If you’ve been looking for a chocolate pudding recipe instead of the box kind, this is it! It’s my go-to for a classic, quick, and easy comfort dessert that always satisfies my chocolate cravings. I love eating this pudding warm, but it tastes just as great chilled. It’s heavenly!

Easy Homemade Chocolate Pudding

I know it’s super easy to pick up a box of chocolate pudding at the grocery store, but I much prefer making it from scratch since it’s so quick and easy. And this way, there aren’t any weird ingredients that I can’t pronounce. Homemade chocolate pudding is absolutely the best and takes me back to my childhood! Super creamy and delicious.

This chocolate pudding is a beautiful, deep brown 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. I sometimes wake up in the middle of the night craving it!

Helpful Tips and Variations

• Use whole milk. Whole milk is ideal for that thick and creamy texture we want in pudding. If you use 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.
• Avoid lumps. To prevent lumpy pudding, whisk all the dry ingredients together in the saucepan. Then gradually add in the milk, a little bit at a time, whisking thoroughly after each addition until the mixture is smooth. As the mixture comes to a boil, continue stirring constantly.
• Sugar substitutes. I have not tried this recipe with less 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 of Swerve. So try it and let me know how it turns out!
• Pudding skin. There are a few ways to avoid 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.
• Flavor variations. I like to add different extracts to switch up the flavor. Some of my favorites include mint, almond, hazelnut, and orange extract. I only add a touch, since a little packs a punch.

How to Make Chocolate Pudding Step by Step

Gather your ingredients.

Whisk sugar: In a heavy saucepan, whisk 1 cup of the sugar, ½ cup unsweetened cocoa powder, ¼ cup cornstarch, and ½ tsp salt.

Add milk: Gradually whisk in 4 cups of milk, whisking until no lumps remain.

Boil: Bring to a boil over medium heat, stirring constantly for 1-2 minutes until it thickens.

Stir in butter and vanilla: Remove from the heat and stir in 2 tbsp butter and 2 tsp vanilla.

Allow mixture to cool completely, stirring occasionally to avoid a skin forming.

Portion: Portion into individual serving glasses. Note that the pudding will thicken as it cools, so be patient.

Serve: Enjoy warm or chill until ready to serve. Top with homemade whipped cream and chocolate shavings, if desired.

How to Store

This from scratch pudding will keep up to 6 days when stored in an airtight container in the refrigerator.

How to Serve

This old fashioned classic dessert can be enjoyed all on its own, of course, but there are definitely some other ways to use it. Sometimes I’ll layer it in this chocolate trifle or make a parfait with layers of crushed graham crackers, marshmallow fluff, and caramel sauce.

Other Chocolate Desserts

• Chocolate Sauce
• Chocolate Pie
• Magic Shell
• Chocolate Mousse