Best 11 Milk Chocolate Pudding Recipes

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Indulge in the velvety smoothness of our homemade milk chocolate pudding, a classic dessert elevated to new heights. Crafted with rich cocoa, creamy milk, and a touch of vanilla, this pudding is a symphony of flavors that will delight your taste buds. Our carefully curated collection of recipes offers a variety of options to suit your preferences, from a luscious basic milk chocolate pudding to decadent variations infused with peanut butter, Nutella, and even a vegan delight. Prepare to embark on a culinary journey that will leave you craving more.

Here are our top 11 tried and tested recipes!

OAT MILK CHOCOLATE PUDDING



Oat Milk Chocolate Pudding image

Chocolate pudding is equal parts comfort and romance, which means it's great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary.

Provided by Ali Slagle

Categories     for one, quick, weekday, custards and puddings, dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

1/3 cup/65 grams granulated sugar
1/3 cup/30 grams unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon fine sea salt
2 cups/480 milliliters nondairy milk, preferably oat
3 to 4 ounces/85 to 115 grams bittersweet bar chocolate, finely chopped (see Tip 1)
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
  • Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
  • Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
  • Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.

MILK CHOCOLATE BANANA PUDDING



Milk Chocolate Banana Pudding image

Provided by Bobby Flay

Categories     dessert

Time 4h30m

Yield 8 servings

Number Of Ingredients 11

3 cups whole milk
3 ounces good-quality milk chocolate, finely chopped
1-ounce unsweetened chocolate, finely chopped
6 large egg yolks
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
12 ounces thin chocolate wafer cookies (recommended: Nabisco)
4 large bananas, peeled and sliced 1/4-inch thick
2 cups sweetened whipped cream
Milk chocolate shavings, for garnish

Steps:

  • Place milk in a medium saucepan and bring to a simmer. Whisk in both chocolates and heat until melted and smooth. Remove from the heat.
  • Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat and whisk until thickened. Remove from the heat, stir in the vanilla, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature.
  • Spoon about 1 cup of the pastry cream into a 9 by 13-inch glass dish. Layer the cookies, bananas, and pastry cream in the bowl, ending with the pastry cream. Cover tightly and refrigerate until chilled, at least 4 hours or overnight. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with the chocolate shavings.

MILK-CHOCOLATE PUDDING CUPCAKES



Milk-Chocolate Pudding Cupcakes image

The cupcakes here, inspired by the squiggly-topped childhood favorite, are plumped up with a chocolaty pudding filling, topped with a ganache glaze, and crowned with elegant chocolate curls. Martha made this recipe on Martha Bakes episode 603.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 2h45m

Yield Makes 18

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup whole milk
5 ounces bittersweet chocolate (61 percent cacao), melted and cooled
Milk-Chocolate Pudding
Milk-Chocolate Ganache for Pudding Cupcakes
Chocolate Curls, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Line 18 standard muffin cups with paper or foil liners. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter with sugar on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, alternating with milk. Beat in melted chocolate.
  • Divide batter evenly among muffin cups, filling each about two-thirds full. Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack. (Cupcakes can be made ahead up to this point and stored in an airtight container at room temperature up to 2 days.)
  • Transfer pudding to a pastry bag fitted with a 1/4-inch plain round tip. Insert tip in top of a cupcake and squeeze until cupcake begins to mound. Repeat with remaining cupcakes. Refrigerate until cold, about 30 minutes and up to 1 day. Spoon about 2 teaspoons ganache over top of each cupcake; top with chocolate curls. Refrigerate at least 15 minutes before serving.

MALTED MILK CHOCOLATE PUDDING



Malted Milk Chocolate Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 large egg
1 3/4 cups 2% milk
1/3 cup plus 1 tablespoon chocolate malted milk powder
2 tablespoons cornstarch
4 ounces milk chocolate, chopped
1 teaspoon pure vanilla extract
1/2 cup cold heavy cream
Chopped malted milk balls, for topping

Steps:

  • Whisk the egg in a medium bowl. Whisk the milk, 1/3 cup malted milk powder and the cornstarch in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking, until slightly thickened, about 4 minutes (the mixture will look like heavy cream). Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten egg, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 2 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and vanilla and whisk until smooth.
  • Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
  • Whisk the heavy cream with the remaining 1 tablespoon malted milk powder in a medium bowl until soft peaks form. Top the pudding with the whipped cream and malted milk balls.

CREAMY MILK CHOCOLATE CORNSTARCH PUDDING



Creamy Milk Chocolate Cornstarch Pudding image

For a lighter milk chocolate flavor use 3 tablespoons cocoa, increase to 4 tablespoons for a darker flavor, this is very good!

Provided by Kittencalrecipezazz

Categories     Frozen Desserts

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 tablespoons sugar
3 -4 tablespoons unsweetened cocoa powder, sifted
4 tablespoons cornstarch
1 pinch salt
1 3/4 cups milk
1 cup half-and-half cream (or use 2-3/4 cups milk)

Steps:

  • In a saucepan combine the first 4 dry ingredients.
  • Add in milk and half and half cream; cook over medium heat stirring/whisking until thickened and just at a slight bubble (do not boil hard) remove from heat.
  • Immediately pour into serving dishes allow to sit at room temperature until cooled.
  • Enjoy warm or refrigerate until cold.

