This homemade Chocolate Pudding is a chocolate lover’s dream come true. It has a velvety texture and a rich, deep chocolate flavor. Once you make this easy treat with only wholesome ingredients, you will never return to store-bought pudding again.
For an over-the-top treat, serve with fresh whipped cream and chocolate shavings. Rich and creamy chocolate pudding hits the sweet spot just right. This recipe uses wholesome natural ingredients, so you can feel good about eating and serving it to your family.
My family is full of chocoholics. If you have a few, try my chocolate zucchini cake, double chocolate muffins, and chocolate pie.
Why I Love This Recipe
- The ingredients for this recipe are everyday pantry staples or are readily available at any grocery store.
- This pudding is goof-proof with a couple of simple tips (which are in the recipe notes). It is an authentic pudding; it does not contain eggs like a custard.
- It turns out rich, creamy, velvety, and smooth every time.
- Everyone I know loves pudding, and the most popular flavor is, of course, chocolate.
Ingredient Notes and Substitutions
- Cocoa: Use good-quality unsweetened cocoa powder like Ghirardelli. It will give you a richer chocolate flavor.
- Milk: whole milk or 2%
- Butter: unsalted or salted. If using salted, omit the added salt.
- Vanilla extract: the real stuff. I know it is pricey, but it does make a difference. If you bake a lot, Costco sells a large bottle for a fairly reasonable price.
How to make Chocolate Pudding
Mix the brown sugar, cornstarch, salt, and cocoa powder in a medium bowl. Run it through a sifter to break up any lumps for best results. Add it to a medium saucepan or pot as you run it through the sifter. Now, whisk the milk into the mixture over medium heat. Continue whisking and stirring to ensure you get all the pan’s inside edges. I alternate between the whisk and spoon to make it creamy and ensure it does not stick or scorch to the bottom of the pan.
Bring it to a full boil, then reduce it to a simmer and cook for about 2 minutes or until thickened, 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.
Preparation Tips and Storage
- Pull the butter out of the fridge and let it soften on the counter while you prepare the pudding.
- Reduce the heat if necessary to prevent the pudding from boiling too hard, sticking, or scorching to the bottom of the pan.
- Don’t stop stirring and whisking. Both steps are essential to the outcome of the pudding.
- After the pudding cooks, continue stirring every couple of minutes to prevent a skin from forming till you cover the top with plastic wrap.
- Store leftover pudding in an airtight container in the refrigerator for up to 5 days. Do not freeze pudding; the consistency will be more like low-quality ice cream.
More Chocolate Recipes
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.
Video
Notes
- Pull the butter out of the fridge and let it soften on the counter while you prepare the pudding.
- Reduce the heat if necessary to prevent the pudding from boiling too hard 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.
Nutrition
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Julie Ann
I love this chocolate pudding, I had no idea that made from scratch pudding was this easy or tasted this good, so thank you so much for sharing.
Beth Pierce
You are most welcome, Julie Ann!
Rose
A simple dessert like can really hit the spot. It’s been awhile since I have had chocolate pudding! 🌟
Tammy
My husband would’ve loved this recipe. Pudding was one of his favorite treats.
Beth Pierce
Smart man!
Karen
This was one of the best chocolate puddings I’ve ever had…The texture was perfect! Thank you so much for the amazing recipe.
Beth Pierce
Thank you, Karen!
Mitchel D Boutte
Great recipe, I’m impatient and just bought a new hand held blender so I put everything in the pan at once and started blending while heating… Came out crazy good, also just got two pounds of black chocolate powder WOW! It’s the German in me. Wow!
Beth Pierce
Thanks for the tip, Mitchel!
Sandie
So delicious! Even though I cut the sugar by nearly half (that’s a “me” thing—I don’t like really sweet things). I will repeat for sure!
Beth Pierce
I am so glad that you liked it, Sandie! I love that recipe, too!
Brenn
Do you think I could substitute Splenda brown sugar blend which would reduce the amount to 1/2 cup?
Beth Pierce
I am sorry I do not know anything about Splenda brown sugar blend. Maybe one of the readers will respond.
Gervin K
Oh my gosh, this is so delicious and so creamy. The kids and I love to make it and eat it!
Kimmy D
This chocolate pudding was so creamy and delicious! It was gone in the blink of an eye. I can’t wait to make it again.
Beth Pierce
Thanks, Kimmy! I am happy that you liked it.
Barbie R.
Homemade Chocolate pudding is such a classic comfort food! It reminds me of being a kid, for sure. I loved every spoonful.