This recipe for Chocolate Pudding is both delightfully simple and undeniably delicious. Whip up a big batch of this homemade pudding today!
What’s in this Chocolate Pudding Recipe?
The battle between homemade and instant pudding has already been won. Homemade pudding is richer, chocolatier, and way creamier. Don’t believe me? The proof is in the pudding!
- Granulated Sugar: Sweetens the pudding.
- Cocoa Powder: Adds rich chocolatey flavor.
- Kosher Salt: Enhances the chocolate flavor.
- Cornstarch: Thickens the pudding.
- Milk: Forms the rich, creamy base of the pudding.
- Unsalted Butter: Adds richness.
- Vanilla Extract: Enhances the overall flavor of the pudding.
Pro Tip: Sift the cornstarch and cocoa powder to avoid lumps!
Variations on Homemade Chocolate Pudding
If you’re a mint chocolate lover, try adding just a few drops of peppermint extract to the mixture!
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!
There are actually 4 preparations for pudding, not 3! You can boil, bake, steam, or chill pudding. This pudding is chilled until set, which is more typical of an American pudding.
British puddings can be savory or sweet and are cooked by being boiled or steamed in something. American pudding, on the other hand, is closer to what Brits would call custard– a sweet, milk-based treat that has been thickened.
Chocolate pudding and chocolate mousse are very similar. The main difference is that chocolate mousse is not cooked and has air incorporated into it to make it light and fluffy.
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.
This chocolate pudding is thickened with the addition of cornstarch.
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.
How to Store
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.
How to Freeze
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.
Serve this chocolate pudding with a dollop of stabilized whipped cream or chocolate whipped cream and chocolate sprinkles for a classic treat. It’s also great with a dollop of toasted marshmallow fluff and a drizzle of hot fudge sauce.
Chocolate Pudding Recipe
- 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
- Kitchen Scale (optional)
- 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.
- 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.