This Homemade Chocolate Pudding is rich, silky smooth, and packed with deep chocolate flavor that everyone will love.
These Homemade Chocolate Pudding is a rich and creamy dessert that delivers deep chocolate flavor in every spoonful. Made with simple ingredients, this classic treat cooks up silky smooth and far more decadent than anything from a box. Its velvety texture and perfectly balanced sweetness make it a favorite for both kids and adults alike.
Devilishly delicious and irresistibly creamy, this slightly warm pudding is pure joy in every bite. For more desserts that everyone will love you have to check out my Cream-Filled Hostess Style Cupcakes, Homemade Oatmeal Cream Pie, and No-Bake S’mores Pie!
Table of Contents
Recipe Ingredients
Milk – Use 2% milk for the best consistency. Thinner milk risks making the pudding too runny and unable to set properly. Dairy alternatives may not thicken or boil correctly.
Cocoa – This recipe uses cocoa powder and melted chocolate. Choose milk chocolate or bittersweet dark chocolate shavings or chips for the melted chocolate.
Cornstarch – Works as a thickener and stabilizer. Whisk thoroughly to prevent lumps. Mixing cornstarch with water to create a slurry helps achieve a smooth pudding mixture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Parfait-Style Pudding – Layer the pudding with homemade or store-bought whipped cream, fresh raspberries, and a drizzle of fudge sauce in a dessert glass. This creates a deliciously creamy and fruity take on the classic chocolate pudding.
Mexican Chocolate Pudding – Incorporate a pinch of cinnamon and a dash of cayenne pepper to create a spicy Mexican-inspired chocolate pudding.
How to Make Chocolate Pudding
Step 1: In a medium heavy-bottomed saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt. Pour in the cold milk and cream, whisking until fully combined.
Step 2: Set the pot over medium heat. Stir frequently as the mixture warms. After 3 minutes, increase the heat to medium. Continue whisking for 3–4 minutes until the mixture thickens.
Step 3: Let the mixture come to a gentle boil for 2 minutes, then remove it from the heat. Continue whisking while adding the chopped chocolate, butter, and vanilla extract.
Step 4: Immediately whisk the chopped chocolate, butter, and vanilla extract into the hot mixture until smooth and fully incorporated.
Step 5: Pour the pudding into a medium-sized bowl. Let the mixture cool at room temperature for 20 minutes, stirring every 5 minutes. (You can speed this up by placing the bowl over an ice bath.)
Step 6: Place a piece of plastic wrap directly on the surface of the pudding to prevent skin from forming. Refrigerate for 4–5 hours before serving. Top with homemade whipped cream, sprinkles, or chocolate shavings, if desired.
FAQs
Semi-sweet chocolate chips, bittersweet chocolate, or bar chocolate all work well. For a rich dark chocolate pudding, choose dark chocolate with at least 60% cacao, such as Ghirardelli.
Chocolate pudding makes an amazing filling for desserts like Oreo Mud Pie, Banana Pudding Cheesecake, or chocolate pie such as Chocolate Coconut Cream Pie and Double Chocolate French Silk Pie.
Storage Information
STORE leftover pudding in an airtight container in the refrigerator for up to 3 days. For quicker chilling, pour the pudding onto a sheet pan and cover it.
To FREEZE, transfer to popsicle molds or ice cube trays with wooden sticks for pudding pops. Frozen pudding does not thaw well due to the corn starch, so enjoy it frozen.
More Delicious Chocolate Recipes to Try
Homemade Chocolate Pudding Recipe
Ingredients
- 3/4 cup granulated sugar
- 3 1/2 tablespoons cornstarch
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 2 1/2 cup whole milk
- 2/3 cup heavy cream
- 4 oz semisweet chocolate - OR bittersweet dark chocolate, chopped (I used a Ghirardelli baking bar)
- 2 tbsp unsalted butter
- 1 1/2 teaspoon vanilla extract
Instructions
- In a medium heavy-bottomed saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt. Pour in the milk and cream, whisking until fully combined.
- Set the saucepan over medium-low heat. Whisk frequently as the mixture warms. After 3 minutes, increase the heat to medium. Continue whisking for 3–4 minutes until the mixture thickens.
- Let the mixture come to a gentle boil for 2 minutes, then remove it from the heat. Continue whisking while adding the chopped chocolate, butter, and vanilla extract.
- Immediately whisk the chopped chocolate, butter, and vanilla extract into the hot mixture until smooth and fully incorporated.
- Pour the pudding into a medium-sized bowl. Let the mixture cool at room temperature for 20 minutes, whisking every 5 minutes. (You can speed this up by placing the bowl over an ice bath.)
- Place a piece of plastic wrap directly on the surface of the pudding to prevent skin from forming. Refrigerate for 4–5 hours before serving. Top with homemade whipped cream, sprinkles, or chocolate shavings, if desired.
This was way better than the store bought kind!
Homemade pudding is the best!! So much better than store bought. Of course, chocolate is our favorite!