Chocolate pudding is a classic in our pastry tradition, a spoon dessert that appeals to both adults and children alike. An easy dessert, ideal to enjoy as an after-meal treat or for a sweet moment during the day. The preparation is very simple and egg-free. You can use cow’s milk, but if you are lactose intolerant, substitute with almond milk. Let’s see how to prepare it.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Chocolate Pudding
- 2 cups milk (or plant-based beverage)
- 4 tablespoons sugar
- 2 tablespoons cornstarch (or all-purpose flour)
- 2 tablespoons unsweetened cocoa powder
- 3.5 oz dark chocolate
Tools for Chocolate Pudding
- 1 Saucepan
- 1 Whisk
- 1 Mold
Steps for Chocolate Pudding
First, sift the powders in a bowl, add the sugar, and mix well.
Heat the milk in a saucepan. Take a few tablespoons and pour them into the bowl of powders and whisk very well.
Once the mixture becomes creamy and lump-free, pour it into the milk saucepan.
Thicken the chocolate pudding over very low heat, continuously stirring with the whisk. It will take little time, and when it boils and the cream has formed, turn off the heat.
Take a mold of your choice. I used a silicone flower-shaped one, but you can opt for smaller individual molds. Wet the mold with cold water and remove excess water without drying it.
Chop the chocolate piece into small pieces and pour it into the bottom of the mold.
Pour over the mixture, filling the entire surface, then let it cool.
When it reaches room temperature, place your dessert in the refrigerator and let it rest for at least 3 hours.
When ready to serve, unmold the chocolate pudding by turning it over onto a plate.
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