This chocolate pudding is what dreams are made of. It’s creamy, silky, luscious, and full of decadent chocolate flavor. It is so easy to make at home with kitchen staples, you won’t need to pick up a box mix on your next grocery run. A nostalgic but classic recipe, this homemade pudding comes together in a few easy steps.
I love how this pudding is both a kid-friendly treat but can double as an elegant dessert when guests come over. You can make it as fancy as you want with the toppings. Chocolate pudding also makes for a great snack when you need a mid-day chocolatey treat! Want another chocolate-filled treat? Try my chocolate biscotti recipe, chocolate bundt cake recipe, or chocolate soufflé recipe.
What You Need to Make This Recipe
Milk — while I use whole milk, you can use a full-fat oat or almond milk in place of regular whole milk for a lactose-free chocolate pudding. Keep in mind that if you use low-fat milk, the pudding will be a bit less decadent in comparison to using whole milk.
Cocoa powder — I use unsweetened cocoa powder, but you can use Dutch-processed cocoa powder for a darker chocolate flavor.
Egg yolks — egg yolks add richness and act as a binding agent. Don’t toss your egg whites, though! Save them to make my angel food cupcakes.
Cornstarch — you need to use cornstarch to thicken the pudding.
Butter — adding butter to the pudding mixture will increase the richness and make it taste even more decadent. The butter also gives the pudding a glossy finish.
How to Make Chocolate Pudding
1. In a small saucepan, combine 2 cups of milk, sugar, cocoa powder, and salt. Whisk until well combined. Cook over medium heat until very steam and just starting to simmer, stirring frequently.
2. Meanwhile, in a large mixing bowl, whisk together the egg yolks, cornstarch, and remaining ¼ cup of milk.
3. When the chocolate milk is hot, slowly whisk about a cup into the egg yolk mixture. Whisk in the remaining hot milk. Pour the mixture back into the saucepan.
4. Place the saucepan back over medium heat and cook stirring constantly until the mixture bubbles. Continue cooking until thickened enough that the whisk leaves a trace when stirring in the mixture, about 3 minutes. (Temperature should be about 170F on an instant-read thermometer.)
5. Remove from the heat and whisk in the butter and vanilla until melted and combined.
6. Transfer the pudding to a bowl and press plastic wrap to the surface. Refrigerate until chilled, about 3 hours, or up to 4 days. Give it a good stir before dishing it into serving bowls. Serve with whipped cream, if desired.
Pro Tips for Making This Recipe
- Make sure you whisk the mixture constantly, as you do not want the chocolate to stick to the pan.
- When wrapping the pudding to chill, make sure to press the plastic wrap directly onto the surface to prevent a skin from forming over the top of the pudding.
- As the pudding sets, it becomes a little dense. Make sure to stir the pudding before serving to help aerate it.
- Use real vanilla extract for the best flavor. Try making my homemade vanilla extract ahead of time! It is so flavorful.
- Make sure you slowly pour the chocolate mixture into the egg mixture, and not the other way around. This will prevent the eggs from cooking from the heat.
- Try making my homemade whipped cream to serve with the chocolate pudding.
- To make chocolate shavings for the topping, you can scrape the chocolate bar with a knife on an angle before chopping it to melt.
- You can chill the pudding faster if you portion them out into individual containers ahead of time. Again, make sure to press the plastic onto the pudding as it chills.
Frequently Asked Questions
Store your homemade chocolate pudding in an airtight container in the refrigerator for up to 4 days. Make sure to cover tightly with the plastic wrap again if you still have leftovers.
This pudding is best enjoyed while fresh. After it freezes and defrosts, the texture changes. However, if you do not mind the texture change, you can freeze the pudding for up to three months in a freezer-safe container. Make sure to stir well after defrosting before serving.
Other than whipped cream and shaved chocolate, you can also add fresh fruit such as strawberries or cherries, chopped nuts, crushed graham crackers, or sprinkles! This pudding pairs well with all kinds of toppings.
If you love this recipe try these out!
If you’ve tried this Chocolate Pudding recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chocolate Pudding
Equipment
- Small saucepan
- Mixing Bowls
- Plastic wrap
Ingredients
- 2¼ cups whole milk (540ml)
- ½ cup granulated sugar (100g)
- ⅓ cup unsweetened cocoa powder (33g)
- pinch of salt
- 2 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter cubed
- 2 teaspoons vanilla extract
Instructions
- In a small saucepan, combine 2 cups of milk, sugar, cocoa powder, and salt. Whisk until well combined. Cook over medium heat until very steam and just starting to simmer, stirring frequently.
- Meanwhile, in a large mixing bowl, whisk together the egg yolks, cornstarch, and remaining ¼ cup of milk. When the chocolate milk is hot, slowly whisk about a cup into the egg yolk mixture. (This tempers the eggs to keep them from scrambling.) Whisk in the remaining hot milk. Pour the mixture back into the saucepan.
- Place the saucepan back over medium heat and cook stirring constantly until the mixture bubbles. Continue cooking until thickened enough that the whisk leaves a trace when stirring in the mixture, about 3 minutes. (Temperature should be about 170F on an instant-read thermometer.) Remove from the heat and whisk in the butter and vanilla until melted and combined.
- Transfer the pudding to a bowl and press plastic wrap to the surface. Refrigerate until chilled, about 3 hours, or up to 4 days. Give it a good stir before dishing into serving bowls. Serve with whipped cream, if desired.
Notes
- Make sure you whisk the mixture constantly, as you do not want the chocolate to stick to the pan.
- When wrapping the pudding to chill, make sure to press the plastic wrap directly onto the surface to prevent a skin from forming over the top of the pudding.
- As the pudding sets, it becomes a little dense. Make sure to stir the pudding before serving to help aerate it.
- Use real vanilla extract for the best flavor. Try making my homemade vanilla extract ahead of time! It is so flavorful.
- Make sure you slowly pour the chocolate mixture into the egg mixture, and not the other way around. This will prevent the eggs from cooking from the heat.
- Try making my homemade whipped cream to serve with the chocolate pudding.
- To make chocolate shavings for the topping, you can scrape the chocolate bar with a knife on an angle before chopping it to melt.
- You can chill the pudding faster if you portion them out into individual containers ahead of time. Again, make sure to press the plastic onto the pudding as it chills.
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