Single Serving Chocolate Pudding (5 ingredients)
This single serving chocolate pudding is rich, creamy, and smooth. With just 5 pantry ingredients, it's easy to make in about 10 minutes, any day. It does need to chill about an hour for best chilled results.
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Servings: 1 person
Equipment
- Measuring cups, spoons
- small whisk
- rubber spatula or spoonula
- Small Saucepan
- fine mesh strainer optional
- small mixing bowl or serving bowl
Ingredients
- 2 Tablespoons granulated sugar
- 2 Tablespoons cocoa powder
- 1 Tablespoon cornstarch
- pinch salt optional
- ½ cup milk or cream I used 2%
- ¼ teaspoon brewed coffee or vanilla extract
- Optional toppings: whipped cream, chocolate shavings
Instructions
- Add 2 Tablespoons sugar, 2 Tablespoons cocoa powder, 1 Tablespoon cornstarch, and optional pinch of salt to small saucepan. Whisk or press mixture with spoon to mix and remove chunks. (a smooth mixture will help your pudding be smooth)
- Turn on heat to medium-low. Slowly stream in ½ cup of milk or cream (I used 2% to test this recipe). Whisking while adding it. Whisk constantly.
- Scrape sides with silicone spatula or spoonula, if desired. This will help the keep it smooth.
- Cook until mixture thickens to about pudding thickness. Remove from heat once this happens. Add ¼ teaspoon brewed coffee or vanilla extract.
- For extra smooth pudding, pour through a fine mesh strainer.
- Chill, covered in the fridge for at least an hour.
- Serve with whipped cream and shaved chocolate, if desired.
Notes
- Make sure to press and mix the powdered ingredients. Larger chunks or balls of cocoa powder or cornstarch won't dissolve and will leave your pudding with chunks in it.
- I prefer dark chocolate cocoa powder for a stronger chocolate flavor. Use the type of cocoa powder that you have or prefer.
- I tested this recipe by adding chocolate chips to it too, it didn't set as well. You can add some to the top if you'd like, or add a bit more cornstarch.
- I preferred the flavor with coffee added, it enhanced the chocolate flavor better than vanilla in my opinion. But use whatever you have.
- The only way to have very smooth pudding is to strain it, it's very hard to get all the pudding mixture off the sides, where it thickens even more and makes for small chunks of pudding mixture. It's still tasty either way though.
- You could eat this pudding warm, but it's better chilled for at least half an hour, so make it before dinner or the day before for best results.
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