As a kid, nothing brought me more joy in the school cafeteria than opening my lunchbox to see a container of chocolate pudding tucked inside. Fudgy, creamy and sweet, chocolate pudding was the ultimate special treat. As an adult, a chocolate pudding recipe is what I reach for whenever I need a little nostalgia (along with other childhood classics).
Thankfully, with this easy recipe, I can relive my childhood any time I please. Made in a single saucepan with everyday ingredients—no eggs, just cornstarch as a thickener—this pudding will have you leaving those boxed mixes in the grocery aisle.
Whether enjoyed plain by the spoonful or dressed in a tall dessert glass with layers of whipped cream and toppings galore, homemade chocolate pudding can be as humble or extravagant as you want.
Chocolate Pudding Ingredients
- Sugar: Sugar sweetens the pudding without overpowering the luscious chocolate flavor. If you want a less sweet pudding, scale back a bit on the amount.
- Baking cocoa: For the deepest, most decadent chocolate flavor, use the best cocoa powder you can buy for chocolate pudding. There are plenty of cocoa powder recipes to use up any extra.
- Cornstarch: This is the thickening agent that gives the pudding body and allows it to set once chilled. As you would thicken a sauce, you could also try using arrowroot powder if you don’t have cornstarch.
- Salt: Most sweet desserts need salt to balance and enhance the flavors.
- Milk: Whole milk enriches the pudding with necessary fat, making it rich and indulgent. You can use nondairy milk as well, but it will impact how rich it is in the end.
- Butter: Do not use margarine or shortening, as they are not the same as butter and will not taste or thicken in the same way for this recipe.
- Vanilla: Just a whisper of vanilla accents and amplifies the chocolate flavor of this perfect chocolate pudding recipe. Use the best vanilla extract you can find, or make your own homemade vanilla.
Directions
Step 1: Combine dry ingredients
In a heavy saucepan, whisk together the sugar, cocoa powder, cornstarch and salt.
Step 2: Slowly add the milk, and boil
Gradually add the milk. Then, bring the mixture to a boil over medium heat, and cook, stirring constantly, for two minutes.
Editor’s Tip: When adding the milk, make sure to work slowly and beat the pudding until smooth after each addition for a perfectly smooth pudding.
Step 3: Stir in the butter and vanilla
Remove the saucepan from the heat, and add the vanilla and butter. Stir until the butter has melted and is mixed evenly into the pudding.
Step 4: Chill
Transfer the warm pudding to individual serving dishes, and chill until ready to serve. Garnish with sweetened whipped cream, M&M’s and other toppings of your choice.
Editor’s Tip: If you simply cannot wait, you can enjoy this chocolate pudding recipe warm. Keep in mind that the warm pudding will not be as thick, however.
Recipe Variations
- Make it extra creamy: Use half-and-half for some or all of the milk in the recipe for an even more decadent dessert.
- Cold brew chocolate pudding: If you love coffee, try adding 1 to 2 teaspoons of instant coffee or espresso powder in Step 3 of the recipe. You can add more or less to suit your tastes.
- Peanut butter cup pudding: Nobody can deny blissful peanut butter and chocolate desserts. For a peanut butter delight, stir in 1 to 2 tablespoons of creamy peanut butter to the warm pudding along with the butter and vanilla.
- Mint chocolate pudding: For a homemade chocolate pudding recipe that tastes like homemade Thin Mint cookies, omit the vanilla, and add 1/2 teaspoon of mint extract to the chocolate pudding. Garnish with crushed peppermints, Andes candies or Thin Mints.
How to Store Chocolate Pudding
This chocolate pudding recipe can be stored in the refrigerator for five to seven days. For best results, apply a layer of plastic wrap directly to the surface of the pudding to prevent a skin from forming on the surface of the dessert.
Can you freeze homemade chocolate pudding?
No. Unfortunately, we do not recommend freezing this chocolate pudding recipe, as it tends to separate and curdle once thawed. However, you can transfer the pudding into popsicle molds, and freeze them to make fantastic chocolate fudge pops.
Chocolate Pudding Tips
How do you avoid lumpy pudding?
When making pudding from scratch, it’s easy for it to turn out lumpy (the same can be said for homemade custards). To prevent lumpy chocolate pudding, whisk all the dry ingredients together until thoroughly blended in a saucepan. Then, gradually add the milk, a little bit at a time, whisking thoroughly after each addition until the mixture is smooth. Finally, make sure to stir constantly as the mixture boils.
Following these simple tricks is the key to ensuring the wet and dry ingredients incorporate together smoothly and the pudding cooks evenly. Don’t miss these other tips for making pudding.
What type of milk is best for a chocolate pudding recipe?
We recommend using whole milk. The fat in whole milk lends its desirable thick and creamy texture. If you use low-fat or fat-free milk, the pudding will be thin and lack richness. If you wish to use milk alternatives (like soy, almond and coconut), other ingredient adjustments will need to be made to the recipe to compensate for the lack of fat, so do not attempt a 1:1 substitution.
How do you serve homemade chocolate pudding?
While you can enjoy pudding plain without garnishes, you can also top the pudding with any of your favorite ice cream sundae or parfait toppings. Try whipped cream, crushed candies, fresh berries, nuts or even homemade salted caramel.
You can also turn this recipe into a no-bake chocolate pudding pie. Simply fill a store-bought or blind-baked homemade pastry shell with the warm pudding and refrigerate overnight until set. Then, top it all off with whipped cream and chocolate shavings for an easy French silk pie variation.
