Chocolate pudding is one of those timeless treats that never gets old. It’s smooth, creamy, deeply chocolatey, and perfect whether you eat it warm or chilled. It’s the kind of dessert that makes you feel like a kid again—only this time, with a little upgrade.
This version is made from scratch (no box mix here!) but it’s surprisingly simple. And the payoff? Absolutely worth it. Whether you’re making it for a cozy night in or dressing it up for a dinner party, this chocolate pudding is always a win.
Love silky desserts? Try my Vanilla Bean Panna Cotta, Chocolate Mousse Cups, or No-Bake Cheesecake Jars!
📝 Ingredients:
- 2/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 3/4 cups whole milk
- 1/4 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 tsp vanilla extract
🍳 Instructions:
1. In a medium saucepan (off heat), whisk together sugar, cocoa powder, cornstarch, and salt.
2. Gradually whisk in milk and cream until smooth.
3. Place saucepan over medium heat and cook, whisking constantly, until mixture thickens and starts to bubble (about 5–8 minutes).
4. Remove from heat. Add chopped chocolate and vanilla. Stir until fully melted and glossy.
5. Pour into individual serving dishes or one large bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
6. Chill for at least 2 hours, or serve warm if you like it cozy.
🍽️ Serving & Presentation Tips:
- Top with whipped cream and a dusting of cocoa
- Layer into parfait glasses with crushed cookies or berries
- Serve in espresso cups for an elegant touch
🙋 FAQ:
Can I make this dairy-free?
Yes! Use plant-based milk and coconut cream, plus dairy-free chocolate.
Can I use dark chocolate?
Absolutely. Just taste as you go—you may want to add a touch more sugar.
How long will it keep?
Up to 4 days in the fridge, covered.
🔁 Storage:
Refrigerate covered for up to 4 days. Place plastic wrap directly on the surface to prevent a skin.
Chocolate Pudding
Ingredients
- 2/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 3/4 cups whole milk
- 1/4 cup heavy cream
- 4 oz semi-sweet chocolate chopped
- 1 tsp vanilla extract
Instructions
- In a medium saucepan (off heat), whisk sugar, cocoa, cornstarch, and salt.
- Gradually whisk in milk and cream until smooth.
- Cook over medium heat, whisking constantly, until thickened and bubbling (about 5–8 minutes).
- Remove from heat and stir in chocolate and vanilla until smooth.
- Pour into serving dishes and press plastic wrap directly onto the surface.
- Chill at least 2 hours, or serve warm.
Notes
- For an ultra-smooth finish, strain pudding through a fine mesh sieve before chilling.
An automated tool is used to calculate nutritional information. Accuracy is not guaranteed.
If you haven’t made homemade chocolate pudding before, now’s the time! It’s easy, reliable, and totally craveable. Tag me when you try it—I’d love to see how you dress it up!
