2-Ingredient Chocolate Pudding

2-Ingredient Chocolate Pudding is one of those little desserts that feels almost too good to be this simple. Warm cream melts into chopped chocolate, then the mixture chills into a silky, spoonable pudding with deep chocolate flavor and a soft, luxurious finish. No eggs, no cornstarch, no long stovetop stirring — just two ingredients doing exactly what they should.

Because this pudding is rich, small glasses are perfect. Add a cloud of whipped cream and a few raspberries for a pretty finish that still feels easy and homemade. However, it is just as lovely served plain with a spoon and a quiet minute. Sometimes the simplest desserts really do feel the most special.

Recipe Yield: 4 servings

INGREDIENTS

1 ½ cups heavy cream
8 oz semi-sweet chocolate, finely chopped

INSTRUCTIONS

1. Heat the cream:
Pour the heavy cream into a small saucepan. Warm over medium heat until steaming with small bubbles around the edges, but do not boil.

2. Soften the chocolate:
Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate, then let it stand for 3 minutes.

3. Whisk until smooth:
Starting in the center, whisk gently until the pudding mixture looks glossy, silky, and completely smooth.

4. Chill the pudding:
Divide between 4 small serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until softly set.

5. Finish and serve:
Top with whipped cream, raspberries, or shaved chocolate, if desired. Let stand for 5 minutes before serving for the creamiest texture.

Helpful Tips to Perfect This Recipe

• Choose chocolate you love: Since this pudding has only two main ingredients, use a good semi-sweet baking bar or quality chocolate chips that melt smoothly.
• Chop the chocolate finely: Smaller pieces melt evenly, so the pudding turns glossy instead of grainy.
• Do not boil the cream: Heat it just until steaming with tiny bubbles at the edges. Too much heat can make the chocolate separate.
• Give it a few minutes before serving: The pudding is best cold but not icy. A short rest softens the texture and makes each spoonful creamier.