The Most Decadent No-Cook Chocolate Pudding

So many people think...pudding, what's the big deal?  Open a box, pour in some milk, stir a bit and you have pudding.  But really, that's not pudding. I mean it is, but it's not that good.  Homemade pudding is one of the most decadent desserts you can make and a little goes a long way.

This particular pudding, I've never tasted anything like it.  It's rich and creamy and the texture is so...well, just perfect.  Best part, you don't have to use the stove (unless you want to) and it's made in minutes.

This is "company"dessert.  It's so decadent and indulgent, I felt guilty eating it on a Monday night.  Okay, actually I didn't feel guilty at all.  We all deserve a treat. And let me tell you, this is a treat.

I made it all in my 8 cup Pyrex measuring cup and then added it to these cute little bakers.  If you don't have an 8 cup sized Pyrex, grab one the next time you are at the grocery store.  It is invaluable in the kitchen for many reasons but mostly due to its ability to hold large volumes and its pour spout. I love that thing!

I hope I have convinced you to try this.  You will never buy the box again!!

The Most Decadent No-Cook Chocolate Pudding
From Fine Cooking
Serves 6

1-3/4 cups heavy cream
2 Tablespoons unsweetened cocoa powder, preferably Dutch-processed
8 ounces bittersweet chocolate (70% cacao) finely chopped (1-1/2 cups)
2 ounces (1/4 cup) unsalted butter, cut into four pieces
2 Tablespoons granulated sugar
1 teaspoon pure vanilla extract
Pinch table salt
Sweetened whipped cream & chocolate shavings for garnish (optional)

Have ready six 4 to 6 ounce ramekins or teacups.

Heat the heavy cream in an 8 cup Pyrex measuring cup in the microwave (or in a small saucepan) just until just boiling.  Remove from the heat and whisk in the cocoa until smooth.  Add the chocolate, butter, sugar, vanilla and salt; whisk until the chocolate and butter are melted and the mixture is smooth.

Pour the mixture into the ramekins and fill them about 2/3 to 3/4 of the way.  Cover with plastic (not touching the surface of the puddings) and refrigerate until chilled and thickened, about 4 hours.

Serve with sweetened whipped cream and chocolate shavings.

Three Years Ago: The Lazy Cook's Baklava

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20 Comments and 4 Replies

  1. Jenny 1

    This look YUMMY!!! I will have to try it for easter!

  2. Love how easy this is! Yum!

  3. Mrs. L 3

    I don’t think I’ve ever made pudding that didn’t come from a box so I’ll have to try this! How long does it take in the microwave for the cream to come to a boil?

  4. Noble Pig 4

    Since everyone’s microwave is different, I can’t really say. But you don’t want to boil it, it’s just before boiling so it should be really hot.

  5. I have often made homemade cooked chocolate pudding in the past, but always the hard way – cornstarch and milk standing over the stove forever. If the ingredients were good, the effort was well worth it (and in fact I have been craving warm homemade pudding lately mostly due to my nearly sugar-free diet of late). This looks way simpler and even richer. I think if my pudding craving gets too strong I must try this!

  6. Hi Cathy, I stopped by to tell you that I had made your ‘Pasta Pie’, and posted it today. I was going to leave the comment on that posting, but comments are closed there. If you’d like to see my posting, you can find it here –> link to

  7. katie 7

    oh my–i have to try making my own pudding. I too have never made my own pudding and i think 2012 is the year!

  8. Annette 8

    Wow! This looks so easy. We loved your strawberry/banana pancakes. You need to write a cookbook, especially pairing wine with your delicious recipes! Love those ramekins too.

  9. I just finished putting mine in the fridge. Hubby is very anxious to try the pudding. Soooo easy to put together, used my pretty red heart shaped ramekins. Thank you for sharing.

  10. Noble Pig 10

    Great! Let us know how it tastes. Wasn’t it so easy?

  11. Marielle Weaver 11

    Cute Ramekins!

  12. Lady George 12

    I agree, I would love to buy a set of these – do you remember where you got them? My verdict on thee pudding – I’m actually having some, cheating and having desert before the dinner. A definite must try.

  13. kd 13

    I’m going to try the pudding asap, but I want to know (if you’ll share) where you got those adorable little dishes!!??

  14. Noble Pig 14

    I wish I could remember, I’ve had them forever.

  15. Tracy 15

    This sounds oh so decadent. Lovely!

  16. Mrs Heidi Suzanne Whitman 16

    Would this work with regular whole milk, or not?

    • Cathy 17

      I believe it will be more watery and won’t taste anything like this one. There is just no comparison when it comes to the milk-cream substitute.

  17. Kathleen 18

    There’snothing better then homemade pudding. I will def try this recipe. Thanks for sharing.

  18. Sarah 19

    You say not to let the plastic wrap touch the pudding? Will it form a skin over the top?

  19. Theresa 20

    What is heavy cream ? Whipping cream ?

  20. Sally 22

    I made this recipe yesterday and though FABULOUS tasting, it never really “set up”. Even this morning it’s almost pourable. Did you find this to be the case for you as well?

    • Sally 23

      p.s. Because my son doesn’t like dark chocolate, I tried it with a combination of semi-sweet and milk chocolate. I wonder if that’s why?

    • Cathy 24

      I’m not sure what went wrong with your recipe, sounds like a possible measurement issue. It works perfectly for me every time.


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