This post may contain affiliate links. Read my full disclosure policy.
Why settle for store-bought chocolate pudding when homemade is so easy to make?
If you’ve never had homemade chocolate pudding, you’re in for a real treat. It’s silky-smooth and intensely chocolatey — a world apart from the instant or store-bought varieties. While kids may love chocolate pudding, its nostalgic appeal makes it a fun and crowd-pleasing dessert for grown-ups too. Despite the ease and convenience of ready-made mixes, making chocolate pudding from scratch is surprisingly simple. With just a few ingredients, like milk, cocoa powder, cornstarch, chocolate, and sugar, you can whip up a rich, creamy pudding that will please everyone’s sweet tooth. The only challenge is waiting for it to set up in the fridge — you’ll need to allow at least 5 hours — but the wait is well worth it!
What You’ll Need To Make Chocolate Pudding
Step-by-Step Instructions
Combine the sugar, cocoa, cornstarch and salt in a heavy medium saucepan.
Whisk to combine.
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.
Off 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. Before serving, whisk the chilled pudding until smooth.
Spoon the pudding evenly into 4 dessert bowls.
Top with a dollop of whipped cream, if desired, and serve.
You May Also Like
Chocolate Pudding
Why settle for store-bought chocolate pudding when homemade is so easy to make?
Ingredients
- ⅔ cup sugar
- ¼ cup unsweetened cocoa powder (not Dutch processed)
- 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
- 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.
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.