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Chocolate Pudding

Makes 5 4-ounce portions
Course: Dessert
Cuisine: American, Southern
Keyword: chocolate, chocolate pudding, dairy free pudding, pudding cups, ww-friendly
Author: Virginia Willis


  • ¼ cup granulated sugar
  • ¼ cup cornstarch
  • 3 tablespoons unsweetened cocoa
  • 1/4 teaspoon fine sea salt
  • 2 3/4 cups unsweetened soy milk or 1% low-fat milk
  • 3 ounces bittersweet chocolate chips (60 to 70 percent cocoa) (about 1/2 cup)
  • 5 teaspoons cacao nibs for garnish


  • Whisk to combine the 4 ingredients in a medium, heavy saucepan; stir with a whisk. Gradually add milk stirring with a whisk. Bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick.
  • Remove from heat; add chocolate, stirring until melted and mixture is smooth. Let cool slightly, whisking constantly to prevent lumps.
  • Pour 1/2 cup pudding into each ramekin. Let set just slightly and garnish with cacao nibs. Serve immediately. (Or cover with a piece of plastic wrap flush to the surface of the pudding and chill until cold.) It’s good warm or cold!