Single Serving Double Dark Chocolate Pudding Recipe

In keeping with last week’s theme of indulgence, here’s a bit more. Because it’s the holiday season, and why not? This recipe, which I adapted from Tina’s Cookings, was billed as a thick European-style hot chocolate, which is sort of a runny pudding you can drink. That’s not quite what I got.  Instead, I got a single serving double dark chocolate pudding recipe. Even better! I’m not sure if I transposed it incorrectly (her measurements are metric), but I did it twice and got the same result.

In any case, this is rich, decadent, and utterly delicious! And since it’s seriously bitter cold outside, warm pudding (or hot chocolate is perfect).

So why not give yourself a little treat? We’ve all been working hard over the holidays, and we all deserve a reward.

Make sure to use high quality chocolate and cocoa to make this. I used Cadbury Bourneville cocoa and Trader Joe’s Belgian chocolate (which is really Callebaut in a clever disguise). It’s worth it!

If you use the Callebaut callets (essentially chocolate chips), you’ll need about 2 or 3 oz (by weight).  Then you don’t have to break up the chocolate and it will melt faster.

Single Serving Chocolate Pudding Recipe

Prep Time: 5 minutes

Cook Time: 5 minutes

Category: dessert

Cuisine: American

one serving

single serving double dark chocolate pudding recipe

Rich, decadent, and takes only a few minutes to make. There's not much fussing, but you get a super-chocolatey indulgent dessert as a reward.


  • 4 oz whole milk
  • 2 1/4 tsp cornstarch
  • 1 T brown sugar
  • 1 T cocoa powder
  • 2-3 squares dark chocolate, broken up
  • 1/4 tsp vanilla extract


  1. Pour 3 oz of the milk into a small saucepan. Bring slowly to a boil over medium high heat. Keep an eye on it, you don't want the milk to get too hot and overflow the pot.
  2. Pour the remainder of the milk into a small bowl. Mix in the cornstarch and then the cocoa powder.
  3. Whisk it all together thoroughly to make sure there aren't any lumps. You should end up with a sort of chocolate slurry.
  4. Now add in the brown sugar and mix that in too.
  5. Once the milk in the pot has started to bubble and boil, add the cocoa mixture to the pot, scraping it out of the bowl with a rubber spatula.
  6. The mixture should thicken quickly. Once it does, take it off the heat and add the chocolate pieces. Fold them into the hot cocoa mixture, stirring, until the chocolate melts.
  7. Add the vanilla and mix it in thoroughly.
  8. Allow to cool or eat it warm right out of the pot. Because it's the holidays.

Single Serving Double Dark Chocolate Pudding Recipe Substitutions and Variations

  • Add more milk or reduce the cornstarch and get European-style hot chocolate
  • Top with whipped cream or sliced strawberries
  • Top with broken up candy canes
  • Sprinkle some cinnamon and nutmeg or chocolate shavings on top
  • Try a splash of brandy or Kahlua

More Chocolate Dessert Recipes

Greek Yogurt Triple Chocolate Cake This has cocoa, chocolate, and a chocolate ganache icing on top.

Easy Chocolate Mousse One of the very first recipes I learned to make. Only five ingredients, no melting chocolate in a double boiler and no separating eggs either. Easy!

Small Batch Brownies with Cocoa Powder Normal brownie recipes are too much for one person to eat. I’ve scaled this one down so it’s a perfect mini recipe for one.

Poached Pears with Chocolate Sauce and Ice Cream Not entirely chocolate, but a quick and elegant dessert that is easy to prepare.

Greek Yogurt Chocolate Cake

This Greek Yogurt Chocolate Cake has got everything a cake needs: chocolate, chocolate chips, and a gooey chocolate center. I would have left it at that, but then I remembered my local bakery’s chocolate blackout cupcakes. Those cupcakes have chocolate cake, a chocolate icing center, and then more icing on top! Yes! If it’s good enough for cupcakes, it’s definitely good enough for cake.

I found this recipe on dessert for two.  Since it’s already a small portion, I didn’t change it much, but I did make a few tweaks.

Because I don’t use cooking spray, I prepared my mini baking pan with butter and a dusting of flour. 

Keep Your Cake From Sticking

Just rub the butter over the bottom and sides of the pan, then sprinkle flour over it and spread it around with a butter knife.

Also, I didn’t have chocolate chips, so I cut up part of a bar of chocolate with a large knife (a mini-chopper would work too). Since I was going to add the icing, I cut the amount of “chips” to 1/4 cup.  I don’t like espresso powder, particularly not with chocolate, so I left that out.

Finally, I topped it all with a ganache topping, which is simply equal parts chocolate bar and butter.  Just combine 2 oz. of chocolate with 2 oz. of butter and melt that gently in a small saucepan.  Let it cool for fifteen minutes (or it will just soak in to your cake and disappear) and then and spread it over the top of your cake. If you want, you can add a splash of vanilla extract to the mixture.

Since this is a small cake, you don’t need to use your mixer.  You can easily make the whole thing by hand in a single medium-size bowl.

Greek Yogurt Chocolate Cake

Prep Time: 5 minutes

Cook Time: 20 minutes

Category: dessert

Cuisine: American

one cake

greek yogurt chocolate cake

There's not one, not two, but three kinds of chocolate in this Greek yogurt chocolate cake. Yum!


