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.
When I was a kid, pudding came in a box. Or a plastic cup. But usually a box that I added milk to and whipped with the mixer. In five minutes, I had a sweet chocolately treat.
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 on the stove. And had to wait hours for it to cool. And risk its forming a skin, which he actually liked. Ew.
Clearly, we had different childhoods. 😉
Nowadays, our pudding is homemade. I taught FishBoy15 to make it today. Super easy. You do have to measure instead of opening a box. And we do cook it over the stove. And you can let it form a skin if you want. (Not that I recommend that.)
But, the little extra work to make homemade chocolate pudding is totally worth it. And it’s really not much work at all. Takes about 90 seconds to measure those ingredients, and you’ll know that your pudding is all real food. Amen. Hallelujah.
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.
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.
What is chocolate pudding made of?
Some chocolate puddings are made with eggs, but this one is made without. It’s thickened with cornstarch instead.
This recipe is made with:
- sugar
- cornstarch
- cocoa powder
- salt
- milk
- chocolate chips
- vanilla extract
How to make pudding from scratch
Combine the ingredients. In a large saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt until well combined. Whisk in the milk.
Tips for making homemade pudding
- 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.
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 for a week, covered in the refrigerator. So this makes a great make ahead dessert to entertain with.
I love this dessert for many reasons. Chocolate, of course. It also lends itself to a pretty presentation. Homemade chocolate pudding topped with whipped cream makes a beautiful and elegant dessert to serve to company at the holidays or to make a regular day just a little more special.
It’s nice to have some small ramekins or pots for serving. The ones I have are actually glass yogurt containers from France. Yes, commercial yogurt comes in real glass containers. They are perfect for homemade chocolate pudding. I only wish I had hoarded a few more from our trip last year.
Homemade chocolate pudding takes about ten minutes to prepare and then an hour or two to chill. It’s delicious and easy, so there’s no reason not to make some today!
Chocolate pudding variations
You can definitely customize this pudding and add some fun things to it to have it take on a whole new flavor. Try stirring in some peanut butter or Nutella.
Or try adding a second extract, such as almond or peppermint. Just be warned those extracts are powerful so I would start with a 1/4 teaspoon and taste it before you add more.
Can I make this pudding vegan?
You absolutely can! Just swap out the milk and use any plant-based milk you like.
If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Homemade Chocolate Pudding
Ingredients
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 2 1/2 cup milk
- 1/2 cup chocolate chips
- 1 tsp vanilla extract
Instructions
- In a large saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt until well combined. Whisk in the milk. 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
Nutrition
Emily
My childhood pudding experience is the same as Fish Papa’s. Love that skin! ? nowadays I opt for homemade too, though. It’s so easy and I almost always have the ingredients on hand. I seem to forget about it as an option, though. Thanks for the reminder!
Judie Ashford
After DH’s transplant, chocolate pudding was one of the only things his system would tolerate, so I made a ton of it. Finally settled on a mixture of flour and cornstarch as the thickener. This gave a bit of softness to the texture while still holding its shape well.
Virtual hugs,
Judie
Jessica Fisher
So glad you found a combination you love!
Elizabeth
This looks great. I have seen some homemade pudding recipes that call for heavy cream, and I just can’t do it to my waistline! Have you tried this with anything other than whole milk?
Jessica Fisher
I typically make it with 1%, but it’s better, of course, with whole milk.
For future reference, I don’t specify what kind of milk to use, but I typically have 1% on hand. Great question!
Judie Ashford
After about five decades of drinking and using nothing but reconstituted non-fat dry milk, and reading more and more about the benefits of the nutrients in it, I started using whole milk for my homemade yogurt, creamed soups, and every other use of milk. This has been going on now for about five years, and I have noticed no change in my weight or medical/cardiology check ups.
I am now a firm believer that there are benefits to consuming just about any whole product, rather than something that has been altered. It is particularly galling when you think about it . . . they take the “cream” out of the milk and then sell it to you separately!
Whole milk makes splendid yogurt and buttermilk, as well as puddings, gravies, soups, cocoa, etc.. It is my belief that the extra calories go towards a feeling of satiety and that one feels satisfied, rather than always craving more of something because the satiety point is never reached.
Your mileage may vary! ;->
Virtual hugs,
Judie
Jessica Fisher
Whole milk gives great flavor. Absolutely!
The main reason I don’t buy whole is due to the pesticides. I’ve read that those cling to the fat molecules. My kids drink five gallons of milk each week, so I can’t afford to buy organic. Haha! My compromise is to buy conventional 1% and organic cream. 😉
Diana
Will give this a try! We love homemade pudding (my husband likes it warm, so we don’t have to wait for it to cool!) but haven’t made it in awhile due to egg sensitivity of the littlest. I definitely want to try this without eggs! I’ve done the egg version with coconut milk instead of cow’s milk and it works fine too. Wonder how this would be with coconut?
Jessica Fisher
I’m thinking it should work fine. Let me know?
