Chocolate Pudding
Creamy homemade Chocolate Pudding is silky smooth and full of rich chocolate flavor. Top with a dollop of fresh whipped cream plus a sprinkle of chocolate shavings and this classic childhood treat will become a family favorite.
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This homemade chocolate pudding reminds me exactly of the one I had as a kid. I still fondly remember the small glass dessert cups my Mom would portion the pudding into as a special treat for each of us kids. This chocolate pudding is made completely from scratch instead of the box pudding mix we used back then. It’s loaded with rich chocolatey flavor and is so easy to make with only 6 ingredients needed!
Ingredient Notes
- Unsweetened Cocoa Powder: This will give the pudding its nostalgic chocolate flavor. Use a high-quality Dutch-processed cocoa powder. Be sure to sift it to get out any lumps.
- Cornstarch: This will thicken the pudding. Since there aren’t any eggs, this recipe relies solely on cornstarch for the thickening.
- Granulated Sugar: Gives the pudding its sweetness
- Whole Milk: Make sure to use whole milk, not low-fat or non-fat, for a thick, rich pudding. You could try a plant or nut milk instead, but I haven’t tested these myself.
- Butter: Makes the pudding silky and adds richness. It also helps the pudding set up when chilled.
- Vanilla Extract: Added for flavor and perfectly compliments the chocolate.
How to Make Homemade Chocolate Pudding
Mix
The pudding starts by mixing the sugar, cocoa powder, and cornstarch together. Sift the cocoa powder to ensure there are no lumps in the mixture. Then slowly stream in the milk while continually whisking the mixture.
Boil
This mixture is cooked on the stove over medium-low heat until the pudding thickens and starts to boil. This can take about 10 minutes – don’t rush this process or the heat could burn the pudding. Once the pudding has thickened, it’s cooked for one additional minute.
Strain
Remove the pudding from the heat, and stir in butter and vanilla extract. Then strain the mixture using a fine mesh sieve, to remove any lumps, leaving you with a silky smooth pudding. Divide the pudding between 6 small glasses.
Cover & Chill
Press a piece of plastic wrap directly onto the top of the pudding right after filling the glasses, to prevent a skin from forming across the top. Refrigerate the pudding cups until completely chilled. The chilling time will vary, depending on the size of your glass but typically this takes at least 2-3 hours. The pudding will continue to set up and thicken as it cools down.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
Storing
The pudding cups should initially be stored in the fridge with plastic wrap pressed directly on the top of the pudding, to prevent a skin from forming. If you prefer one big batch of pudding, you can skip the individual glasses and chill the pudding in one big bowl. Once the pudding has completely chilled, it can be transferred to an airtight container and stored in the fridge for 3-4 days.
Favorite Tools
Tips for the Best Chocolate Pudding
- Keep Whisking. The pudding sticks easily to the bottom of the pan so continually whisking the mixture while it’s cooking will prevent it from scorching. Be sure to keep the heat on medium-low which will also help prevent the pudding from burning.
- Sift and Strain. The cocoa powder and cornstarch should be sifted, to strain out any little lumps. Whisking alone won’t get those tiny lumps out. The finished pudding should also be strained with a fine mesh sieve at the end after the butter and vanilla are added. This will ensure that you end up with a silky-smooth velvety pudding.
- Cover with plastic wrap. Press a piece of plastic wrap directly onto the top of the warm pudding to prevent a layer of skin from forming across the top. The entire top should be covered directly with plastic so no air can get to the pudding.
More Chocolate Pudding Recipes You’ll Love
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Chocolate Pudding
Ingredients
For the Chocolate Pudding
- ⅔ cup (135g) granulated sugar
- ½ cup (46g) unsweetened cocoa powder
- ¼ cup (40g) cornstarch
- 2 ½ cups (600g) whole milk
- 2 Tablespoons (28g) unsalted butter
- 1 teaspoon vanilla extract
For the Whipped Cream
- 1 cup (240mL) heavy cream
- 3 Tablespoons (23g) powdered sugar
- ½ teaspoon vanilla extract
For Finishing
Instructions
- Chocolate Pudding: Add the sugar to a medium saucepan, then sift in the cocoa powder and cornstarch. Whisk together. Slowly stream in about half of the milk while whisking to smooth out any lumps then add the remaining milk and mix until fully combined.
- Cook the pudding mixture on the stove over medium-low heat and whisk continuously until the mixture thickens and starts to boil, which can take about 10 minutes. Once the pudding boils, cook for 1 minute more while whisking.
- Remove from heat and immediately add the butter and vanilla extract. Stir together until the butter is melted and the mixture is smooth. Strain the mixture with a fine mesh sieve to catch any remaining lumps.
- Divide the pudding among 6 small dessert cups or glass jars (I used a variety of 3½ oz – 4 oz cups). Press a piece of plastic wrap directly on the top of each of the pudding cups to prevent a skin from forming. Refrigerate until completely cool.
- Whipped Cream: In the bowl of a stand mixer fitted with a whisk attachment (or in a bowl with a handheld mixer), add the heavy cream, powdered sugar, and vanilla. Whip until soft peaks form.
- Once the pudding is completely chilled, at least 2 hours, top with the fresh whipped cream and chocolate shavings. Serve and enjoy!
