Rich, creamy, and indulgent, this Homemade Dark Chocolate Pudding is easy to make and packed with decadent flavor. Top it with homemade whipped cream for the ultimate dessert.
When I was a kid, chocolate pudding was my ultimate comfort food—straight out of a box, whisked with milk, and eaten while still warm. But nothing compares to the real deal: silky, rich Homemade Dark Chocolate Pudding. This recipe is a game-changer, bringing out deep chocolate flavors while keeping things simple enough for anyone to make. Trust me, it’s worth the (short!) time it takes.
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.
What Chocolate Is Best
High-Quality Dark Chocolate (54 to 70% Cocoa)
Why: This cocoa percentage provides a perfect balance between intense chocolate flavor and smooth creaminess. Anything below 54% may be too sweet, while anything above 70% can make the pudding too bitter.
Ingredient Notes
2 cups whole milk (480 ml): Use full-fat milk for a creamy texture. For a dairy-free option, substitute unsweetened almond or oat milk. Find it in the dairy aisle.
½ cup sugar (100 g): Regular granulated sugar works best. Want less sweetness? Reduce by a tablespoon.
¼ cup cocoa powder (25 g): Use unsweetened cocoa powder for a rich, chocolatey base. Dutch-processed cocoa adds an extra depth of flavor.
4 teaspoons cornstarch (10 g): This thickens the pudding perfectly. Substitute arrowroot powder if needed, available in the baking aisle.
2 large egg yolks: These add richness and help with thickening. Use pasteurized eggs for safety, especially if serving to kids.
2 teaspoons pure vanilla extract: A high-quality extract elevates the flavor. Avoid artificial vanilla if possible.
¼ teaspoon salt: Enhances the chocolate flavor.
½ cup dark chocolate, chopped (85 g): Use High-Quality Dark Chocolate Bars (54-70% Cocoa).
2 tablespoons butter (28 g): Adds a silky finish. Substitute vegan butter if needed.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Combine Ingredients In a medium saucepan, whisk together 2 cups (480 ml) whole milk, ½ cup (100 g) sugar, ¼ cup (25 g) cocoa powder, 4 teaspoons (10 g) cornstarch, 2 large egg yolks, 2 teaspoons vanilla extract, and ¼ teaspoon salt until smooth.
Place the saucepan over medium heat, whisking constantly. Heat until the mixture begins to simmer and thicken.
Remove from heat and stir in ½ cup (85 g) chopped dark chocolate and 2 tablespoons (28 g) butter until fully melted and smooth.
Divide the pudding evenly into 6 ramekins. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours.
Enjoy chilled, topped with whipped cream, chopped chocolate or fresh berries.
Recipe Tips
- Buy the best quality chocolate you can afford as it will make a big difference to the end result.
- Use whole milk as 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.
- Whisk constantly to prevent lumps and ensure a smooth texture.
- Use a silicone spatula to scrape the sides and bottom of the pan.
- For extra richness, substitute half the milk with heavy cream.
Storage & Freezing Instructions ❄
Refrigerate: Cover with plastic wrap and store for up to 3 days.
Freeze: Pour into freezer-safe containers and freeze for up to 2 months. Thaw in the fridge and whisk before serving.
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.
KIm Edick says
Do you use sweetened or unsweetened dark chocolate?
Erren's Kitchen says
Hi Kim. This recipe is made with regular dark chocolate, not unsweetened. Choose a high-quality dark chocolate (54 to 70% Cocoa)
This cocoa percentage provides a perfect balance between intense chocolate flavor and smooth creaminess. Anything below 54% may be too sweet, while anything above 70% can make the pudding too bitter. Please let me know if you have any other questions.
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