Very few people can resist a chocolate dessert, and this chocolate pudding recipe is no exception. This rich, creamy pudding licked off a spoon, is a joy to experience.
Homemade Dessert Anyone Can Make
Chocolate pudding from scratch is really simple to make and is so much better than the store-bought stuff. Once you try this recipe, I guarantee you will never use a boxed recipe again (no matter how quick it is to make).
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.
Step By Step Instructions
Add the cocoa powder, cornstarch, salt and sugar to a saucepan. Then whisk it together with Ithe milk, egg yolks, and vanilla.
Cook over medium-high heat whisking constantly, until the mixture comes to a simmer. Add the chocolate. While continuing to constantly mix, bring to a full boil.
Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Stir in the butter.
Pour the pudding into 6 small glasses or ramekins. Place a piece of plastic wrap directly onto the pudding and refrigerate for at least 4 hours or until set.
For Best results
- Buy the best quality chocolate you can afford as it will make a big difference to the end result.
- Use whole milk 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.
Perfect Pairing
This recipe pairs perfectly with Homemade Whipped Cream.
FAQs
Properly stored in the fridge in an airtight container, homemade chocolate pudding will last 5-7 days.
Because it contains cornstarch, pudding can change texture when frozen so it’s not recommended.
Did you make this?
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Let’s Make 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 + Notes
- 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.
Nutrition Information:
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.
Ditha says
Hello, thanks for the recipe
What if I use agar powder or gelatin to substitute the cornstrarch? will it achieve a similar result?
Erren's Kitchen says
Hi Ditha! Agar powder or gelatin can be used to help thicken the dessert, but they won’t provide quite the same result as cornstarch.
Texture: Cornstarch creates a smooth, creamy consistency in pudding, while agar or gelatin will result in a slightly firmer, more gel-like texture.
Usage: If you decide to try it, you’ll need to dissolve the agar powder or gelatin separately before adding it to the mixture. Generally, 1 teaspoon of agar powder can replace 1 tablespoon of cornstarch. If using gelatin, dissolve about 1 teaspoon in a small amount of warm water, then add it in once the mixture is hot but not boiling.
For a traditional pudding texture, though, cornstarch is ideal. But if you’re open to a firmer set, agar or gelatin could work too! Hope that helps! Please let me know if you give it a try and how it turns out!
Hope says
I made this recipe in half and put all the pudding in a bowl. Was that the wrong move i made? When eating there is lumpy stuff in the pudding. Other than that it was delicious and was easy to make thank you!
Erren's Kitchen says
We’re so glad you enjoyed the pudding! Putting all the pudding in a bowl might have contributed to the lumpy texture. The recipe is designed for individual servings, which can help ensure a smoother consistency. Next time, you might want to try dividing it into smaller cups or ramekins before refrigerating. Regardless, we’re thrilled it was delicious and easy for you to make. Thanks for giving it a try!
G Ren says
I thought egg whites needed to be cooked. Is it ok to use them without getting sick?
Erren's Kitchen says
The recipe actually uses egg yolks, not egg whites. Egg yolks are the yellow part of the egg and are commonly used in custards and puddings for their rich and creamy texture. They are also less prone to carrying bacteria than egg whites. Also in this specific recipe, the egg yolks are cooked over medium-high heat along with other ingredients, reaching a simmer and then a full boil, which helps ensure that any potential bacteria in the eggs is effectively dealt with.
Lisa says
I have made this recipe twice now.I used 85% cocoa which is more intense than I usually like so added 1and a half tablespoons more sugar. I also added a teaspoon of strong coffee it bring out the chocolate flavor. This is a wonderful recipe and homemade whipped cream is a must. I will be making this many more times in the future. Thanks Erren. This was the first recipe of yours I have tried a I can’t wait to try more.
Erren Hart says
Hi Lisa, I’m so glad you enjoyed the recipe and found a way to make it work for you! Thanks so much for taking the time to leave a review with such great feedback!
Leelee says
Great recipe I use dark chocolate cocoa powder I also put mine into an Oreo pie shell and added a whip topping to it after it was chilled it was so yummy I can’t believe how easy this recipe was I will make this recipe from now on.
Erren Hart says
I’m so glad you enjoyed the recipe and found a way to make it work for you. Thank you for taking time out of your day to leave me a review!
Connie Crawford says
The best chocolate pudding ever! I used Ghirardelli 60% cacao bittersweet chocolate chips. Fantasic!
Erren Hart says
I’m delighted to hear you liked it so much! 🙂
Anya says
I was wondering if this pudding creates a skin or not. My grandmother wants a dark chocolate pudding pie but if there is no skin it will be a flop. We are big fans of pudding skins!
Erren Hart says
It will form a skin id you don’t let the plastic wrap touch the pudding