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Rich, creamy, and indulgent, this Homemade Dark Chocolate Pudding is easy to make and packed with decadent flavor. Top it with homemade whipped cream for the ultimate dessert.
When I was a kid, chocolate pudding was my ultimate comfort food—straight out of a box, whisked with milk, and eaten while still warm. But nothing compares to the real deal: silky, rich Homemade Dark Chocolate Pudding. This recipe is a game-changer, bringing out deep chocolate flavors while keeping things simple enough for anyone to make. Trust me, it’s worth the (short!) time it takes.
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.
What Chocolate Is Best
High-Quality Dark Chocolate (54 to 70% Cocoa)
Why: This cocoa percentage provides a perfect balance between intense chocolate flavor and smooth creaminess. Anything below 54% may be too sweet, while anything above 70% can make the pudding too bitter.
Ingredient Notes
2 cups whole milk (480 ml): Use full-fat milk for a creamy texture. For a dairy-free option, substitute unsweetened almond or oat milk. Find it in the dairy aisle.
½ cup sugar (100 g): Regular granulated sugar works best. Want less sweetness? Reduce by a tablespoon.
¼ cup cocoa powder (25 g): Use unsweetened cocoa powder for a rich, chocolatey base. Dutch-processed cocoa adds an extra depth of flavor.
4 teaspoons cornstarch (10 g): This thickens the pudding perfectly. Substitute arrowroot powder if needed, available in the baking aisle.
2 large egg yolks: These add richness and help with thickening. Use pasteurized eggs for safety, especially if serving to kids.
2 teaspoons pure vanilla extract: A high-quality extract elevates the flavor. Avoid artificial vanilla if possible.
¼ teaspoon salt: Enhances the chocolate flavor.
½ cup dark chocolate, chopped (85 g): Use High-Quality Dark Chocolate Bars (54-70% Cocoa).
2 tablespoons butter (28 g): Adds a silky finish. Substitute vegan butter if needed.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Combine Ingredients In a medium saucepan, whisk together 2 cups (480 ml) whole milk, ½ cup (100 g) sugar, ¼ cup (25 g) cocoa powder, 4 teaspoons (10 g) cornstarch, 2 large egg yolks, 2 teaspoons vanilla extract, and ¼ teaspoon salt until smooth.
Place the saucepan over medium heat, whisking constantly. Heat until the mixture begins to simmer and thicken.
Remove from heat and stir in ½ cup (85 g) chopped dark chocolate and 2 tablespoons (28 g) butter until fully melted and smooth.
Divide the pudding evenly into 6 ramekins. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours.
Enjoy chilled, topped with whipped cream, chopped chocolate or fresh berries.
Recipe Tips
- Buy the best quality chocolate you can afford as it will make a big difference to the end result.
- Use whole milk as 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.
- Whisk constantly to prevent lumps and ensure a smooth texture.
- Use a silicone spatula to scrape the sides and bottom of the pan.
- For extra richness, substitute half the milk with heavy cream.
Storage & Freezing Instructions ❄
Refrigerate: Cover with plastic wrap and store for up to 3 days.
Freeze: Pour into freezer-safe containers and freeze for up to 2 months. Thaw in the fridge and whisk before serving.
FAQs
How Long Will Homemade Pudding Last?
Properly stored in the fridge in an airtight container, homemade chocolate pudding will last 5-7 days.
Can Chocolate Pudding Be Frozen?
Because it contains cornstarch, pudding can change texture when frozen so it’s not recommended.
Rate This Recipe
Recipe
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.
- Place the saucepan over medium heat and cook, stirring continuously with a whisk or silicone spatula. Be sure to scrape the bottom and sides of the pan to prevent sticking or scorching.
- After several minutes, the mixture will begin to thicken. Continue cooking until it reaches a thick, pudding-like consistency, about 8–10 minutes. You’ll know it’s ready when it coats the back of a spoon and holds its shape when swirled.
- 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
- Prevent Lumps: Make sure to whisk the mixture constantly to prevent any lumps from forming.
- Richness: For an extra creamy texture, add an additional tablespoon of butter to the pudding mixture.
- Pudding Too Runny?: If your pudding isn’t thickening as expected, try increasing the heat slightly, but make sure to stir continuously.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.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.
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