My homemade chocolate pudding is rich, creamy, and so simple to make. I promise you’ll never reach for instant again! This easy chocolate pudding recipe uses just 7 everyday ingredients, all cooked together on the stovetop in one pot. I make my chocolate pudding with cocoa powder and cornstarch, so you don’t have to bother with melting chocolate or tempering eggs. It’s perfect for enjoying alone or adding to pies and parfaits.
Easy Stovetop Chocolate Pudding with Cocoa Powder and Cornstarch
Once you try my stovetop chocolate pudding, you’ll see just how quick and forgiving it is. The cornstarch thickens the pudding beautifully, while the cocoa powder gives a bold yet balanced flavor. Unlike recipes that rely on eggs or real chocolate, my version won’t seize, curdle, or turn gritty. It’s as beginner-friendly as pudding gets! You can serve it warm and cozy right off the stove or chill it for a classic, silky set. I love layering it into s’mores trifle or using it as the base for chocolate cream pie.
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Why I Use Cocoa Powder
After testing dozens of versions, I’ve found that cocoa powder gives this easy chocolate pudding a smoother, lighter texture without the risk of seizing or turning grainy. Real chocolate can sometimes separate if overheated, but cocoa powder blends evenly for consistent results every time.
Homemade Chocolate Pudding Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder *
- ⅛ teaspoon kosher salt
- 3 tablespoons cornstarch
- 2¾ cup milk **
- 3 tablespoons unsalted butter room temperature
- 1 teaspoon pure vanilla extract
Optional Toppings
- whipped cream
- sprinkles
- fresh fruit
Instructions
- In a medium saucepan set over medium heat, whisk together the sugar, cocoa powder, salt, cornstarch, and milk.½ cup granulated sugar, ¼ cup unsweetened cocoa powder, 3 tablespoons cornstarch, ⅛ teaspoon kosher salt, 2¾ cup milk
- Constantly stir the ingredients together until they begin to boil, about 5 minutes. The chocolate should look like a thick hot cocoa.
- Once it begins to boil, the mixture will start to slowly begin to thicken. Allow it to lightly boil for about 30 seconds, then turn the heat off and stir in the butter and vanilla.3 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Continue stirring until the butter has melted into the chocolate.
- Remove from heat and pour into individual bowls. Serve immediately, or cover each dish or bowl with plastic wrap gently touching the tops of the pudding, so a coating will not form on the top of the pudding.
- Let the pudding set in the refrigerator for 2-3 hours before removing the plastic wrap and serving topped with whipped cream, sprinkles, and fresh fruit, if desired.whipped cream, sprinkles, fresh fruit
Notes
- Sift the cornstarch and cocoa powder to avoid lumps!
- If your pudding ever tastes slightly grainy, it’s usually from undissolved sugar or overheated milk. To prevent this, whisk continuously before the milk gets hot so the sugar fully dissolves before thickening begins.
- The pudding will thicken suddenly at around 200°F, so don’t walk away once it starts steaming. Keep whisking until it coats the back of a spoon. It will continue to set as it cools, so don’t overcook it.
- Make sure you don’t let the chocolate mixture boil for too long. If boiled past 30 seconds, you risk burning the mixture and losing the creamy texture of the pudding.
- If your pudding ends up thicker than you like, whisk in a tablespoon of warm milk at a time until it loosens back up.
- Let the pudding cool slightly at room temperature before refrigerating. Chilling it too fast can cause separation or a watery layer.
- If your pudding hasn’t set, whisk 1 tablespoon of cornstarch mixed with 2 tablespoons of cold milk into the warm pudding, then gently simmer until thickened.
- For picture-perfect pudding cups, press the plastic wrap directly on the surface to prevent a skin, but remove it before it’s completely cold so condensation doesn’t drip onto the pudding.
- Nutritional information does not include optional ingredients.
- For a chocolate mint pudding, swap out half of the vanilla extract for peppermint extract.
- For a coffee chocolate pudding, add 1-2 teaspoons of instant espresso powder with the dry ingredients.
- For peanut butter chocolate pudding, stir 1-2 tablespoons of peanut butter into the pudding with the butter and vanilla.
How to Make Chocolate Pudding from Scratch Step-by-Step
Mix the Pudding: In a medium saucepan set over medium heat, whisk together ½ cup of granulated sugar, ¼ cup of unsweetened cocoa powder, 3 tablespoons of cornstarch, ⅛ teaspoon of kosher salt, and 2¾ cups of milk. I highly recommend sifting the cornstarch and cocoa powder to prevent lumps.
Cook the Pudding: Constantly stir the ingredients together until they begin to boil, about 5 minutes. This will help ensure the sugar fully dissolves so your pudding doesn’t end up grainy. The chocolate should look like a thick hot cocoa when it’s ready.
Thicken the Pudding: Once it begins to boil, the mixture will start to slowly begin to thicken. At around 200°F, it will suddenly become much thicker, so don’t step away from it! Allow it to lightly boil for about 30 seconds, then turn the heat off and stir in 3 tablespoons of unsalted butter and 1 teaspoon of vanilla extract.
Melt the Butter: Continue stirring until the butter has melted into the chocolate. If your pudding ends up thicker than you like, whisk in a tablespoon of warm milk at a time until it loosens back up. If it’s not thickening up, whisk 1 tablespoon of cornstarch mixed with 2 tablespoons of cold milk into the warm pudding, then gently simmer until thickened.
Set the Pudding: Remove from heat and pour into individual bowls. Serve immediately for a warm treat. Alternatively, let the pudding cool slightly before covering each dish or bowl with plastic wrap gently touching the tops of the pudding, so a coating will not form on the top of the pudding.
Serve the Pudding: Let the pudding set in the refrigerator for 2-3 hours before removing the plastic wrap and serving topped with whipped cream, sprinkles, and fresh fruit, if desired.
How to Store and Freeze
Store leftover chocolate pudding in an airtight container with plastic wrap pressed into the surface to prevent a skin from forming for up to 5 days. You can freeze chocolate pudding in individual portions, but I highly recommend enjoying it in its frozen state like an ice cream or fudgsicle rather than thawing it, as the consistency will change dramatically.
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