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.
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.
Elizabeth says
Fabulous recipe. I added a teaspoon instant coffee (I always add a bit to chocolate dishes), used skim milk because it was all I had, and stirred in the vanilla after I took the pudding off the heat. I’d learned to do that decades ago so the heat doesn’t compromise good, and precious, vanilla. Followed everything else as instructed. Pudding seems too mundane a name for a guest worthy dessert!
Erren's Kitchen says
Thank you Elizabeth, I’m so pleased you liked it 🙂
Kyla Sordino says
Recipe is Easy and fast. Delicious pudding warm or cold. Cannot imagine buying a box mix again.
Erren's Kitchen says
This is exactly what I love to hear Kyla, thank you 🙂
Ilena says
Chocolate pudding is my favorite snack.
Erren's Kitchen says
It’s great, isn’t it? 🙂
Sally Gardener says
Exquisite and long lasting (3-4 days carefully wrapped). Highly recommend for special events and every day thrill at the end of a meal.
Erren's Kitchen says
Thank you Sally, I’m so pleased you liked the recipe! 🙂
Jennifer says
I made this delectable treat this morning, for a quick dessert tonight! I added a little more sugar as all I had were unsweetened mini chocolate chips, but my goodness, what a lovely recipe! Everyone gobbled theirs up after dinner, begging for more, a perfect encore to the cutest little line of whisk lickers I had this morning. Thank you for the fantastic recipe, this will definitely be a keeper in this house. 🤍
Erren's Kitchen says
Nothing better than licking the whisk! I’m so pleased it was enjoyed by all 🙂
Patti says
This is our favorite pudding recipe! Really great!
Erren's Kitchen says
Isn’t it great? And so easy too.
Mary Elizabeth says
Delicious and super easy to make! Great recipe!!
Anna says
This is a wonderful recipe! My kids just love it!
Erren says
I’m so glad to hear it, Anna!
jess says
we have baking chocolate rather than a dark chocolate in the cupboard. do you see a way to incorporate that in the recipe instead?
Erren says
Hi there. Sorry for the late reply. I would say if it’s unsweetened chocolate, it would need more sugar. I would taste as you go. Hope this helps.
filicia says
Hi erren! I am a new reader here, but I have been enjoying looking at your archives and pin many of your recipes to my “Recipes to Try” board. Well, hopefully I will actually make it some day haha. Anyway, thank you so much for sharing your recipes. also, love your styling and photography too,
goodluck!
Erren says
Hi Filicia, Welcome 🙂 Thank you for the lovely comment! It’s always nice to get such great feedback!