There’s something deeply comforting about a dessert that’s smooth, chocolatey, and chilled to perfection.
This Chocolate Milk Pudding Loaf hits all the right notes — no oven required, just a little stirring, a bit of chilling, and a whole lot of deliciousness.
It slices beautifully and feels like a slice of childhood nostalgia dressed in velvet.
Why I Love This Recipe
This dessert feels like magic — just milk, cocoa, and chocolate transforming into a silky, sliceable loaf.
It’s rich enough to impress guests, but simple enough to make on a quiet afternoon.
Plus, it’s naturally gluten-free and kid-approved!
What You’ll Need (Ingredient Highlights)
Whole Milk – The base of the pudding, giving it a creamy texture.
Dark Cocoa Powder – For that deep, bittersweet chocolate flavor.
Cornstarch – Helps thicken the pudding into a sliceable consistency.
Semisweet Chocolate Chips – Melted right into the pudding for richness.
Heavy Cream – Adds extra silkiness and body.
Parchment Paper – Makes unmolding easy and clean.
Pro Tips Before You Start
Sift the cocoa powder if it’s clumpy for smoother mixing.
Whisk constantly while cooking to avoid lumps.
Let the loaf set completely before slicing — overnight is best.
Heat your knife before slicing to get clean, sharp cuts.
How to Make Chocolate Milk Pudding Loaf
Step 1: Prep the Pan
Grease an 8″x4″ loaf pan with cooking spray.
Line it with parchment paper, folding the edges to fit snugly.
Use clips to hold the sides in place, then spray the parchment.
Step 2: Make the Base Mixture
In a large mixing bowl, whisk together milk, sugar, heavy cream, cocoa powder, cornstarch, and salt until smooth and fully combined.
Step 3: Cook the Custard
Strain the milk mixture into a saucepan and place over medium heat.
Bring it to a simmer, stirring constantly so it doesn’t stick.
Simmer for 2 minutes while stirring.
Step 4: Add the Chocolate
Reduce heat to medium-low.
Stir in the chocolate chips and keep stirring until fully melted and smooth.
Step 5: Strain and Chill
Remove from heat and immediately pour the mixture through a fine mesh sieve into the prepared loaf pan.
Let it cool slightly, then refrigerate for at least 4 hours or overnight until fully set.
Step 6: Unmold and Finish
Gently unmold the terrine onto a serving plate.
Remove the parchment paper and dust with extra cocoa powder for a refined touch.
Step 7: Slice and Serve
Dip a sharp knife into boiling water to heat the blade, then wipe and slice.
Repeat between cuts for clean edges.
Alternatively, use a kitchen torch to warm the blade.
Serve chilled and enjoy every decadent bite.
What to Serve It With
Fresh berries (raspberries or strawberries)
A dollop of whipped cream
Crushed pistachios for a fancy touch
A drizzle of caramel or raspberry sauce
Variations / Substitutions
Use milk chocolate chips for a lighter flavor.
Swap almond milk and coconut cream for a dairy-free version.
Add a teaspoon of espresso powder to deepen the chocolate.
Storage & Leftovers
Store in an airtight container in the refrigerator for up to 5 days.
Best served chilled.
Do not freeze, as the texture may change.
FAQs
Can I make this pudding loaf ahead of time?
Yes! In fact, it sets better if made a day in advance.
Can I use 2% milk instead of whole milk?
Whole milk is best for creaminess, but 2% will still work.
Do I need to sift the cocoa powder?
It’s recommended, especially if your cocoa is lumpy.
How do I keep it from sticking to the pan?
Use both parchment paper and cooking spray for easy release.
Can I skip the chocolate chips?
They’re essential for richness and structure, so don’t skip them.
How long should it chill?
At least 4 hours, but overnight is best for clean slicing.
What if I don’t have cornstarch?
Arrowroot powder can be a substitute, but amounts may vary slightly.
Final Thoughts
This Chocolate Milk Pudding Loaf is proof that a few humble ingredients can create something indulgent and impressive.
It’s rich, cool, and melts in your mouth — the kind of dessert you’ll want to keep in your fridge all summer long.
