This Small Batch of Chocolate Pudding is smooth, creamy, and sweetened with maple syrup. This is a great recipe to eat just on its own or use it in other recipes – for filling a filling in cupcakes, a creamy layer between cakes, or a nestled between light cream puffs.
This is probably one of the hardest posts I have written. I mean, what more can you say about chocolate pudding? Let alone a small batch chocolate pudding. We all know how delightful it is! The smooth, creamy, robust chocolate flavor and it is pretty rewarding to make it yourself.
Maple Syrup As A Dessert Sweetener
I’ve talked about this before, but I will cover it again. I like the idea of swapping in sweetener alternatives when I can. Pudding is a great recipe for this, and we are using maple syrup in this one. I would love to call this a refined sugar-free recipe, but I’m sure someone would quickly point out that the chocolate chips still have sugar in them. And I’m ok with that.
The great thing about maple syrup in this pudding is you do not know it is there. You still get the right amount of sweetness but absent is the buttery caramel flavor of the syrup. Though, that would be a good pudding flavor, wouldn’t it!
Small Batch Chocolate Pudding
I have tried making pudding without eggs. And I did not care for it. It was too runny and it lacked that thick and creamy texture that comes with good pudding. Yes, cornstarch also helps to thicken the pudding, but I am a believer that we need egg yolks to create a creamy delight.
Because we are using eggs, we do need to temper them. Meaning, when we need to mix them with the heated liquid, we have to carefully bring them to temperature without scrambling them. After you temper your eggs a couple of times, it will not even be a thing. Like it is just like mixing any other ingredients together.
If this is your first time making pudding, or having to temper eggs, make sure you read the recipe instructions first. This will get you comfortable with the process!
Another Small Batch Dessert!
Having 4 to 6 servings of pudding sitting around isn’t necessarily a bad thing. But, because I love the idea of smaller batches, this is a great recipe that gobbled up in one sitting.
With it being a small batch pudding dessert, there are other great recipe ideas you can use the pudding in! How about a filling in a batch of cupcakes, or a filling in cream puffs. Or, use it as a layer between yummy chocolate cake!
See, the small batch dessert doesn’t just have to be a small dessert for two. It is portion control when you want to add it to enhance another recipe! But of course, if you just want to eat bowls of it, I won’t judge. 🙂
Chocolate Pudding – Small Batch
- Small Heavy Duty Saucepan
- 1 large egg yolk (room temperature)
- 1 and 1/2 tablespoons corn starch
- 1/4 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons pure maple syrup (or sweetener of choice)
- 3 ounces semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into cubes
- Whipped Coconut Cream
- Fresh Berries (optional, for topping)
- In a medium saucepan, heat the milk and maple syrup over medium heat until the maple syrup melts and bubbles start to form along the sides of the pan. Be careful not to boil.
- While the milk mixture is heating, whisk the egg yolk, cornstarch and heavy cream in a medium bowl, until thoroughly combined.
- Once the milk has heated, slowly drizzle in about half the mix into the bowl with the egg mixture. Whisk constantly – this makes sure the egg yolk 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 3-5 minutes.
- Remove the saucepan from the heat and add the chocolate chips, vanilla, and butter. Stir until the chocolate chips have melted and the ingredients are thoroughly combined.
- Strain the pudding over a fine mesh strainer set over a medium bowl. 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 2 hours to set fully.
- Transfer the cooled pudding to serving dishes and top with your favorite whipped topping or fruit!