Homemade Chocolate Pudding
Rich, chocolaty, and oh-so-creamy, this homemade chocolate pudding is a must-make treat! Just as easy to make as boxed pudding, you'll never want to go back to the store-bought stuff. This easy-to-follow pudding recipe is made with 6 simple ingredients and comes together in just 10 minutes (plus it’s egg-free!). An easy dessert for even a weeknight!
My first attempts at making homemade chocolate pudding used a custard (i.e. egg yolks) base. I cooked it for what seemed like eons, and it never got as thick as I thought it should have. However, I refrigerated it anyway, thinking that it might set up in the fridge. It never did, time after time.
When I returned to the drawing board, I noticed a pattern when researching chocolate pudding recipes - newer recipes all seemed to start with a custard egg base, while the older recipes all used cornstarch as the sole thickening agent. I'm a pretty traditional gal by nature, so I thought the cornstarch route might serve me well. Not surprisingly, it worked beautifully.
Why Make Your Own
You know I love making homemade versions of store-bought classics. From Oreos to Twinkies, I've made it all! When it comes to homemade pudding, it's more than just the satisfaction of making it from scratch; it truly is better.
Here are a few more reasons if you need a gentle nudge:
- No additives or preservatives: You know exactly what you put into your pudding, so you don't have to question what ingredients are on the back of the box.
- Same cook time: It takes about 10 minutes from start to finish, which isn't much more than it would take to make the boxed stuff.
- Not limited to flavors on the shelf: Once you've mastered the art of making a pudding base you can easily whip up any flavor you want.
The Key Ingredients
As long as you keep milk in your fridge and chocolate in your pantry, you probably already have the ingredients for this wonderful pudding! Below are a few ingredient notes, but as always, check the recipe card for a full list of ingredients and quantities.
- Milk: You can use whole milk or half-and-half to make this pudding creamy and thick. I do not recommend using skim milk, 1% or 2% milk; the pudding may not set up properly.
- Bittersweet Chocolate: Gives the pudding a rich flavor without making it overly sweet. I typically use chocolate that’s 60% cacao. If you prefer a sweeter flavor, you can substitute semisweet chocolate.
- Cornstarch: Used to thicken the pudding to a creamy consistency; you can substitute arrowroot powder.
How to Make It
Step #1: Melt the Chocolate Mixture – Cook sugar, chocolate, salt, and most of the milk in a saucepan over medium-low heat until the chocolate is completely melted.
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Step #2: Add The Cornstarch Slurry and Cook – In a small bowl, whisk together the remaining milk and cornstarch until no lumps remain. Pour the cornstarch mixture into the saucepan and whisk to combine. Cook, stirring frequently until the mixture thickens and begins to boil, then reduce heat to low and cook for an additional minute. Remove from heat and whisk in vanilla.
Step #3: Chill! – Pour the pudding into a bowl (or individual serving cups or ramekins) and press a piece of plastic wrap against the surface of the pudding to prevent a skin from forming. Refrigerate at least 4 hours or overnight before serving.
Topping Ideas
While I could dive right into a bowl of this creamy chocolate pudding on its own, here are a few different ways you can serve this pudding:
- Top with homemade whipped cream
- Garnish with chocolate or rainbow sprinkles
- Serve with crushed Oreos or make into a Dirt Dessert
- Top with sliced strawberries or fresh raspberries
- Shave milk, white, or dark chocolate on top
Can You Make Chocolate Pudding Ahead of Time?
Yes! Pudding is such a phenomenal make-ahead dessert because it HAS to chill for a number of hours to set up properly.
You can prepare it the morning you plan to serve it, or even the day before. Just be sure to press plastic wrap against the surface and keep it chilled until you’re ready to serve.
Storage Instructions
Once the pudding has been thoroughly chilled, it can be kept, covered in an airtight container, for up to 4 days.
I do not recommend freezing this pudding recipe, as the taste and texture will change considerably once thawed.
Recipe Notes & Tips
- For a Sweeter Pudding: Without adding additional sugar, you can make your pudding sweeter by using semisweet chocolate instead of bittersweet.
