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This small batch chocolate pudding is rich, creamy, and so easy to make. It’s the perfect size for one or two servings and comes together in minutes with simple ingredients—no box mix needed!
Explore our single serving and small batch chocolate desserts, perfect for one or two. Enjoy Chocolate Mousse, Chocolate Lava Cake, Devil’s Food Cake, Brownies, Nanaimo Bar, and Double Chocolate Chip Cookies—all perfectly portioned for a sweet treat without leftovers.
Why You’ll Love This Recipe
- Chocolate Pudding for Two: This small batch recipe makes enough to share or enjoy over two servings.
- Simple to Make: No special techniques—just basic ingredients and easy steps.
- Rich and Creamy: Smooth, decadent, and full of chocolate flavor.
- Perfectly Portioned: A great option when you want homemade pudding without making a large batch.
- Made with Real Ingredients: Uses simple pantry staples you likely already have.
Homemade chocolate pudding is one of my favorite desserts—rich, creamy, and so much better than anything from a box. This small batch chocolate pudding is just the right amount for one generous serving or chocolate pudding for two if you want to share. It’s easy to make with simple ingredients and comes together in minutes on the stovetop. No fuss, no fancy techniques—just smooth, velvety pudding every time. I love topping it with whipped cream or chocolate shavings, but honestly, it’s just as delicious on its own.
Ingredients
If you have any ingredients leftover from this single serving chocolate pudding recipe, check out our Leftover Ingredients Recipe Finder.
- Milk: Whole milk creates a rich, thick pudding. Avoid skim or reduced-fat milk, which can affect texture. For an even creamier result, use half and half.
- Sugar: Adds sweetness and enhances the vanilla and chocolate flavors while contributing to thickness.
- Cornstarch: The key thickener that gives the pudding its smooth, creamy consistency.
- Cocoa Powder: Use any unsweetened cocoa powder for deep chocolate flavor.
- Egg Yolk: Provides structure, stability, and richness. Use the leftover egg white in recipes like Mini Texas Sheet Cake or Two Chocolate Cupcakes.
- Vanilla Extract: Pure vanilla extract adds warmth and enhances flavor.
- Butter: Stirred in at the end for a smooth, glossy finish and richer taste.
- Chocolate: Chocolate chips or chunks deepen the flavor. Use semi-sweet, dark, or bittersweet chocolate. Leftovers work well in Chocolate Chip Banana Bread, Chocolate Scones, or Mint Chocolate Chip Ice Cream.
Recipe Variations
Customize your chocolate pudding with these simple flavor additions:
- Mocha Pudding: Stir in 1/4 teaspoon of instant coffee for a mocha flavor.
- Spiced Chocolate Pudding: Add a pinch of cinnamon or chili powder for warmth and spice.
- Mint Chocolate Pudding: A few drops of mint extract add a refreshing flavor.
- Peanut Butter Swirl: Swirl in peanut butter for a rich, nutty taste.
- Coconut Chocolate Pudding: Mix in coconut flakes for a hint of coconut flavor.
How To Make Chocolate Pudding
These photos and instructions are here to help you visualize how to make a small batch of chocolate pudding. See the recipe box below for ingredient amounts and full recipe instructions.
- In a 1-quart saucepan, whisk together the sugar, cocoa powder, and cornstarch.
- Add 1/2 cup of milk and whisk until smooth.
- Gradually whisk in the remaining milk and egg yolk.
- Cook over medium heat, stirring frequently, until the mixture starts to simmer, about 5 minutes.
- Once simmering, stir constantly until it begins to thicken, about 2 minutes.
- Reduce heat to low and continue stirring for another 2 minutes until fully thickened.
- Remove from heat and stir in the butter, vanilla, and chocolate.
- Pour into a bowl or dessert dishes, add whipped cream if desired, and serve.
Expert Tips
- Have Everything Ready: Measure ingredients before starting to ensure a smooth cooking process.
- Control the Heat: Cook over medium heat and stir constantly to prevent lumps and scorching.
- Look for the Right Thickness: The pudding will gradually thicken as it simmers. Once it coats the back of a spoon, it’s ready.
- Avoid Grainy Pudding: Stir continuously and don’t rush the cooking process. If the pudding starts to clump, whisk vigorously to smooth it out.
Topping Ideas
Enhance your chocolate pudding with these simple toppings and mix-ins for added flavor and texture.
- Chocolate Shavings: Use a vegetable peeler to create chocolate shavings for an elegant topping.
- Whipped Cream: A spoonful of homemade whipped cream makes a great finishing touch.
- Crushed Cookies: Sprinkle crushed peanut butter cookies, shortbread cookies, or chocolate chip cookies for extra crunch and flavor.
Frequently Asked Questions
Properly stored, it can last up to 5 days in the fridge.
Yes! Just double all the ingredients and use a larger saucepan.
This happens as it cools. To prevent it, press plastic wrap directly onto the surface while it’s still warm.
RELATED: 15 Easy Dessert Recipes For One
More Small Batch Pudding Recipes
If you like this chocolate pudding recipe, be sure to try these too:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving 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!
Small Batch Chocolate Pudding
Equipment
Ingredients
- ¼ cup sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 ½ cups whole milk -divided
- 1 large egg yolk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- ¼ cup semi sweet chocolate chips
- Optional: whipped cream for topping
Instructions
- In a 1-quart saucepan, whisk together the sugar, cocoa powder, and cornstarch.
- Add 1/2 cup of milk and whisk until smooth.
- Gradually whisk in the remaining milk and egg yolk.
- Cook over medium heat, stirring frequently, until the mixture starts to simmer, about 5 minutes.
- Once simmering, stir constantly until it begins to thicken, about 2 minutes.
- Reduce heat to low and continue stirring for another 2 minutes until fully thickened.
- Remove from heat and stir in the butter, vanilla, and chocolate.
- Pour into a bowl or dessert dishes and refrigerate, covered or uncovered, for at least 4 hours or overnight.
- Add whipped cream if desired, and serve.
Notes
-
- Have Everything Ready: Measure ingredients before starting to ensure a smooth cooking process.
-
- Control the Heat: Cook over medium heat and stir constantly to prevent lumps and scorching.
-
- Look for the Right Thickness: The pudding will gradually thicken as it simmers. Once it coats the back of a spoon, it’s ready.
-
- Avoid Grainy Pudding: Stir continuously and don’t rush the cooking process. If the pudding starts to clump, whisk vigorously to smooth it out.
Nutrition
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.
I absolutely love chocolate pudding too, especially homemade. I love you presentation! It makes it look even more appetizing seeing it. Yummy! Can’t wait to make this.
This pudding looks so incredibly amazing!! So good, I can’t wait to try it.
I just want a big spoon and that pudding right in front of me, at this very moment. I LOVE homemade pudding!
Looks so decadent!
Homemade pudding is seriously the best! I love that this recipe is scaled down for one!
I’m all for rich chocolate desserts! I’m glad this recipe serves one…because I wouldn’t want to deal with sharing 😉
Oh my! I am seriously craving chocolate right now, and this might be just what the doctor ordered.
This is perfect for those nights when I really just want to eat something yummy!
I love small batch stuff! Chocolate pudding brings me back to my childhood when my mom used to cook it. I loved it when it got the skin on it and I peeled it off Did you eat pudding skins? They even talked about it on Seinfeld! I use the boxed ones too, no judgement, it’s quick and my kids love it! Thanks for making a perfect portion and I know the use of cocoa AND chocolate is making it extra rich!!
This is too good!