Chocolate Pudding
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Why settle for store-bought chocolate pudding when homemade is so easy to make?
If you’ve never had homemade chocolate pudding, you’re in for a real treat. It’s silky-smooth and intensely chocolatey—a world apart from the instant or store-bought varieties. While kids always love chocolate pudding, its nostalgic appeal makes it a fun and crowd-pleasing dessert for grown-ups too. Despite the ease and convenience of ready-made mixes, making chocolate pudding from scratch is surprisingly simple. The only challenge is waiting for it to set up in the fridge—you’ll need to allow at least 5 hours—but the wait is well worth it!
“Something this chocolatey and decadent shouldn’t be so easy to make. This recipe is so easy and so delicious!”
What You’ll Need To Make Chocolate Pudding
- Sugar: Sweetens the pudding, balancing the cocoa’s bitterness and enhancing its flavor.
- Unsweetened Natural Cocoa Powder: Provides the rich chocolate flavor that defines chocolate pudding.
- Cornstarch: Acts as a thickening agent, giving the pudding its smooth and creamy consistency.
- Whole Milk: Forms the base of the pudding, and contributes to its creamy texture and richness.
- Semi-Sweet Chocolate: Adds depth to the pudding, intensifying the chocolate flavor. Be sure to use good quality chocolate, such as Ghirardelli)
- Vanilla Extract: Enhances the overall flavor profile of the pudding with its aromatic notes.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Combine the sugar, cocoa, cornstarch and salt in a heavy medium saucepan.
Whisk to combine.
Add half of the milk and whisk until the mixture is smooth. Whisk in the remaining milk.
Continue whisking over medium heat until the pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly.
Off the heat, add the chopped chocolate and vanilla.
Whisk until the chocolate melts and the pudding is smooth. Pour the pudding into a medium bowl and place a piece of plastic wrap directly over the pudding to prevent a film from forming at the top.
Cool in the refrigerator until set, 5 to 6 hours. Before serving, whisk the chilled pudding until smooth.
Spoon the pudding evenly into 4 dessert bowls.
Top with a dollop of whipped cream, if desired, and serve.
Frequently Asked Questions
I’d recommend sticking with solid chocolate here; chocolate chips are made with stabilizers to help them retain their shape when heated, so they’re not the best option for pudding.
Sure! It keeps nicely in the fridge for up to 3 days.
I don’t recommend it as the pudding isn’t firm enough to hold up when sliced. This chocolate cream pie recipe may meet your needs – it’s delish!
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Chocolate Pudding
Why settle for store-bought chocolate pudding when homemade is so easy to make?
Ingredients
- ⅔ cup sugar
- ¼ cup unsweetened natural cocoa powder, such as Hershey's
- 2½ tablespoons cornstarch
- ⅛ teaspoon salt
- 2½ cups whole milk
- 1½ ounces semi-sweet chocolate, finely chopped (best quality, such as Ghirardelli)
- 2 teaspoons vanilla extract
- Homemade whipped cream, for serving (optional)
Instructions
- Whisk the sugar, cocoa, cornstarch and salt in a heavy medium saucepan. Add half of the milk and whisk until the mixture is smooth. Whisk in the remaining milk. Continue whisking over medium heat until the pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly.
- Remove the pudding from the heat. Add the chopped chocolate and vanilla; whisk until the chocolate melts and the pudding is smooth. Pour the pudding into a medium bowl and place a piece of plastic wrap directly over the pudding to prevent a film from forming at the top. Cool in the refrigerator until set, 5 to 6 hours. Whisk the chilled pudding until smooth, and then spoon it evenly into 4 dessert bowls. Top each pudding with a dollop of whipped cream, if desired, and serve.
Nutrition Information
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- Per serving (4 servings)
- Calories: 310
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 55 g
- Sugar: 47 g
- Fiber: 3 g
- Protein: 6 g
- Sodium: 142 mg
- Cholesterol: 15 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Ridiculously easy and delicious. Starting to make homemade chocolate milk instead of Nesquik. Thank you for freeing me from so many pre-boxed mixes. I feel so silly that I have not done this sooner.
OMG – this is an amazing recipe! Seems unfair to call it just “pudding” – so much better than the boxed stuff. One question: could I use almond milk in place of the whole milk? All or part of it? Thanks, Jen.
This review is not so much a criticism, but more of an affirmation that this recipes works just as it instructs. I’ve made it twice. First time, I was too lazy to put the plastic wrap on top to cover it before chilling, and the thick pudding skin was not tasty at all! Second time, I eye balled the amount of vanilla extract and ended up putting in too much vanilla… total overkill and there was too much competition between the chocolate flavor and the vanilla flavor – again, no bueno. If I had measured out the vanilla extract, the pudding would have been perfect on its own! It’s easy to make, and I highly recommend! It is a lot tastier than the ones out of a box.
fun and easy to make. a hit with the kids!
This recipe takes me back to my childhood. Can not wait until this evening when I am going to attempt to make it. I am sure that my family will love it!
What a fabulous combination- chocolate and pudding! I can not wait to make this treat! Homemade chocolate pudding is the best!
Chocolate should be a food group! I love pudding but have never made it. Very easy and yummy and I now know to double the recipe for at least a midnight snack. 🙂
Just found this blog (and entry) today – gonna try my hand at making it tomorrow. Fingers crossed it goes well! Looks gorgeous!
This is amazing! I just made it today with homemade whip cream and fresh strawberries from the farmer’s market. Thanks for sharing this yummy homemade pudding recipe – what a big difference from the instant box kind!
Love it. I think I’m going to make these for an adult dinner party, we are all kids at heart 🙂