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    Home » Dessert » Chocolate Desserts

    Homemade Chocolate Pudding (33 cents/serving)

    Published: May 20, 2021 · Modified: Jul 30, 2021 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe
    ramekins of pudding topped with whipped cream on white tray, with text overlay.

    Homemade chocolate pudding comes together in just a few minutes. With just sugar, cornstarch, cocoa powder, milk, salt, vanilla extract, and chocolate chips, you can whip up an easy stovetop chocolate pudding.

    Rich in chocolatey flavor, it makes such an easy dessert for small groups. Don’t forget to top it with Homemade Whipped Cream.

    If you pack your pudding in small containers with lids, you can add them to packable lunches.

    chocolate pudding in small glass dish on sauce with spoon and checked napkin. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • Tips for success
    • FAQs
    • Recipe costs
    • Tell us what you think!
    • Homemade Chocolate Pudding Recipe

    When I was a kid, pudding came in a box. Or a plastic cup. But usually a box that I added cold milk to and whipped with the mixer. In five minutes, I had a sweet chocolately treat. #childofthe70s

    For my husband, nine years my senior, pudding also came in boxes and plastic cups, but if you were to mix up a box, you did so in a pan on the stovetop. And had to wait hours for it to cool. And risk its forming a skin, which he actually liked. Ew. #childofthe60s

    Clearly, we had different childhoods. 😉

    Good thing we both love homemade chocolate pudding. I don’t go for the skin, but that’s okay. We can both have it our own way.

    Why Make This

    It’s simple! Chocolate pudding is a thick, cooked dessert made from milk, sugar, and some form of chocolate that is thickened with either eggs or cornstarch. It can be served hot or cold.

    This chocolate pudding is super simple to make. Serve it in pudding cups or in a Homemade Chocolate Cream Pie.

    It uses standard kitchen staples. You don’t need any fancy ingredients or equipment, just sugar, cocoa powder, milk, chocolate chips, cornstarch, salt, and vanilla extract. It’s a great recipe to help you use up a lot of milk.

    You get to control the ingredients. The little extra work to make homemade chocolate pudding is totally worth it since you get to control what goes into the pudding. (The commercial stuff has a pretty sketchy ingredients list. Takes about 90 seconds to measure those ingredients, and you’ll know that your pudding is all real food. Amen. Hallelujah.

    Ingredients

    ingredients for chocolate pudding laid out on a black tabletop.

    Many recipes for homemade chocolate pudding call for egg yolks mixed into it, creating a custard. This recipe is egg-free, making it a little bit cheaper and easier to make. It’s thickened with cornstarch instead. 

    This recipe is made with:

    • sugar – granulated sugar is best
    • cornstarch – cornstarch is what helps the pudding thicken
    • cocoa powder – unsweetened cocoa powder is the first layer of chocolate
    • salt – salt helps round out the flavor of chocolate
    • milk – you can use whatever milk you like: cow’s milk or a plant-based version. If going with dairy milk, the fuller fat you use, the thicker and more flavorful the pudding will be
    • chocolate chips – any variety or size you like is fine here. I like dark chocolate. If you’re making this dairy-free, be sure to use DF chips.
    • vanilla extract – adds another layer of flavor. You can use another extract if you prefer to add a different twist, such as coffee or peppermint.

    Variations

    You can definitely customize this pudding and add some fun things to it to have it take on a whole new flavor.

    Add ¼ teaspoon of another extract, such as coffee, almond, or peppermint. Try my Mint Chocolate Cream Parfaits for a fun twist on the recipe!

    If you want to go in the mocha direction, add some instant coffee or espresso powder to the mixture as you’re heating it.

    Step-by-Step Instructions

    dry ingredients for pudding in a 4-quart sauce pan.
    whisking together dry ingredients in saucepan.

    1. In a large saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt until well combined.

    adding milk to the dry ingredients in the saucepan.
    whisking together milk and dry ingredients in saucepan.

    2. Whisk in the milk, taking care to get the dry bits in the corner of the pan.

    bringing the pudding to a boil on the stovetop.
    simmering the chocolate pudding in saucepan.

