If you love rich, creamy, and deeply chocolatey desserts, this Homemade Chocolate Pudding Recipe will become one of your all-time favorites. Unlike store-bought mixes, this version is made entirely from scratch using simple pantry ingredients. It’s smooth, indulgent, and perfect for serving after dinner or as a comforting snack. Best of all, it’s surprisingly easy to make!
1. Homemade Chocolate Pudding Recipe (Yield: 8 Servings)
Ingredients
- 1 ⅓ cup granulated sugar
- ⅔ cup unsweetened cocoa powder
- ⅓ cup cornstarch
- Pinch of salt
- 4 ½ cups milk (whole milk gives the best creaminess, but 2% works too)
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
Step 1: Combine Dry Ingredients
In a medium-sized saucepan (off the heat), whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and a pinch of salt. Mixing the dry ingredients first helps prevent lumps when the liquid is added later.
Step 2: Add Milk Gradually
Slowly pour in about ½ cup of the milk while whisking constantly to create a smooth paste. Once the mixture is lump-free, gradually add the remaining milk, continuing to whisk until everything is fully combined and smooth.
Step 3: Cook the Pudding Mixture
Place the saucepan over medium heat. Cook the mixture, stirring constantly with a whisk or wooden spoon, making sure to scrape the bottom and sides of the pan. This prevents the pudding from sticking or scorching.
Continue cooking for 7–10 minutes, or until the pudding thickens and starts to bubble gently. Once it reaches a pudding-like consistency and coats the back of a spoon, it’s ready.
Step 4: Add Butter and Vanilla
Remove the saucepan from the heat and immediately stir in the unsalted butter and vanilla extract. Whisk until the butter melts completely and the pudding becomes silky and glossy.
Step 5: Cool and Serve
Pour the hot pudding into individual serving dishes or a large bowl. To prevent a “skin” from forming on top, press a piece of plastic wrap directly onto the surface of the pudding.
Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 2–3 hours, or until completely chilled.
Step 6: Enjoy!
Serve your homemade chocolate pudding as-is, or top with a dollop of whipped cream, chocolate shavings, or fresh berries for an extra-special presentation.
2. Tips for Perfect Homemade Chocolate Pudding
Use Quality Cocoa Powder:
The flavor of your pudding depends heavily on your cocoa powder. Choose a good-quality unsweetened cocoa powder—Dutch-processed cocoa will give you a richer, darker flavor, while natural cocoa has a brighter, slightly tangy taste.
Whisk Constantly:
Constant whisking while cooking helps prevent lumps and ensures an even texture. Don’t walk away from your saucepan—chocolate pudding thickens quickly once it starts to bubble.
Don’t Overcook It:
Once the pudding starts to bubble and thickens, remove it from heat. Overcooking can cause the mixture to become too stiff or grainy.
Avoid Skin Formation:
To avoid that unwanted film on top, press plastic wrap directly against the surface before chilling. If you like the old-fashioned pudding “skin,” skip this step.
Make It Creamier:
Substitute ½ cup of milk with heavy cream for an ultra-rich pudding texture. You can also whisk in a few tablespoons of melted chocolate for a more decadent version.
3. Frequently Asked Questions
Can I make chocolate pudding without cornstarch?
Yes, you can use all-purpose flour as a substitute, but cornstarch gives the pudding a smoother and glossier finish. If using flour, increase the amount to about ½ cup.
How long does homemade chocolate pudding last?
Homemade pudding can be stored in the refrigerator for up to 4 days in an airtight container. Be sure to cover it tightly to prevent it from absorbing any fridge odors.
Can I make this pudding dairy-free?
Absolutely! Substitute the milk with almond milk, oat milk, or coconut milk. Use plant-based butter or omit it entirely for a lighter texture. The flavor will slightly differ depending on the milk used.
Why is my pudding lumpy or grainy?
Lumps usually form if the cornstarch isn’t fully dissolved before heating or if the pudding is cooked too fast. To fix it, pour the hot pudding through a fine-mesh sieve before chilling.
Can I turn this pudding into a pie filling?
Yes! Simply prepare the pudding as directed and pour it into a pre-baked pie crust. Chill for at least 4 hours, then top with whipped cream for a delicious Chocolate Pudding Pie.
4. Nutrition Information
| Nutrient | Amount per Serving (1 cup) |
|---|---|
| Calories | 290 kcal |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Cholesterol | 20 mg |
| Sodium | 70 mg |
| Total Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugars | 38 g |
| Protein | 6 g |
| Calcium | 120 mg |
| Iron | 2 mg |
This Homemade Chocolate Pudding Recipe proves that making pudding from scratch doesn’t have to be complicated. With just a few simple ingredients and a little patience at the stovetop, you can create a dessert that’s far superior to any boxed mix. It’s rich, silky, and bursting with deep chocolate flavor — the perfect comfort treat for any occasion.
