It took many tries to get to the chocolate pudding (or custard) I was looking for: super creamy, sweet but with a deep chocolate flavor, easy to make (microwave!), eggless and delicious! Great for kids, it is a crowd-pleaser.
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15 minutes + chilling
Only 6 ingredients! Can you believe how easy and simple this chocolate dessert is?
I have loved chocolate pudding forever. Or custard as is called sometimes.
It's a flavor and texture from my childhood and you know how those can become pure nostalgia. Something similar happens to me with rice pudding.
So a recipe for an easy chocolate pudding dessert was a must for this blog. But it had to be a better version than the one I remembered, with more of a homemade feel to it and a great flavor.
Otherwise, why bother, right?
- It's easy: it's made in the microwave. This is so convenient because you don't have to stir on the stove, especially during hot months! A bowl, a whisk, and the microwave are all you need.
- Intense chocolate flavor: Mixing cocoa powder with chocolate is essential for getting the best chocolate flavor, deeper than using only one or the other.
- Just the right amount of sweetness: it is a chocolate pudding dessert and though the sweetness is essential, this recipe is spot on and not overly sweet.
- Versatile: You can make it sweeter or less chocolaty and add other flavorings (maybe orange or cinnamon) if you like. This is an adaptable base recipe for chocolate pudding.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Milk: I use whole but it can be made with low fat. It will be less rich. I never tried it with almond or coconut milk but if you use it regularly I say give it a try.
- Sugar: white granulated sugar is the one that sweetens the most. And since there's cocoa powder, it is needed. But you can definitely use brown sugar with great results. It will have a wonderful caramel undertone.
- Chocolate: what you use for brownies is good for this recipe.
- Cream: it's not in the recipe but if you want an even richer dessert you can substitute a ¼ cup of the milk for double or heavy cream.
Steps to make microwave chocolate pudding
The great thing about this recipe is that cooking the pudding involves just putting in and taking out the bowl from the microwave several times and whisking it. That's it.
- Combine the ingredients in the microwave bowl you'll be using. The cocoa powder might not integrate completely before the first run, but will after you pop it for a minute and whisk it again.
- When the mixture starts to gain temperature, it will be wrinkled when you take it out of the microwave, which is fine. Whisk to dissolve and smooth it out. This is because the cornstarch is doing its thickening thing, so it's what we want.
- After you add the chopped chocolate (in small pieces so they dissolve quickly) and vanilla, the mixture will be fluid, smooth, shiny and very hot. The dessert will not be cooked any further at this point.
- Immediately cover the surface with plastic (I use freezer sheets) to prevent a dry layer from forming on top as it cools down. Refrigerate for several hours; I like to do it overnight. It will thicken, and the flavor will mellow and deepen.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Chocolate: good quality chocolate always helps not only in flavor but also in texture. Use the best one you can afford.
- Type of bowl: shallower bowls have a larger bottom surface than deep, narrow ones, so the pudding is cooked faster. It does need to have high sides so you can whisk comfortably.
- Sweetness: if you like sweeter desserts use some milk chocolate instead of all semisweet.
- Chilling: it needs several hours in the refrigerator to firm up and develop flavor. So plan accordingly.
- Flavorings: together with the vanilla you can also add a few drops of almond (or coffee or mint) extract, a tablespoon of your favorite liquor, or some orange zest.
Serving it
- Servings: I like to distribute it among jars or bowls while still warm, right before I refrigerate it.
- Containers: my favorites are glass jars (mason jars are available online, or yogurt jars like the ones in the photos)
- Toppings: I like it plain, but whipped cream and chocolate shavings are my second option when I want it to look pretty or serve guests. You can also add some fresh berries on top of the cream.
Related recipes you might like:
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Microwave Chocolate Pudding (eggless)
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Super easy to make in the microwave, eggless, smooth and with a deep chocolate flavor, this pudding or custard is amazing!
Ingredients
- 2 cups whole milk
- 4 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch
- ½ cup sugar
- pinch of salt
- 1 ounce semisweet chocolate, chopped (or chips that melt)
- 1 teaspoon vanilla extract
Instructions
- In a glass or microwave-resistant medium bowl mix 2 cups whole milk, 4 tablespoons unsweetened cocoa powder, 2 tablespoons cornstarch, ½ cup sugar and a pinch of salt. It will not completely integrate and that is fine.
