This homemade Chocolate Pudding is a chocolate lover’s dream come true with a velvety texture and a rich deep chocolate flavor. Once you make this easy treat with only wholesome ingredients, you will never go back to store-bought pudding again. For an over-the-top treat, serve with fresh whipped cream and chocolate shavings.
Chocolate Pudding
Rich and creamy chocolate pudding hits that sweet spot just right. Made with wholesome natural ingredients, this is a recipe that you can feel good about eating and serving your family.
My family is full of chocoholics. If you have a few in yours, you must try my chocolate zucchini cake, double chocolate muffins, chocolate banana bread, and chocolate pie.
Why this recipe works!
- The ingredients for this recipe are common pantry staples or are readily available at any grocery store.
- With a couple of simple tips (which are in the recipe notes), this pudding is goof-proof. This is a true pudding. It does not contain eggs as a custard does.
- It turns out rich, creamy, velvety, and smooth every time.
- Everyone I know loves pudding, and the most popular flavor is, of course, chocolate.
Chocolate Pudding Ingredients
To make chocolate pudding, you will need brown sugar, cornstarch, salt, cocoa powder, whole milk or 2% milk, unsalted butter, and vanilla extract.
How to make Chocolate Pudding
Start by combining the brown sugar, corn starch, salt, and cocoa powder in a medium bowl. Now for best results, run it through a sifter to break up any lumps. As you run it through the sifter, add it to a medium saucepan or pot. Now whisk the milk into the mixture over medium heat. Continue whisking and stirring to make sure all the inside edges of the pan are scraped. I alternate between the whisk and spoon to make it creamy and ensure that it does not stick or scorch to the bottom of the pan.
Bring it to a full boil and then reduce it to a simmer and cook for about 2 minutes or until thickened, all while whisking and stirring. Remove from the heat and stir in the butter and vanilla. Pour the pudding into a bowl and press a piece of plastic wrap directly onto the surface of the pudding. This will keep skin from forming on the pudding. For best results, chill for several hours.
Recipe Tips
- Use good quality unsweetened cocoa powder like Ghirardelli. It will give you a richer chocolate flavor.
- Pull the butter out of the fridge and let it soften on the counter while you prepare the pudding.
- If available, use real vanilla extract. I know it is pricey, but it really does make a difference. Costco sells a large bottle of it for a fairly reasonable price if you do a lot of baking. I always check the expiration date before I purchase it to calculate if I will be able to finish the bottle.
- Reduce the heat if need be to keep the pudding from a hard boil or from sticking or scorching to the bottom of the pan.
- Don’t stop stirring and whisking. Both steps are very important in the final outcome of the pudding.
- After the pudding is cooked, continue stirring every couple of minutes to prevent a skin from forming, till you cover the top with plastic wrap.
- This pudding is delicious and served either warm or chilled.
- To keep a skin from forming, place a piece of plastic wrap right on top of the pudding after pouring it into a bowl.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Storage
Store leftover pudding in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing pudding. The consistency will be more like a low-quality ice cream.
Other chocolate recipes you will love!
Well, what are you waiting for? Put the ingredients on your shopping list today and leave me a comment and let me know what you think!
Easy Chocolate Pudding Recipe
Ingredients
- 1 cup packed brown sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- ⅔ cup cocoa
- 4 cups whole milk 2% or 2%
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan sift together brown sugar, cornstarch, salt and cocoa.
- Whisk in the milk until combined. Turn heat to medium/medium low and continue whisking and stirring.
- Bring to a full boil and then reduce to a simmer while whisking and stirring. Cook for 1 1/2 to 2 minutes or until thickened. Remove from the heat and stir in the butter and vanilla.
- Pour the pudding into a bowl and press a piece of plastic wrap directly on to the surface of the pudding. This will keep a skin from forming on the pudding. For best results chill for several hours.
- Store leftovers in the fridge in an airtight container.
Notes
- Use good quality unsweetened cocoa powder like Ghirardelli. It will give you a richer chocolate flavor.
- Pull the butter out of the fridge and let it soften on the counter while you prepare the pudding.
- If available, use real vanilla extract. I know it is pricey, but it really does make a difference. Costco sells a large bottle of it for a fairly reasonable price if you do a lot of baking. I always check the expiration date before I purchase it to calculate if I will be able to finish the bottle.
- Reduce the heat if need be to keep the pudding from a hard boil or from sticking or scorching to the bottom of the pan.
- Don't stop stirring and whisking. Both steps are very important in the final outcome of the pudding.
- After the pudding is cooked, continue stirring every couple of minutes to prevent a skin from forming.
- This pudding is delicious and served either warm or chilled.
- To keep a skin from forming, place a piece of plastic wrap right on top of the pudding after pouring it into a bowl.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
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Jo
I discovered this recipe almost a year ago after trying out others with little to no success. I have found this one to not only be FANTASTIC but also FOOLPROOF. I make it a least once a month, always with the intention for it to be pie filling but it never makes it. Thanks for this recipe, it’s an absolute keeper!
Beth Pierce
Thanks, Jo! I understand about eating the chocolate pudding before it makes it to the pie! LOL!
Joyce
Could I substitute almond milk?
Beth Pierce
I do not know for sure. Maybe one of the readers will know.
Yolanda
This chocolate pudding is favorite in my house with my husband and the kids. They just can not get enough of it. I think I have made it three times in the last month. Thanks for sharing the recipe, Beth.
Beth Pierce
Thanks, Yolanda! That is awesome that everyone likes the chocolate pudding. I mean how can you go wrong with chocolate?
Mary Ann
It was so rich and decadent! I am a chocoholic and this was delicious! Thanks for the tasty recipe.
Beth Pierce
You are most welcome, Mary Ann!
Lavanda
The tips are super helpful, and the pudding turned out rich, creamy, and velvety—total perfection. It’s officially a family favorite now!
Beth Pierce
Thank you, Lavanda!
Paula Richie
Sounds tempting, even for someone like me who avoids the sweeter foods. Your “chocoholic family” description is cute.
Janelle
The velvety texture and rich, deep chocolate flavor make it a true delight for any chocolate lover. The fact that it’s made with wholesome ingredients adds that extra touch of goodness. Once you’ve experienced this easy-to-make treat, there’s no turning back from store-bought pudding. Elevate your dessert game by serving it with fresh whipped cream and chocolate shavings for an over-the-top, decadent experience!
Beth Pierce
Thanks, Janelle! I am so glad that you like it. It is a favorite of ours!
Erin
Such a delicious chocolate pudding! We loved it. Even better than my Grandmother’s chocolate pudding. We will make this again.
Beth Pierce
Thanks, Erin! So glad that you and your family liked it!
Kimberly C
I was licking my lips reading this blog. Anything chocolate is great with me!. Tempted to try to mimic this.
Beth Pierce
Thanks, Kimberly! Enjoy!
Candie
The best chocolate pudding I have had in quite some time. It reminded me of my grandmother’s recipe, rich velvetty, and smooth! Thank you.
Beth Pierce
Thanks, Candie! So happy that you enjoyed it!