If you sometimes crave chocolate pudding at random times and suddenly realize there is no cornstarch or flour at home, then in such a case, you should try this homemade chocolate pudding without cornstarch or flour.
I have tested this pudding and I can say it tastes even better than some traditional pudding recipes.
This pudding is rich, silky, full of deep chocolate flavor, and it gets thick due to some secret ingredients like the egg yolk and chocolate.
Plus, it is more like French-style pudding or gives a pot de crème kind of feel. Yet it is super easy, and you won’t have to bake it.
However, in this post, I will tell you step by step how to make chocolate pudding without cornstarch or flour.
We will talk about what to use instead of cornstarch or flour, how to flavor it, how to store it, how to serve it, and many more things, including toppings and all.
What Makes This Chocolate Pudding Recipe Special?
The number one thing that makes this homemade pudding recipe special is that you don’t have to use cornstarch and flour, which are required in most pudding recipes.
Instead of using these ingredients, you will need egg yolk and real chocolate to create a thick, creamy texture, which will give it a naturally silky and custardy finish.
It will be like a cross between pudding and ganache.
Also, it will set beautifully in the fridge without becoming like jelly or rubbery, which sometimes happens with cornstarch.
Besides this, it is made in one pot, so you won’t need to bake it or mix it, and it can be made in 20 minutes.
But, of course, some chilling time will be needed.
However, at the end, it will taste much better than many store-bought or box-mixed versions, even without starch or flour.
Also read: High Protein Chia Pudding Without Protein Powder or Yogurt Recipe
Ingredients You’ll Need (No Cornstarch, No Flour)
Here are all the basic ingredients that you will need to make this homemade chocolate pudding without cornstarch or flour.
I am sure most of them would already be available in your home, maybe except for chocolate, which I recommend you use a high-quality one for this.
- 2 cups whole milk: For the best texture, you want to use full-fat milk. Also, you can substitute part of it with cream if you want it richer.
- 3 large egg yolks: These are the main thickeners for your chocolate pudding without cornstarch or flour. You don’t want to skip or replace them.
- ½ cup dark chocolate (chopped or chips): You want to use 60–70% cocoa. I sometimes used Lindt 70% and sometimes Ghirardelli. You can use any, just to make sure it’s a high-quality one, as chocolate is the flavor base here.
- ¼ cup unsweetened cocoa powder: It’s important to deepen the chocolate taste. You can use the Dutch-processed or natural; both work well.
- ⅓ cup granulated sugar: You can adjust it based on your taste. If you’re using very sweet chocolate, you can reduce this a little.
- 1 tablespoon butter (optional): It will add richness and shine, especially once the pudding is cool.
- ½ teaspoon vanilla extract: You wanna use it for a warm, aromatic finish.
- Pinch of salt: It is important to balance sweetness and bring out the cocoa flavor.
How to Make Chocolate Pudding Without Cornstarch or Flour
Here is my step-by-step process to make chocolate pudding without cornstarch or flour, so follow it as mentioned below:
Step 1: Prep Your Ingredients
Before you turn on the heat, you would want to gather all the ingredients near your stovetop.
Separate the 3 egg yolks into a bowl.
Chop your chocolate or measured chips, and have your milk measured and whisk ready.
Besides this, you may also want to sieve the cocoa powder, if it is lumpy.
Step 2: Whisk Egg Yolks and Sugar
You want to take a heavy-bottomed saucepan (don’t use nonstick if possible) and add the following ingredients:
- 3 egg yolks
- ⅓ cup sugar
- A pinch of salt
And then whisk them all together until they turn light and a little creamy.
Once done!
Now add ¼ cup cocoa powder and whisk it again until it starts looking like a thick chocolate paste.
Step 3: Add Milk Slowly
Now slowly pour in the 2 cups of milk, but while whisking it, do this a little at a time at first to loosen that egg-sugar-cocoa mix.
Once everything is in, you’ll have a smooth chocolate milk base.
Important to note: You don’t want to turn on the heat before fully mixing, otherwise it may scramble the eggs.
Step 4: Heat Slowly Until Thick
Now you want to place the pan on low to medium heat and keep whisking constantly.