CHOCOLATE MILK CREAMY RICE PUDDING MADE THE OLD FASHIONED WAY



Chocolate Milk Creamy Rice Pudding Made the Old Fashioned Way image

This slowly evolved as I wanted to branch out from the same old long cooking with the nutmeg and raisins white milk version. I got to wondering what would happen if I just made it very plain? The white version was not bad, slightly carmelizes and creamy Then I decided to try chocolate milk in it. It's the ultimate comfort food for me, and chocolate milk was not habitual in our diets ever. It takes about 3-1/2 hours but doesn't need to be constantly watched, just stirred at intervals. I always aim to get it just the right amount of creamy but don't like it runny like I've seen. You do have to get a feel for when it's almost done.

Provided by Persian Berry 2011

Categories     Dessert

Time 4h10m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 6

1/2 cup medium grain white rice
1/2 cup arborio rice
1/2 cup raw sugar (or granulated or light brown)
1/8 teaspoon salt
1 (12 ounce) can evaporated milk
1 half gallon cold whole chocolate milk (I look for whole milk for this as the original recipe I started with said skim doesn't work but 2% w)

Steps:

  • Either cut the recipe in half or find a baking dish that holds at least 10 cups ungreased; cooking UNCOVERED is essential.
  • Set oven temperature to 275 degrees F.
  • Move shelf to low center and keep dish near the front so you can just reach in and stir.
  • Stir all the raw ingredients together; the milk will be cold and take awhile to start cooking.
  • Cook for 40 minutes, reach in with fork and stir.
  • Cook for another 40 minutes, reach in and stir.
  • By this time the rice might have started swelling.
  • Cook another 35 minutes and stir, the rice should be swollen, sticking together in clumps so stir a lot, mash down with fork, get in bottom edges of baking dish, try to get as many grains separated as you can.
  • Cook for another 30 minutes and stir, most of the rice will not have clumped again.
  • Fairly early on a skin will form on top, just stir it all back in each time until the last.
  • After another 30 minutes, it should be about done so stir once more.
  • Some of the rice should be floating near the top and it will look runny.
  • Bake another 20 to 30 minutes; I let skin form on the final cooking.
  • Remove from oven and set on trivet to cool.
  • It's best to wait until it's entirely cooled to room temperature or just slightly warm before digging into it with a spoon; this takes patience.
  • If you do it while it's hot, it's very runny and you will get too much creamy and what remains won't be as nice.
  • It thickens as it cools.
  • Store covered in refrigerator; it will thicken more yet, get sticky, chewy and creamy in spots.
  • If it works for you, you can add cinnamon, raisins, or try other ideas.
  • I don't know what would happen if you warmed the milk first but I think it wouldn't be the same.
  • The cooking time may be up to 1/2 hour more than stated.

MILK CHOCOLATE PUDDING PARFAITS WITH RASPBERRIES



Milk Chocolate Pudding Parfaits with Raspberries image

Categories     Milk/Cream     Berry     Chocolate     Dairy     Egg     Dessert     Valentine's Day     Kid-Friendly     Raspberry     Chill     Bon Appétit     Small Plates

Yield 6 Servings

Number Of Ingredients 11

1/2 cup plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
3 1/4 cups whole milk
4 large egg yolks
2 large eggs
8 ounces milk chocolate, finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
2 1/2-pint baskets fresh raspberries
1 1/2 cups chilled whipping cream

Steps:

  • Whisk 1/2 cup sugar, cocoa and cornstarch in heavy large saucepan. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens slightly, about 4 minutes. Remove from heat.
  • Whisk yolks and eggs in large bowl. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk over medium heat until mixture thickens, about 5 minutes (do not boil). Remove from heat. Add chocolate, butter and vanilla; whisk until mixture is smooth. Cool 10 minutes, whisking occasionally.
  • Spoon 1/4 cup pudding into each of 6 Champagne glasses. Top each with 4 raspberries. Repeat layering 1/4 cup pudding and 4 raspberries in each glass. Divide remaining pudding among glasses. Cool completely. Beat cream and 2 tablespoons sugar in large bowl to stiff peaks. Top parfaits with cream. Chill at least 2 hours and up to 8 hours. Top with remaining berries.

WARM MILK-CHOCOLATE CROISSANT-BREAD PUDDING



Warm Milk-Chocolate Croissant-Bread Pudding image

This is a decadent chocolate bread pudding recipe using day old croissants for an unbeatable richness. To make ahead: bread pudding can be refrigerated over night and rewarmed before serving. I discovered this recipe in Food and Wine magazine.

