How to make a quick and easy chocolate pudding?

The fastest method is Scrambled Egg Chocolate Pudding: whisk 3 eggs with 3 tablespoons cocoa powder, 1/2 cup milk, and sweetener, then cook over low heat while stirring constantly for 5 minutes until thickened. No gelatin, no cornstarch, no waiting—ready in 10 minutes total.

What does Gordon Ramsay put in his scrambled eggs?

Gordon Ramsay adds crème fraîche or sour cream to his scrambled eggs for extra creaminess, plus butter and seasoning. While his technique focuses on savory eggs, the principle of gentle heat and constant stirring applies perfectly to making creamy chocolate pudding with eggs.

Can I use cocoa powder instead of chocolate powder?

Yes! Cocoa powder is actually better for this recipe. Pure unsweetened cocoa powder gives you control over sweetness and creates a smoother texture. Hot chocolate powder or chocolate milk powder contains added sugar and milk solids that can make the pudding grainy or overly sweet.

How to make chocolate pudding with two ingredients?

The absolute minimum is eggs and cocoa powder—mix 3 eggs with 3 tablespoons cocoa, cook over low heat while stirring. It'll be bitter without sweetener and slightly thicker without milk, but it technically works. Adding milk as a third ingredient dramatically improves texture and makes it actually enjoyable to eat.

Does this really taste like pudding or just chocolate eggs?

When cooked properly at low heat with constant stirring, the texture is genuinely creamy and pudding-like—not eggy at all. The cocoa powder masks any egg flavor, and the gentle cooking method prevents that scrambled egg texture. It's smoother than box pudding and tastes like homemade chocolate custard.

Can I make this ahead of time?

Absolutely. Store covered in the refrigerator for up to 3 days. The texture actually improves slightly as it chills and firms up. Great for meal prep or making dessert in advance for busy weeknights.

What if my pudding comes out lumpy?

Lumps usually mean the heat was too high or you didn't whisk constantly. Next time, use lower heat and never stop stirring. If it happens, blend the pudding in a blender for 20 seconds or push it through a strainer—instant smooth texture.

Can I double or triple this recipe?

Yes, but use a larger pot and give yourself an extra 2-3 minutes of cooking time. The more volume, the longer it takes to thicken. I've successfully made quadruple batches for parties—just keep that heat low and that whisk moving.

Scrambled Egg Chocolate Pudding Recipe (3 Ingredients!)

Description

Quick and creamy chocolate pudding made with just 3 ingredients – eggs, cocoa powder, and milk. No gelatin, no cornstarch, ready in 10 minutes. Budget-friendly dessert under $2 that tastes like homemade chocolate custard.

Ingredients

Scale

3 large eggs
3 tablespoons unsweetened cocoa powder
1/2 cup milk (any type – dairy or non-dairy)
2–3 tablespoons sugar or honey (optional, for sweetness)
1/4 teaspoon vanilla extract (optional)
Pinch of salt (optional, enhances chocolate flavor)

Instructions

In a medium bowl, crack the eggs and whisk until smooth.
Add cocoa powder, milk, and sweetener (if using). Whisk vigorously for 30 seconds until completely smooth with no lumps.
Pour mixture into a small saucepan or pot.
Place pot over LOW heat (lowest setting on your burner).
Stir constantly with a silicone spatula or whisk for 5-7 minutes, scraping bottom and sides of the pot continuously.
Watch for the mixture to thicken and coat the back of your spoon. When it no longer runs off immediately, it’s done.
Remove from heat and stir in vanilla extract if using.
Pour into serving bowls or jars.
Serve warm immediately or refrigerate for 20-30 minutes for chilled pudding.
Top with whipped cream, fresh berries, chocolate chips, or enjoy plain.

Notes

Heat is crucial: Use the lowest heat setting. Medium or high heat will scramble the eggs instead of creating pudding.
Never stop stirring: Constant motion prevents lumps and ensures smooth texture.
Sweetener flexibility: Adjust sugar to taste. Start with 2 tablespoons and add more if needed.
Milk options: Whole milk = creamiest. Almond, oat, or soy milk work well for dairy-free.
Storage: Refrigerate covered for up to 3 days. Texture improves as it chills.
Straining tip: For ultra-smooth pudding, strain through fine-mesh sieve after cooking.
Flavor variations: Add espresso powder for mocha, peanut butter for chocolate-PB, or cinnamon for Mexican chocolate.

Nutrition

Serving Size: 1/2 of recipe (approximately 3/4 cup)
Calories: 195
Sugar: 12g (with 2 tbsp sugar added)
Sodium: 125mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 11g
Cholesterol: 280mg

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