It will take around 7 to 10 minutes to slowly thicken (you don’t have to boil).
Once you start seeing small bubbles on the edge and the mix coats the back of a spoon (you can run a finger across it), it’s done.
If it looks too thin, you should give it 1–2 more minutes — but don’t overcook.
Step 5: Stir in Chocolate, Butter, and Vanilla
Turn off the heat, and immediately add the following ingredients:
- ½ cup chopped dark chocolate
- 1 tablespoon butter
- ½ teaspoon vanilla extract.
Let it sit for 30 seconds, then whisk it again until it’s completely melted and glossy.
The mixture will become thick and silky right away.
Step 6: Pour and Chill
Finally, you can pour the hot pudding into glass jars, dessert bowls, or ramekins.
If you want an extra-smooth texture, you can pass it through a fine sieve.
Besides this, you can cover each one with cling wrap (touch the surface if you don’t want skin) and then refrigerate for at least 2–3 hours.
Also read: Homemade Chocolate Pudding (Inspired by Smitten Kitchen)
Topping & Add-On Ideas
This homemade chocolate pudding without cornstarch or flour is already rich.
But if you want to elevate it even more, here are some topping ideas I personally recommend to you:
Whipped Cream
You can add cold, fresh whipped cream (or coconut cream for the dairy-free version); it will give you a beautiful contrast to the deep chocolate flavor.
Besides this, you can also sprinkle a little cocoa powder or cinnamon on top of the whipped cream.
Chocolate Shavings or Chips
You can sprinkle some dark, milk, or even white chocolate shavings on top.
Chocolate chips work too.
If you’re serving this chocolate pudding for a dinner party, you can try adding gold leaf or crushed hazelnuts with it for a luxe touch.
Fruits
Chocolate + fruit = perfect pairing.
I would suggest topping the pudding with sliced strawberries, raspberries, banana slices, or orange zest; they will give you a bright citrusy kick.
Biscuit or Cookie Crumble
You can crush some digestive biscuits, Oreo, chocolate chip cookies, graham crackers, or any other biscuit. And sprinkle them on top right before serving.
It will add texture, crunch, and a little surprise in every bite.
Nutty Touch
Roasted pistachios, almonds, or pecans are good options. You can have them on chilled chocolate pudding.
You’ll have to toast them lightly and then crush for max flavor.
Also read: White Mocha Double Chocolate Chip Frappuccino Starbucks
Flavor Variations You Can Try
This chocolate pudding without cornstarch or flour is already rich and chocolatey, and I like its taste. But you can still twist the base recipe to try something new.
Mocha Chocolate Pudding
You have to add ½ teaspoon of instant espresso powder into the mix when heating the milk.
It will enhance the chocolate flavor and add a subtle coffee note.
Orange-Infused
You have to add ½ teaspoon orange zest and a few drops of orange extract for a fresh twist because chocolate and orange go really well together.
Mint Chocolate Version
You can add a drop of peppermint extract or stir in some crushed mint chocolates after turning off the heat. It is super refreshing.
Spicy Mexican Chocolate
You have to add a pinch of cinnamon and a tiny pinch of chili powder (like cayenne) while heating for a warm, spicy version of this pudding.
Not everyone will like it — but if you do, you’ll love it.
What to Serve or Pair with Chocolate Pudding (Without Cornstarch)
You already have a creamy dessert, and it tastes great even when eating solo.
But if you want to elevate the experience or serve it to guests, here are some pairing ideas that go so well with this egg-based pudding:
Sweet Pairings
- Fresh whipped cream: Always a classic and goes perfectly with chocolate pudding.
- Strawberries, raspberries, or bananas: Just slice and place them on top, or serve beside for a fruity balance.
- Vanilla ice cream: Cold ice cream with rich pudding would be a perfect contrast.
- Chocolate biscotti or cookies: You can dip them in or crumble on top for a crunch if you like.
Crunchy Add-Ons
- Crushed Oreos or graham crackers: You can sprinkle them on top right before serving.
- Toasted nuts like almonds, hazelnuts, pecans – Especially if you’re making a holiday-style pudding plate.