    3. Heat the mixture. Heat the mixture over medium-high heat, stirring constantly until it thickens and starts to bubble lightly, about 6 to 8 minutes. Remove from heat.

    adding the chocolate chips to the pudding in saucepan.
    saucepan of pudding cooling on red cloth on tabletop.

    4. Stir in the chocolate chips and vanilla extract.

    Divide the pudding into six 4-ounce ramekins. Place a bit of plastic wrap or waxed paper ON the surface of the pudding to prevent a skin from developing. Refrigerate for several hours until cold. Serve with whipped cream if desired.

    Tips for success

    • Have all of your ingredients ready. That way when your pudding is ready to come off the stove you can quickly add the vanilla and chocolate!
    • Whisk constantly. The pudding mixture could easily burn on you. So don’t walk away. And stir like you mean it!
    • Don’t forget to cover the surface. If you don’t your pudding will definitely get this skin on top. And nobody wants to eat that. So make sure it’s not just covering the pudding, but in actually ON the pudding surface. 
    • Finish with whipped cream! Once your pudding is ready, it’s time to serve! And there’s nothing like homemade whipped cream on top. Be a little extra and use chocolate whipped cream for a triple dose of chocolate.

    FAQs

    What is the difference between chocolate pudding and chocolate mousse?

    Mousse is a lighter, airier version of chocolate pudding. Air is whipped into chocolate mousse, unlike chocolate pudding. It is accomplished by either adding whipped egg whites, or whipped cream, into the mixture.

    Can I make this pudding vegan?

    You absolutely can! Just swap out the milk for any plant-based milk you like. Be sure to use dairy-free chocolate chips or omit the chips.

    Why did my chocolate pudding not set up?

    This is probably because you didn’t keep it on the stove long enough. If the pudding is ready then it should coat the back of a spoon. If it doesn’t it needs to be cooked longer. Every stovetop is different so use this as your visual cue that your pudding is ready!

    How do I prevent the skin on chocolate pudding?

    You need to make sure to cover the pudding while it’s chilling. Make sure the plastic wrap is touching the surface of your pudding not just covering the container.

    How long is homemade pudding good for?

    The best part of making homemade chocolate pudding is that it can last up to 4 days, covered in the refrigerator. So this makes a great make ahead dessert to entertain with. 

    Recipe costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • sugar – $0.11
    • cornstarch – $0.16
    • cocoa powder – $0.16
    • vanilla extract – $0.13
    • salt – $0.02
    • chocolate chips – $1.00
    • milk – $0.42

    Made with non-sale prices at a midrange grocery store, this recipe costs $2/batch or $0.33/serving.

    Comparatively speaking, 4-packs of pudding cups sell at the same grocery store for between $0.89 and $2.50. A boxed mix goes for $2.19, but you still need to add milk.

    Admittedly, you could buy the low-end cups for just 22 cents each. It’s up to you to decide if homemade is worth it. Personally, I think homemade is a winner. You can get your costs down even lower using the Good Cheap Eats System.

    spoonful of pudding in the foreground with pots of chocolate pudding in the background.
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    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    glass pot of chocolate pudding topped with whipped cream on white sauce with spoon.
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    4.52 from 37 votes

    Homemade Chocolate Pudding Recipe

    Homemade chocolate pudding comes together in just a few minutes. Rich in chocolatey flavor, it makes a deliciously elegant dessert to serve to friends and family.
    Prep Time2 hrs 2 mins
    Cook Time8 mins
    Total Time2 hrs 10 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 6 servings
    Calories: 254kcal
    Author: Jessica Fisher
    Cost: $2
    Prevent your screen from going dark

    Equipment

    • sauce pan
    • wire whisk
    • six 5-ounce ramekins

    Ingredients

    • ⅔ cup granulated sugar
    • ¼ cup cornstarch
    • ¼ cup unsweetened cocoa powder
    • ¼ teaspoon salt
    • 2 ½ cup milk
    • ½ cup chocolate chips
    • 1 teaspoon vanilla extract
    • whipped cream for serving with the pudding, optional
    US Customary – Metric