  • Cake Ingredients
  • 1/2 C white granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 C plain Greek yogurt
  • 2 large eggs
  • 1/2 C flour
  • 5 T plain cocoa powder (unsweetened)
  • 1/4 tsp baking soda
  • pinch salt
  • 1/4 C chocolate chips or chopped chocolate
  • Ganache Ingredients
  • 2 oz dark chocolate
  • 2 oz (2 T) unsalted butter


  1. Cake
  2. Preheat your toaster oven to 350 degrees. Butter and flour a mini baking pan (6 inches).
  3. Add the sugar, vanilla extract, yogurt, and eggs to a medium size bowl. Whisk thoroughly until the mixture becomes smooth. It should be a pale, lemony color.
  4. Add the flour, cocoa, baking soda, and salt. Whisk that all together thoroughly. It should now look dark, smooth, and fudgy.
  5. Fold in the chips/chopped chocolate.
  6. Pour the batter into the baking pan, scraping it out with a rubber spatula.
  7. Bake for 20-25 minutes. The usual toothpick test won’t work here (it will still be gooey inside when it’s done), but the top of the cake will be solid and start to pull away from the sides of the pan.
  8. Let cool a few minutes, then top with the ganache.
  9. Ganache
  10. While the cake is baking, melt 2 oz of chocolate and 2 oz of butter in a small saucepan. Let stand for fifteen minutes, and then spread over the cooled cake with a spatula.

More Chocolate Dessert Recipes

Easy Chocolate Mousse

Small Batch Brownies with Cocoa Powder

Poached Pears with Chocolate Sauce and Ice Cream

Tools and Ingredients for Greek Yogurt Chocolate Cake

HIC Porcelain Square Baking Dish 6.5- by 6.5- by 1-inch

This dish is the perfect size for this cake, a small coffee cake, brownies, or apple bread.  It cleans up easily and you can put it in the dishwasher if you like. It’s also microwave safe.

Cadbury Bourneville Cocoa

This cocoa is far richer and more full-flavored than the usual American cocoa. It’s darker chocolate and has no added sugar or fillers. Just plain cocoa.

Silicone Spatula Set

It’s getting harder and harder to find these in the stores. They’re all too wide: fine for turning fish or an egg, but useless for scraping cake batter out of your mixing bowl or spreading icing. Since they are silicone, they’re more heat-resistant than rubber would be. They’re also dishwasher safe and have built-in holes for hanging.


Small Batch Brownies with Cocoa Powder

There’s nothing like a fresh batch of warm, slightly gooey brownies to make a cold day seem more cheerful. The trouble is that most recipes make dozens of brownies, which is way too much! This recipe is for a small batch of brownies, made with cocoa powder. So, you don’t even have to go out and buy baking chocolate or special ingredients.

I made it in my new favorite little baking dish (it’s about 6.5 inches square, instead of 8 or 10, so it’s perfect for baking small batches).

The other great thing about this recipe is that you only need one bowl to make it. Just put everything in the bowl, mix it all up, pour it in the dish, and bake.

I don’t know where the original recipe came from, but I did cut down the sugar a bit and change the sugar it used. As written, it called for all brown sugar. It also said to use an entire cup of sugar. I thought that was a bit much for a small portion, and I also thought that all brown sugar would be too sweet. I used half granulated sugar and half brown sugar, and reduced the total to 2/3 C (1/3 C each kind of sugar).

I still think that’s a bit sweet, so I may reduce it to 1/4C of each the next time. However, since I know I tend to like less sugar than many other people, I’ll leave the larger amount here in the recipe.


Small Batch Brownies with Cocoa Powder

Prep Time: 5 minutes

Cook Time: 15 minutes

Category: dessert

Cuisine: American

about 10 small brownies

small batch brownies cocoa powder

A small batch brownie recipe made with cocoa powder. This is easy to make and only requires one bowl.


  • 2 heaping tablespoons good quality cocoa powder, such as Cadbury Bourneville
  • 1/3 C brown sugar
  • 1/3 C granulated sugar
  • 1 egg, beaten
  • 1/4 C melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup flour, sifted


  1. Heat oven to 325 degrees.
  2. Put all the ingredients in a medium size bowl and mix thoroughly, about one minute.
  3. Butter and flour the baking dish and pour the chocolate mixture into the dish.
  4. Bake for 15-20 minutes, until a toothpick or skewer inserted in the dish comes out clean.
  5. Eat!


You can also add 1/4 C chopped nuts if you like.

Tools and Ingredients for Small Batch Brownies with Cocoa Powder

First, you’ll need a small baking pan. Since this is a small-batch recipe, using a large one will likely cause the brownies to get overcooked and burn. It’s not just for brownies though. Use it for a small lasagna, for quiche, or to bake a small coffee cake.

The next important thing is the cocoa. Use a high quality brand, such as Cadbury or Droste if you can.

Cadbury Bournville Cocoa
This is what I used to make my brownies. It’s dark, rich, and delicious (makes great hot cocoa too). It is a bit pricey, but it lasts forever so long as you keep it in a cool, dark place, away from anything damp.

Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract

For this, or any other recipe that calls for it, make sure to use genuine vanilla. Not “vanilla flavored,” but the real thing. The artificial stuff is made from wood! It’s a large bottle, and since you don’t use much vanilla in most recipes, it should last a long time.

More Dessert Recipes

Easy Chocolate Mousse (only five ingredients)

Pear Crepes (whole wheat tortillas do double-duty as crepes)

Cinnamon Sugar Bananas (another quick dessert, made with a splash of brandy)

Greek Yogurt Chocolate Cake (pure decadence, tempered slightly by using yogurt instead of sour cream)