Chocolate Pudding Using a Microwave or Insta-Pot
creamy home made chocolate pudding in a glass bowl with a metal spoon in it, made in Instant-pot or microwave.
MICROWAVE METHOD
Quick single or double servings Yields: 1–2 servings (scale ingredients linearly). Total active time: ~10–12 minutes including short rests.
Ingredients (2 small servings)
- 1 cup milk
- 2 tbsp granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1 tbsp cornstarch
- Pinch salt
- 1 egg yolk (optional)
- 1 tbsp butter
- 1/2 tsp vanilla
- Optional: 1 oz chopped chocolate
Steps
- In a microwave-safe bowl or large measuring cup, whisk together sugar, cocoa, cornstarch and salt until lump-free.
- Whisk in 3/4 cup milk until smooth. If using egg yolk, whisk yolk with remaining 1/4 cup milk in a small cup and set aside.
- Microwave the cocoa-milk mixture on HIGH for 1 minute. Remove and whisk vigorously. Repeat 2 more times in 30–45 second bursts, whisking between each, until mixture is steaming and thickening (total ~2–3 minutes after initial minute). Times vary with microwave.
- If using yolk: temper yolk by adding 2–3 tbsp of the hot pudding into the yolk while whisking, then whisk tempered yolk back into the bowl. Microwave another 20–30 seconds, whisk to thicken. If not using yolk, microwave additional 20–30 second intervals until desired thickness.
- Remove, stir in butter, vanilla and chopped chocolate (if using) until smooth. If there are small lumps, whisk vigorously or strain.
- Press plastic wrap directly on surface to prevent skin, chill 1–2 hours or serve warm.
Notes:
- Use a large bowl to prevent boiling over. Watch closely; microwaves vary.
- For 1 serving, halve ingredients and reduce cook times.
IINSTA-POT (STOVETOP-LIKE, HANDS-OFF)
Smooth, set pudding Yields: ~4 servings. Total time: ~25–35 minutes (hands-on ~10).
Base Ingredients (makes ~4 servings for Instant Pot)
- 2 1/2 cups whole milk (or 2%). For richer pudding use 1 3/4 cups milk + 3/4 cup heavy cream.
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (35 g) unsweetened cocoa powder, sifted
- 3 tbsp cornstarch (use 4 tbsp if skipping eggs)
- 1/8 tsp fine salt
- 2 large egg yolks (optional for silkier texture; skip and increase cornstarch to 4 tbsp for eggless)
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- Optional: 2 oz chopped chocolate (bittersweet or semisweet) for deeper flavor
Steps (pressure-cooker method using Insta-pot)
- Whisk dry ingredients (sugar, cocoa, cornstarch, salt) in a medium heatproof bowl. Whisk in 2 cups milk until smooth. Whisk yolks with remaining 1/2 cup milk; either temper later or stir into mixture now (both work).
- Optional: place a trivet in the Instant Pot and add 1 cup water.
- Cover the pudding bowl tightly with foil (or use an oven-safe lid). Place the bowl on the trivet. For easier removal, use a springform pan or two smaller bowls stacked in a larger metal pan.
- Seal Instant Pot and cook on Manual/High Pressure for 8 minutes.
- When time’s up, do a quick release carefully. Remove the bowl (use mitts).
- Whisk pudding vigorously; it may appear loose but will thicken on standing. Stir in butter, vanilla and chopped chocolate until silky. If still thin, return to pot on Sauté for 1–2 minutes while stirring, or whisk and chill — it will set while cooling.
- Press plastic wrap onto surface and chill at least 2 hours
Alternative Instant Pot direct-sauté method (fewer dishes)
- Use the Instant Pot on Sauté, heat 2 cups milk with dry ingredients whisked in, whisk constantly until thickens (6–8 minutes), remove from pot, whisk in butter/vanilla. If using yolks, temper as in stovetop method.
Notes and tips (both methods)
• For eggless: omit yolks and use 4 tbsp cornstarch total.
• If using chopped chocolate, add off heat and stir until melted for a richer flavor.
• To ensure silky texture, strain through a fine-mesh sieve before chilling.
• Store covered in refrigerator up to 4 days.
Directions for making on the stove