- For a Less Sweet Pudding: If you want a less sweet pudding, add cocoa powder to the pudding to add a bitter chocolate flavor that balances out the sweetness. Or you can slightly reduce the amount of sugar.
- Dairy-Free Option: While I have not tested it myself, others have noted that this can be made successfully with oat milk, almond milk, or coconut milk.
- How to Prevent a Skin During Cooling: To keep your chocolate pudding, or truly any pudding for that matter, from forming a skin while it cools, place a layer of plastic wrap directly on top of the surface of the pudding while it cools. This will prevent air from hovering above the pudding and making a thin film along the top.
- How to Thicken a Runny Pudding: The best way to thicken your chocolate pudding is with a corn starch slurry. Start by mixing together 1 tablespoons of cornstarch with 1 tablespoon of water to form a paste, then whisk it into the pudding mixture to thicken. Keep in mind that the pudding will continue to thicken as it cools and chills.
- How to Make Pudding Without Cornstarch: If you want to make this pudding recipe without cornstarch, you can substitute arrowroot powder with a simple one-to-one conversion.
More Delicious Pudding Recipes:
- Traditional Southern Banana Pudding
- Grandma’s Banana Pudding
- Rice Pudding Recipe
- Best Butterscotch Pudding
- Dark Chocolate Mousse
If you make this chocolate pudding recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Chocolate Pudding
Ingredients
- 2 cups (488 ml) whole milk or half-and-half, divided
- ½ cup (100 g) granulated sugar
- 2 ounces (56.7 g) bittersweet chocolate, finely chopped
- Pinch of salt
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, stir together 1¾ cups of the milk, the sugar, chocolate and salt, and place over medium-low heat. Cook, stirring occasionally, until the chocolate is completely melted.
- In a small bowl, whisk together the remaining ¼ cup milk and cornstarch until no lumps remain. Pour the cornstarch mixture into the saucepan and whisk to combine. Cook, stirring frequently, until the mixture thickens and begins to boil. Reduce the heat to low and continue to cook for an additional minute, whisking constantly. Remove from the heat and whisk in the vanilla extract.
- Pour the pudding mixture into a clean bowl (or individual serving cups or ramekins), and press a piece of plastic wrap against the surface of the pudding to prevent a skin from forming. Refrigerate the pudding until completely chilled, at least 4 hours. Whisk prior to serving, if storing in a large bowl. The pudding can be kept in the refrigerator, covered, for up to 4 days.
Notes
- Storing: Once the chocolate pudding cools, you do not need to keep the plastic wrap on the top layer of the pudding. Simply store in an airtight container in the refrigerator.
- Shelf Life: Stored properly in the refrigerator, this homemade pudding should last up to 4 days.
- Freezing: I would not recommend freezing and re-thawing this pudding recipe. Alternatively, you can freeze this pudding in a popsicle mold for a delicious Chocolate Pudding Pop!
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in February 2014.
Photography by Dee Frances
I love this pudding and keep coming back to it! I can’t tell you how many times I’ve made it. It’s so simple and easy, just takes a little time and stirring but comes out absolutely perfect! I just made a double batch because one is not enough and I was hankering for chocolate pudding, so dang it, I made some! 😋
Really good and very easy. I used bittersweet chocolate chips instead of chopped chocolate. It makes a softer pudding than I would use for a chocolate cream pie, but it makes a great dessert on its own or topped with whipped cream.
I have always understood that these types of set dairy desserts have different names based on the thickener used (at least in American English):
Eggs/egg yolks = custard
Cornstarch = pudding
Gelatin = panna cotta
Rennet = junket
Recette simple et facile à réussir,le goût du chocolat une fois refroidies est délicieux et ce conserve très bien servir avec fraise et crème fouetter très bon solange
The pudding was outstanding. However, as I was melting the chocolate with the sugar and milk, the mixture did not appear to be chocolately enough with just two squares of chocolate, so I added two more squares. This came together so easily. It will be my go to when I am wanting a rich. creamy, dessert. Thank you.
