Homemade Chocolate Pudding Recipe
Homemade Chocolate Pudding is a classic dessert that’s easy to make from scratch. With its rich flavor and creamy texture, it’s a simple treat you’ll love to recreate.
Servings: 8 servings
Calories: 311kcal
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.
Notes
-Soy, almond, or coconut milk, as well as thinner dairy options like skim milk, are not recommended for cornstarch-based puddings. These alternatives often don’t boil well, may separate, or fail to thicken properly, resulting in a less creamy texture and pudding that doesn’t set as desired.
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.
Nutrition
Serving: 8serving | Calories: 311kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 110mg | Potassium: 235mg | Fiber: 2g | Sugar: 28g | Vitamin A: 510IU | Vitamin C: 0.1mg | Calcium: 118mg | Iron: 1mg
