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.
Chocolate Pudding – The Easiest Dessert Ever!
This post was hard for me to write when I first published it in 2019, and the same holds true as I update it today! I mean, what more can you say about chocolate pudding? Let alone a small batch of chocolate pudding. Smooth, creamy, robust chocolate flavor – all wrapped up in a a truly rewarding dessert that may just be the easiest dessert to make!
No mixer, oven, baking dishes, or specialty specialty ingredients required here. The hardest part of this recipe is waiting patiently for the pudding the cool and set.
And if you’ve read about me, you know that pudding is my favorite dessert. Whether it’s pumpkin pudding, hot chocolate pudding, or even chia pudding, I love the creamy savor-the-spoonful dessert!
There’s Even More To Love About This Pudding for two
- No leftovers to worry about – that’s the benefit of small batch baking!
- You can make it refined sugar free – and use maple syrup as your sweetener. You’ll just want to pay attention to the chocolate chips you use.
- Delicious as is – or use as a filling between two cakes, inside your favorite cupcakes, make it into a parfait, or you could even freeze it into popsicles!
- Nothing beats homemade – Ok, the pudding cups usually found in our lunch-boxes as kids was incredible. But really, homemade will always taste better!
Ingredients to make Chocolate Pudding For Two
- Milk – I recommend whole milk for rich, creamy pudding. Though 2% will also work.
- Cream – Heavy cream is what you want to use.
- Egg Yolk – One egg yolk to make the pudding extra velvety.
- Cornstarch – The cornstarch is what will help thicken the pudding.
- Maple Syrup – My preferred sweetener, though you can swap 1:1 in any sweetener of choice.
- Chocolate Chips – I like to use semi-sweet chips for a little sweet along with my cocoa. Dark chocolate/bittersweet chocolate also works!
- Butter – A single pat of butter at the end makes the chocolate pudding extra silky.
- Vanilla – For a touch more flavor.
- Salt – Salt is incredible at balancing and enhancing flavor.
I go between semi-sweet and bittersweet (extra dark) chocolate chips. I love the Guittard brand of chocolate because they leave out a lot of allergens. Keep in mind – if you want a 100% refined sugar free chocolate pudding for two, use sugar free chocolate chips.
How To Make homemade Chocolate Pudding
Really, it is easy!
- Whisk your egg yolk and cornstarch together – until the cornstarch dissolves.
- Heat the milk, cream, and syrup in a saucepan – do not boil!
- Drizzle half of the warm liquid into the egg yolk bowl – whisk constantly to avoid making scrambled eggs!
- Pour it all back into the saucepan – keep up the whisking, and heat until the pudding starts to thicken and bubble.
- Remove the pudding from the heat – and stir in the chocolate chips, butter, vanilla, and salt.
- Strain the pudding into a bowl or your serving vessels – if you want to ensure there are no lumps!
- Cover the pudding with plastic wrap – and place that plastic wrap directly on the pudding to keep a skin from forming!
- Chill for at least 4 hours – or overnight. Yes, chilling the pudding is necessary so it can set.
- It’s yummy time! – top the chocolate pudding with your favorite whipped cream and fruit for a pretty impressive treat.
FAQ
Yes! The recipe is easily doubled.
Yes, it is! As written, this recipe contains no gluten. You may just want to double check your package of chocolate chips to make sure they say gluten free.
You can use a can of coconut milk in place of the milk and heavy cream. Just note, the pudding may not be as thick and creamy.
Cover and refrigerate the pudding for up to 3 days. Beyond that, and it will probably start to loosen. However, it’s a small batch recipe – so hopefully you don’t have leftovers!
Chocolate Pudding For Two Recipe
Ingredients
- 1 large egg yolk, room temperature
- 2 tablespoons corn starch
- ½ cup heavy cream
- ½ cup whole milk (or 2% milk)
- 2 tablespoons pure maple syrup (or sweetener of choice)
- 3 ounces semi-sweet chocolate chips (or bittersweet/dark)
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- Whipped Coconut Cream (optional for topping)
- Fresh Berries (optional for topping)
Instructions
- 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.3 ounces semi-sweet chocolate chips, 1 teaspoon vanilla extract, 1 tablespoon unsalted butter
- 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
RECIPE 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.
NUTRITION ESTIMATES
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
Thank you Roslia! It is so yummy and I love that it is the perfect amount for two! Though, having a little extra pudding on hand is never a bad thing! Thank you for visiting my blog! 🙂