Chocolate Pudding is a rich, creamy, and indulgent dessert that’s simple to make at home. With a velvety texture and deep chocolate flavor, this homemade pudding is perfect for satisfying your sweet tooth. Whether served warm or chilled, it’s a classic treat that everyone loves.
Why You’ll Love This Recipe
- Made with simple pantry ingredients
- Rich, creamy, and full of chocolate flavor
- Perfect for make-ahead desserts
- Can be served warm or cold
- Easily customizable with toppings like whipped cream or fruit
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Whole milk
- Granulated sugar
- Unsweetened cocoa powder
- Cornstarch
- Salt
- Egg yolks
- Dark chocolate, chopped
- Vanilla extract
- Butter
Directions
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Gradually add milk, whisking continuously until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
- Remove from heat and slowly whisk in egg yolks.
- Return to the stove and cook for another 2 minutes, stirring frequently.
- Remove from heat and stir in chopped chocolate, vanilla extract, and butter until smooth.
- Pour into serving dishes and let cool. Serve warm or refrigerate until set.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Dairy-Free: Use almond or coconut milk and dairy-free chocolate.
- Extra Rich: Use heavy cream instead of milk for a more decadent pudding.
- Spiced Chocolate: Add a pinch of cinnamon or cayenne pepper for a unique twist.
- Nutty Flavor: Stir in chopped nuts or a spoonful of peanut butter.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the microwave in short intervals, stirring frequently, or enjoy cold.
- Make-Ahead Tip: Pudding sets better if chilled for at least 2 hours before serving.
FAQs
Can I use cornstarch instead of eggs?
Yes, for an egg-free version, increase the cornstarch slightly to maintain thickness.
How do I prevent lumps in the pudding?
Whisk constantly while cooking and strain the pudding before chilling if needed.
Can I make this sugar-free?
Yes, substitute sugar with a sugar alternative like erythritol or monk fruit sweetener.
What’s the best chocolate to use?
Dark chocolate or semi-sweet chocolate works best for a rich flavor.
Can I freeze chocolate pudding?
It’s not recommended, as freezing can change the texture.
How do I make a vegan version?
Use plant-based milk, dairy-free chocolate, and replace butter with coconut oil.
Why is my pudding too thin?
Make sure to cook long enough for the cornstarch to activate and thicken properly.
Can I make this ahead for a party?
Yes, prepare it a day in advance and chill until ready to serve.
What toppings go well with chocolate pudding?
Whipped cream, berries, chocolate shavings, or crushed cookies make great toppings.
How do I get a smooth texture?
Strain the pudding before chilling to remove any lumps.
Conclusion
Homemade Chocolate Pudding is a simple yet luxurious dessert that’s easy to prepare and incredibly satisfying. Whether you enjoy it warm or cold, this classic treat is sure to become a favorite. Try it today and elevate your dessert game!
Print
Chocolate Pudding
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This rich, creamy chocolate pudding is made from scratch with simple ingredients. It’s silky smooth, full of deep chocolate flavor, and perfect for a quick dessert!
Ingredients
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 oz semi-sweet chocolate, finely chopped (optional, for extra richness)
- 1 tbsp butter (optional, for extra creaminess)
Instructions
- Combine Dry Ingredients:
- In a medium saucepan (off heat), whisk together sugar, cocoa powder, cornstarch, and salt.
- Add Milk & Heat:
- Gradually whisk in the milk, making sure there are no lumps.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken (about 5-7 minutes).
- Simmer & Thicken:
- Once thick, reduce heat to low and continue cooking for 1-2 more minutes, stirring frequently. The pudding should coat the back of a spoon.
- Add Final Ingredients:
- Remove from heat and stir in vanilla extract, chopped chocolate, and butter (if using). Mix until smooth.
- Chill & Serve:
- Pour pudding into individual serving cups. To prevent a skin from forming, press plastic wrap directly onto the surface.
- Refrigerate for at least 2 hours before serving.
- Enjoy!
- Serve chilled with whipped cream, chocolate shavings, or fresh berries.
Notes
- Use dark cocoa powder for a richer flavor.
- Swap whole milk for almond, oat, or coconut milk for a dairy-free version.
- If using coconut milk, add ½ tsp instant coffee powder for extra depth.
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