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This homemade chocolate pudding is a faithful remake of the classic dessert many of us remember from childhood. It’s rich, smooth, and deeply chocolatey, and it’s made entirely from scratch using just a handful of pantry staples. Rather than a boxed mix, this recipe uses cocoa, cornstarch, milk, butter, sugar and vanilla to create a silky pudding that sets up beautifully in the refrigerator. The method is simple and forgiving, making it perfect for cooks of all skill levels.
Ingredient Notes
- Unsweetened Cocoa Powder: Use a good-quality cocoa for the best chocolate flavor. Dutch-processed cocoa offers a mellow, deep taste; be sure to sift it to remove any lumps.
- Cornstarch: This is the thickening agent in the recipe. Since there are no eggs here, cornstarch provides the structure and creamy texture.
- Granulated Sugar: Balances the chocolate and helps the pudding set. Adjust slightly to taste if you prefer it less sweet.
- Whole Milk: Whole milk gives the pudding its rich, creamy body. For a lighter version, you could experiment with lower-fat milks, but results will be thinner.
- Butter: Added at the end for silkiness and gloss. It enriches the pudding and helps the texture finish smooth once chilled.
- Vanilla Extract: A small amount of vanilla brightens the chocolate and rounds the flavor.
How to Make Homemade Chocolate Pudding
Mix
Start by whisking together the sugar, sifted cocoa powder and cornstarch in a medium saucepan. Gradually pour in about half of the milk while whisking to dissolve the dry ingredients into a smooth paste. Add the remaining milk and whisk until the mixture is fully combined and lump-free.
Cook
Place the pan over medium-low heat and whisk constantly. The mixture will slowly thicken; this can take around 8–12 minutes depending on your stove. When it reaches a gentle boil, continue whisking and cook for one additional minute to fully activate the cornstarch.
Finish & Strain
Remove the saucepan from the heat and stir in the butter and vanilla until smooth. Pour the pudding through a fine mesh sieve into a clean bowl or directly into serving cups. Straining removes any tiny lumps and ensures a velvety texture.
Cover & Chill
Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming, then refrigerate until completely chilled. For individual servings, fill small glasses or jars; if you prefer a single bowl, chill in one container and portion later. Chilling typically requires at least 2–3 hours, during which the pudding will continue to set.
Baking Tip: Weigh Your Ingredients!
For consistent, repeatable results I recommend using a kitchen scale to weigh ingredients. Measuring by weight is more accurate than cups and reduces variation between batches. If available, use the gram measurements provided in the recipe for best results.
Storing
Store pudding cups in the refrigerator with plastic wrap pressed against the surface for the first chill to prevent skin. Once fully chilled, transfer any leftovers to an airtight container and refrigerate for up to 3–4 days. The texture will remain creamy, and flavors often improve slightly after a few hours in the fridge.
Favorite Tools
- Heavy-bottomed saucepan — helps distribute heat evenly and prevents scorching.
- Silicone or stainless whisk — for smooth mixing without scratching cookware.
- Fine-mesh sieve — essential for a silky, lump-free pudding.
- Small glass dessert cups or jars — for individual servings and pretty presentation.
Tips for the Best Chocolate Pudding
- Whisk continuously. Pudding can stick and scorch on the bottom of the pan. Keep the mixture moving and use medium-low heat.
- Sift and strain. Sift dry ingredients before combining and strain the finished pudding to remove any residual bits for the smoothest texture.
- Cover while warm. Press plastic wrap onto the pudding surface to avoid a top skin forming as it cools.
More Chocolate Pudding Recipes You’ll Love
- Chocolate Pudding Cake
- S’more Pudding Cups
- Chocolate Custard Brioche Donuts
If you make this recipe and enjoy it, please leave a comment below — I love hearing how it turned out for you. Happy baking!
Chocolate Pudding
10
10
2
2 20
6 servings
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 (240 mL) heavy cream
- 3 Tablespoons (23g) powdered sugar
- ½ teaspoon vanilla extract
For Finishing
- Chocolate shavings, for garnish
Instructions
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Chocolate Pudding: Add the sugar to a medium saucepan, then sift in the cocoa powder and cornstarch. Whisk to combine. Slowly stream in about half of the milk while whisking to dissolve any dry pockets, then add the remaining milk and whisk until smooth.
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Place the pan over medium-low heat and whisk continuously. The mixture will thicken as it nears a simmer; when it begins to bubble, continue whisking and cook for 1 minute to fully activate the cornstarch.
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Remove from heat and immediately stir in the butter and vanilla until fully incorporated. Pour the pudding through a fine mesh sieve into a clean bowl to remove any lumps.
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Divide the warm pudding into six small dessert cups (about 3½–4 oz each). Press a piece of plastic wrap directly onto the surface of each cup and refrigerate until thoroughly chilled, at least 2 hours.
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Whipped Cream: In a chilled bowl, combine heavy cream, powdered sugar and vanilla. Whip until soft peaks form.
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Top each chilled pudding with a dollop of whipped cream and a few chocolate shavings before serving. Enjoy!
Did you make this recipe?
Share your results and any notes — feedback helps improve the recipe for everyone.