Homemade Chocolate Pudding

Chocolate Pudding

Description

Rich, creamy, and indulgent, this homemade chocolate pudding is a smooth, luscious dessert perfect for satisfying any chocolate craving. It’s made from scratch with real cocoa powder and milk, giving it an intense chocolate flavor that’s far better than any store-bought mix. Serve it warm for comfort or chilled for a refreshing treat.

Ingredients (Serves 4)

• 2/3 cup (130g) granulated sugar

• 1/4 cup (30g) unsweetened cocoa powder

• 1/4 cup (30g) cornstarch

• 1/8 tsp salt

• 2 3/4 cups (650ml) whole milk

• 2 tbsp (28g) unsalted butter

• 1 tsp pure vanilla extract

Instructions

1. Mix Dry Ingredients

   • In a medium saucepan (off the heat), whisk together sugar, cocoa powder, cornstarch, and salt until evenly combined.

2. Add Milk

   • Gradually whisk in the milk a little at a time to prevent lumps.

3. Cook

   • Place the saucepan over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 6–8 minutes). Once boiling, cook for 1–2 minutes more.

4. Add Butter & Vanilla

   • Remove from heat. Stir in butter and vanilla until fully melted and smooth.

5. Serve

   • Pour pudding into individual bowls or one large serving dish. Serve warm or cover with plastic wrap directly on the surface to prevent a skin from forming, then refrigerate until chilled.

Equipment Needed

• Medium saucepan

• Whisk

• Measuring cups and spoons

• Heat-safe spatula or wooden spoon

• Serving bowls or ramekins

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 4 servings

Chocolate Pudding

Rich, creamy, and indulgent, this homemade chocolate pudding is a smooth, luscious dessert perfect for satisfying any chocolate craving. It’s made from scratch with real cocoa powder and milk, giving it an intense chocolate flavor that’s far better than any store bought mix. Serve it warm for comfort or chilled for a refreshing treat.

Print Recipe

Prep Time:5 minutes mins

Cook Time:10 minutes mins

Total Time:15 minutes mins

Equipment

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Heat-safe spatula or wooden spoon
• Serving bowls or ramekins

Ingredients

• 2/3 cup 130g granulated sugar
• 1/4 cup 30g unsweetened cocoa powder
• 1/4 cup 30g cornstarch
• 1/8 tsp salt
• 2 3/4 cups 650ml whole milk
• 2 tbsp 28g unsalted butter
• 1 tsp pure vanilla extract

Instructions

• Mix Dry Ingredients
• In a medium saucepan (off the heat), whisk together sugar, cocoa powder, cornstarch, and salt until evenly combined.
• Add Milk
• Gradually whisk in the milk a little at a time to prevent lumps.
• Cook
• Place the saucepan over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 6–8 minutes). Once boiling, cook for 1–2 minutes more.
• Add Butter & Vanilla
• Remove from heat. Stir in butter and vanilla until fully melted and smooth.
• Serve
• Pour pudding into individual bowls or one large serving dish. Serve warm or cover with plastic wrap directly on the surface to prevent a skin from forming, then refrigerate until chilled.

Servings: 4 servings

10 Frequently Asked Questions

1. Can I use almond or oat milk instead of whole milk?
Yes, but the pudding may be slightly less creamy and may need a little extra cooking time to thicken.

2. Can I use dark cocoa powder for a richer flavor?
Absolutely! Dark or Dutch-processed cocoa will make the pudding deeper in flavor and darker in color.

3. Can I make this pudding without cornstarch?
Yes, you can substitute arrowroot powder or tapioca starch in equal amounts, but the texture may be slightly different.

4. How do I prevent lumps in my pudding?
Whisk the dry ingredients first, then slowly add the milk while whisking continuously before turning on the heat.

5. Can I make this recipe vegan?
Yes use plant-based milk and replace butter with vegan butter or coconut oil.

6. How do I prevent a skin from forming on top?
Place plastic wrap directly on the surface of the pudding while it cools.

7. Can I double this recipe?
Yes, just use a larger saucepan and stir constantly to ensure even cooking.

8. How long should I cook the pudding?
Once it starts boiling, cook for 1–2 more minutes to fully activate the cornstarch and thicken properly.

9. Can I make chocolate pudding ahead of time?
Yes, it’s actually better after chilling for at least 2 hours so the flavors deepen.

10. Can I serve it warm?
Yes, some people prefer warm pudding for comfort. Just skip the chilling step.

How To Store Chocolate Pudding

• Refrigerator:
  Store pudding in an airtight container or covered with plastic wrap pressed directly onto the surface. It will keep for 3–4 days in the fridge.

• Freezer:
  Not recommended freezing changes the texture and can cause separation.

• Make-Ahead Tip:
  You can prepare it up to 2 days in advance and chill until ready to serve. Give it a quick stir before serving for best texture.