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Creamy Chocolate Pudding Recipe

Creamy Chocolate Pudding Recipe

This dessert from Mary Ann Gove of Cottonwood, Arizona is ready to eat in just 10 minutes! But it has the creamy texture of pudding that's cooked on the stove.
TOTAL TIME: Prep/Total Time: 10 min. YIELD:2 servings


  • 1 tablespoon cornstarch
  • 1 cup 2% milk
  • 1/2 cup milk chocolate or semisweet chocolate chips
  • 1/4 cup whipped topping


  • 1. In a microwave-safe bowl, combine cornstarch and milk until smooth. Add chocolate chips. Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice. Pour into dessert dishes. Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

2/3 cup: 302 calories, 16g fat (10g saturated fat), 9mg cholesterol, 66mg sodium, 38g carbohydrate (0 sugars, 3g fiber), 6g protein.

Reviews for Creamy Chocolate Pudding

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Reviewed Apr. 21, 2014

"This is one of the quickest chocolate fix that anyone could possible make. Its not only quick but its perfect for 2. I used Evaporated milk and the taste was wonderful. This is such a creamy, dreamy pudding that I think, it deserves to be cooked on top of the stove. Mine was done in about 10 minutes. start to finish. Best part was I got to enjoy the smell of the melting chocolate. What a wonderful smell.


Reviewed Nov. 13, 2013

"Just made this.....SO YUMMY! Don't know if I can wait till it's cooled!!"

Reviewed Aug. 26, 2013

"The recipe called for just the right amount of cornstarch and is a simple way to avoid a mix and serve up something homemade."

Reviewed Dec. 4, 2011

"Great recipe. I make 2 batches at a time. Very easy."

Reviewed May. 3, 2009

"I can't believe how easy this is! My 6 year old granddaughter helped me make this yesterday. She loves my homemade chocolate pudding and she thought this one was wonderful. She has the recipe memorized and we will certainly make this often. It does taste like the cooked version. Thanks Mary Ann for a great recipe!"

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