Chocolate Ricotta Pudding is pure creamy chocolate heaven!
And this might be the easiest homemade dessert you’ll ever make. No separating eggs, no water baths like other pudding recipes, no baking.
This is an easy dessert with few ingredients that needs less than 5 minutes to make.
It’s as good for Valentine’s Day as it is for any time you want a make-ahead dessert that everyone will love.
And it happens to be naturally be egg free so it’s perfect for those with egg allergies. Plus it’s naturally gluten-free and can be made dairy-free.
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Why this recipe works
This ricotta dessert recipe is almost magical.
The first time I made it, I couldn’t believe you could just throw a few ingredients into a food processor and in less than a minute you get the perfect smooth, creamy pudding texture.
Pudding recipes often need other things like gelatin, separating eggs and even baking in water baths in the oven.
This recipe doesn’t need any of that.
If it sounds too good to be true, trust me, I get it. I thought so too.
But after you make it once, you’ll want to make it again and again!
And if you want this to be a dairy-free pudding, use dairy-free ricotta.
What you need for Chocolate Ricotta Pudding
Ingredients:
- 1 pound (15-16 oz.) whole-milk ricotta (I wouldn’t use skim or nonfat ricotta – you won’t get the same texture)
- 1/2 cup coconut sugar or regular sugar (since this is a blog that focuses on minimally processed foods, I use coconut sugar, an unrefined sweetener, but either one works well)
- 4 teaspoons unsweetened cocoa powder or cacao powder
- a pinch of fine sea salt
Equipment:
- a food processor
- measuring cups
- measuring spoons (these are my favorite because they actually fit into spice jars!)
- whatever you want to serve it in – small bowls, ramekins, glasses, small mason jars, coupe or martini glasses, etc.
How to make Chocolate Ricotta Pudding
Are you ready for this?
Step one: put all the ingredients into a food processor and blend until smooth.
Step two: scoop into your chosen serving vessel and chill for at least one hour
Step three: eat! (Okay, add whatever toppings you like, such as raspberries, strawberries, banana slices, whipped cream, chopped chocolate, etc., then eat.)
Frequently Asked Questions (FAQ)
While I love the pure cocoa flavor of this recipe, there’s all sorts of ways you can change it:
add a teaspoon or two of espresso powder (start with one teaspoon, taste it after blending and see if you want more)
add vanilla or almond extract
add a shot (or two) of Kahlua or dark rum (what can I say? I like Kahlua and rum in my desserts)
use smoked sea salt instead of regular salt to give it a slight smoky flavor
add a pinch of cinnamon or ginger
add a pinch of cayenne or red pepper flakes if you want a bit of heat
Honestly, this no-bake dessert recipe is perfectly good as is. But if you want to make it a little fancier, top it with any of the following:
lightly sweetened whipped cream
raspberries or any other fruit you like with chocolate
an extra dusting of cocoa or cacao powder
chocolate shavings
cacao nibs
your favorite nuts, toasted and chopped
sprinkle with crushed pink peppercorns
You can make this up to 5 days in advance and keep it chilled in the fridge.
I do not recommend freezing this. It doesn’t taste great once it’s thawed.
Other recipes you might like:
- Hot Chocolate Skillet Cake
- Flourless Chocolate Espresso Cake with Kahlua Whipped Cream
- Paleo Chocolate Chunk Cookies
- Chocolate Tahini Smoothie
Chocolate Ricotta Pudding
Ingredients
- 15-16 oz. whole fat ricotta (do not use skim or nonfat, it won't have the same texture)
- ½ cup coconut sugar or regular sugar
- 4 teaspoons unsweetened cocoa powder or cacao powder
- ¼ teaspoon fine sea salt
Instructions
- Combine all the ingredients in the bowl of a food processor. Blend until combined. (Add in any of the mix-in ideas at this step, see notes below.)
- Scoop the pudding into your serving vessels, cover with plastic wrap and chill for at least one hour.
- Top with any of the topping ideas (see notes below) or serve as is.
