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.

Glass jars with chocolate pudding and cream, grey background

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 from the one I remembered, with more of a homemade feel to it and a great flavor.

Otherwise, why bother, right?

Table of Contents Open

Why make this recipe:

Easy: it's made in the microwave. So convenient since you don't have to stir on the stove, especially during hot months! A bowl, a whisk, and the microwave is all you need.
Intense chocolate flavor: the mix of cocoa powder with chocolate is essential for getting the best chocolate flavor, deeper than using only one or the other.
Right amount of sweetness: it is a chocolate pudding dessert and though sweetness is essential, this recipe is spot on and not overly sweet.
Versatile: you can make it more or less sweet and chocolaty, and also add other flavorings (maybe orange or cinnamon) if that's your thing. This is an adaptable base recipe for chocolate pudding.

Two Glass jars with chocolate pudding and cream on white linen, grey background

Ingredient list

As you can see in the image above, the ingredients for this recipe are everyday staples and few.

Only 6 ingredients! Can you believe how easy and simple this chocolate dessert is?

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 caramel undertone that is wonderful.
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.

See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.

Chocolate pudding ingredients in bowls on white marble surface

How to make chocolate pudding in the microwave

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.

Chocolate milk in a glass bowl with a metal whisk inside.

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.

Metal whisk stirring chocolate pudding in a glass bowl.

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.

Wooden spoon lifting chocolate custard mixture from a glass bowl.

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.

Plastic sheet covering chocolate pudding mixture in a glass bowl.

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, such as Lindt milk chocolate bar.
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.

Hand spooning chocolate cream pudding from glass jar

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.

Frontal view of two jars with chocolate pudding, whipped cream and chocolate shavings on grey white background

Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series 'Baking the Best' and our regular newsletter. Or connect via Facebook, Instagram, and Pinterest.

As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.