Microwave Chocolate Pudding Made with Fairlife Chocolate Milk

Make this two-minute chocolate pudding in the microwave with chocolate milk. Directions are also included for making a Chocolate Pudding and Yogurt Parfait with this recipe. (See the recipe notes for making chocolate pudding without chocolate milk and also, microwave vanilla pudding.)

4 small servings (1/4 cup)

microwave chocolate pudding in a jar--ready to eat.

Prep Time 5

Cook Time 2

Chill before eating 1

Total Time 1 7

Ingredients

¾ cup (170 g) chocolate milk - (I like Fairlife and calculated the nutrition numbers with that brand.)
2 teaspoons cornstarch
1 large egg yolk
pinch table or sea salt
1½ teaspoon butter
¼ cup semi-sweet chocolate chips
½ teaspoon vanilla extract
4 crumbled Oreo cookies

Instructions

Blend & Prep: In a microwave-safe bowl (that holds at least 4 cups) mix ¾ cup chocolate milk, 2 teaspoons cornstarch, 1 large egg yolk, and a pinch table or sea salt. Use an immersion blender for the smoothest results, or whisk well.
Microwave: Heat uncovered on HIGH for two minutes or until thick enough for the milk mixture to heavily coat the back of a spoon. Whisk well.
Final Details: Immediately add 1½ teaspoon butter, ¼ cup semi-sweet chocolate chips (broken into pieces), and ½ teaspoon vanilla extract. Stir until smooth and melted.
Chill & Enjoy: Cover with plastic wrap (pressed against the surface) and refrigerate for 1 hour to prevent skin from forming. Or eat warm.

Notes

Using Regular Milk Instead of Fairlife:
If you don’t have Fairlife chocolate milk, combine ¾ cup regular milk with 1 tablespoon cocoa powder and 1–2 tablespoons sugar, to taste.

Vanilla Version:
Use white milk, add 1–2 tablespoons sugar, increase cornstarch to 1 tablespoon total, and omit the chocolate chips.

Texture Tip:
If the pudding isn’t perfectly smooth, press it through a fine-mesh strainer while still warm.

Storage:
Cover and refrigerate for up to 3 days. For best texture, enjoy fresh or slightly chilled.

Nutritional Information