Homemade Chocolate Pudding

This homemade chocolate pudding recipe is rich, chocolatey, and creamy — and super simple to make!

Chocolate pudding is a classic dessert and one of the fastest desserts to make, even without using instant pudding mix. Making it from scratch actually doesn’t take much more effort — if you even want to call it effort. It’s incredibly easy to make your own chocolate pudding at home.

This classic chocolate pudding recipe calls for just 5 simple pantry ingredients to create a silky-smooth chocolate pudding. And the homemade version only takes a few minutes to whip up, making it a quick and easy homemade dessert for a weeknight.

This easy chocolate pudding is perfect for satisfying your chocolate cravings. So if you find yourself craving a traditional homemade chocolate pudding, look no further than this chocolate pudding recipe.

Even though the recipe does contain some sugar, it’s not a lot, and overall it’s a fairly balanced dessert that isn’t too sweet yet still light.

This recipe is naturally gluten-free and egg-free. I haven’t tried making it dairy-free yet, but I’ll give it a try in the future and provide an update.

Homemade Chocolate Pudding Ingredients

Here is what you need: cocoa powder, sugar, salt, cornstarch, and milk. Vanilla extract and chopped chocolate are optional.

Use dutch processed cocoa powder for the best results.

Top with whipped cream or coconut whipped cream.

Tip: Try topping your chocolate pudding with a splash of liquid heavy whipping cream or whole milk, it’s actually really delicious.

How to Make Homemade Chocolate Pudding

Start by whisking together the cocoa, sugar, salt, and cornstarch in a small bowl. Add 1/4 cup (60 ml) milk and whisk until smooth and lump-free.

In a medium saucepan, bring the 2 cups (480 ml) milk to a boil.

Remove the saucepan from the heat, and whisk in the cocoa-milk mixture.

Return the saucepan to the stove and cook for at least 2 minutes until thickened, stirring constantly.

Remove from the heat. If using, stir in the vanilla and/or chopped chocolate until the chocolate melts.

Pour into individual serving bowls or a larger bowl. Let cool a bit, then transfer to the refrigerator to thicken. You can also serve the chocolate pudding warm or at room temperature. It gets thicker the longer it sits and will be ready to eat within a few hours.

To prevent a skin from forming, place a piece of plastic wrap directly on the surface of the warm pudding.

If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your homemade chocolate pudding!

Follow me on Facebook, Instagram, Pinterest, and Twitter!

Print Recipe

Homemade Chocolate Pudding

By Christina

Yields: 4 servings

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

This homemade chocolate pudding recipe is rich, chocolatey, and creamy — and super simple to make!

Ingredients

• 1/4 cup (20 g) dutch cocoa powder
• 1/4 cup (50 g) sugar
• 1/16 teaspoon salt
• 3 tablespoons (24 g) cornstarch
• 2 1/4 cups (540 ml) whole milk, divided
• optional 1/2 teaspoon vanilla extract
• optional 1/4 ounce (7 g) chopped chocolate (see Notes!)

Instructions

• In a small bowl, whisk together the cocoa, sugar, salt, and cornstarch. Add 1/4 cup (60 ml) milk and whisk until smooth and lump-free.
• In a medium saucepan, bring the 2 cups (480 ml) milk to a boil.
• Remove the saucepan from the heat, and whisk in the cocoa-milk mixture.
• Return the saucepan to the stove and cook for at least 2 minutes until thickened, stirring constantly.
• Remove from the heat. If using, stir in the vanilla and/or chopped chocolate until the chocolate melts.
• Pour into individual serving bowls or a larger bowl. Let cool a bit, then transfer to the refrigerator to thicken. You can also serve the chocolate pudding warm or at room temperature. It gets thicker the longer it sits and will be ready to eat within a few hours.

Notes

Chopped chocolate: I don’t tend to use much chocolate in this recipe and I know that 1/4 ounce (7 grams) of chocolate isn’t much, but I find that this teeny-tiny amount gives the pudding the perfect touch. I’d suggest using semi-sweet or dark chocolate with a cocoa content of 55% to 70%. The pudding is absolutely delicious even without the added chocolate.

To prevent a skin from forming, place a piece of plastic wrap directly on the surface of the warm pudding.

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!