My best Homemade Chocolate Pudding without Cornstarch is a gluten-free pudding that makes a perfect treat. Topped with a luxurious dollop of fresh whipped cream, it’s ridiculously simple to prepare and takes less than 15 minutes.
Say goodbye to cornstarch and hello to a lusciously smooth, homemade chocolate dessert that’s made from scratch in a blender and the ultimate gluten-free chocolate fix.
This no-cornstarch chocolate pudding is one of my family’s favorite desserts. It makes a fun after-school snack, the perfect ending to a great meal, and, like my Heart Shaped Chocolate Cake with Cherries, a sweetly romantic dessert for Valentine’s Day.
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Reasons to love this easy recipe:
- You only need six simple ingredients and 15 minutes to prepare this easy chocolate pudding recipe from scratch.
- After cooking the ingredients on the stove, your blender does the rest of the work!
- Although I’ve included easy directions for making homemade whipped cream, purchased Cool Whip or other grocery store whipped toppings work, too.
Ingredient notes and substitutions:
There are only six simple ingredients in this easy gluten-free chocolate pudding without cornstarch recipe, including:
- Semisweet chocolate – contributes rich, deep flavor to this simple chocolate pudding. The cocoa solids and cocoa butter help thicken the pudding naturally. You can substitute high-quality chips for the baking bars.
- Whole milk and heavy cream – work together to create a creamy, rich, flavorful chocolate pudding. You can substitute half and half for the heavy cream, resulting in a slightly less creamy and rich pudding. Substituting almond milk for the whole milk will yield a thinner and less creamy pudding.
- Egg yolks – are a key ingredient in this recipe, contributing to the texture, thickness, creaminess, and overall richness of the pudding. I usually make Forgotten Kisses, sometimes called Forgotten Cookies, with the leftover egg whites.
- Granulated sugar – adds sweetness and brings out the natural cocoa flavor, giving the pudding a more chocolaty taste.
- Salt – plays a crucial role in enhancing all of the flavors in the dessert.
- Optional whipped cream ingredients – Together, heavy cream and confectioners’ sugar create a delightful whipped cream topping that is sweet, creamy, and fluffy, perfect for topping the pudding. Maraschino cherries (not pictured) are also an optional topping.
Complete measurements for this easy chocolate pudding recipe are listed in the recipe card below.
How to make homemade chocolate pudding from scratch:
- Chop the semi-sweet chocolate bars into small pieces. Add the pieces to a blender. Set aside.
- In a medium-sized saucepan over medium heat, add milk, one cup of heavy cream, six egg yolks, granulated sugar, and salt.
- Whisk constantly for about 5-6 minutes or until the mixture comes to a boil and thickens. The mixture should be thick enough to coat the back of a spoon without running off.
- Immediately pour the hot mixture into your blender, put the lid on firmly, and cover the lid with a thick kitchen towel. Holding the top down with the towel, blend until all the chocolate has melted.
- Divide the pudding mixture into six small bowls or dessert glasses and place in your refrigerator for two or more hours to firm up.
- If you are making the optional whipped cream while your pudding chills, whip up the remaining half cup of heavy cream with one tablespoon of confectioners’ sugar with your electric mixer. It will take about two to three minutes until the mixture forms soft peaks.
- Serve this homemade pudding plain or with a dollop of whipped cream with a cherry on top.
Serving suggestions:
This homemade pudding is delicious by itself. I like to top mine with a cherry, but fresh fruit or berries such as raspberries and strawberries are great options, too. If you want to add another pudding, try my amazing Pistachio Pudding Recipe.
This year, for a Halloween party, I put the pudding in small plastic cups. I topped them with crushed Oreos and gummy worms and made a Halloween graveyard dip dessert.
Chocolate pudding without Cornstarch would be delicious served with any of these main dish favorites: Marry Me Chicken Pasta, Crab Stuffed Shrimp, Oven Baked Short Ribs, Filet Mignon with Red Wine Sauce, New York Strip Roast, and Chili Rubbed Ribeye Steak.
