This recipe for easy chocolate pudding is both delightfully simple undeniably delicious. Whip up a big batch of this homemade pudding today!
Table of Contents
Homemade Chocolate Pudding
I won’t lie – instant pudding isn’t the worst thing in the world! In a pinch, it definitely gets the job done.
Pudding is one of those desserts that’s good all year long. Christmas, Valentine’s Day, and summer pool parties are all perfect occasions to enjoy a cup of chocolate pudding!
But if you’ve never had homemade chocolate pudding, you’re really missing out on just how good pudding can really be.
Homemade pudding is both creamier and more flavorful than instant pudding. Oh, and it’s also incredibly easy to make, too!
Why You’ll Love this Chocolate Pudding Recipe:
- Simple: You probably already have most of the required ingredients currently in your kitchen. With inexpensive ingredients and simple steps, there’s no reason not to make this chocolate pudding.
- Chocolate: If you find yourself having those insatiable late-night chocolate cravings, you’re going to love this pudding. It’s a chocolate lover’s delight!
- Creamy: The biggest difference between homemade and instant pudding is the creamy texture. Once you make this creamy chocolate pudding, you’ll never go back to instant again.
How to Make Homemade Chocolate Pudding
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the sugar, cocoa powder, salt, cornstarch, and milk in a saucepan.
- Bring the mixture to a boil.
- Turn off the heat.
- Stir in the butter and vanilla.
- Remove the mixture from the heat.
- Pour the chocolate mixture into individual bowls.
- Cover the pudding bowls with plastic wrap.
- Serve, and enjoy!
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.
If this happens, 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. I recommend sifting the cornstarch into the boiling chocolate mixture. When taking cornstarch right out of the container, it tends to be a bit clumpy.
If you’re a mint chocolate lover, try adding just a few drops of peppermint extract to the mixture! You should end up with a lovely mint chocolate pudding. You can do the same thing with banana extract as well. Just add a few drops of banana extract to the pudding. Then, top the cups off with freshly chopped bananas for a delicious chocolate banana pudding. Chocolate and caramel is always a good idea, too. To add that caramel flair, simply add a drizzle of caramel sauce on top of the pudding cups. It’ll be delicious and pretty!
When stored properly in the refrigerator, homemade pudding should stay fresh for 5 days. When wrapping the pudding in plastic wrap, make sure the plastic wrap gently touches the tops of the pudding. That way, you can avoid an undesirable skin forming on the pudding cups.
Recipe Tips and Tricks
- 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!
- 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.
The battle between homemade and instant pudding has already been won. Homemade pudding is richer, more filled with chocolate flavor, and oh-so creamy.
Don’t believe me? The proof is in the pudding!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Homemade Chocolate Pudding Recipe
Ingredients
- ½ cup granulated sugar 100 grams
- ¼ cup unsweetened cocoa powder 21 grams
- ⅛ teaspoon kosher salt
- 3 tablespoons cornstarch 23 grams
- 2¾ cup milk 624 grams
- 3 tablespoons unsalted butter 42 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
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.
- 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!
- 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.
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