The taste is fantastic but there’s a chalky texture I put down to the cornstarch. Will not use again.
I love chocolate pudding and just happened to have a couple of squares or premium bittersweet chocolate in my pantry. I used some heavy whipping cream mixed into whole milk and used my homemade rum based vanilla. So delicious! Thank you for another delicious recipe!
5 stars!
I made this recipe tonight after trying one using flour. This recipe came together effortlessly and the texture was perfect! I used semi sweet chocolate w 1/4 c sugar. It was plenty sweet. Might try adding cocoa powder if I use semi-sweet again. Thank you!
OMG, delicious & easy to make!! A huge hit!!! Glad I doubled the recipe because everyone wanted more!!
I just made this. The smooth texture is wonderful, but I was expecting a richer flavour. In variations, you mention adding cocoa powder. How much would you recommend?
Hi Rita, I would start with 3 to 4 tablespoons and go from there!
Can this be made with a non-dairy beverage such as rice or almond milk
Can you use flour instead of cornstarch. I am allergic to corn products
Flour would be much harder to use – you need to pre-cook the flour to get rid of the cereal taste, and flour starches need a much higher temperature to activate than cornstarch. You might do better with a recipe specifically tested to use flour, or make a custard instead.
I love this recipe, made it several times. I’m wanting to substitute white chocolate so i can layer white and dark chocolate pudding. Do you have any recommendations on adjusting this recipe for white chocolate? Reduce the sugar? thanks!
Hi Amanda, I haven’t done a white chocolate version, but I would definitely reduce the sugar, as white chocolate is so much sweeter. Definitely let me know how it turns out!
Thanks for the recipe. I made it using Baker’s semi-sweet as that is what I had on hand. It turned out a touch sweet, but overall very good!
I Make Everything From Scrach!!! THAT way I Know What I Am Eating !!!! I Use Coco For My Pudding !!!! Kids Love It Thanks Ms Pat
One of the first foods I ever “cooked” was chocolate pudding. I was about 2 years old and it came from a packaged mix. Your recipe is the first time I made it from scratch and it’s sooooo much better! Thank you!
What an easy and delicious way to make chocolate pudding without all of the chemicals of a mix. My 5-year-old daughter loves “The Poky Little Puppy” and often requests that we make this ‘chocolate custard’. We just enjoyed it again tonight – with whipped cream and sprinkles, of course. :)
Can I use regular cocoa instead of bittersweet?
Hi Ruth, I would not recommend substituting cocoa powder for actual chopped chocolate.
I made 1/4 of this recipe last night using unsweetened baking chocolate and no adjustment to the sugar and it was so easy, quick and delicious! I had a sore throat and it was very nice comfort food – I just ate it warm out of the pot
The first time I tried making chocolate pudding from scratch, I though that I could simply modify the vanilla pastry cream from your banana pudding. It didn’t set either. I wonder if there’s a reaction between the chocolate and the egg that causes it? I can’t wait to try this one.
Can this be frozen and thawed?
Hi Cynthia, I’ve never tried freezing and thawing finished pudding; I’m not sure how the texture would turn out.
This is a lot like the recipe my Grandmother made for us. She would also serve it warm to us over fresh homemade biscuits. Best childhood treat ever! I know she used cornstarch, and probably cocoa instead of bittersweet chocolate. Her biscuits also contained lard, which I don’t use. Your recipe would make this more suited to my adult palate, but would love some over her biscuits.
Sorry if this has been asked before, but can I use this pudding recipe for chocolate cream pie filling? Do you think it will be firm enough..or how can I make it more firm? Thanks!
Hi Alyse, I have never tried to use this for a chocolate cream pie, but I do have a chocolate cream pie recipe if you’re interested: https://www.browneyedbaker.com/chocolate-cream-pie-recipe/
Do you think I could use agave in place of the sugar?
Hi Desiree, Unfortunately, that will not work – it will compromise the texture of the pudding.
I just made this, using Baker’s unsweetened and added about a tablespoon of instant coffee. So dark and yummy! Can’t wait to try it out with my “good” chocolate!