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.
Homemade chocolate pudding has always been a favorite dessert of mine. There's something nostalgic about chocolate pudding. It's both satisfying and comforting.
I grew up eating the powdery boxed pudding mix and there's no shame there. I loved that after a quick chill, the pudding could be enjoyed within minutes.
Homemade Chocolate Pudding
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.
Because pudding is such an easy dessert recipe to make, I make it fairly often. Believe it or not, chocolate pudding is a dessert that I will even serve at dinner parties. I can make it ahead of time and keep the pudding in the fridge until I'm ready to serve it. Dress up the pudding with a dollop of fresh whipped cream and you've got a dessert to be proud of.
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.
The method of making the pudding is so easy and the ingredient list is simple too. You will need:
See recipe box below for ingredient amounts and full recipe instructions.
- cocoa powder
- an egg yolk
- a pinch of salt
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.
After a chill in the refrigerator, the pudding is ready to be enjoyed.
If you're in the mood for a chocolate pudding pie, use this pudding and the crust from our pecan pie recipe to make a chocolate pie for one.
This recipe can easily be doubled to serve two.
Ways To Use Leftover Ingredients
If you have any ingredients left over 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
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.
- 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
- whipped cream (optional)
- 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
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.