Microwave Chocolate Pudding from Scratch

This dark and dreamy chocolate pudding is just minutes away in the microwave! (Plus some time to chill!) This recipe is so easy and fool-proof, you're going to love it.

  • Prep time: 10 minutes
  • Cook time: 6 minutes
  • Yield: 4 generous servings

Ingredients

For the pudding

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons Dutch-processed cocoa powder
  • 1/8 teaspoon salt
  • 2 1/2 cups whole milk
  • 3 egg yolks
  • 4 ounces (about 3/4 cup) 60 to 70% chocolate baking chips
  • 2 tablespoons unsalted butter, cut into chunks
  • 1 teaspoon vanilla extract

For the whipped cream (optional)

  • 1 cup heavy cream
  • 2 teaspoons sugar
  • 1/2 teaspoon vanilla extract

 

Method

1 Combine the ingredients: In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.

Partially cover the bowl with plastic wrap, leaving a gap in one side so steam can escape. If you prefer not to use plastic wrap, cover with a paper towel or a plate that is set slightly askew.

Microwave Chocolate Pudding Ingredients Chocolate Pudding in the Microwave whisking the ingredients

2 Microwave the pudding: In the microwave, cook the mixture for 3 minutes. Remove from the microwave, remove the plastic, and whisk the pudding to distribute the heat.

Partially cover again and microwave for 1 more minute. Stir again. Continue to microwave in 30 second increments, stirring the pudding between each increment, until you see the mixture bubbling around the edges and the pudding has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding. The pudding will thicken further as it cools.

Chocolate Pudding the Microwave whisking the pudding Chocolate Pudding Recipe after microwaving

3 Add the chocolate, butter and vanilla: With a whisk, stir the chocolate chips, butter and vanilla into the bowl. Stir constantly until the chocolate and butter have melted and the mixture is smooth.

Chocolate Pudding Recipe Whisk in Chocolate and Butter

4 Transfer the pudding to serving dishes: Spoon the pudding into 4 small serving cups (5- to 6- ounce ramekins or tea cups work great). Chill in the refrigerator until cold.

5 Make the whipped cream: In the bowl of an electric mixer on medium-high speed, beat the cream, sugar, and vanilla together until the cream forms soft peaks. Dollop a spoonful on top of each serving cup and serve immediately.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments