Eggless Chocolate Pudding

Eggless Chocolate Pudding

Rich, glossy pudding thickened with cornstarch instead of eggs for a silky, foolproof set.

Total 4 hr Makes 4 servings Calories 265/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This stovetop chocolate pudding gets its velvety body from cornstarch rather than egg yolks, making it quick and nearly foolproof. Whole milk and cocoa powder combine with dark chocolate for a deep, rounded flavor that sets up smooth and spoonable once chilled. It's an easy make-ahead dessert for weeknights or casual dinner parties.

Ingredients

  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 3 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

Method

  1. In a 6-quart saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt until no lumps remain.

  2. Gradually whisk in the milk, pouring slowly to keep the dry ingredients from clumping, until the mixture is smooth.

  3. Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 8 minutes.

  4. Continue to cook, whisking constantly, for 1 to 2 more minutes until the pudding is thick enough to coat the back of a spoon.

  5. Remove the pan from the heat and whisk in the chopped chocolate, butter, and vanilla extract until smooth and fully melted.

  6. Divide the pudding evenly among four ramekins or small bowls.

  7. Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming.

  8. Chill in the refrigerator until set, at least 3 hours.

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★ 3.9 (1)

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    Eggless Chocolate Pudding

    This stovetop chocolate pudding gets its velvety body from cornstarch rather than egg yolks, making it quick and nearly foolproof. Whole milk and cocoa powder combine with dark chocolate for a deep, rounded flavor that sets up smooth and spoonable once chilled. It's an easy make-ahead dessert for weeknights or casual dinner parties.

    4 hr 4 servings 265 cal

    Ingredients

    • 1/3 cup granulated sugar
    • 3 tablespoons cornstarch
    • 3 tablespoons unsweetened cocoa powder
    • 1/4 teaspoon salt
    • 2 1/2 cups whole milk
    • 3 ounces bittersweet chocolate, finely chopped
    • 1 tablespoon unsalted butter
    • 1 teaspoon vanilla extract

    Method

    1. 1

      In a 6-quart saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt until no lumps remain.

    2. 2

      Gradually whisk in the milk, pouring slowly to keep the dry ingredients from clumping, until the mixture is smooth.

    3. 3

      Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 8 minutes.

    4. 4

      Continue to cook, whisking constantly, for 1 to 2 more minutes until the pudding is thick enough to coat the back of a spoon.

    5. 5

      Remove the pan from the heat and whisk in the chopped chocolate, butter, and vanilla extract until smooth and fully melted.

    6. 6

      Divide the pudding evenly among four ramekins or small bowls.

    7. 7

      Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming.

    8. 8

      Chill in the refrigerator until set, at least 3 hours.