MomofTwoPreciousGirls
There was a whole Seinfeld episode about creating a business to sell the pudding skin because it was the best part (another hilarious episode was on selling muffin tops!)
I would like to try this but I need to know from Diana how the coconut milk turns out! My oldest has a milk allergy. It’s gotten better over the years but it still gives her a bit of a tummy ache. The one and only snack at school that she simply refuses to deny due to her allergy is chocolate pudding! However, it gives her rumbly tumbly for a few days. She keeps telling me it’s ok because she doesn’t eat the “white” pudding, just the chocolate. She thinks only the white has milk!! It’s actually a fun conversation to have, but I would love an alternative for her.
AND I would probably like it a little warm too!
Jessica Fisher
I think it’s worth trying with coconut milk. Let us know if you test it that way.
Helen
Oh yum! And so hard to find egg free versions which I need for my son. Definitely need to give this a try!
Helen
really good, Jess!! 🙂
Jessica Fisher
Good! Glad to hear you liked it!
chantel
SO yummy! Whipped this up yesterday afternoon for a dessert treat after dinner. Kiddos usually don’t get dessert after dinner every night so this was perfect. I also just might have, uhem, “hid” an extra for an after lunch treat for myself today.
Jessica Fisher
Always, always, save the extra for the chef. 😉
Cari
We all loved this chocolate pudding, thank you!
Jessica Fisher
Yay!
Bobbie
It’s delicious – thanks for the recipe!
June
My mom made a similar version of your pudding I still remember how much I loved it. I’m making this for my kids. Thanks
Denise M.
Very Easy to Make! Love licking the spatula! Very Chocolaty, even without the choc. chips. Hubby gonna Love it! Used w/ day old expired milk. I made a double Batch. Hubby won’t drink expired milk, unless it’s made into a recipe. I used expired milk last time to make pancakes. He didn’t even notice the difference from regular pancakes. I told him after the fact, though.
Jessica Fisher
Glad you enjoyed it.
Fran P
This is a super easy recipe & a great way to use up some milk.
Our personal taste, we thought it was a little too sweet. Next time i’ll probably use just 1/2 cup of sugar.
Jessica Fisher
Thanks for the input! Glad you liked it. I serve unsweetened (or very lightly sweetened) cream with it and that seems like a nice foil. Also, using dark chocolate instead of semi-sweet.
Sara Schaffer
This is super yummy and very easy!! I know the comments above are from awhile ago, but for the record, I used unsweetened vanilla almond milk and we all love it. Another recipe for my Kitchen Survival Kit and new favorite dessert!
Jessica Fisher
So glad you liked it! And thanks for the intel on using almond milk. Great to know!
Now, Sara, you can make a chocolate cream pie! You already know how to make the filling. Now, make a crust and you’re good to go!
Wanda
This was delicious but for some reason my chocolate chips didn’t melt so I have chunky pudding. Actually not bad. Suggestions ?
Thx
Jessica Fisher
Hmm. Did you let things cool before adding the chips? Were they chunks not chips? Do you remember the brand?
Susan Claire
My go-to recipe for chocolate pudding was lacking in the flavor department-so glad I found your recipe! Those chocolate chips make all the difference. I am hoarding all this pudding just for me-so good!
Jessica Fisher
Yay! So glad you liked it!
Debra Ricci
Absolutely delicious!!! Rich, creamy and with whipped topping very close to Mousse. I l??
Jessica Fisher
So glad you enjoyed it!
Joyce Larson
I needed to use up some oat milk and homemade almond milk. I made this pudding, used carib powder(twice as much as cocoa, no caffeine, and added collagen peptides for extra protein. FABULOUS! Poured over a cake type base made with squash and carob. Have fake whipped cream. Heaven. I am on a doctor ordered gluten free, no cow dairy, no additives, everything must be cooked(even fruit) and limited foods. After 2 months, I feel much better, but get so frustrated with no variety. Thankyou, from my heart. I have always been able to make things from scratch but this is a whole different, overwhelming, life. Do you have any ideas for things I can prepare to just grab for at work, that dont need refrigeration? Healthy,pantry items, and snacks when I am too ill to cook are baffling me.
Jessica Fisher
So glad to hear this worked for you, Joyce!
For snacky lunches, how about rice crackers, nut butter, dried fruit, trail mix, hummus and veggies when you can swing refrigeration?
Jessica
This recipe was so decadent. I said “yum” with every bite. A keeper to pass on! Thanks for sharing.
Jessica Fisher
So great to hear! Thanks for your feedback!
Sue Kelley
Wow! Does this take me back to my childhood?!?! I didn’t cover the ramekins because, let’s face it, the skin on pudding is the best and I haven’t had it in decades! So good. I lessened the sugar by using Splenda blend. Delicious.
Jessica Fisher
Yay! So glad you enjoyed it, even with the skin. 😉
MarMan
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!
Jessica Fisher
So glad you enjoyed it!
Ciara
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!
Jessica Fisher
So glad you enjoyed it. Thanks for your feedback!
Cloud
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.
Jessica Fisher
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!