Chocolate Pudding Recipe
Homemade Chocolate Pudding is the rich, creamy dessert you’ll crave when only the BEST Homemade Chocolate Pudding will do. Silky, luscious, and deeply chocolatey, it’s pure comfort in a cup.
Forget boxed mixes—this decadent treat is easier than you think and delivers a smooth, velvety texture that feels extra indulgent. Serve chilled with a dollop of whipped cream for the ultimate chocolate fix.
Key Ingredients for the BEST Homemade Chocolate Pudding
- Good-quality cocoa powder – Provides the deep chocolate foundation that makes each spoonful rich and satisfying.
- Granulated sugar – Sweetens the pudding just enough to balance the cocoa’s natural bitterness.
- Whole milk – Lends creaminess and body, giving the pudding its silky, spoonable texture.
- Cornstarch – Thickens the mixture to a luxurious, custard-like consistency.
- Egg yolks – Add richness and depth, giving the pudding its velvety mouthfeel.
- Semi-sweet chocolate chips – Melted in for an extra layer of intense chocolate flavor.
- Unsalted butter – Rounds out the taste with a subtle richness that makes every bite melt.
- Pure vanilla extract – Enhances the chocolate notes with a warm, fragrant finish.
How to Make This Silky Chocolate Treat
Begin by whisking cocoa powder and sugar into a smooth paste with warm milk. Once heated through and simmering, slowly temper the egg yolks and cornstarch with the hot chocolate mixture, whisking constantly to avoid scrambling.
Return the custard to the saucepan and gently bring it to a boil, stirring until it thickens into a glossy pudding. Off the heat, stir in melted chocolate chips, butter, and vanilla for an ultra-creamy finish.
Strain the pudding to ensure it’s perfectly smooth, then pour into serving cups. Cover with plastic wrap touching the surface to prevent skin from forming and chill for at least four hours or overnight.
Chocolate Pudding Perfection Tips & Variations
For the creamiest texture, use whole milk—lower-fat milk will result in a thinner pudding. Always whisk constantly while cooking to prevent lumps and scorching.
Add a splash of espresso for mocha depth, or swirl in a spoonful of peanut butter for a decadent twist. A sprinkle of sea salt on top before serving also intensifies the chocolate flavor beautifully.
Keeping Your Chocolate Pudding Fresh
Store any leftover BEST Homemade Chocolate Pudding covered tightly in the fridge for up to four days. Be sure the plastic wrap touches the surface to avoid that dreaded pudding skin.
If you’d like, you can freeze it, though the texture may turn slightly grainy when thawed. For the best experience, enjoy it fresh and chilled—topped with clouds of whipped cream and chocolate curls for an irresistible treat every time.
Chocolate Pudding Recipe
Ingredients
- ¼ cup semi-sweet chocolate chips melted
- 2 teaspoons pure vanilla extract
- ½ cup granulated sugar
- ⅓ cup good-quality cocoa powder
- 4 teaspoons cornstarch
- 1 tablespoon unsalted butter softened
- ¼ teaspoon salt
- 3 egg yolks
- 2 cups whole milk divided
- Fresh whipped cream & chocolate shavings for garnish (optional)
Instructions
- Sift cocoa powder into a medium saucepan and blend in the sugar. Gradually whisk in 1½ cups of the milk until fully combined and smooth. Place the saucepan over medium-high heat and stir continuously until the mixture reaches a gentle simmer, then remove from heat. In a separate large bowl, vigorously whisk the remaining ½ cup milk with the cornstarch, egg yolks, and salt until silky. While whisking steadily, slowly pour the hot cocoa mixture into the egg yolk blend to temper. Return the combined mixture to the saucepan over medium-high heat and whisk without pause until it reaches a rolling boil. Immediately decrease the heat to maintain a gentle simmer and continue whisking until the pudding thickens, about 2 to 3 minutes longer. Remove from heat and incorporate the melted chocolate chips, softened butter, and vanilla, stirring thoroughly until glossy and uniform. Pass the pudding through a fine mesh sieve to ensure a smooth finish, then distribute evenly into four (4-ounce) cups or bowls. Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming. Refrigerate for a minimum of 4 hours or overnight until set. Before serving, crown each pudding with freshly whipped cream and chocolate shavings, if desired. Store any remaining pudding in the refrigerator, tightly covered, for up to four days.
