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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 made this pudding. It was delicious. I must admit I eat chocolate pudding while it is still warm. The reason, when my brother and I were children in the winter we walked home from school. My mom always had chocolate pudding waiting for us in cups ready to “drink”. I remember so well how very good it was.
My husband brought home peanut butter cookies from work so I used my food processor to make crumbs, added butter, formed a crust, baked and cooled. Then I made this pudding recipe exactly as written and poured it over the crust. Oh my, it was amazing!! Thank you Joanie!
I love the idea of crushed peanut butter cookies as the crust! Peanut butter and chocolate is a combo I can’t resist. Thank you for your feedback, I’m so glad you enjoyed the pudding.
I added a dash of chili powder and used dark chocolate. Because I had gastric bypass, once I mixed in the chips & vanilla, I also added a scoop of unflavored protein powder. It was tasty!!!!
Do you have a non dairy, sugarless version of this anywhere? It sounds amazing but… would coconut milk work for the cream and almond milk for the milk? Would stevia work? I don’t usually notice an aftertaste in coffee so maybe it would be ok.
Thanks for any guidance as I don’t want to waste ingredients if I can help it.
Hi Susan,
I don’t have a non dairy, sugarless version yet. I haven’t made this with coconut milk or almond milk so I’m not sure how it turn out. The cream helps to thicken the pudding. If you experiment with the other ingredients, please let me know how it works out.
I love that this is a small portion!! Perfect for a snack when my husband is traveling and I am craving a treat
Love this recipe and that it’s for one! Gorgeous!
Thank you, Serena!
This looks decadently delicious! I can’t wait to try it. =)
Thank you, Aarika.
Yum – this chocolate pudding recipe is my favorite!
Mine too, Kathryn 🙂
Oh, yum! I had never made homemade pudding until a few months ago, when I made banana pudding for a banana cream pie. It was SO worth the extra effort! Would love to try this chocolate pudding!
Simply divine!
Thanks, Becky!