If you’ve been looking for a chocolate pudding recipe instead of the box kind, this is it! A classic quick and easy comfort dessert that will satisfy that chocolate craving. Serve warm or chilled. It’s heavenly!
Make this recipe along with my tapioca pudding and be whisked back to your childhood!
Sure you can buy chocolate pudding at the store, but why not make it from scratch instead, especially since it’s so quick and easy. And this way there aren’t any weird ingredients in it that you can’t pronounce. Homemade Chocolate Pudding is the best and will remind you of your childhood! Super creamy and delicious.
Homemade Chocolate Pudding
This chocolate pudding recipe is a beautiful deep brown in color, with a creamy texture, and rich taste. Definitely sweet, as pudding should be, but not overly sweet. It’s very easy to make and the perfect dessert to satisfy that chocolate fix. You might even wake up in the middle of the night craving it!
Chocolate Pudding Ingredients
You only need a short list of items for this pudding recipe and chances are you already have them!
- Granulated sugar
- Unsweetened cocoa powder
- Cornstarch
- Whole milk
- Unsalted butter
- Vanilla extract
- Salt
How to Make Chocolate Pudding
This is truly one of the easiest desserts you can make. Here’s a brief summary (scroll down for the detailed printable.)
- In a heavy saucepan you’ll whisk together the sugar, cocoa, cornstarch, and salt until combined.
- Gradually add milk, whisking until no lumps remain.
- Bring to a boil over medium heat, stirring constantly for 1-2 minutes until it thickens.
- Remove from the heat; stir in butter and vanilla.
- Allow mixture to cool completely, stirring occasionally.
- Pour into individual serving cups.
That’s it! Pudding will continue to thicken as it cools, so be patient. Enjoy it warm or chill until you’re ready to serve it. And definitely top it with some homemade whipped cream.
Chocolate Pudding Recipe Notes
- Do I have to use whole milk? For this recipe, we recommend using whole milk, which is ideal for that thick and creamy texture we want in pudding. If you use a lighter milk, the pudding will be thin. Also in my experience, the pudding doesn’t thicken properly when using soy, almond, or coconut milk, but I have heard of others having success.
- Can I cut back on the sugar? I personally have not tried this recipe by cutting back on the sugar or using a sugar substitute, so I can’t vouch for the results. However, I do have a few friends who said it worked using an equal amount substitution of Swerve. So try it and let me know how it turns out!
- How can I avoid a skin forming on the top of the pudding? There are a few ways to avoid a skin developing. 1) As the pudding is cooling, stir it occasionally, 2) After portioning it into cups, sprinkle a layer of sugar on top, and 3) Press plastic wrap directly onto the surface of the pudding.
- Is chocolate pudding gluten free? Yes! Chocolate pudding is naturally gluten free, since cornstarch is used instead of flour and made entirely from corn. (However, be aware that many cornstarch manufacturers process the product on equipment that’s also shared with wheat products.)
- Are there flavor variations? You can play with adding different extracts to switch up the flavor. Mint, almond, hazelnut, and orange extract are all lovely. Just use a touch, since a little packs a punch.
No lumps!
How to Store Chocolate Pudding
From scratch pudding will keep up to 6 days when stored in an airtight container in the refrigerator.
What to Do with Chocolate Pudding?
This old fashioned classic dessert can be enjoyed all on its own, of course, but there are definitely some other ways to use it.
- Dress it up with fresh berries and homemade whipped cream.
- Layer it in this chocolate trifle.
- Make a parfait with layers of crushed up graham crackers, marshmallow fluff, and caramel sauce.
- Use it as a filling for chocolate pudding pie! How to make chocolate pudding pie: After you’ve cooked the pudding, give it about 5 minutes to cool and thicken, then pour into a baked and cooled pie shell. If desired, cover with plastic wrap directly on surface of pudding to prevent a skin from forming. Refrigerate for at least 4 hours or overnight. Top with whipped cream, and chocolate shavings, slice and serve.
If you’ve been looking for a chocolate pudding recipe instead of the box kind, this does the trick. It’s heavenly!
Watch it Being Made
Other Chocolate Desserts
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Chocolate Pudding
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 cups cold whole milk
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Instructions
- In a heavy saucepan, whisk together the sugar, cocoa, cornstarch, and salt until combined.
- Gradually add milk, whisking until no lumps remain.
- Bring to a boil over medium heat, stirring constantly for 1-2 minutes until it thickens.
- Remove from the heat; stir in butter and vanilla.
- Allow mixture to cool completely, stirring occasionally to avoid a skin forming.
- Pour (or spoon) into individual serving glasses. (Pudding will continue to thicken as it cools, so be patient.)
- Enjoy warm or chill until ready to serve.
- Top with homemade whipped cream and chocolate shavings, if desired.
Video
Notes
Nutrition
Other Notes
