Chocolate Ricotta Pudding

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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Chocolate Ricotta Pudding: a super quick dessert

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!

Yep, that’s it!

Mix-ins

While I love the pure cocoa flavor of this recipe, there’s all sorts of ways you can change it:

1. add a teaspoon or two of espresso powder (start with one teaspoon, taste it after blending and see if you want more)
2. add vanilla or almond extract
3. add a shot (or two) of Kahlua or dark rum (what can I say? I like Kahlua and rum in my desserts)
4. use smoked sea salt instead of regular salt to give it a slight smoky flavor
5. add a pinch of cinnamon or ginger
6. add a pinch of cayenne or red pepper flakes if you want a bit of heat

Serving suggestions

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:

1. lightly sweetened whipped cream
2. raspberries or any other fruit you like with chocolate
3. an extra dusting of cocoa or cacao powder
4. chocolate shavings
5. cacao nibs
6. your favorite nuts, toasted and chopped
7. sprinkle with crushed pink peppercorns

Make ahead

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:

1. Hot Chocolate Skillet Cake
2. Flourless Chocolate Espresso Cake with Kahlua Whipped Cream
3. Paleo Chocolate Chunk Cookies
4. Chocolate Tahini Smoothie

Print Recipe

5 from 8 votes

Chocolate Ricotta Pudding

This Chocolate Ricotta Pudding might be the easiest homemade dessert you'll ever make. This no-bake, egg-free pudding needs just a few ingredients and less than 5 minutes to create a smooth, creamy pudding. Plus there's so many ideas for mix-ins and toppings!

Prep Time5 mins

Cook Time0 mins

Total Time5 mins

Course: Dessert

Cuisine: Italian

Keyword: chocolate ricotta pudding, easy dessert few ingredients, no bake dessert, ricotta dessert, ricotta pudding

Servings: 4 servings

Author: Don Baiocchi

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

Mix-ins

1. add a teaspoon or two of espresso powder (start with one teaspoon, taste it after blending and see if you want more)
2. add vanilla or almond extract
3. add a shot (or two) of Kahlua or dark rum (what can I say? I like Kahlua and rum in my desserts)
4. use smoked sea salt instead of regular salt to give it a slight smoky flavor
5. add a pinch of cinnamon or ginger
6. add a pinch of cayenne or red pepper flakes if you want a bit of heat

Serving suggestions

1. lightly sweetened whipped cream
2. raspberries or any other fruit you like with chocolate
3. an extra dusting of cocoa or cacao powder
4. chocolate shavings
5. cacao nibs
6. your favorite nuts, toasted and chopped
7. sprinkle with crushed pink peppercorns

Make ahead

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 great once it's thawed.

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