This easy chocolate pudding recipe is one of my favorite and most versatile desserts. Made with just 7 ingredients in one pot, this recipe is almost as easy as making instant pudding, but it tastes so much richer and more delicious. It’s perfect for enjoying alone or adding to pies and parfaits.
The battle between homemade and instant pudding has already been won. My homemade easy chocolate pudding recipe is richer, chocolatier, and way creamier than instant could ever hope to be. Don’t believe me? The proof is in the pudding!
What’s in my Easy Chocolate Pudding Recipe?
- Sugar: Granulated sugar sweetens the pudding.
- Cocoa Powder: Adds rich chocolatey flavor. You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
- Salt: Kosher salt enhances the chocolate flavor.
- Cornstarch: Thickens the pudding.
- Milk: Forms the rich, creamy base of the pudding. I recommend using whole milk for the creamiest pudding.
- Butter: Unsalted butter adds richness and makes the pudding glossy.
- Vanilla Extract: Enhances the overall flavor of the pudding.
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How to Store
Store leftover easy 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 also 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.
Tips for Success
- Sift the cornstarch and cocoa powder to avoid lumps!
- 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 you’re a mint chocolate lover, try adding just a few drops of peppermint extract to the mixture!
- If your pudding isn’t setting, chances are you might not have added enough cornstarch. To thicken the pudding, continue stirring in teaspoons of cornstarch until you reach the desired consistency.
- You can serve this pudding warm or cold. While warm pudding might sound strange, it’s absolutely delectable! I highly recommend trying it at least once.
- If you have popsicle molds, try freezing this chocolate pudding in them to create homemade pudding pops. It’s a wonderful summer treat!
Homemade Chocolate Pudding Recipe
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
Equipment
- Kitchen Scale (optional)
Instructions
- In a medium saucepan set over medium heat, whisk together the sugar, cocoa powder, salt, cornstarch, and milk. Constantly stir the ingredients together until they begin to boil, about 5 minutes. The chocolate should look like a thick hot cocoa.½ cup granulated sugar, ¼ cup unsweetened cocoa powder, 3 tablespoons cornstarch, ⅛ teaspoon kosher salt, 2¾ cup milk
- 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. Continue stirring until the butter has melted into the chocolate.3 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Remove from heat and pour into individual bowls. 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. Serve warm or allow the pudding to chill in the refrigerator.
Notes
- This recipe makes 4-6 servings, depending on the size of the serving dishes.
How to Make Easy Chocolate Pudding 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. Constantly stir the ingredients together until they begin to boil, about 5 minutes. The chocolate should look like a thick hot cocoa.
Thicken the Pudding: 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 3 tablespoons of unsalted butter and 1 teaspoon of vanilla extract. Continue stirring until the butter has melted into the chocolate.
Set the Pudding: Remove from heat and pour into individual bowls. 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. Serve warm or allow the pudding to chill in the refrigerator.
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