This 10-Minute Chocolate Pudding is a dreamy, velvety dessert that feels indulgent yet effortless to make. Rich cocoa melds with creamy sweetness, creating a luscious texture that melts on your tongue. Perfect for satisfying sudden cravings or impressing guests, it’s a treat that feels gourmet without the fuss. With just 5 minutes of prep and 5 minutes of cooking, you’ll have a decadent dessert ready in no time.
Each spoonful delivers a burst of deep, chocolatey flavor, balanced by a silky smooth consistency that’s pure comfort. Whether served warm or chilled, it’s a versatile delight that pairs beautifully with fresh berries or a dollop of whipped cream. Quick, easy, and utterly satisfying, this pudding proves that great desserts don’t have to take hours to prepare.
What You’ll Need
- 10 oz (300g) bittersweet chocolate (72% cocoa solids)
- 1 ½ teaspoon cornstarch (cornflour, same thing)
- 2 cups (16oz / 480g) full-fat milk (low-fat works too)
- ½ teaspoon salt
- 2 teaspoons vanilla extract
How to Make It
- In a medium-sized saucepan over medium heat, add the milk and chocolate. Bring the mixture to a simmer and let the chocolate melt gently.
- While simmering, mix the cornstarch with 4 teaspoons of water to form a runny paste.
- Whisk the cornstarch mix into the chocolate, stirring constantly until the mixture is thick and smooth.
- Simmer on very low heat for 2-3 minutes to cook out the cornstarch. Turn off the heat.
- Whisk in the vanilla extract and salt.
- Set aside to cool. Serve with whipped cream on top for an extra treat!
Perfect Pairings: Toppings and Serving Ideas
Elevate your 10-Minute Chocolate Pudding with a dollop of whipped cream or a scoop of vanilla ice cream for a classic combo. For a crunchy twist, sprinkle crushed nuts like almonds or hazelnuts on top. Feeling fancy? Add a drizzle of caramel sauce or a dusting of cocoa powder for extra indulgence.
Storing and Reheating Made Simple
Store leftover pudding in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring constantly to maintain its smooth texture. If it thickens too much, add a splash of milk to loosen it up.
Quick Variations to Mix It Up
Swap the bittersweet chocolate for dark chocolate or milk chocolate to adjust the richness. For a dairy-free version, use almond milk or coconut milk. Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor. Experiment and make it your own!
Time-Saving Tips for Busy Cooks
Use pre-chopped chocolate or chocolate chips to skip the chopping step. Keep all your ingredients measured and ready before starting to ensure a smooth, quick process. This recipe is perfect for when you need a dessert in a flash!
Essential Equipment for Success
A medium-sized saucepan and a whisk are your best friends for this recipe. If you want an extra smooth texture, consider using a fine-mesh sieve to strain the pudding before cooling. These tools make the process effortless and ensure a silky result every time.
10-Minute Chocolate Pudding
Ingredients
- 10 oz bittersweet chocolate (72% cocoa solids)
- 1 ½ teaspoon cornstarch (cornflour, this is the same thing)
- 2 Cup full fat Milk (you can use low fat too)
- ½ teaspoon salt
- 2 teaspoon vanilla extract
Instructions
- In a medium-sized saucepan over medium heat, add the milk and chocolate.
- Bring the mixture to a simmer and let the chocolate melt gently.
- While simmering, mix the cornstarch with 4 teaspoons of water together to form a runny paste.
- Whisk the cornstarch mix into the chocolate whisking constantly until the mix is thick and smooth.
- Simmer on very low for about 2-3 minutes until the cornstarch is cooked out. Turn off the heat.
- Whisk in the vanilla extract and salt.
- Set aside to cool down. Serve with whipped cream on top.