Recipe variations:
- Garnish with chocolate shavings, chips, grated chocolate, or cocoa powder for an extra touch of chocolatey goodness.
- Use this recipe to make a pie filling for a no-bake chocolate pie or a tart. Pour the pudding into a pre-baked pie crust, graham cracker crust, or Oreo crust and chill until set. Top with whipped cream or meringue, if desired.
- Add chopped nuts such as roasted pecans, almonds, or walnuts into the pudding for added texture and a nutty flavor.
What’s the difference between pudding, mousse, and pots de creme?
All of these desserts look similar, and the ingredients are similar.
- Pudding is usually cooked in a pan on the stove, and some recipes call for adding cornstarch.
- Mousse is generally not cooked and has whipped cream and beaten egg whites folded in, which gives it a light, airy texture.
- Pots de Creme is a French custard dessert whose name means “pot of cream” and has a looser consistency than the others.
How to store this dessert:
- The best way to store this dessert is in the refrigerator. Allow the pudding to cool to room temperature before transferring it to an airtight container.
- Before sealing the container, press a piece of plastic wrap directly onto the surface of the pudding. This helps prevent a skin from forming on top of the pudding.
- Chocolate pudding without cornstarch can be made ahead of time and will keep 3-4 days in your refrigerator. I do not recommend freezing it.
Recipe FAQs:
Chocolate is the most popular, followed by vanilla, then butterscotch.
In this recipe, the egg yolks are a natural thickener. The chocolate also thickens when it cools and solidifies. Other recipes may use tapioca, arrowroot powder, or gelatin. Because it is made without cornstarch or flour, it is gluten-free.
Yes, you can use different types of chocolate to customize the flavor of your pudding. Dark will result in a richer and less sweet pudding, while white will make it sweeter and creamier. You will need to adjust the sugar level to your taste.
Expert tips and tricks:
- This recipe comes together so quickly; it’s better to gather all your ingredients and have everything ready before you begin.
- This recipe calls for semisweet chocolate baking squares. However, good-quality semisweet chips such as Ghirardelli will work, too. You will need one and a half cups of chips.
- If you don’t know how to separate an egg yolk from the whites, check out this easy video tutorial from Jessica Gavin.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon.
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Homemade Chocolate Pudding Recipe without Cornstarch
Equipment
- Blender
Ingredients
- 9 ounces semisweet chocolate baking bars, chopped, 1½ cups of chips may be substituted
- 1 ½ cups whole milk
- 1 ½ cups heavy cream, divided, if not making the optional whipped cream, you only need 1 cup.
- 6 egg yolks large
- 5 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 1 tablespoon confectioners' sugar, optional, if making the whipped cream
Instructions
How to make chocolate pudding from scratch without cornstarch:
- Chop the semi-sweet chocolate bars into small pieces. Add the pieces to a blender. Set aside.
- In a medium-sized saucepan over medium heat, add milk, one cup of heavy cream, six egg yolks, granulated sugar, and salt.
- Whisk constantly for about 5-6 minutes or until the mixture comes to a boil and thickens. The mixture should be thick enough to coat the back of a spoon without running off.
- Immediately pour the hot mixture into your blender, put the lid on firmly, and cover the lid with a thick kitchen towel. Holding the top down with the towel, blend until all the chocolate has melted.
- Divide the pudding mixture into six small bowls or dessert glasses and place in your refrigerator for two or more hours to firm up.
How to make the optional whipped cream:
- If you are making the optional whipped cream while your pudding chills, whip up the remaining half cup of heavy cream with one tablespoon of confectioners' sugar with your electric mixer. It will take about two to three minutes until the mixture forms soft peaks.
How to serve:
- Serve this homemade pudding plain or with a dollop of whipped cream with a cherry on top.
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