Provided by Bev I Am

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 7

3 cups whole milk
1/2 vanilla bean, split and seeds scraped
1/4 teaspoon salt
3/4 lb milk chocolate, cut into 1/2-inch pieces
6 large eggs
6 large croissants, cut into 1-inch cubes (approx 1 pound, day old is fine)
vanilla ice cream (optional) or coffee ice cream, for serving (optional)

Steps:

  • Preheat the oven to 350°.
  • In a medium saucepan, combine whole milk with the vanilla bean and seeds and the salt; bring to a simmer.
  • Cover and allow the milk stand off the heat for 15 minutes.
  • Discard the vanilla bean.
  • Add half of the chopped milk chocolate to the warm milk and whisk until smooth.
  • Let the milk and chocolate mixture cool for 15 minutes.
  • Whisk in the eggs.
  • In a 9 x 13" baking dish, toss the croissant cubes with the remaining chopped milk chocolate.
  • Pour the chocolate custard over the croissant pieces; press lightly to submerge them in the custard.
  • Bake for 30 minutes, until the bread pudding is risen and set.
  • Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream.
  • To Make Ahead:.
  • The bread pudding can be refrigerated overnight. Be sure to rewarm the pudding before serving.

MILK-CHOCOLATE PUDDING



Milk-Chocolate Pudding image

This creamy pudding serves as the filling in our Milk-Chocolate Pudding Cupcakes. Martha made this recipe on Martha Bakes episode 603.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Yield Makes 1 1/2 cups

Number Of Ingredients 8

1/4 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
1 tablespoon Dutch-process cocoa powder
1/4 teaspoon coarse salt
1 1/4 cups whole milk
1 large egg yolk
1 teaspoon pure vanilla extract
3 ounces milk chocolate, coarsely chopped (2/3 cup)

Steps:

  • In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. Whisk in milk and egg yolk. Bring to a boil over medium-high, whisking constantly; cook 2 minutes. Remove from heat; whisk in vanilla and chopped chocolate until melted. Pour mixture into a bowl and cover with plastic wrap, pressing wrap directly onto surface to prevent skin from forming. Refrigerate until cold, at least 30 minutes and up to overnight.

ALMOND MILK CHOCOLATE PUDDING



Almond Milk Chocolate Pudding image

This is a super easy pudding that can be adapted as needed to be both vegetarian or vegan. It is low-fat and a responsible snack for those watching their diet but seeking a sweet chocolate dessert. A very versatile pudding recipe that is easy to modify. Can be eaten warm, if preferred.

Provided by Phaewryn

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 55m

Yield 6

Number Of Ingredients 7

1 cup white sugar, or to taste
½ cup unsweetened cocoa powder
⅓ cup cornstarch
¼ teaspoon salt
3 cups unsweetened almond milk
1 teaspoon butter
1 teaspoon vanilla extract

Steps:

  • Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
  • Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 48.1 g, Cholesterol 1.8 mg, Fat 3 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 183.8 mg, Sugar 37.3 g

MILK CHOCOLATE-BANANA PUDDING



Milk Chocolate-Banana Pudding image

With layers of milk chocolate pudding, chocolate wafer cookies and bananas, this nostalgic dessert beats all grandmotherly versions by a landslide.

Provided by Melissa Clark

Categories     snack, custards and puddings, dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

5 ounces milk chocolate, finely chopped
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
Pinch salt
2 egg yolks
1 1/2 cups whole milk
1/2 cup heavy cream, plus 1 cup whipped
1 teaspoon vanilla extract
2 large bananas, thinly sliced
14 whole chocolate wafer cookies, plus 4 crushed, for garnish (see note)

Steps:

  • Place chocolate in a bowl. In a separate large bowl, sift together sugar, cocoa, cornstarch and salt; whisk in egg yolks and 1/2 cup milk until smooth.
  • In a large saucepan over high heat, bring remaining 1 cup milk and 1/2 cup cream to a simmer. Pour over chopped chocolate and whisk until smooth. Whisking constantly, slowly pour hot chocolate mixture into egg mixture until completely incorporated and cocoa is dissolved.
  • Return custard to saucepan. Cook, stirring constantly, over medium heat, until thickened, about 10 minutes. Do not let mixture reach a simmer. If custard begins to steam heavily, stir it, off the heat, a moment before returning it to stove top. Strain through a fine-mesh sieve. Stir in vanilla.
  • Spread several tablespoons pudding evenly into an 8-inch square pan (or a glass bowl). Top with an even layer of bananas; arrange whole cookies on top of bananas. Cover with remaining pudding. Top with whipped cream and sprinkle with crushed cookies. Chill at least 3 hours or overnight before serving.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 78 milligrams, Sugar 21 grams

Tips:

  • Use a heavy-bottomed saucepan. This will help to prevent the pudding from scorching.
  • Whisk the cornstarch and sugar together before adding them to the milk. This will help to prevent them from clumping.
  • Bring the milk to a boil over medium heat, stirring constantly. Be careful not to let it boil over!
  • Reduce the heat to low and simmer the pudding for 1-2 minutes, or until it has thickened. Stir constantly to prevent it from scorching.
  • Remove the pudding from the heat and stir in the chocolate chips. Stir until the chocolate chips are melted and smooth.
  • Pour the pudding into individual serving dishes and let it cool for at least 30 minutes before serving.

Conclusion:

This milk chocolate pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is rich, creamy, and chocolatey, and it is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat, give this milk chocolate pudding a try!

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