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Rich, luscious homemade chocolate pudding is easy to make and will satisfy any chocolate craving!
One thing about kids: They really love pudding.
But you know what? I’m an adult and I totally feel the same way. Sit me down with a serving of chocolate pudding and a spoon and I’m totally happy.
I guess it’s just one of those desserts that brings out the kid in everybody. And lucky for us, it’s so easy to make that I can whip up a batch of it any time my kids (or I) want!
Why you should make chocolate pudding at home
I know you can go buy snack packs of chocolate pudding at the store. I’m totally guilty of indulging in them from time to time!
And you can buy boxes of pudding mix. I mean, I use them all of the time in recipes like doctored cake mix and s’mores cupcakes.
So why should you bother making homemade chocolate pudding instead of buying the pre-made stuff or using a store-bought mix?
Because it just tastes so much better. And the flavor isn’t just better—the texture is so much more luscious! It’s just a richer, creamier pudding than anything you can get at the store.
Plus, here’s the best part: It’s so easy to make.
Homemade chocolate pudding is just as easy to make as homemade vanilla pudding and butterscotch pudding. A few minutes of cooking time and you’ll have a dessert that kids of all ages will absolutely adore.
How to make my homemade chocolate pudding
I promise that this homemade chocolate pudding recipe is totally easy to make. Don’t believe me? Let me show you.
Ingredients you’ll need
To make this recipe, you’ll need:
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/3 cups cold milk
- 1 egg yolk
- 2/3 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 3 ounces chopped semisweet chocolate
I like using cornstarch and an egg yolk in my pudding recipes. I find that using both really ensures that the pudding thickens and gives it a really nice texture.
I also like using both milk and cream. Remember, we’re making a luscious, rich dessert, so I don’t mind indulging a little here! I prefer to use whole milk.
Chopped chocolate melts the best in homemade pudding, but you can use semi-sweet chocolate chips if that’s all you have on hand.
If you want to use dark chocolate instead of semi-sweet chocolate, keep in mind that you will need to increase the sugar in the recipe since dark chocolate is quite a bit more bitter.
Making this pudding recipe
Add the sugar and cornstarch to a saucepan—don’t place the pan over the heat yet. Whisk until the starch and sugar are well mixed, then add the cold milk and whisk until well combined.
Whisk in the egg yolk and the cream, then place the pan over medium heat. Bring to a simmer, whisking constantly. It will take a bit for the mixture to heat, but the pudding will thicken quickly once it starts simmering.
Once the pudding has thickened, remove from the heat and whisk in the vanilla. Add the chocolate and continue whisking until it is melted and smooth.
At this point, pour the homemade chocolate pudding into one large airtight container or divide it into small bowls for individual servings. Cover with plastic wrap to prevent a skin from forming on top.
Refrigerate the pudding for at least 2 hours before serving.
Serving suggestions
My favorite way to enjoy homemade chocolate pudding (other than sneaking bites of it with a spoon every time I open the refrigerator) is to top it with homemade whipped cream and chocolate shavings.
But you can use this chocolate pudding in other recipes, too! Try adding it to a pie crust or mini tart shells for chocolate pudding pie, such as this s’mores pie.
You could also use it in recipes such as brownie trifle and brownie dirt pudding. Or freeze it in popsicle molds to make homemade pudding pops!
Storage and freezing
Store chocolate pudding in the fridge in an airtight container for up to 3 days. Keep a piece of plastic wrap pressed to the surface of the pudding to prevent it from forming a skin.
Homemade chocolate pudding is so quick and easy to make, I don’t usually bother to freeze it. But if you need to, freeze it in an airtight container for up to a month.
Let the pudding thaw in the fridge overnight before serving. Give it a good stir before enjoying to help bring the texture back together if needed.
Tips for making the best homemade chocolate pudding
- Whisk all of the ingredients together as noted in the recipe before placing the pan over the heat. This will help prevent lumps in your chocolate pudding.
- Use whole milk and heavy cream for the richest flavor and texture.
- Coarsely chop a bar of semi-sweet chocolate for a super smooth pudding. Chocolate chips don’t always melt as nicely, but they’ll do ok in a pinch.
- Store pudding with a piece of plastic wrap touching the top of the pudding. This will prevent the top of the pudding from forming a skin in the refrigerator.
Homemade Chocolate Pudding
Equipment
Ingredients
- ¼ cup granulated sugar
- ¼ cup cornstarch
- 1 ⅓ cups cold milk
- 1 egg yolk
- ⅔ cup heavy cream
- ½ teaspoon pure vanilla extract
- 3 ounces semisweet chocolate coarsely chopped, or semisweet chocolate chips
Instructions
- In a medium saucepan, combine sugar and cornstarch, whisking to thoroughly incorporate. Add milk and whisk until dry ingredients are dissolved. Next, whisk in the egg yolk and cream.1/4 cup granulated sugar, 1/4 cup cornstarch, 1 1/3 cups cold milk, 1 egg yolk, 2/3 cup heavy cream
- Place the pan over medium heat, whisking constantly until the mixture comes to a simmer and thickens. While it takes a while for the mixture to heat, it will go from thin to thickened in just a few minutes once it is simmering.
- As soon as the mixture thickens, remove the pan from the heat and whisk in the vanilla.1/2 teaspoon pure vanilla extract
- Add chocolate and whisk until it is completely melted and smooth.3 ounces semisweet chocolate
- Pour pudding into individual serving dishes. Let the pudding cool slightly then cover the tops with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours before serving.
- If desired, garnish with fresh whipped cream and chocolate curls.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
