This homemade Chocolate Pudding is a chocolate lovers dream come true with a velvety texture and a rich deep chocolate flavor. Once you make this easy treat made 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.
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.
- It turns out rich, creamy, velvety and smooth everytime.
- Everyone I know loves pudding and the most popular flavor is of course chocolate.
How to make Chocolate Pudding
Start by combining the brown sugar, cornstarch, salt and cocoa 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 saucepan. Now whisk in the milk and turn the heat to medium. 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 make sure that it does not stick or scorch to the bottom of the pan. Bring it to a low simmer and cook for about 2 minutes or until thickened all while whisking and stirring. Finally remove from the heat and stir in the butter and vanilla.
Recipe Notes and Tips
- Use good quality unsweetened cocoa 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 kind of 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 served either warm or chilled.
- To keep a skin from forming place a piece of plastic wrap right on top of the pudding before chilling in the fridge.
- Leftovers should be stored in an airtight container in the refrigerator for up to 5 days.
Other chocolate recipes you will love!
- Double Chocolate Chip Cookies
- Chocolate Cherry Cookies
- Double Chocolate Chip Muffins
- Quick and Easy Chocolate Cherry Cake
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!
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PrintChocolate Pudding
This rich and velvety smooth kid friendly chocolate pudding comes together quickly right on your stovetop in less than twenty minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: stovetop
- Cuisine: American
Ingredients
- 1 cup packed brown sugar
- ⅓ cup cornstarch
- ⅛ teaspoon salt
- ⅔ cup cocoa
- 4 cups milk 2% or whole
- 3 tablespoons butter
- 1 teaspoon vanilla
Instructions
- In large 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. Whisking for a nice smooth lump free pudding. Stirring to keep anything from burning or scalding on the inside bottom corners of the saucepan.
- Bring to a simmer and cook for 1 1/2 to 2 minutes or until thickened. Remove from the heat and stir in the butter and vanilla.
- Continue stirring every couple of minutes until cooled to prevent a skin from forming. Serve warm or chilled. Before chilling lay a piece of plastic wrap right on the top of the pudding. This helps keep the pudding from forming a skin.
- Store leftovers in the fridge in an airtight container.
Notes
- Use good quality unsweetened cocoa 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 kind of 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 served either warm or chilled.
- To keep a skin from forming place a piece of plastic wrap right on top of the pudding before chilling in the fridge.
- Leftovers should be stored in an airtight container in the refrigerator for up to 5 days.
Keywords: how to make chocolate pudding, how to make chocolate pudding from scratch, best chocolate pudding recipe
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