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–+ servings
Two bowls of pudding on round white plates with spoons next to a white towel with a red heart.

Homemade Dark Chocolate Pudding (No Eggs)

By Tammy Spencer
This homemade dark chocolate pudding is silky smooth and creamy, with intense chocolate flavor from both dark chocolate and cocoa powder. Since there are no eggs to temper, it comes together easily with just a few minutes of cooking on the stove. Serve it with whipped cream and chocolate shavings for an easy dessert that's much richer than anything from a box!
4.91 from 11 votes
Prep Time5 minutes
Cook Time10 minutes
Cooling Time3 hours
Total Time3 hours 15 minutes
Servings: 6 servings
Calories: 190kcal

Special Equipment

Ingredients

  • ½ cup (100 grams) granulated sugar
  • 3 tablespoons (24 grams) cornstarch
  • ¼ cup (20 grams) dark chocolate cocoa powder, sifted, see Recipe Notes
  • ⅛ teaspoon (⅛ teaspoon) kosher salt
  • 1½ cups (360 grams) milk, see Recipe Notes
  • ½ cup (119 grams) heavy cream, see Recipe Notes
  • 2 ounces (58 grams) dark chocolate wafers, or solid dark chocolate, chopped (⅓ cup), see Recipe Notes
  • 1 teaspoon (1 teaspoon) pure vanilla extract
  • whipped cream, for garnish
  • dark chocolate shavings or cocoa powder, for garnish

Instructions

  • In a large heavy saucepan, whisk together ½ cup granulated sugar, 3 tablespoons cornstarch, ¼ cup dark chocolate cocoa powder, and ⅛ teaspoon kosher salt. Sifting the cocoa powder first helps eliminate lumps for the next step.
  • Slowly stream 1½ cups milk and ½ cup heavy cream into the sugar mixture, whisking to prevent lumps. Heat the saucepan on medium high, whisking continuously, until the chocolate milk mixture just starts to steam.
  • Add 2 ounces dark chocolate wafers or chopped chocolate and continue stirring until the chocolate has melted and the pudding begins bubbling and has thickened enough that the whisk leaves visible trails that don't immediately disappear.
  • Remove the pudding from the heat and stir in 1 teaspoon pure vanilla extract.
  • Pour the warm pudding into 6 6-ounce ramekins. Place plastic wrap directly onto the pudding if you want to prevent a skin from forming.
  • Refrigerate until the pudding is completely chilled, about 2 to 3 hours.
  • When you're ready to serve, use a vegetable peeler to make small chocolate shavings for the garnish.
  • Top each pudding with whipped cream and dark chocolate shavings or cocoa powder (sifted). Serve and enjoy!
  • Storage instructions: Pudding will keep in the refrigerator, covered with plastic wrap, for 3 to 5 days.
  • Yield Notes: The recipe as written makes about 2½ cups (24 ounces), and is easily halved or doubled.
    The number of servings will depend on the size of your ramekins. Use six 6-ounce ramekins filled a little over ½ full (about 4 ounces of pudding), or use 4-ounce ramekins for more servings. 

Recipe Notes

You'll use chocolate in two forms: dark chocolate (60 to 72% cocoa, either chocolate wafers or a solid chocolate bar), and dark chocolate cocoa powder. You can reduce the intensity of the chocolate pudding recipe by using regular cocoa powder and semisweet chocolate. Whatever type of chocolate you choose, use the best quality you can find.
While I like the 3 : 1 ratio of milk to heavy cream, you can use any combination of milk, half & half, and/or heavy cream you prefer. Bottom line, the more fat your dairy has, the richer the pudding will be.
Skin or no skin? That’s up to you. If you don’t like a skin forming on the top of the pudding, place plastic wrap directly on the top of the pudding after you pour it into the ramekins. Personally, I kind of like having a thick layer to spoon through in order to get to the creamy center.

Nutrition

Serving: 1serving | Calories: 190kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 64mg | Potassium: 165mg | Fiber: 2g | Sugar: 17g | Vitamin A: 293IU | Calcium: 70mg | Iron: 1mg