Vegan Eggless Chocolate Pudding

Total time2 hr 25 min

Prep time10 min

Cook time15 min

Deep, glossy chocolate pudding starts with a simple whisk of sugar, cornstarch, cocoa powder, and salt, then simmers low and slow until it thickens into that classic spoon-coating texture. Bittersweet chocolate melts right into the hot base along with a splash of vanilla, giving every bite a rich, silky finish. A quick strain guarantees a lump-free, ultra-smooth set once it's chilled in individual ramekins for a couple of hours. The plastic wrap trick keeps the tops perfectly skin-free, so each pudding stays glassy and inviting straight out of the fridge. It's an easy make-ahead dessert that's dark, decadent, and spoonable — a genuinely solid choice for a vegan spread.

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Ingredients

4 servings

½ cup granulated sugar
O Organics Sugar Granulated Cane - 64 Oz Imperial Granulated Pure Cane Sugar - 4 lb Wholesome Pantry Organic Pure Cane Granulated Sugar, 32 oz PIONEER Au Natural FINE GRANULATED Sugar
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3 tbsp cornstarch
¼ cup unsweetened cocoa powder
¼ tsp salt
2 ½ cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 oz bittersweet chocolate (60–70% cacao), finely chopped
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract

For serving

whipped cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Whisk together the sugar, cornstarch, cocoa powder, and salt in a medium saucepan until evenly combined with no lumps.
2
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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