Very few people can resist a chocolate dessert, and this chocolate pudding recipe is no exception. This rich, creamy pudding licked off a spoon, is a joy to experience.
Homemade Dessert Anyone Can Make
Chocolate pudding from scratch is really simple to make and is so much better than the store-bought stuff. Once you try this recipe, I guarantee you will never use a boxed recipe again (no matter how quick it is to make).
Why This Recipe Works
- Using dark chocolate instead of just cocoa powder gives the pudding a rich deep flavor.
- Adding Butter at the end gives it a silky smooth consistency.
- Using vanilla adds an extra depth of flavor
- A little salt cuts the sweetness giving a perfect balance.
Step By Step Instructions
Add the cocoa powder, cornstarch, salt and sugar to a saucepan. Then whisk it together with Ithe milk, egg yolks, and vanilla.
Cook over medium-high heat whisking constantly, until the mixture comes to a simmer. Add the chocolate. While continuing to constantly mix, bring to a full boil.
Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Stir in the butter.
Pour the pudding into 6 small glasses or ramekins. Place a piece of plastic wrap directly onto the pudding and refrigerate for at least 4 hours or until set.
For Best results
- Buy the best quality chocolate you can afford as it will make a big difference to the end result.
- Use whole milk lighter milk may cause the pudding to go runny.
- Don’t skip the plastic wrap. If it doesn’t touch the mixture as it cools it will form a skin.
Perfect Pairing
This recipe pairs perfectly with Homemade Whipped Cream.
FAQs
Properly stored in the fridge in an airtight container, homemade chocolate pudding will last 5-7 days.
Because it contains cornstarch, pudding can change texture when frozen so it’s not recommended.
Did you make this?
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Let’s Make Homemade Dark Chocolate Pudding
Ingredients
- 2 cups whole milk
- ½ cup sugar
- ¼ cup cocoa powder
- 4 teaspoons cornstarch
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- ½ cup dark chocolate chopped
- 2 tablespoons butter
Instructions
- In a saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, egg yolks, vanilla, and salt. Cook over medium-high heat whisking constantly, until the mixture comes to a simmer. Add the chocolate and butter.
- While continuing to constantly mix, bring to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
- Pour the pudding into 6 small cups or ramekins. Place a piece of plastic wrap directly onto the pudding and refrigerate for at least 4 hours or until set.
Tips + Notes
Nutrition Information:
Update Notes: This post was originally published on Aug 15, 2014, but was republished with step by step instructions, new photos, and tips in December of 2019.
Lisa says
I have made this recipe twice now.I used 85% cocoa which is more intense than I usually like so added 1and a half tablespoons more sugar. I also added a teaspoon of strong coffee it bring out the chocolate flavor. This is a wonderful recipe and homemade whipped cream is a must. I will be making this many more times in the future. Thanks Erren. This was the first recipe of yours I have tried a I can’t wait to try more.
Erren Hart says
Hi Lisa, I’m so glad you enjoyed the recipe and found a way to make it work for you! Thanks so much for taking the time to leave a review with such great feedback!
Leelee says
Great recipe I use dark chocolate cocoa powder I also put mine into an Oreo pie shell and added a whip topping to it after it was chilled it was so yummy I can’t believe how easy this recipe was I will make this recipe from now on.
Erren Hart says
I’m so glad you enjoyed the recipe and found a way to make it work for you. Thank you for taking time out of your day to leave me a review!
Connie Crawford says
The best chocolate pudding ever! I used Ghirardelli 60% cacao bittersweet chocolate chips. Fantasic!
Erren Hart says
I’m delighted to hear you liked it so much! 🙂
Anya says
I was wondering if this pudding creates a skin or not. My grandmother wants a dark chocolate pudding pie but if there is no skin it will be a flop. We are big fans of pudding skins!
Erren Hart says
It will form a skin id you don’t let the plastic wrap touch the pudding