Craving a rich chocolate dessert but don't want the leftovers? This small batch chocolate pudding recipe is perfect for two! Made with simple ingredients - plus a refined-sugar free option - the creamy pudding is delicious on its own, or can be layered between cakes, a filling in cupcakes, or nestled inside cream puffs.
In a small mixing bowl, whisk the egg yolk and cornstarch until thoroughly combined.
1 large egg yolk, room temperature, 2 tablespoons corn starch
In a medium saucepan, whisk to combine the milk, cream, and maple syrup. Heat over medium heat until bubbles start to form along the sides of the pan. Do not boil.
½ cup heavy cream, ½ cup whole milk, 2 tablespoons pure maple syrup
Whisking constantly, slowly drizzle about half the warmed milk mix into the egg mix. This tempers the egg so it does not scramble. Add the tempered egg mixture back into the saucepan. Still whisking constantly, cook the pudding over medium heat until it thickens and bubbles - about 3 to 5 minutes.
Remove the saucepan from the heat. Add the chocolate chips, vanilla, and butter. Stir until the chocolate chips have melted and the ingredients are thoroughly combined.
Optional - Strain the pudding through a fine mesh strainer set over a medium bowl. This will remove any lumps.
Cover the pudding with plastic wrap with the wrap directly touching the top of the pudding. This will keep a skin from forming on the top of the pudding. Refrigerate the pudding for at least 4 hours, or overnight.
Transfer the pudding to serving dishes and top with your favorite whipped topping or fruit!
Whipped Coconut Cream, Fresh Berries
Notes
Serving Size - This is a small batch recipe that is easily doubled.
Milk Alternatives - I have made pudding successfully using canned coconut milk. However, for a truly decadent and creamy pudding, I recommend the recipe as written.
Sugar Alternatives - Maple syrup adds wonderful caramel notes. You can swap it with granulated sugar, or any sweetener of choice. Keep in mind, depending on the brand, the chocolate chips will/may add extra sugar.
Chocolate - Semi-sweet or even bittersweet chocolate chips work great. If using bittersweet, you may want to add 2 extra teaspoons of sweetener. For a recipe that uses cocoa powder, check out my hot chocolate pudding recipe!
Storage - Cover and refrigerate the pudding for up to 3 days. Beyond that, and it may start to loosen.