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Healthy Chocolate Pudding

A silky, rich chocolate pudding made without eggs that offers a comforting dessert experience, perfect for serving chilled or warm.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups milk of choice or canned coconut milk Use your preferred milk.
  • heaping 1/8 tsp salt
  • 1/4 cup dutch cocoa powder For a smoother flavor.
  • 1/3 cup sweetener (sugar, pure maple syrup, erythritol, or honey) Adjust sweetness to taste.
Thickening Ingredients
  • 1/2 cup milk of choice For cornstarch slurry.
  • 3 tbsp cornstarch
  • optional oz 3 oz chocolate chips or broken-up bar For added richness.
  • 3/4 tsp pure vanilla extract

Method
 

Preparation
  1. Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener.
  2. In a small bowl, whisk the cornstarch and 1/2 cup milk until dissolved.
Cooking
  1. Once the 2 cups milk are warm, add the cornstarch mixture and bring to a boil.
  2. Once boiling, stir constantly for 2 minutes.
  3. Lower to a simmer for an additional minute, then turn off the heat.
  4. Stir in the vanilla and broken chocolate pieces until the chocolate melts.
  5. Transfer the pudding to the refrigerator to thicken.

Notes

Cover the pudding with plastic wrap pressed to the surface to prevent a skin from forming and refrigerate for up to 4 days. For longer storage, freeze in an airtight container. Adjust sweetness to taste after the pudding cools slightly; flavors deepen as it rests.