You won’t believe how rich and silky this vegan chocolate pudding is with just four simple ingredients. Cocoa, cornstarch, sugar, and water transform into a glossy, spoonable dessert — no dairy, no eggs, no baking required. Chill it well, add your favorite toppings, and dig in.
Chocolate lovers should also try our Mini Pancho Cake (Microwave Chocolate Sponge) and Fudgy Chocolate Brownies with Nuts — and for more dessert technique, check out Serious Eats.
Ingredients
- 350 ml (1 1/2 cups) water
- 25 g (3 tbsp) cocoa powder
- 25 g (3 tbsp) cornstarch
- 2 tbsp sugar
- Toppings of choice (optional)
Instructions
- In a saucepan, combine the cocoa, cornstarch, and sugar.
- Gradually pour in the water, stirring constantly to avoid lumps.
- Place over medium heat and, stirring continuously, bring to a boil until thickened.
- Pour into a container or individual molds.
- Cool slightly at room temperature, then refrigerate at least 4-5 hours.
- Decorate as desired before serving.
Tips
- Stir constantly while heating to keep the pudding perfectly smooth and lump-free.
- Chill for the full 4-5 hours — the pudding thickens and sets as it cools.
- Top with fresh berries, coconut whipped cream, or a pinch of flaky sea salt.
Nutrition (per 100 g): 229 kcal | Protein 5 g | Fat 19 g | Carbs 7 g
For another chocolate fix, try our Quick Chocolate Cake with Dulce de Leche Cream.