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 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. 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.
How to make Chocolate Pudding
Start by combining the brown sugar, cornstarch, 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. 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 Notes and 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.
- 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.
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!
PrintChocolate Pudding Recipe
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
- 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 unsalted butter
- 1 teaspoon vanilla
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.
Keywords: how to make chocolate pudding, how to make chocolate pudding from scratch, best chocolate pudding recipe
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