5 Ingredients or Fewer
5-Minute Bittersweet Chocolate Pudding
Popular on Food52
34 Reviews
Callan C.
June 2, 2020
Made this as written, except using cornstarch instead of arrowroot powder. I can see how the cornstarch may have made the texture a bit more paste-y (especially after the pudding was chilled), but it was still very tasty!
Thayer
May 26, 2020
I used 8 oz. of Guittard bittersweet chocolate baking bars, 70% cacao. I did the Mexican version, but only added MILD cayenne and only 3/4 t. of cinnamon which added enough flavor, but didn't overpower the chocolate. The texture was perfect and the thickening process was just as recipe stated. So easy, delicious, and quick!
Kate W.
April 5, 2020
I may try this with cajeta I made recently. Any thoughts?
trvlnsandy
April 5, 2020
I have thought of using condensed milk in places where the milk has to cook down -- but in this case, the thickener is arrowroot. I would think, while the cajeta might add a lovely flavor, might make the pudding too thick.
drbabs
February 3, 2020
Wow, this is so easy and delicious. And almond milk works, too! I'm so happy to have this recipe. My husband loves chocolate pudding, and this recipe is so much easier than any I have tried that I will make it more often. Thank you!
Ellie
December 7, 2019
I made this pudding for a sick child who wasn’t taking her liquid antibiotic and wasn’t eating. I used cream line milk and half the sugar. It was fast, easy and delicious. She couldn’t taste the medicine because of the chocolate and scraped the bowl clean!
It was so good it is in the rotation now.
Thank you for a great recipe.
It was so good it is in the rotation now.
Thank you for a great recipe.
trvlnsandy
June 17, 2018
I liked the results, but wonder if my experience was 'normal'. Used Lindt 85% . When I stirred in the chocolate the mixture coagulated? for lack of a better word. Sort of thickened all at once. Tasted good and good texture when finished.
Laura J.
March 22, 2019
Mine thickened all at once too. I used a mixture of Trader Joe's 72% and a small amount of Lindt milk chocolate (which I had left over and wanted to use to make up the 4oz). I think it's just the nature of the reaction once the chocolate has melted, rather than the type of chocolate you use. I didn't blend as it had all melted well, just whisked. Easiest recipe I have tried in a long time!
HopeinDC
April 27, 2018
This has become a family favorite! We love it! But any other tips for variations. I LOVE IT, but I am worried I'll overplay my hand with the fam. I have added rosewater and called it Israeli chocolate rose pudding and it went over super well, but looking for more ideas. Seriously this is the perfect dish for working moms!
Lynne C.
April 30, 2018
That is so great to hear! Here are a couple other ideas to try: orange or lemon zest, mint or almond extract (used judiciously), smoked salt and sliced almonds. You can also infuse the milk with coffee beans, tea leaves, basil, lavender, matcha or dried chiles. If you like chocolate + fruit, how about berries of any kind or some pitted fresh cherries stirred in once it's cooled a bit or on top. Then, there's liqueurs to add off heat, including brandy or whiskey.
HopeinDC
September 5, 2018
This remains a family favorite, and the orange chocolate was a huge hit. Have you ever tried leaving out the chocolate and adding caramel to try to make a salted caramel pudding?Feeling brave! May try!
Lynne C.
September 5, 2018
You're so adventuresome! How about varying the chocolate? They're are so many different kinds (based on percentages) and flavorings. As for your caramel idea, you'd likely want to cut way back, or leave out the granulated sugar. And you may have to adjust the thickening as well, since the chocolate bolsters this pudding quite a bit.
HopeinDC
December 20, 2019
I tried melting in soft caramels, but they took too long to melt so the texture was all wrong. We did stir in jarred caramel sauce and chocolate and that was delicious. I am convinced I can turn this into caramel - will try Dulche de Leche next time.
Bojj
February 21, 2018
This is amazing, so much dark chocolate richness and so quick! I'm thrilled that I can use coconut milk since I am lactose intolerant. I have a new favorite chocolate dessert. I did like the consistency better after it was in the fridge for a few hours/overnight. Just fyi, some stores sell arrowroot in the spice section of the store, I had a hard time finding it!
Barbara M.
February 3, 2018
Thanks for presenting something Chocolate and eggless! I can’t be the only person allergic to eggs. Perhaps you can share the use of aquafava for those who need to limit egg use.
trvlnsandy
June 17, 2018
Alton Brown has a recipe for chocolate mousse using just chocolate and liquid (search 'foam whipper chocolate mousse alton brown'). It calls for a foam whipper but could probably whip periodically while chilling.
Anna B.
February 2, 2018
I don't have any arrowroot, but do have corn starch and possibly potato starch. Would you use the same quantities for those or reduce?
Lynne C.
February 2, 2018
Yes, you can use cornstarch in place of the arrowroot. In my experience the texture with cornstarch was a little more pasty, but you would use the same amount.
capers
January 27, 2018
How much chocolate in a "packet" of bittersweet chocolate??
Irfan P.
January 30, 2018
Is there a way to substitute sugar with something else or avoid it altogether?
Lynne C.
January 30, 2018
You could use coconut sugar for sure as is in the recipe. For other substitutions, like powdedred xylitol or stevia, I would add sweetener into the finished pudding to your taste. Or, try it without--the bittersweet chocolate on its own may be sweet enough for your palate.
Hon I.
February 9, 2018
Mine did not set up. It remained liquidy after being in the fridge overnight. Any ideas why?
Lynne C.
February 9, 2018
Oh my. I wish I had a clue. The proportions of thickener should set up *any* liquid. Were there any changes to the recipe or ingredients? Did it thicken at all on the stovetop?
Patty E.
April 21, 2018
If you were using arrowroot and the mixture boiled that may be the reason it stayed liquid. The thickening property actually diminishes with too much heat.
See what other Food52ers are saying.