Chocolate Pudding
Skip the store-bought mix and make chocolate pudding from scratch instead! It’s richer, creamier, and more flavorful. Plus, it only requires a few simple ingredients!
If you’ve only made chocolate pudding from a box mix before, prepare to be amazed by how quick, easy, and delicious this homemade version is.
Just like my vanilla pudding, this chocolate version calls for just a few basic ingredients and comes together in under 30 minutes. It’s incredibly rich and creamy, and unlike store-bought instant pudding mix the finished pudding isn’t too sweet.
Enjoy this creamy pudding as is, or add a dollop of whipped cream and some chocolate shavings just before serving. You can also use it in your favorite desserts, such as trifles, icebox cakes, dirt cups, and more!
What You Need
- Cocoa Powder: You can use either natural or Dutch process cocoa powder for this recipe. If you’re curious about the difference between the two, I highly recommend reading through my post on natural vs. Dutch process cocoa powder.
- Milk: For best results, I recommend using whole milk. If you use a lower fat option, your pudding will be runnier and won’t set up as well.
- Granulated Sugar: There’s one cup of sugar in this recipe, which creates a sweet but not too sweet pudding.
- Cornstarch: Also known as cornflour in some parts of the world. This thickens the pudding and makes it super smooth.
- Salt: Is needed to enhance the chocolate flavor and balance out the sweetness of the sugar.
- Unsalted Butter: Adds richness and creaminess. If you only have salted butter on hand, just reduce the salt to ⅛ of a teaspoon.
- Vanilla Extract: Creates a more nuanced chocolate flavor.
How To Make Chocolate Pudding
This homemade chocolate pudding has a few extra steps than a box mix, but not many! The key thing to remember is to stir the pudding mixture often as it cooks, but don’t worry, it’s not on the stove for long.
- Add the cocoa powder, sugar, salt, and cornstarch to a large saucepan. Whisk to combine.
- Pour the milk into the dry ingredients and whisk to combine.
- Place the saucepan over medium heat and bring to a boil. Once it starts boiling, let it cook for 1 minute. Take care to whisk the mixture often to prevent anything from sticking or burning to the bottom of the pan.
- Remove the saucepan from the heat and stir in the butter, one tablespoon at a time. Then, add the vanilla.
- Strain the pudding through a fine mesh strainer into a heat-proof bowl. This step is optional, but I recommend doing it so that you don’t accidentally end up with any lumps in your finished pudding.
- Press a piece of plastic wrap directly onto the surface of the pudding (this will prevent it from forming a skin on top). Let it cool for two hours at room temperature, then refrigerate for an additional two hours before serving.
Frequently Asked Questions
The pudding mixture needs to boil for just one minute before being removed from the heat. You’ll know it’s ready to come off the heat when it’s thick enough to easily coat the back of a spoon or rubber spatula.
If your pudding seems runny after boiling for one minute and does not coat the back of a spoon, return it to the stove and continue cooking (stirring often) until it’s thickened up. Keep in mind that the pudding will also thicken more as it cools and once it’s chilled.
If the pudding is too thick after it’s had time to chill, you likely overcooked it. You can stir the pudding to break it up, then add additional milk (one tablespoon at a time) until it reaches your desired consistency.
It will last up to three days in an airtight container in the refrigerator. Because this recipe uses cornstarch, I do not recommend freezing it because it will curdle and separate once it’s thawed out.
Recipe Tips
- For the richest, creamiest pudding, make sure to use full-fat dairy products.
- Do not turn the heat up too high! This pudding needs to be cooked at medium heat. If you try to rush the process by increasing the heat, your pudding will turn out grainy.
- As the pudding comes to a boil, whisk it regularly to prevent lumps from forming. I also prefer to scrape the sides and bottom of the pan with a rubber spatula occasionally so that it doesn’t stick and burn.
- Don’t skip the plastic wrap when cooling the pudding. Pressing plastic wrap directly onto the surface of the pudding prevents a skin from forming on top as it chills.
Chocolate Pudding
Ingredients
- 1 cup granulated sugar (200 grams)
- ½ cup unsweetened cocoa powder (45 grams; natural or Dutch process)
- ¼ cup cornstarch (32 grams)
- ¼ teaspoon salt
- 3 ½ cups whole milk
- 3 tablespoons unsalted butter (45 grams)
- 1 teaspoon pure vanilla extract
Instructions
- In a large saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined.
- Gradually pour the milk into the saucepan with the dry ingredients, making sure to whisk well until the mixture is fully combined.
- Place the saucepan over medium heat and bring to a boil, stirring or whisking the mixture often (I suggest using a rubber spatula to scrape around the bottom and sides of the pan occasionally). Allow to boil for one minute, the mixture should be thicker and coat the back of a spoon or rubber spatula at this point.
- Remove from the heat and stir in the butter, one tablespoon at a time, then stir in the vanilla extract.
- Strain the mixture through a fine-mesh strainer into a heat-proof bowl. This is optional, but it does help to remove any lumps that may have formed while the pudding was cooking.
- Cover with plastic wrap, placing the plastic wrap directly on the surface of the pudding to prevent it from forming a skin. Allow to cool to room temperature, about 2 hours, then refrigerate for 2 to 3 hours or until thoroughly chilled.
- Serve as is, or top with whipped cream and your favorite toppings!
