Easy chocolate pudding recipe made in the blender. Homemade chocolate pudding has never been easier and faster to make, no stove top or heat required!
Two perfect little cups of small batch chocolate pudding for two.
Tucked into my second cookbook, Comfort and Joy: Cooking for Two, is a little recipe in the dessert section for chocolate pot de crème made in the food processor. It’s an insanely easy recipe that doesn’t require any heat or cornstarch. I love it, and so I decided to share it with you today.
Plus, if you absolutely cannot wait for my next cookbook all about cooking for two (titled Dinner just for Two and due out in April of 2019!), then Comfort and Joy is what you should put in your little paws to pass the time. Comfort and Joy has breakfast recipes for two, lunches for two, dinners for two, and small batch comfort foods.
And an easy chocolate pudding recipe made in the blender, of course!
Easy chocolate pudding recipe in the blender:
I’ve been playing around with the original recipe to make it in my blender, and to make it softer, like homemade chocolate pudding. It turns out, you don’t have to change a thing about the recipe, just the chill time!
The mixture comes straight out of the blender and sets into pudding in 60-90 minutes in the fridge. If you leave it in the fridge longer, it’s thicker, more like a mousse or pot de crème. You can eat it that way, of course, but you can also let it rest on the counter until it softens to the texture of chocolate pudding.
You have so many options with this homemade chocolate pudding recipe!
I love that this recipe only makes 2 servings of pudding, because I really need portion control when it comes to pudding!
How to make chocolate pudding without cornstarch or heat:
The beauty of this easy chocolate pudding recipe is that it doesn’t requite cornstarch or any heat to make! You really have no excuse to buy instant pudding anymore, heh.
You just use a blender to break up the chocolate with the sugar, stream in heavy cream and a shot of espresso, and blend! There are a few other ingredients, like salt and vanilla, but you get the point.
I use my Vitamix blender to make this recipe. I upgraded to a Vitamix when Camille was a baby, because I knew I wanted to make her baby food from scratch. I’ve been endlessly impressed with how easy it is to use, how perfectly smooth and silky it makes purees. Plus, it has a heat function to make soups! I love it!
This recipe uses just the yolk of 1 egg. My recipes are divided on this site into recipes that use egg yolks and recipes that use egg whites. Browse through the egg white recipe section, and find something to make with the leftover egg white.
Fun ways to use homemade chocolate pudding:
We eat this homemade chocolate pudding with extra whipped cream and raspberries on top, but since Halloween is coming, I want to make Camille a homemade dirt and worms cup! It’s seriously one of my favorite desserts, and I know she’s going to love it, too! To make that, I would just layer the pudding with some crushed Oreos in a small jar, and then push in some gummy worms. So easy!
You can also use this to make my mini chocolate cream pie for two, gluten free chocolate meringue pie, or chocolate pudding cupcakes. If you feel like mixing things up, stuff my small batch eclairs with it or use it as the filing in my Boston Cream Pie Cupcakes.
And I would be remiss if I didn’t mention that if you love this easy chocolate pudding recipe, you will flip for my chocolate mousse cake for two.
- 5 ounces chopped semisweet chocolate*
- 2 tablespoons granulated sugar
- 1/8 teaspoon fine salt
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 3/4 cup heavy cream
- 1/4 cup of hot espresso*
- whipped cream, for garnish
- fresh raspberries, for garnish
- In a high-speed blender, add the chopped chocolate, sugar, and salt. Pulse 15 times to break up the chocolate into smaller pieces.
- Next, add the egg yolk and vanilla and pulse another 15 times.
- Warm the heavy cream in the microwave until it's steaming (and the espresso if it isn't steaming hot).
- With the blender running, stream in the hot cream and hot espresso.
- Run the blender for another 30 seconds, stopping to push the mixture from the sides, if necessary.
- When the mixture looks homogenous, divide it between two serving glasses. Place plastic wrap directly on the surface of the pudding, and chill in the fridge for 60-90 minutes. Check the texture before serving: if it's too soft, place it back in the fridge; if it's too firm, let it rest on the counter before serving.
- Serve with extra whipped cream and fresh raspberries (optional).
*You may substitute 3/4 cup of semisweet chocolate chips for the chopped chocolate.
*If you don't have an espresso maker, use 1 teaspoon of instant espresso powder dissolved into 1/4 cup of boiling water.
Amount Per Serving: Calories: 769Total Fat: 59gSaturated Fat: 35gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 288mgSodium: 203mgCarbohydrates: 62gFiber: 4gSugar: 54gProtein: 10g