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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.
Easy to make, and delicious,
Can anybody recommend decent chocolate chips to use in recipes
where it calls for semi sweet cc?
I threw in the trash a bag of Toll House when I sampled a few
and the same was true of Hershey
HORRIBLE
I would like to make this recipe and the brownie but both require
CC
Guittard and Ghirardelli are very good brands to use.
Terrific… smooth, easy and satisfying. I always double the recipe.
Do you have a recipe for blackberry pie or cobbler? I know how to make one for my big family but would be unable to eat the whole thing. I would appreciate any help.
Terrific recipe.
In the first three steps of instructions is any heat involved or just combining ingredients? Thanks for your time in advance.
No heat is involved in the first 3 steps.
Due to lactose intolerance, could I use all almond milk?
Yes, almond milk is fine to use. The pudding won’t be quite as thick and rich but will still be delicious.
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
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.
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.
I’m so happy you found us too and I hope you find many new recipes you love.
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.
I’m so happy to know you both love the pudding. Thank you so much for taking the time to let me know.