- Granola or chocolate cereal: It will add crunch, so it’s great if you’re making it for kids or for fun dinner parties.
Warm Snacks or Bakes
- Freshly baked brownies or chocolate lava cake: You can serve pudding on the side or pour it over.
- Shortbread cookies or vanilla wafers: You should use the mild flavor, as it pairs well with intense chocolate.
Spicy or Salty Contrast
- Salted pretzels or cheese crackers: Use them if you like salty bites with chocolate.
- Spiced nuts (chili or paprika-coated): Use them when you want something bold and grown-up.
Drink Pairings
- Espresso or cappuccino: Chocolate and coffee always go together.
- Masala chai or peppermint tea: Use it to balance if the pudding feels too rich.
- Cold milk or almond milk: Kids love this pairing.
Conclusion
This was my chocolate pudding recipe without cornstarch or flour.
It’s too easy to make; you won’t need cornstarch, flour, or any other thickener.
Despite that, you will get a chocolate flavor. Glossy, silky texture and restaurant-style dessert with some basic ingredients like egg yolk and chocolate.
Besides this, this pudding recipe is highly customizable. You can make it like a mocha, mint, orange, spicy, or give it another flavor as well.
So now you can pick your ingredient, cook it low and slow, chill it well, and enjoy.
FAQs: Chocolate Pudding Without Cornstarch or Flour
Here are some common questions and their answers about homemade chocolate pudding without cornstarch or flour.
How do you thicken chocolate pudding without cornstarch or flour?
You will have to use egg yolk as a natural technique when you are making a chocolate pudding without cornstarch or flour.
When you heat milk and sugar, the egg yolk will create a rich custard base that will set as you chill it.
Also, the real dark chocolate will help you thicken it further, which will make it a very velvety pudding and firm it without any starch at all.
Can I make this chocolate pudding recipe gluten-free?
Yes, very easily. However, this chocolate pudding recipe is naturally gluten-free because it doesn’t include any flour or wheat-based thickener.
However, you still want to make sure that your cocoa powder and chocolate are certified gluten-free, if you are just being strict about that.
What’s the best type of chocolate to use for pudding without starch?
For the best result, I would recommend using high-quality dark chocolate that has at least 60-70% cocoa content.
For example, you can use Lindt, Ghirardelli, or Callebaut.
They melt smoothly, add richness, and help the pudding thicken and set without needing flour or cornstarch.
You can also mix in a little milk chocolate if you want a milder flavor.
Homemade Chocolate Pudding without Cornstarch or Flour
Ingredients
- 2 cups whole milk
- 3 large egg yolks
- ½ cup dark chocolate chopped or chips, 60–70% cocoa
- ¼ cup unsweetened cocoa powder Dutch-processed or natural
- ⅓ cup granulated sugar
- 1 tablespoon butter optional
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Prep all ingredients. Separate 3 egg yolks, chop chocolate, and measure milk. Sift cocoa powder if lumpy.
- Step 2: In a heavy-bottom saucepan, whisk together 3 egg yolks, ⅓ cup sugar, and a pinch of salt until light and creamy. Add ¼ cup cocoa powder and whisk to form a paste.
- Step 3: Slowly pour in 2 cups milk while whisking to form a smooth chocolate milk base. Don’t turn on heat yet.
- Step 4: Place on low to medium heat and whisk constantly for 7–10 minutes until thickened. It should coat the back of a spoon.
- Step 5: Turn off heat. Add ½ cup chopped dark chocolate, 1 tablespoon butter, and ½ teaspoon vanilla extract. Let sit 30 seconds, then whisk until glossy and thick.
- Step 6: Pour pudding into jars or bowls. Optional: strain through sieve. Cover and chill in fridge for 2–3 hours before serving.
Notes
As a passionate home cook and food enthusiast, I’m specialize in recreating popular café and restaurant-style chocolate recipes at home. I have experience in testing and customizing various chocolate-based dishes, I focus on using fresh, high-quality ingredients to make preservative-free, delicious treats. My goal is to help chocolate lovers enjoy their favorite recipes with a homemade touch and personalized twists.
