Name: Easy Chocolate Pudding
Prep time: 5 min
Cook time: 5 min
Total time: 130 min
Ingredients: 6 eggs (scrambled plain); 1/4 cup cocoa powder; 1/4 tsp. ground cinnamon; 1/4 tsp. salt; 1/2 cup whole milk; 3 - 4 tbsp. maple syrup; 1 tsp. vanilla extract (or vanilla paste)

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Easy Chocolate Pudding is creamy and full of rich, chocolatey flavor! This recipe is beginner friendly and can be made in minutes.

Why make chocolate pudding from scratch?

The flavor. When I made this recipe for the first time, my family had no idea there were scrambled eggs in it because it has a depth of flavor that far exceeds the nostalgic pudding cups from the 90’s. If you know, you know!

Beginner friendly. If you’re just getting acclimated in the kitchen, this recipe is easy! No tempering eggs or carefully boiling milk. In less than 15 minutes, you can make a delicious snack or dessert, from scratch. Go you!

Healthy and nutritious. Most store-bought pudding includes non-fat milk, refined sugar and oil. But, with one egg in every serving, and six wholesome pantry staples, this pudding is a healthier, and more nutritious choice.

Prepare your supplies

Food processor or high-speed blender
Measuring cups and spoons
Silicone spatula or spoon
Small serving dish, bowl, or six 4-ounce plastic portion cups with lids

Gather Your Ingredients

Eggs – Plain and scrambled. They are the unlikely star of the show, just trust the process!

Cocoa Powder – Gives the rich, chocolatey flavor that we so much admire.

Cinnamon – A little bit goes a long way here, but it makes a big difference in flavor.

Salt – Balances the sweetness and adds flavor.

Milk – I use a Whole Cream Line Milk, but you can use regular whole milk, almond milk, soy milk or coconut milk.

Maple Syrup – Besides honey, I love Maple Syrup as a natural sweetener. It is full of vitamins, minerals and antioxidants, fights inflammation and has a lower glycemic index.

Vanilla Extract or Vanilla Bean Paste – Enhances the rich, chocolatey flavor.

Let’s get to it: How to make chocolate pudding

Combine ingredients. In a food processor or high-speed blender, add scrambled eggs, cocoa powder, cinnamon, salt, milk, maple syrup and vanilla extract.

Blend. On high speed, blend the ingredients until it has reached a smooth, pourable consistency.

Refrigerate. Pour mixture into a small serving dish or bowl, or for perfectly portioned pudding cups, evenly distribute pudding among six 4-ounce plastic portion cups with lids. Let chill for one hour.

Store. Pudding can be stored in an airtight container, in the refrigerator for 5 -7 days. When ready to enjoy, give it a good stir as some separation can occur.

Can I substitute the cocoa powder for cacao powder?

As with many recipes, cocoa powder can be substituted with cacao powder. But, in this recipe, I can’t seem to get the conversion right. The pudding either ends up too bitter, or a soppy mess. For this recipe, I recommend using an organic cocoa powder, as it gave the best results.

What is your favorite tip when making chocolate pudding?

When you top it with whipped cream, and grated chocolate, it becomes the most decadent dessert!

Ingredients

6 eggs scrambled plain
1/4 cup cocoa powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
3 – 4 tbsp. maple syrup
1 tsp. vanilla extract or vanilla paste

Instructions

Combine ingredients. In a food processor or high-speed blender, add scrambled eggs, cocoa powder, cinnamon, salt, milk, maple syrup and vanilla extract.
Blend. On high speed, blend the ingredients until it has reached a smooth and pourable consistency.
Refrigerate. Pour mixture into a small serving dish or bowl, or for perfectly portioned pudding cups, evenly distribute pudding among six 4-ounce plastic portion cups with lids. Let chill for one hour.
Store. Pudding can be stored in an airtight container, in the refrigerator for 5 -7 days. When ready to enjoy, give it a good stir as some separation can occur.