    Instructions

    • In a large saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt until well combined. Whisk in the milk, making sure to get all the dry bits incorporated.
    • Heat the mixture over medium-high heat, stirring constantly until it thickens and starts to bubble lightly, about 6 to 8 minutes.
    • Remove from heat. Stir in the chocolate chips and vanilla extract.
    • Divide the pudding into six 4-ounce ramekins. Place a bit of plastic wrap or waxed paper ON the surface of the pudding to prevent a skin from developing.
    • Refrigerate for several hours until cold. Serve with whipped cream if desired.

    Notes

    Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
    Nutritional values are approximate and based on 1 serving.
    Flavor variations: for a different flavor, stir in ¼ teaspoon of another extract, such as coffee, almond, or peppermint. For mocha flavored pudding, add a tablespoon of instant coffee powder to the dry mixture.

    Nutrition

    Calories: 254kcal | Carbohydrates: 44g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 152mg | Potassium: 189mg | Fiber: 2g | Sugar: 37g | Vitamin A: 198IU | Calcium: 137mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on November 30, 2015. It has been updated for content and clarity.

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    Comments

    1. Elise

      April 20, 2022 at 5:40 pm

      5 stars
      Super easy and delicious! I’m gluten intolerant so it was nice to find a recipe with cornstarch as well. Thanks for sharing this. It’s going in my files to make again and again!

      Reply
      • Jessica Fisher

        April 25, 2022 at 3:10 pm

        So glad to hear it!

        Reply
    2. Cloud

      February 03, 2021 at 5:58 pm

      5 stars
      This sounds like a delicious recipe. When cooking the milk do you recommend stirring or whisking? I’ve had trouble with puddings before being loose, not sure why.

      Reply
      • Jessica Fisher

        February 04, 2021 at 9:54 am

        I typically use a whisk for the regular “stirring” but recommend that you scrape the corners of the pot as sometimes little clumps camp out there. I just take a rubber spatula and scrape the bottom to make sure everything is incorporated.

        As for the thin texture, the type of milk and the length of cooking as well as the proportions of cornstarch/sugar to liquid can all play with that. I prefer thicker consistency, so this recipe is designed that way. Whole milk will give you a thicker texture as will using some half and half or cream for some of the milk. Cooking until it is pretty thick will also help it, as it will thicken as it cools. Hope that helps!

        Reply
        • AS

          April 26, 2021 at 11:57 am

          5 stars
          Made this many times as written and is such a budget friendly treat when I spy those milk markdowns! Used 1% today and achieved a thick pudding consistency, whisked constantly 8 minutes.

    3. Ciara

      November 07, 2020 at 1:52 am

      5 stars
      Made this tonight and the family went crazy for it. Reduced the sugar to 1/2 cup and will next time knock down the cocoa a bit as I got told it was a “bit too chocolatey” LOL. Is there such a thing? A couple of the kids asked if there was more…! Delicious, thank you!

      Reply
      • Jessica Fisher

        November 07, 2020 at 8:47 am

        So glad you enjoyed it. Thanks for your feedback!

        Reply
      • Diane Moore

        January 10, 2022 at 12:45 pm

        Can this be used in a pie? If so any details you could share?

        Reply
        • Jessica Fisher

          January 10, 2022 at 1:52 pm

          Yes! Head here: Homemade Chocolate Cream Pie ($5.07/pie)

    4. MarMan

      July 04, 2020 at 5:36 am

      5 stars
      My mother-in-law has always called my “Chocolate Queen”—that’s how much I love it.
      This is the first time I’ve made homemade chocolate pudding! Oh my, wow! I will never buy boxes pudding mix again!!! It’s better than a chocolate bar!
      When we went to Albania, they served us “hot chocolate”—it was the same thing—so much steaming melted goodness in one dish! Yum!

      Reply
      • Jessica Fisher

        July 04, 2020 at 3:42 pm

        So glad you enjoyed it!

        Reply
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