Notes
- add a teaspoon or two of espresso powder (start with one teaspoon, taste it after blending and see if you want more)
- add vanilla or almond extract
- add a shot (or two) of Kahlua or dark rum (what can I say? I like Kahlua and rum in my desserts)
- use smoked sea salt instead of regular salt to give it a slight smoky flavor
- add a pinch of cinnamon or ginger
- add a pinch of cayenne or red pepper flakes if you want a bit of heat
- lightly sweetened whipped cream
- raspberries or any other fruit you like with chocolate
- an extra dusting of cocoa or cacao powder
- chocolate shavings
- cacao nibs
- your favorite nuts, toasted and chopped
- sprinkle with crushed pink peppercorns
Holly says
It was delicious!! Can’t wait to try it chilled too
Paleo Gluten Free Guy says
Oh good – so glad you liked it! 🙂
Maureen says
How would I make this dairy free? What would the best sub for dairy ricotta be? Thanks!
Paleo Gluten Free Guy says
Hi Maureen,
You can use Kite Hill dairy-free ricotta. I link to it in the paragraph underneath the first photo.
Barbara says
It was very tasty but grainy because the coconut sugar didn’t dissolve. Maybe I didn’t process it long enough?
Paleo Gluten Free Guy says
Yeah, sounds like you’ll need to process it longer. I’ve never had that problem. Just give it a taste when it’s still in the food processor bowl and if it tastes grainy, keep blending.
Teresa says
OMG, really, really fast and easy and so yummy.
Paleo Gluten Free Guy says
So glad you liked it, Teresa! Thanks for sharing. 🙂
Melissa says
I’ve been doing the 30 day carnivore challenge and I haven’t had one bite of anything sweet 24 days. I seriously had tears come to my eyes when I tried this ricotta pudding. I don’t know why I hadn’t thought of it before. I didn’t even give it time to chill lol!!
Paleo Gluten Free Guy says
Aw, yay! So glad you liked it. And yeah, it’s definitely good before you even chill it! 🙂
Sunrita says
Ooohhh My my my! Just love how easy and yummy this dessert is. You can whip it up in just few minutes. Love it.
Paleo Gluten Free Guy says
Exactly! Surprisingly easy.
yang says
I can’t wait to try your ricotta pudding. They look very yummy and simple to make!
Paleo Gluten Free Guy says
So yummy and simple!
jennifer says
I love you even more right now, thanks for this inspo! We are still stuck at home in the texas snow storm, down not almost NOTHING in the fridge EXCEPT I do have full-fat cottage cheese . . and cocoa powder in the pantry and frozen raspberries!!! I’m going to blend the cottage cheese as a riccotta swap — seriously I’m doing this today . . my chocolate sweet tooth is missing my creature comforts.
Paleo Gluten Free Guy says
So sorry about all you’re dealing with. I hope it’s not too bad for you.
Megan Stevens says
What a captivating and perfect dessert! I love simple this is, the way many Europeans eat. Definitely making this!
Paleo Gluten Free Guy says
I hope you enjoy it!
Erin says
This looks so interesting! I didn’t even know ricotta pudding was a thing. It sounds magical!
Paleo Gluten Free Guy says
It really is magical! 😉
Jean Choi says
SO creamy and amazing!! I’m gonna have to try it with the espresso powder.
Paleo Gluten Free Guy says
Yes! The next time I make it, I’m adding that too.
tina says
Did not know you could make pudding with ricotta – thanks for the delicious recipe!
Paleo Gluten Free Guy says
Isn’t it cool? The first time I made this years ago I was amazed at how easy it was.
Roslyn says
Haha I just noticed the add-ins now 😂 it’s great without any!
Paleo Gluten Free Guy says
You’ll just have to try them next time! 😉
Roslyn says
Sooooo good! I only had light ricotta, but it was still fantastic! I’ll definitely be making this often!
Paleo Gluten Free Guy says
Yay! So glad you liked it. And good to know it works with light ricotta.