This silky chocolate pudding comes together on the stovetop with cocoa powder, a touch of sugar, and a whisk in constant motion until everything turns glossy and thick. Cornstarch does the heavy lifting here, giving the base that classic spoon-coating texture without needing eggs or a water bath. Once it's off the heat, finely chopped bittersweet chocolate melts straight in, deepening the flavor into something rich and almost fudgy, while a splash of vanilla rounds out the finish. Straining the mixture before it chills guarantees that satiny, lump-free texture every time you dip a spoon in. Portioned into ramekins and chilled until set, it's an easy make-ahead dessert that fits neatly into a low FODMAP kitchen. Serve it straight from the fridge for a cool, deeply chocolatey bite that never feels like it's missing anything.
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A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Whisk together the sugar, cornstarch, cocoa powder, and salt in a medium saucepan until evenly combined with no lumps.
Gradually pour in the whole milk and heavy cream, whisking constantly until the dry mixture is fully dissolved and the liquid is smooth.
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