5-Ingredient Chocolate Pudding Squares

Creamy, velvety, and perfectly portioned, these Chocolate Pudding Squares are a dessert you’ll want to keep in your back pocket for whenever you need something indulgent but effortless. With a glossy chocolate base that sets into neat little cubes, this recipe turns a handful of everyday ingredients into a treat that’s smooth, rich, and guaranteed to charm any sweet tooth.

Whether you’re hosting friends, prepping a make-ahead dessert for family dinner, or just looking for a clever way to use up leftover egg whites, this recipe has you covered.

What Are Chocolate Pudding Squares?

This recipe comes from the world of no-bake desserts, where gelatin or agar agar (plant-based) is used to transform a liquid custard into sliceable delights. These pudding squares are like chocolate jellies, but much creamier and richer.

They’re popular in parts of Asia, especially Japan, where agar-based desserts are a staple, and have now made their way into Western kitchens as a modern, Instagram-worthy dessert hack.

Pro Tips for the Best Chocolate Pudding Squares

• Don’t rush the melting. When adding the chocolate to the milk mixture, keep the heat low. Chocolate is moody, it seizes when rushed, so let it melt gently.
• Agar sets firmer than gelatin and works faster. But measure carefully, too much, and your pudding squares will feel rubbery.
• To get clean cuts, line your pan with parchment before pouring in the pudding. Once set, lift the block out, slice with a sharp knife, and dust with cocoa.
• For extra glamour, sprinkle sea salt or add a few crushed nuts on top before serving. It gives your pudding that “chef’s kiss” touch.

Frequently Asked Questions

Can I use gelatin instead of agar agar?

Yes, but the texture will be softer and creamier. Keep in mind that gelatin requires refrigeration to set, while agar agar can firm up at room temperature, though you’ll chill these anyway for best results.

Can I make these dairy-free?

Absolutely! Swap milk for almond, oat, or coconut milk, and make sure your chocolate is dairy-free. Coconut milk will make them extra luscious.

Why are my pudding squares not setting?

Most likely, not enough agar agar was used, or it wasn’t fully dissolved. Always whisk thoroughly and simmer long enough for the agar to activate.

Can I flavor them differently?

Yes! Add a splash of vanilla, espresso, or even a pinch of chili powder for a gourmet twist.

Can I Freeze Chocolate Pudding Squares?

Freezing is not ideal, the texture changes from creamy to grainy. It’s best to keep them chilled in the fridge.

How to Store Chocolate Pudding Squares

Store them in an airtight container in the refrigerator for up to 4–5 days. Place parchment paper between layers if stacking, so they don’t stick together.

How to Make 5-Ingredient Chocolate Pudding Squares

Place a medium pot over medium-low heat. Once the milk is warm, reduce the heat as low as possible. Sprinkle in the sugar and agar agar powder. Whisk continuously until fully dissolved and no lumps remain.

Add the chopped chocolate into the pot. Stir gently until it melts into the milk, forming a smooth, glossy pudding mixture.

Line a square pan with parchment paper. Pour the chocolate mixture into the pan, then transfer to the fridge. Let it set for 4–6 hours, or overnight for best results.

Once firm, lift the pudding block out of the pan using the parchment. Place squares on parchment paper and dust with cocoa powder.

Cut into neat squares with a sharp knife and serve.