Rich & indulgent, homemade dark chocolate pudding is easy to make on the stove and no eggs are needed. This pudding is much better than anything from a box!
I had a craving, one that could only be filled with chocolate pudding.
There wasn’t any question about whether I’d use the boxed kind (perish the thought!).
No…good, rich, Dark Chocolate Pudding is what I wanted, so I headed to the kitchen to gather the ingredients.
Sugar…check. Dark chocolate cocoa powder…yup. Heavy cream…always. Milk…uhm…oh no! Not enough!
Well, part of the creativity of cooking is what can I use to improvise for a certain ingredient, and using Almond Milk is a suitable substitute.
Adapting the recipe to what's on hand
You can reduce the intensity by using regular cocoa powder and semisweet chocolate (especially if that's what you have on hand).
You can also choose whichever dairy or dairy-free milk product you'd like to use for the milk in this recipe.
Don't have or want to use heavy cream? Go ahead and substitute half & half, or leave it out and increase the milk or milk substitute to compensate (although it will affect the richness of the final product).
Adapting the recipe to suit your needs is perfectly acceptable.
Homemade pudding is easy
Essentially making homemade pudding involves making a rich chocolate milk that's thickened with cornstarch. I adapted my recipe from Lauren's Latest Double Dark Chocolate Pudding.
Start by whisking the dry ingredients in a saucepan, then slowly adding the milk and cream,
Heat the mixture while whisking until it steams, then add in your chopped dark chocolate. Use the best quality you can find.
Keep whisking until the pudding thickens, then remove it from the heat and add vanilla.
That’s it! The whole process doesn’t take more than about 10-15 minutes.
There are no egg yolks in this recipe, yet the final product is rich, creamy, and oh so delicious. The hardest part is waiting for it to chill!
Topped with a little bit of whipped cream and some chocolate shavings, and you have a creamy dessert that's bound to please.
It truly is the best Dark Chocolate Pudding around, and so much better than anything from a box!
Slainté! L’chaim! Cheers!
Recipes using dark chocolate
Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice. Go ahead and use your favorites!
- Mini Skillet Hot Fudge Pudding Cake
- One-Bowl Chocolate Cupcakes (no eggs needed)
- Dark Chocolate Hot Fudge
- Dark Chocolate Whisky Fudge
- Easy Dark Chocolate Truffles
- The Best Dark Chocolate Pudding (no eggs needed)
- Dark Chocolate Buttercream Frosting
- Dark Chocolate Bourbon Brownies
- The Best Triple Chocolate Brownies
- Whiskey Marshmallow Topped Brownies
- Easy Kahlua Chocolate Fudge
- Dairy-Free Chocolate Mousse
- Port Wine Chocolate Cake
- Chocolate Ganache - can be used as a truffle base or a frosting, this is an easy and versatile two-ingredient recipe to have in your repertoire!
- White Chocolate Marshmallow Pecan Fudge - ok, this is white chocolate, but you can use whatever chocolate you'd like!
The Best Dark Chocolate Pudding (no eggs needed)
- vegetable peeler
- ½ cup granulated sugar, (3½ oz, 100g)
- 3 Tbsp cornstarch, (7/8 oz, 24g)
- ¼ cup dark chocolate cocoa powder, see Recipe Notes (¾ oz, 20g)
- ⅛ tsp kosher salt
- 1½ cup milk, see Recipe Notes (12 oz, 336g)
- ½ cup heavy cream, see Recipe Notes (4 oz, 113g)
- ⅓ cup dark chocolate, chopped, see Recipe Notes (2 oz, 56g)
- 1 tsp pure vanilla extract
- whipped cream, for garnish
- dark chocolate shavings or cocoa powder, for garnish
- In a small saucepan, whisk the sugar, cornstarch, cocoa powder and salt together, minimizing lumps as needed.
- Combine the milk and cream in a measuring cup, then slowly stream them into the sugar mixture, again whisking to prevent lumps.
- Heat the saucepan on medium high and whisk continuously until the chocolate milk mixture just starts to steam.
- Add in the chopped dark chocolate and continue stirring until it has melted and the pudding has bubbled and thickened. Remove the pudding from heat and stir in the vanilla extract.
- Pour the warm pudding into eight 6-oz ramekins. Place plastic wrap directly onto pudding (if desired to prevent skin from forming) and refrigerate until the pudding is completely chilled
- When you're ready to serve, use a vegetable peeler to make small chocolate shavings (if using).
- Top each pudding with whipped cream and the dark chocolate shavings or sifted cocoa powder. Serve and enjoy!