-quart saucepan when I make this chocolate pudding. For best results use a pot of similar size.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Expert Tips
- Mixing the cornstarch with a little cream before adding it to the pot practically guarantees that you will not have any lumps in your pudding. Just mix it well until it's smooth.
- I prefer using heavy cream in this chocolate pudding recipe but you can use all milk instead. Keep in mind that although the pudding will be incredibly creamy and rich, it won't be as thick if you use just milk.
RELATED: 15 Easy Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this chocolate pudding recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Heavy cream: Vanilla Ice Cream, Icebox Cake, Strawberry Shortcake
- Cornstarch: Lemon Meringue Pie, Slow Cooker Sesame Chicken, Coconut Cream Pie
- Egg white: Meringues, Coconut Macaroons, Two Vanilla Cupcakes
- Cocoa Powder: Two Chocolate Cupcakes, Hot Chocolate, Tiramisu
- Chocolate chips: 2-Ingredient Chocolate Mousse, Mint Chocolate Chip Ice Cream, Chocolate Chip Muffin
Other Single Serving Pudding Recipes
If you like this chocolate pudding recipe, be sure to try any of these single serving pudding recipes:
Popular Single Serving Chocolate Recipes
- Flourless Chocolate Pecan Cookies
- Triple Chocolate Scones
- Deep Dish Chocolate Chip Cookie
- Chocolate Mousse
- 2-Ingredient Chocolate Cake
Enjoy! ♥
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this chocolate pudding or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Homemade Chocolate Pudding For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
- ½ cup heavy cream
- 2 teaspoons cornstarch
- 1 large egg yolk
- ⅛ teaspoon salt
- ¾ cup milk
- ¼ cup sugar
- 2 ½ tablespoons cocoa powder
- ¼ cup chocolate chips
- ⅛ teaspoon vanilla extract
- whipped cream (optional)
Instructions
- Whisk the cream, cornstarch, egg yolk and salt in a small bowl. Set aside.
- Pour the milk, the sugar, and the cocoa powder in a small saucepan. Bring to a simmer, over medium-high heat, stirring occasionally. Remove from the heat.
- Gradually whisk the hot milk mixture into the egg mixture. (Do this very slowly. You want to temper the eggs which means that you very slowly add the hot milk into the eggs and make both mixtures almost the same temperature. If you dump all of the hot milk mixture into the egg mixture, the eggs will start to scramble.)
- Return the mixture to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil.
- Reduce the heat to a simmer and continue whisking until thick, about 2-3 minutes more.
- Remove saucepan from the heat and add chocolate chips and vanilla. Whisk until smooth.
- Pour the pudding into a cup. Place the pudding in the refrigerator uncovered for 1 hour. After 1 hour cover the top of the pudding with plastic wrap and refrigerate at least 3 hours until set.
- Top with whipped cream, if desired
Notes
- Mixing the cornstarch with a little cream before adding it to the pot practically guarantees that you will not have any lumps in your pudding. Just mix it well until it's smooth.
- I prefer using heavy cream in this chocolate pudding recipe but you can use all milk instead. Keep in mind that although the pudding will be incredibly creamy and rich, it won't be as thick if you use just milk.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Car gal says
Due to lactose intolerance, could I use all almond milk?
Joanie Zisk says
Yes, almond milk is fine to use. The pudding won't be quite as thick and rich but will still be delicious.
Dana Sarsona says
Oh my goodness I am going to make this again and again. It’s so creamy and I love the deeply chocolate flavor. Joanie, what would I need to do if I wanted to make this a filling for a chocolate cream pie, maybe just increase the cornstarch?
Thank you
Joanie Zisk says
I'm so happy you love the pudding, Dana. You can use the pudding recipe as-is, without any additions, and spoon it into a small pie crust. I like using our recipe for a mini graham cracker crust (https://onedishkitchen.com/graham-cracker-crust/). If you'd like to make a little more pudding, this chocolate pudding recipe doubles well.
Carolyn Thompson says
I learned how to cook for 7 people about 60 years ago. I've never managed to learn how to cook for just me. I am so happy to have found this site.
Joanie Zisk says
I'm so happy you found us too and I hope you find many new recipes you love.
Sharyn Doyle says
Husband is very particular about his foods and he loved this. Incredibly smooth, no gumming and brings out the best chocolate flavor possible. We use a chocolate 70% cocoa...so it is dark. No need for whip cream at all and we had 2 nice size serving dishes full using the one recipe.
Joanie Zisk says
I'm so happy to know you both love the pudding. Thank you so much for taking the time to let me know.