This homemade Chocolate Pudding is a chocolate lover’s dream come true. It has a velvety texture and a rich, deep chocolate flavor. Once you make this easy treat with only wholesome ingredients, you will never go back to store-bought pudding again. For an over-the-top treat, serve with fresh whipped cream and chocolate shavings.
Rich and creamy chocolate pudding hits the sweet spot just right. This recipe uses wholesome natural ingredients, so you can feel good about eating and serving it to your family.
My family is full of chocoholics. If you have a few, try my chocolate zucchini cake, double chocolate muffins, and chocolate pie.
Why this recipe works
- The ingredients for this recipe are everyday pantry staples or are readily available at any grocery store.
- This pudding is goof-proof with a couple of simple tips (which are in the recipe notes). It is an authentic pudding; it does not contain eggs like a custard.
- It turns out rich, creamy, velvety, and smooth every time.
- Everyone I know loves pudding, and the most popular flavor is, of course, chocolate.
Ingredient Notes and Substitutions
- Cocoa: use good quality unsweetened cocoa powder like Ghirardell. It will give you a richer chocolate flavor.
- Milk: whole milk or 2%
- Butter: unsalted or salted. If using salted, omit the added salt.
- Vanilla extract: the real stuff. I know it is pricey, but it really does make a difference. Costco sells a large bottle for a fairly reasonable price if you do a lot of baking.
How to make Chocolate Pudding
Mix the brown sugar, cornstarch, salt, and cocoa powder in a medium bowl. Now, for best results, run it through a sifter to break up any lumps. Add it to a medium saucepan or pot as you run it through the sifter. Now, whisk the milk into the mixture over medium heat. Continue whisking and stirring to ensure all the pan’s inside edges are scraped. I alternate between the whisk and spoon to make it creamy and ensure it does not stick or scorch to the bottom of the pan.
Bring it to a full boil, then reduce it to a simmer and cook for about 2 minutes or until thickened, whisking and stirring. Remove from the heat and stir in the butter and vanilla. Pour the pudding into a bowl and press a piece of plastic wrap directly onto the surface of the pudding. This will keep skin from forming on the pudding. For best results, chill for several hours.
Preparations Tips
- Pull the butter out of the fridge and let it soften on the counter while you prepare the pudding.
- Reduce the heat if necessary to prevent the pudding from boiling too hard or sticking or scorching to the bottom of the pan.
- Don’t stop stirring and whisking. Both steps are essential in the outcome of the pudding.
- After the pudding is cooked, continue stirring every couple of minutes to prevent a skin from forming till you cover the top with plastic wrap.
Storage
Store leftover pudding in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing pudding, as the consistency will be more like low-quality ice cream.
More Chocolate Recipes
Easy Chocolate Pudding Recipe
Ingredients
- 1 cup packed brown sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- ⅔ cup cocoa
- 4 cups whole milk 2% or 2%
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan sift together brown sugar, cornstarch, salt and cocoa.
- Whisk in the milk until combined. Turn heat to medium/medium low and continue whisking and stirring.
- Bring to a full boil and then reduce to a simmer while whisking and stirring. Cook for 1 1/2 to 2 minutes or until thickened. Remove from the heat and stir in the butter and vanilla.
- Pour the pudding into a bowl and press a piece of plastic wrap directly on to the surface of the pudding. This will keep a skin from forming on the pudding. For best results chill for several hours.
- Store leftovers in the fridge in an airtight container.
Notes
- Pull the butter out of the fridge and let it soften on the counter while you prepare the pudding.
- Reduce the heat if necessary to prevent the pudding from boiling too hard or from sticking or scorching to the bottom of the pan.
- Don’t stop stirring and whisking. Both steps are very important in the final outcome of the pudding.
- After the pudding is cooked, continue stirring every couple of minutes to prevent a skin from forming till you cover the top with plastic wrap.
Nutrition
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Gervin K
Oh my gosh, this is so delicious and so creamy. The kids and I love to make it and eat it!
Kimmy D
This chocolate pudding was so creamy and delicious! It was gone in the blink of an eye. I can’t wait to make it again.
Beth Pierce
Thanks, Kimmy! I am happy that you liked it.
Barbie R.
Homemade Chocolate pudding is such a classic comfort food! It reminds me of being a kid, for sure. I loved every spoonful.