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This simple creamy chocolate pudding recipe is easy to make at home for a deliciously decadent dessert you can’t help but love!
If you love chocolate, you will love this simple chocolate pudding recipe. For another pudding variation try our Homemade Vanilla Pudding.
We Love Chocolate!
Pudding is not only for kids – I LOVE me some pudding too! I love making this chocolate pudding recipe from scratch at home. The flavor is unbeatable!
Why we love it:
- Simple. Simply mix, boil, and enjoy. It’s worth making from scratch!
- Quick. It’s ready to enjoy in only about 30 minutes.
- Chocolatey. Similar to a vanilla pudding, the addition of cocoa gives it that tasty chocolate touch.
So calling all chocolate lovers, grab a few ingredients and in a few minutes you’ll have a creamy dessert. It’s going to be hard to share!
Pudding Ingredients
- sugar
- cocoa powder – use unsweetened cocoa/cacao powder. This can be unsweetened natural cocoa powder or unsweetened Dutch processed cocoa powder. Dutch processed cocoa powder has less acidity and a deeper flavor.
- cornstarch
- salt
- milk – The higher the fat content the creamier and richer the pudding will turn out to be. I recommend using at least 2%, but whole milk is better.
- Dairy-free. Use plant-based milk such as almond milk or coconut milk. The pudding may not be quite as creamy as the whole dairy but is still a delicious dairy-free alternative.
- unsalted butter
- vanilla extract
How to make Chocolate Pudding
- DRY INGREDIENTS. In a medium bowl, combine sugar, cocoa cornstarch, and salt and mix to combine.
- MILK. Whisk in cold milk until combined.
- COOK. Pour this mixture into a medium saucepan over medium heat (too high of a temp can cause the bottom of the pudding to scorch and the cornstarch to clump together), and while whisking constantly, cook until mixture reaches a boil. Let boil for 1 minute, still stirring.
- After 1 minute, remove from heat and whisk in butter and vanilla.
- COOL. Let cool for 20 minutes, then place plastic wrap directly onto the surface of the pudding, to prevent a skin from forming and chill until ready to serve.
Pudding Consistency
This pudding should be thick enough to hold a shape with a soft and velvety texture. The pudding will continue to thicken after cooking.
- If it isn’t setting, try cooking it for a few more minutes to allow extra moisture to evaporate. Whisk constantly.
- Or add a bit more cornstarch. In a separate bowl combine 1-2 tablespoons of cornstarch with an equal amount of cold milk. Heat the pudding back up in a saucepan and slowly pour the cornstarch slurry into the pudding. Cook and stir to incorporate and activate the cornstarchs’ thickening agents.
Recipe Tips
- Whisk constantly. Whisk all areas of the saucepan, including the corner, so that the mixture is well combined.
- Pouring hot milk into the dry ingredients. Always pour cold milk into the dry ingredients as hot liquid can cause the ingredients to clump together.
- Lumps. If it still has lumps, strain it through a fine mesh sieve or whisk the pudding vigorously to break up any lumps.
- Mix-ins. Try changing it up:
- Add in chopped nuts.
- Mix in some crushed cookies like Oreos.
- Sprinkle on a bit of sea salt for a sweet/salty balance.
- Add spices like cinnamon, nutmeg, and cardamom.
- Mix in some flavored extracts like almond, mint, or orange.
- Pudding skin. To prevent a layer of skin from forming, place a piece of plastic wrap directly on top of the pudding while it cools.
Storing Info
- STORE this homemade chocolate pudding recipe in one large container or in individual serving containers. If covered tightly, it will last about 4 days.
- FREEZE. Due to the cornstarch, this easy chocolate pudding will not thaw well, however, you can use popsicle molds and freeze chocolate pudding ice pops.
For More Pudding Recipes:
Chocolate Pudding Recipe
This simple creamy chocolate pudding recipe is easy to make at home for a deliciously decadent dessert you can't help but love!
Ingredients
Instructions
- In a medium bowl, combine sugar, cocoa, cornstarch, and salt and mix to combine.
- Whisk in cold milk until combined.
- Pour this mixture into a medium saucepan over medium heat, and while whisking constantly, cook until mixture reaches a boil. Let boil for 1 minute, still stirring.
- After 1 minute, remove from heat and whisk in butter and vanilla.
- Let cool for 20 minutes, then place plastic wrap directly onto the surface of the pudding, to prevent a skin from forming and chill until ready to serve.
Video
Notes
STORE this homemade chocolate pudding recipe in one large container or in individual serving containers. If covered tightly, it will last about 4 days.
FREEZE. Due to the cornstarch, this easy chocolate pudding will not thaw well, however, you can use popsicle molds and freeze chocolate pudding ice pops.
Nutrition
Calories: 361kcal, Carbohydrates: 65g, Protein: 8g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 29mg, Sodium: 131mg, Potassium: 397mg, Fiber: 4g, Sugar: 54g, Vitamin A: 355IU, Vitamin C: 0.4mg, Calcium: 227mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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