Sometimes you just want a rich, creamy dessert that comes together in a few minutes on the stove. This homemade eggless chocolate pudding is one of my absolute favorites when I need a quick sweet treat.
A lot of traditional pudding recipes rely on egg yolks for thickness, but this version uses cornstarch instead. It gets just as thick and silky without any eggs at all.
If you have an egg allergy or you simply do not eat eggs, this recipe lets you enjoy a classic pudding safely. You will not miss the eggs one bit because the chocolate flavor is so deep and rich.
You only need a saucepan, a whisk, and a few basic kitchen staples to make it. The whole cooking process takes less than ten minutes on the stovetop before it goes into the fridge to chill.
Serve it cold in small glasses with a spoonful of whipped cream on top. It is simple, comforting, and perfect for the whole family.
Why You’ll Love It
Rich Chocolate Flavor – Cocoa and semisweet chocolate create a deep, satisfying chocolate taste in every spoonful.
Silky Smooth Texture – Cornstarch gives this pudding a thick, creamy texture that feels wonderfully smooth.
Glossy Finish – Melted chocolate and butter create a beautiful shine that makes each serving look extra special.
Ingredient List
- 1/2 cup Granulated Sugar
- 1/4 cup Unsweetened Cocoa Powder
- 3 tbsp Cornstarch
- 1/4 tsp Salt
- 2 1/2 cups Whole Milk
- 4 oz Semisweet Chocolate, chopped
- 2 tbsp Unsalted Butter
- 1 tsp Vanilla Extract
- 1/2 cup Whipped Cream (for serving)
Directions
Step 1
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt so there are no lumps.
Step 2
Slowly pour in the milk while whisking constantly until the mixture is completely smooth.
Step 3
Cook over medium heat, whisking constantly, for 6 to 8 minutes until the pudding thickens and large bubbles begin to break the surface. Let it bubble for 1 full minute so the cornstarch activates.
Step 4
Remove from the heat and stir in the chopped chocolate, butter and vanilla until melted and glossy.
Step 5
Pour into 4 serving glasses, press plastic wrap directly onto the surface to prevent a skin, and chill for at least 3 hours. Top with whipped cream and chocolate shavings before serving.
Tips
Whisk The Dry Ingredients First
Mix the sugar, cocoa powder, cornstarch, and salt thoroughly before adding the milk. Cocoa powder and cornstarch can form small pockets, so this step helps the pudding cook smoothly without lumps.
Use a whisk instead of a spoon, and pay extra attention to the corners and bottom of the saucepan where dry ingredients can collect.
Add The Milk Slowly
Pour in the milk a little at a time while whisking constantly. Start with a small splash to make a smooth paste, then gradually add the remaining milk.
This method breaks up the cornstarch and cocoa evenly before the mixture heats, which gives the pudding a much smoother texture.
Whisk Constantly While Cooking
Keep the heat at medium and whisk continuously as the pudding thickens. Make sure the whisk reaches across the bottom and into the corners so the cornstarch does not settle or stick.
The pudding may seem thin at first, then thicken quickly near the end. Stay close to the pan during these last few minutes.
Try These Next
- Eggless Chocolate Pots De Creme
- Eggless Dark Chocolate Mousse
- Eggless French Silk Pie
- Eggless Southern Banana Pudding
- Eggless Vanilla Custard
Questions You Might Have
Why is my chocolate pudding lumpy?
Lumps can form if the cocoa powder or cornstarch is not whisked well before the milk is added, or if the mixture is not stirred constantly while cooking.
For an extra smooth pudding, pour it through a fine-mesh strainer before adding it to the serving glasses.
Eggless Chocolate Pudding
Ingredients
Method
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt so there are no lumps.
- Slowly pour in the milk while whisking constantly until the mixture is completely smooth.
- Cook over medium heat, whisking constantly, for 6 to 8 minutes until the pudding thickens and large bubbles begin to break the surface. Let it bubble for 1 full minute so the cornstarch activates.
- Remove from the heat and stir in the chopped chocolate, butter and vanilla until melted and glossy.
- Pour into 4 serving glasses, press plastic wrap directly onto the surface to prevent a skin, and chill for at least 3 hours. Top with whipped cream and chocolate shavings before serving.