A Simple Chocolate Pudding Recipe That Skips the Fuss

Compiled by the editorial desk with reference to the original recipe post and the author's personal testing notes.

For those who find rich, decadent desserts more exhausting than romantic, a classic chocolate pudding offers a lighter alternative. A new take on this weeknight-friendly treat promises chocolaty flavor without the heaviness of cream, butter, or eggs, and it can be ready in about 22 minutes of active time.

The recipe, adapted from a version by John Scharffenberger of Scharffenberger Chocolate, was discovered after a search through dozens of pudding recipes. The original, posted online over a year ago, stood out for its simplicity: no double boiler, no food processor, no oven. The adapted version uses cornstarch, cocoa powder, sugar, salt, whole milk, bittersweet chocolate, and vanilla, yielding a silky texture that sets in the fridge within a few hours.

The journey to this simple recipe was not without detours. The cook initially tried a more elaborate version from a beloved source, which involved multiple pans and a food processor, and included egg yolks, butter, and both cocoa and bittersweet chocolate. While the result was edible, it was not exceptional, and the process was cumbersome. This experience echoed a family story: the cook's mother had once made pudding from scratch, only to find it tasted identical to the boxed mix, leading her to declare such efforts pointless.

The new recipe addresses these concerns by eliminating the need for eggs, butter, and cream, and by skipping the double boiler entirely. The instructions are straightforward: whisk together the dry ingredients, heat the milk, add the chocolate and vanilla, and cook until thickened. For an even smoother texture, the mixture can be strained before chilling.

The pudding can be portioned into individual cups or a single bowl, with chilling times of 2 to 3 hours for cups and 4 to 5 hours for a large bowl. Covering the surface with plastic wrap prevents a skin from forming, though some may prefer that skin. The recipe keeps for up to three days in the refrigerator, though it rarely lasts that long.

Over the years, the recipe has seen several updates. In 2013, the double-boiler step was removed, shortening the cooking time. Later, an ounce of unsweetened chocolate was swapped for bittersweet to deepen the flavor, but this was eventually replaced by adding a few tablespoons of unsweetened cocoa powder, which is now listed as optional. These tweaks reflect a commitment to simplicity without sacrificing taste.

For those nostalgic for the original 2008 photos, the recipe post includes them alongside the 2024 updates. The recipe yields six servings and requires only 15 minutes of active preparation, plus cooling time.

This pudding offers a practical option for a weeknight dessert, balancing indulgence with ease. It avoids the heaviness that often accompanies chocolate desserts, making it a suitable end to a meal without the risk of overindulgence.