This hot cocoa pudding is like a warm, chocolate hug. Perfect for the holidays or a special treat on a cold night. Can be made ahead, too!

hot cocoa pudding in cups with spoons

If you’ve ever enjoyed Sipping Chocolate, you’ll understand the appeal of this warm chocolate pudding. If you haven’t, simply imagine hot chocolate … only thicker and silkier. Topped with crunchy candied pecans for a little crunch and a dollop of whipped cream, they’re a perfect holiday treat. And did I mention you could make both the pecans and the pudding ahead? I said these were perfect. Enjoy!

Ingredients and substitutions

Chocolate – Using the nicest chocolate you can find will make all the difference in these puddings. Something around 70% cacao is great.

Cocoa Powder – any cocoa powder you have or enjoy will work just fine here.

Recipe tips

  • If you’d like to add your own twist to these, try flavoured chocolate, such as chocolate-mint, chocolate-orange or chocolate-sea salt. Anything chocolate you enjoy eating will be perfect.
  • These puddings are nice served in cups and since you don’t need to bake in them, any teacup will work just fine.
  • You will probably have more candied pecans than you need, but I’m sure you can find other uses for the extras.
  • While these are lovely warm, if you have leftover pudding, simply refrigerate and enjoy from the fridge, as well.

warm chocolate pudding in small cups on tray with spoon

Making ahead and storing

Both the pudding and the candied pecan are perfect for making ahead! Store in the refrigerator for up to 2 days.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

hot cocoa pudding in cups with spoons

Get the Recipe: Hot Cocoa Pudding

Warm, silky chocolate pudding, topped with candied pecans and whipped cream. Both the pudding and the candied pecans can be made ahead!
5 stars from 6 ratings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings


Candied Pecans (can be made ahead):

  • 1 large egg white
  • 2 Tablespoons white granulated sugar
  • 1 cup pecan pieces


  • 1 1/2 cups heavy whipping cream, 35% b.f.
  • 1 1/2 cup milk, whole milk recommended 3.5% b.f.
  • 4 Tablespoons butter
  • 1 teaspoon vanilla, or vanilla bean paste
  • 2 large eggs
  • 1/2 cup white granulated sugar
  • 2 Tablespoons + 1 teaspoon cornstarch
  • 2 Tablespoons cocoa powder
  • 1 1/4 teaspoons kosher salt, use 1 tsp if using salted butter
  • 4 oz. 70% cacao chocolate, chopped

To serve:

  • Whipped cream, for topping


  • For the candied pecans (can be made well ahead): Preheat oven to 325F. Whisk egg white in a medium bowl until frother. Whisk in sugar, then add the pecans. Toss until the pecans are well coated. Spread out onto a parchment lined baking sheet. Bake in preheated oven, stirring every 10 minutes, until browned and dry, about 25-30 minutes. Let cool on baking sheet. Use immediate or store in an airtight container at room temperature for up to one week.
  • For the pudding: Add cream, milk, butter and vanilla to a medium saucepan over medium heat. Stir to combine and bring to a simmer.
  • Meanwhile, in a medium bowl, whisk together the eggs, sugar, cornstarch, cocoa powder and salt.
  • As soon as the cream mixture comes to a simmer, remove from heat. Remove a ladle-full of the warm cream and very slowly (a drop at a time at first!), add to the egg mixture while whisking the egg mixture constantly. Keep whisking and adding the warm cream, increasing to a slow stream, until the entire ladle-full has been added. Repeat with another ladle-full. When two ladles have been added, add the egg mixture to the saucepan with the remaining cream and whisk to combine. Return saucepan to burner over medium heat and cook, whisking constantly, until the mixture thickens, about 2 minutes.
  • Remove from heat and add the chopped chocolate. Whisk until the chocolate is melted and the pudding is completely smooth. Pour into serving cups. Top with candied pecans and a dollop of whipped cream.


Making ahead: Pudding can also be made up to 2 days ahead, if you prefer. Rather than pour into cups, remove to a bowl. Lay plastic wrap overtop so that the wrap comes into contact with the top of the pudding to prevent it from forming a skin, then refrigerate. To rewarm, return the pudding to a saucepan and rewarm over medium-low heat, stirring constantly, until just warmed through.
Cuisine: American, Canadian
Course: Dessert
Calories: 441kcal, Carbohydrates: 31g, Protein: 6g, Fat: 33g, Saturated Fat: 20g, Cholesterol: 169mg, Sodium: 568mg, Potassium: 184mg, Sugar: 23g, Vitamin A: 1300IU, Vitamin C: 0.3mg, Calcium: 122mg, Iron: 0.5mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.