- Microwave it on high for 1 minute. Take it out the bowl and whisk the mixture until smooth. Nothing will have happened in terms of thickness, but the mixture will be properly incorporated.
- Microwave it for 1-minute spurts, whisking well in between, until a layer is formed on top that will wrinkle if you touch it. It may take about 3 rounds. Whisk it until it’s all smooth. You will notice that it’s getting thicker.
- Change to 30-second spurts. You will see that the layer becomes thicker every time you take the bowl out of the microwave and it might start to thicken more on the edges.
- Simply whisk vigorously until it’s all creamy and smooth. After this happens it takes about 2 more rounds of the microwave. It takes me 5-6 minutes to achieve the consistency I like, which is similar to thick-ish honey. The mixture will thicken a lot after it’s refrigerated (See Notes, below).
- Take the bowl out, immediately add 1 ounce semisweet chocolate and 1 teaspoon vanilla extract and whisk until smooth.
- Cover the surface of the pudding quickly with a piece of plastic (freezer sheets or plastic wrap) making sure it is touching the whole surface. This is important because it will prevent a thick layer of dried pudding from forming on top.
- Let cool down until lukewarm and refrigerate for several hours. I leave it overnight. Take it out, whisk it again, and distribute it between jars or bowls. You can also do this before refrigerating but you need to cover all containers with plastic. It’s just more laborious.
- Decorate with whipped cream and chocolate shavings if you want and serve.
Notes
Time: It takes several minutes to fully thicken in the microwave. But this will vary according to how cold the milk was, how shallow or not the bowl is and how your microwave cooks.
Type of bowl: shallower bowls have a larger bottom surface than deep, narrow ones, so the pudding is cooked faster. It does need to have high sides so you can whisk comfortably.
Halving or doubling the recipe: you can make half of this recipe if feeding 1 or 2 people. Be careful because the cooking times are much shorter. If you double it, it will take longer.
Chocolate: good quality chocolate always helps not only in flavor but also in texture.
Did you try this recipe?Let me know in the comments below!
Jo says
I recently made microwave cup cake and found it so easy and convenient! Microwave pudding is definitely the next thing I want to try in my microwave. Looks so decadant!
GUNJAN says
Looks so delicious and mouthwatering. So happy to spot your recipe right on time. I was planning to make some chocolate pudding for my little one as a treat after her skiing classes.
Tara says
Loving that it is eggless. So easy to do and quick to enjoy. Looks like my nephews and I will be making this!
Lori | The Kitchen Whisperer says
So loving that this is all done in the microwave! I can’t wait to try it as it looks so, luscious and creamy!
Shelley says
I was so excited to spot your recipe because (no kidding!) I often wish I could just quickly whip up some decadent and comforting chocolate pudding, but I don't want a lot of fuss. Great microwave technique here! I also loved your suggestions about adding a few drops of flavorings, like almond or mint - yum! Thank you!
Denise says
Your pudding really does look incredible! That would satisfy any chocolate craving for sure.
Megan says
OMG! You have totally got my attention! I am so making this today. Thanks for such a great recipe.
Chef Dennis says
This Microwave Chocolate Pudding looks really mouthwatering that I am starting to drool. I love that it's eggless. My son will love this.
Kelly Anthony says
I'm a chocolate lover so this pudding looks so good. I love that I can make this in the microwave for a quick sweet treat.
Cathleen says
Wow, this sounds like the most perfect recipe for when I don't want to turn on my oven. Saving it for the summer 🙂
Ben says
MmMMM! That looks delicious. I could eat pudding all day long. This is definitely going on my list of recipes to make this week.
Juliana says
Amazingly easy!
Sue says
This sounds SO good, and I love your presentation in the little jars ~ how cute would they be for a dinner party??
Cate says
How cute are these pudding jars! What a great idea for entertaining. Saved!
Maca says
I'm cooling it down as I write this. It looks amazing and can't wait to try it Paula!
Erica says
This pudding came together easily and was so delicious - thanks so much for the recipe!
Farah Abumaizar says
These look absolutely luscious! I can't believe how easy the recipe is, one I'll be trying for sure!