5-Minute Bittersweet Chocolate Pudding Recipe

Name: 5-Minute Bittersweet Chocolate Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups half and half or whole milk, or substitute unsweetened coconut milk or cashew milk; 1/2 cup granulated sugar; 4 1/2 teaspoons arrowroot powder; Generous pinch salt; 8 ounces bittersweet chocolate, chopped; 2 teaspoons vanilla extract; For Ginger Chocolate Pudding:; 2 teaspoons ground ginger; 1/4 cup chopped crystallized ginger, for topping; For Mexican chocolate pudding:; 1 1/4 teaspoons ground cinnamon; 1/8 teaspoon cayenne; 1/4 cup cacao nibs, for topping

Servings: persons

1 3/4 cups half and half or whole milk, or substitute unsweetened coconut milk or cashew milk
1/2 cup granulated sugar
4 1/2 teaspoons arrowroot powder
Generous pinch salt
8 ounces bittersweet chocolate, chopped
2 teaspoons vanilla extract
For Ginger Chocolate Pudding:
2 teaspoons ground ginger
1/4 cup chopped crystallized ginger, for topping
For Mexican chocolate pudding:
1 1/4 teaspoons ground cinnamon
1/8 teaspoon cayenne
1/4 cup cacao nibs, for topping

1
Off heat, whisk the half and half, sugar, arrowroot and salt in a large saucepan until the sugar starts to dissolve.
2
Heat the mixture over medium-high heat and continue whisking. When it thickens to the consistency of heavy cream, just before it comes to a boil, turn off the heat but leave the pan on the burner. Add the chocolate, cover with a lid, and wait 30 seconds.
3
Remove the lid and use an immersion blender or whisk to blend it very smooth. Blend in the vanilla.
4
Divide the pudding to fill 4 6-ounce ramekins, or bowls. Let cool at room temperature until it sets, about 15 minutes, or cool to room temperature until ready to serve.
5
For ginger or Mexican chocolate variations, mix respective ingredients with the sugar in step 1, and top with crystallized ginger or cacao nibs accordingly.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3/4 cups half and half or whole milk, or substitute unsweetened coconut milk or cashew milk, 1/2 cup granulated sugar, 4 1/2 teaspoons arrowroot powder, Generous pinch salt, and more.

Yes, 5-Minute Bittersweet Chocolate Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

5-Minute Bittersweet Chocolate Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions