Chocolate Pudding Recipe

Chocolate pudding is a rich, creamy, and silky-smooth dessert that’s easy to make from scratch. With deep chocolate flavor and a luscious texture, this homemade pudding is far better than store-bought versions. Serve it warm or chilled for a simple yet indulgent treat!

Why You’ll Love This Recipe

• Rich & Creamy: Made with real chocolate and milk for a velvety texture.
• Quick & Easy: Ready in 15 minutes with simple ingredients.
• Better Than Store-Bought: No artificial flavors or preservatives.
• Customizable: Add toppings like whipped cream, nuts, or fruit.
• Make-Ahead Friendly: Perfect for meal prep and keeps well in the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Granulated sugar
• Unsweetened cocoa powder
• Cornstarch (for thickening)
• Salt
• Whole milk (or half-and-half for extra creaminess)
• Egg yolks (for richness, optional)
• Butter
• Vanilla extract
• Dark or semi-sweet chocolate, chopped (optional, for extra depth)

Directions

Step 1: Mix Dry Ingredients

1. In a medium saucepan, whisk sugar, cocoa powder, cornstarch, and salt together.

Step 2: Add Milk & Heat

2. Gradually whisk in milk until smooth.
3. Place over medium heat, stirring constantly until the mixture thickens (5-7 minutes).

Step 3: Temper the Eggs (Optional)

4. If using egg yolks, whisk them in a small bowl. Slowly add a spoonful of hot pudding mixture to the yolks while whisking to prevent scrambling.
5. Pour the tempered yolks back into the saucepan, stirring continuously.

Step 4: Finish & Serve

6. Remove from heat and stir in butter, vanilla extract, and chopped chocolate until smooth.
7. Pour into serving dishes, cover with plastic wrap (touching the surface to prevent a skin from forming), and refrigerate for at least 2 hours.

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Chilling Time: 2 hours (optional)
• Total Time: 15 minutes (plus chilling)

Variations

• Dairy-Free: Use almond, oat, or coconut milk and vegan butter.
• Extra Chocolatey: Stir in chopped dark chocolate or add an extra tablespoon of cocoa.
• Mocha Pudding: Add ½ teaspoon instant coffee for a coffee-chocolate flavor.
• Spicy Mexican Chocolate: Stir in a pinch of cinnamon and cayenne pepper.
• Peanut Butter Chocolate Pudding: Swirl in 2 tablespoons of peanut butter at the end.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Not recommended, as the texture may become grainy.
• Reheating: Serve cold or gently warm in the microwave for 30 seconds.

FAQs

Can I use cornstarch instead of eggs to thicken?

Yes! Cornstarch is the primary thickener, and eggs just add extra richness.

Why is my pudding lumpy?

It may have overheated. Whisk constantly while cooking to keep it smooth.

How do I prevent pudding skin?

Press plastic wrap directly onto the surface before chilling.

Can I use cocoa powder only, without chocolate?

Yes! Just add an extra tablespoon of cocoa powder for deep flavor.

How can I make it sugar-free?

Use a sugar substitute like monk fruit or erythritol.

Can I use 2% or skim milk?

Yes, but whole milk gives a creamier texture.

How do I make pudding thicker?

Use more cornstarch or simmer slightly longer.

What toppings go well with chocolate pudding?

Whipped cream, chocolate shavings, berries, or crushed cookies.

Can I turn this into a pie filling?

Yes! Pour into a pre-baked crust and chill until set.

What’s the best chocolate to use?

Dark chocolate or semi-sweet chocolate gives the best flavor balance.

Conclusion

Homemade chocolate pudding is rich, creamy, and incredibly easy to make with pantry staples. Whether you enjoy it warm or chilled, this classic dessert is simple, satisfying, and far better than store-bought. Try it today and enjoy a spoonful of chocolatey goodness!

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