Last Updated on January 8, 2024 by Carrie Korem, FNTP
As the days are getting shorter and cooler, I’ve been craving my smooth, creamy and sweet chocolate pudding to end the day. My husband thanked me for my cravings the other night because he has been able to benefit from my endless fits of running into the kitchen and stirring up pots of warm, velvety smooth pudding. There is something very soothing about standing over a pot of bubbling chocolate goodness and stirring mindlessly until it thickens.
Some days I’ve eaten it warm and it is like the most rich and thick hot cocoa you can imagine. Other days I’ve had a bit more patience and poured the pudding into coffee mugs and let them chill. I have tried many different versions but this one below is my favorite – not only for the rich flavors but also for the simplicity of the work that needs to be done.
Chocolate Pudding
Adapted from Nigella Lawson’s book “Nigella Express”.
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
- 1 cup whole milk
- 1/2 cup heavy cream (or omit the whole milk and use 1 1/2 cups coconut milk for Paleo)
- 1/4 cup maple syrup
- 1 tablespoon arrowroot powder
- 1/3 cup cocoa powder
- 2 tablespoons boiling water
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3 ounces dark chocolate, broken into pieces
Instructions
- In a small saucepan, heat the milk and cream together over medium heat until just steaming.
- While the milk is heating, whisk the maple syrup, arrowroot, cocoa powder, and boiling water together in a medium saucepan over medium heat. Whisk in the egg yolks, one at a time, followed by the heated milk mixture. Continue to whisk mixture until it turns very thick, about 5 minutes. Remove from the heat and add the vanilla and chocolate. Whisk until the chocolate is melted and thoroughly combined. Pour the pudding into 4 coffee cups. Cool for 10 minutes and serve.
Yum post. I’ve been wanting to find a good pudding recipe. Eating Sugar-free chocolate pudding was a regular habit for me before kicking the chemicals. Thanks!
Ooh. I gotta try this recipe out.
Woo-hoo! Am saving this one to try soon.
The directions don’t say when to add the arrowroot. ????
I apologize. Sometimes those little errors creep in. I made the edit. You add the arrowroot with the maple syrup and cocoa powder.
I love your Vanilla Custard recipe so much that I had to come back to your site to look for a chocolate pudding or custard recipe! This one looks very good. Do you think it would work with canned coconut milk?
Thank you! Coconut milk should work just fine in this recipe. Enjoy!
Would this work with almond milk instead of whole milk?
I haven’t tried it, but I think it would work just fine.
Hi Carrie,
Can you use this pudding mix for a pie , or would it be too think ?
Or do you have a chocolate pie recipe ?
I would like one where the eggs are cooked in with the ingredients .
all choc. pie recipes I see are the eggs are not cooked at all….and I have
an issue with that…..I want yolks cooked……
thanks
Is the cocoa powder supposed to be sweetened? I just made this recipe with unsweetened cocoa powder and it is very, very bitter.
The cocoa is supposed to be unsweetened. I’m not sure why the pudding was so bitter. Did you make any substitutions? What kind of chocolate did you use?
I used Ghiardelli unsweetened cocoa and Enjoy Life chocolate chips. I only subbed coconut milk for regular milk. Everything else was the same as above.