Chocolate Pudding
This post may contain affiliate links. Read my full disclosure policy. Why settle for store-bought or instant chocolate pudding when homemade is so easy to make? This chocolate pudding recipe is the answer to your chocolate cravings—rich, creamy, and oh-so-chocolatey! If you’ve never had homemade chocolate pudding, you’re in for a treat. It’s silky-smooth, full of rich chocolate flavor, and so much better than the instant kind. Making it from scratch is surprisingly simple—the hardest part is waiting for it to chill. Unlike most recipes that rely on just cocoa powder, this one uses both cocoa powder and real chocolate, so it’s extra luscious and chocolatey. Kids always love it, but there’s plenty of nostalgic appeal for grown-ups, too. Bonus: it’s naturally gluten-free. Love chocolate pudding? Take it up a notch with my chocolate cream pie—or try my chocolate mousse or homemade chocolate ice cream for more chocolatey goodness. “Chocolate desserts are our thing, and this easy chocolate pudding recipe has wonderful texture and depth. Sometimes we top with strawberries—chef’s kiss!” What You’ll Need To Make Homemade Chocolate Pudding Sugar: Sweetens the pudding and balances the cocoa’s natural bitterness. Cornstarch: Gently thickens the pudding so it turns out smooth and spoonable. Whole Milk: The creamy backbone of the pudding—whole milk keeps it velvety and rich. Natural Unsweetened Cocoa Powder & Semi-Sweet Chocolate: Team up to deliver deep, layered chocolate flavor—use good-quality chocolate, such as Ghirardelli, for the best results. Vanilla Extract: Rounds out the chocolate with warm, aromatic notes for a well-balanced flavor. Jump to the printable recipe for precise measurements Sugar: Sweetens the pudding and balances the cocoa’s natural bitterness. Cornstarch: Gently thickens the pudding so it turns out smooth and spoonable. Whole Milk: The creamy backbone of the pudding—whole milk keeps it velvety and rich. Natural Unsweetened Cocoa Powder & Semi-Sweet Chocolate: Team up to deliver deep, layered chocolate flavor—use good-quality chocolate, such as Ghirardelli, for the best results. Vanilla Extract: Rounds out the chocolate with warm, aromatic notes for a well-balanced flavor. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Combine the dry ingredients. In a heavy medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Step 2: Gradually add the milk. Add half the milk and whisk until smooth, then add the rest of the milk and stir to incorporate. Step 3: Cook the Pudding. Set the pot over medium heat and cook, whisking constantly, until the pudding thickens and starts to bubble—about 8 minutes. Let it boil for 1 more minute, whisking the whole time. Step 4: Finish. Off the heat, whisk in the chopped chocolate and vanilla until the pudding mixture is completely smooth. Step 5: Chill. Pour the contents of the pot into a medium bowl and press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin. Refrigerate until the pudding is set—it will take 5 to 6 hours. Step 5: Serve. Give the chilled pudding a good stir, then spoon into dessert bowls and top with a dollop of whipped cream or chocolate shavings if you’d like. For a fun twist, line the bottom of the bowls with crushed cookies like biscotti, Oreos, or graham crackers, or sprinkle some on top. Chocolate pudding keeps well in the fridge for up to 3 days. I don’t recommend freezing it, but leftover pudding is perfect for pudding pops if you have molds! More Chocolate Recipes You May Like RecipeComments (76)Add Comment Recipe Comments (76) Add Comment Ingredients ⅔ cup sugar ¼ cup unsweetened natural cocoa powder, such as Hershey's 2½ tablespoons cornstarch ⅛ teaspoon salt 2½ cups whole milk 1½ ounces semi-sweet chocolate, finely chopped (best quality, such as Ghirardelli) 2 teaspoons vanilla extract Homemade whipped cream, for serving (optional) ⅔ cup sugar ¼ cup unsweetened natural cocoa powder, such as Hershey's 2½ tablespoons cornstarch ⅛ teaspoon salt 2½ cups whole milk 1½ ounces semi-sweet chocolate, finely chopped (best quality, such as Ghirardelli) 2 teaspoons vanilla extract Homemade whipped cream, for serving (optional) Instructions Whisk the sugar, cocoa, cornstarch and salt in a heavy medium saucepan. Add half of the milk and whisk until the mixture is smooth. Whisk in the remaining milk. Continue whisking over medium heat until the pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly. Remove the pudding from the heat. Add the chopped chocolate and vanilla; whisk until the chocolate melts and the pudding is smooth. Pour the pudding into a medium bowl and place a piece of plastic wrap directly over the pudding to prevent a film from forming at the top. Cool in the refrigerator until set, 5 to 6 hours. Whisk the chilled pudding until smooth, and then spoon it evenly into 4 dessert bowls. Top each pudding with a dollop of whipped cream, if desired, and serve. Whisk the sugar, cocoa, cornstarch and salt in a heavy medium saucepan. Add half of the milk and whisk until the mixture is smooth. Whisk in the remaining milk. Continue whisking over medium heat until the pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly. Remove the pudding from the heat. Add the chopped chocolate and vanilla; whisk until the chocolate melts and the pudding is smooth. Pour the pudding into a medium bowl and place a piece of plastic wrap directly over the pudding to prevent a film from forming at the top. Cool in the refrigerator until set, 5 to 6 hours. Whisk the chilled pudding until smooth, and then spoon it evenly into 4 dessert bowls. Top each pudding with a dollop of whipped cream, if desired, and serve. Nutrition Information Powered by Per serving (4 servings) Calories: 310 Fat: 9 g Saturated fat: 5 g Carbohydrates: 55 g Sugar: 47 g Fiber: 3 g Protein: 6 g Sodium: 142 mg Cholesterol: 15 mg Per serving (4 servings) Calories: 310 Fat: 9 g Saturated fat: 5 g Carbohydrates: 55 g Sugar: 47 g Fiber: 3 g Protein: 6 g Sodium: 142 mg Cholesterol: 15 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: DessertGluten-Free AdaptableIce Cream, Pudding & CustardsMake-AheadAmerican Dessert Gluten-Free Adaptable Ice Cream, Pudding & Custards Make-Ahead American