Marshmallow Fluff Pudding with Chocolate Swirl – An easy, homemade marshmallow-flavored pudding with a silky chocolate swirl. Rich, creamy, and utterly indulgent.
Hi — Jen from Baked by an Introvert here. Today I’m sharing a decadent dessert that’s easy to make and perfect when you want something sweet and special.
This marshmallow fluff pudding is a silky custard enriched with marshmallow fluff and finished with a semi-sweet chocolate swirl. The fluff gives the pudding a luxuriously sweet, airy richness that pairs perfectly with a not-too-sweet chocolate ribbon.
The ingredient list is straightforward and likely already in your kitchen: heavy cream, flour, salt, egg yolks, vanilla, marshmallow fluff, and a bit of semi-sweet chocolate plus cream and corn syrup for the swirl. If 1 ½ cups of marshmallow fluff sounds too sweet, you can reduce it to 1 cup without sacrificing texture.
The chocolate swirl is kept semi-sweet so it balances the sweet pudding—too much sweetness would overwhelm the flavors.
This recipe is quick to prepare on the stovetop: the pudding cooks in about seven minutes and the chocolate sauce comes together in just a few minutes. The only time you need to wait is during chilling: chill the pudding after cooking, add the chocolate, then chill again so the swirl sets.
Give it a try—simple, elegant, and delightfully indulgent. Enjoy!
Marshmallow Fluff Pudding with Chocolate Swirl
Ingredients
- 1 ½ cups heavy cream
- 2 Tbsp all-purpose flour
- ¼ tsp salt
- 3 egg yolks
- 1 tsp vanilla extract
- 1 ½ cups marshmallow fluff (you can reduce to 1 cup if desired)
- 4 oz semi-sweet chocolate, chopped fine
- ¼ cup plus 2 Tbsp heavy cream (divided)
- 2 Tbsp light corn syrup
Instructions
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In a medium saucepan, whisk together 1 ½ cups heavy cream, the flour, and salt. Heat over medium, stirring frequently, until the mixture comes to a simmer. Meanwhile, lightly whisk the egg yolks in a medium bowl. Gradually pour about a cup of the hot cream into the yolks while whisking constantly to temper them. Return the yolk mixture to the saucepan and continue cooking over medium heat, stirring frequently, until the custard thickens. Remove from heat and stir in the vanilla and marshmallow fluff until smooth. Pour into a shallow dish, cover with plastic wrap, and refrigerate for 2 hours to chill.
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For the chocolate swirl, combine the chopped chocolate and the remaining ¼ cup plus 2 Tbsp heavy cream in a small saucepan. Warm gently over low heat, stirring until the chocolate is fully melted. Remove from heat and stir in the light corn syrup to give the sauce shine and a smooth texture. Pour the warm chocolate over the chilled custard and use a butter knife or the back of a spoon to gently swirl it through. Cover and refrigerate an additional 2 hours, until the chocolate is set.
Notes
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