Easy Chocolate Pudding

  • Preparation 15 MIN
    Cooking 10 MIN
    Chilling 6 H
  • Servings 4
This pudding takes the cake because it’s even easier than its classic vanilla cousin. There are no eggs to separate or milk to divide—but it’s still creamy and delicious. Take a walk on the wild side and go for the “zebra effect” by layering the chocolate and vanilla.



  1. In a pot off the heat, whisk together the sugar and cornstarch.
  2. Whisk in the milk. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pan until the mixture thickens.
  3. Stir in the chocolate until melted. Remove from the heat.
  4. Pass through a sieve to remove any lumps, if necessary.
  5. Pour the pudding into a bowl. Cover with plastic wrap directly on the surface of the pudding. Let cool, then refrigerate for 6 hours or until set and completely chilled.
  6. When ready to serve, stir with a spatula until creamy and smooth.


This is a "Ricardo For Kids" recipe.

To help you with this recipe

Small Whisk

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.