Description
This homemade chocolate pudding is rich, creamy, and intensely chocolatey—made from scratch in just 20 minutes with simple ingredients. Smooth and velvety with deep cocoa flavor, this easy chocolate pudding recipe tastes infinitely better than anything from a box. Perfect for make-ahead desserts, chocolate lovers, and impressing dinner guests. Naturally gluten-free and easily made dairy-free!
Ingredients
Scale
Main Ingredients:
- 2½ cups whole milk
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 3 oz dark chocolate, finely chopped (or ½ cup chocolate chips)
- 2 tablespoons unsalted butter
- 1½ teaspoons vanilla extract
- Optional: ½ teaspoon instant espresso powder
For Serving:
- Whipped cream
- Chocolate shavings
- Fresh berries
- Crushed cookies
Instructions
- Combine dry ingredients: In a medium heavy-bottomed saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until completely combined with no lumps. This dry mixing prevents lumps better than adding liquids first. If using espresso powder, add it here.
- Add milk gradually: Pour in about ½ cup of the milk and whisk vigorously until you have a smooth paste with no lumps. This is important! Once you have a smooth paste, gradually whisk in the remaining 2 cups of milk until everything is well combined and smooth.
- Cook over medium heat: Place the saucepan over medium heat. Whisk constantly—and I mean constantly—as the mixture heats up. At first, nothing will happen for several minutes. Don’t increase the heat to rush it! Just keep whisking patiently.
- Watch for thickening: After 6-8 minutes of constant whisking, the mixture will suddenly start to thicken. You’ll feel resistance on your whisk, and it will begin to bubble. Once it starts bubbling, continue cooking and whisking for 1-2 more minutes. The pudding should be thick enough to coat the back of a spoon.
- Remove from heat and add chocolate: Take the pan off the heat immediately. Add the chopped dark chocolate and butter. Let sit for 30 seconds to allow the chocolate to melt from the residual heat, then whisk until completely smooth and glossy.
- Stir in vanilla: Whisk in the vanilla extract until fully incorporated. The pudding should be thick, smooth, and beautifully glossy.
- Strain for smoothness (optional): For ultra-smooth, professional-quality pudding, pour through a fine-mesh strainer into a clean bowl. Use a rubber spatula to press it through. This removes any tiny lumps or bits of cooked chocolate. This step is optional but recommended for the silkiest texture.
- Portion into serving dishes: Divide the warm pudding among 6 individual serving bowls, ramekins, or small mason jars. Alternatively, pour all of it into one large serving bowl for family-style serving.
- Prevent skin formation: Press plastic wrap directly onto the surface of each pudding (the plastic should touch the pudding surface). This prevents that thick skin from forming on top as it cools. Some people like the skin, but most prefer it without.
- Chill: Refrigerate for at least 2 hours until completely cold and set. The pudding will continue to thicken as it cools. For best texture and flavor, chill for 4 hours or overnight.
- Serve: Remove plastic wrap and serve cold. Top with whipped cream, chocolate shavings, fresh berries, or crushed cookies if desired. Enjoy your incredible homemade chocolate pudding!
Notes
- Constant whisking is essential: Don’t walk away or stop whisking, especially once it starts to thicken, or you’ll get lumps or scorched pudding.
- Medium heat only: High heat causes the mixture to thicken too quickly and unevenly, creating lumps or burning.
- Chocolate quality matters: Better chocolate = better pudding. Use chocolate you’d enjoy eating on its own.
- Thickening timing: If your pudding isn’t thickening after 10 minutes, increase heat slightly. If it thickens too fast, reduce heat.
- Skin prevention: The plastic wrap touching the surface is key to preventing skin formation.
- Pudding will thicken more as it cools: Don’t worry if it seems slightly thin when hot—it firms up perfectly when chilled.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ⅙ of recipe (approximately ¾ cup)
- Calories: 245
- Sugar: 28g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg