Homemade Chocolate Pudding Recipe

With only 5 ingredients you can make the creamiest, chocolatiest, richest and most delicious Homemade Chocolate Pudding from scratch. It will be a new family favorite, no more boxed mixes again!

Chocolate pudding in 2 glasses with a spoon.

I try to stay away from boxed or processed food. There’s nothing like making something from scratch, the taste, the texture and just knowing that you made it yourself makes all the difference.

Recipe Ingredients

  • Chocolate – I like to use a good quality dark chocolate (mine had 52% cacao)
  • Milk – whole or 2% is the best
  • Cornstarch – be sure to sift it to remove any lumps
  • Sugar – granulated or extra fine sugar
  • Salt

Why use melted chocolate?

I try to use melted chocolate instead of cocoa powder as much as possible. Sometimes cocoa can be lumpy if it isn’t sifted well. I also like that melted chocolate will give the finished product a fudgier taste than cocoa will.

Chocolate pudding in the glasses with whipped cream in a black bowl.

How to make Chocolate Pudding from Scratch

Melt the chocolate either the bain marie method or with a microwave.

chocolate melted in a white bowl.

In a medium pot mix together the milk and sifted cornstarch and salt, add the sugar and bring to a boil on medium heat, stirring constantly.

The milk mixture mixed in the pot.

Once the sugar has dissolved add the melted chocolate.

The melted chocolate added to the milk mixture.

Reduce the heat to low and continue to cook and stirring constantly until thickened, approximately 1-3 minutes.

The pudding thickened.

Transfer the pudding to your preferred serving bowls, cover the pudding with plastic wrap, make sure it touch the pudding. Let cool 20 minutes then refrigerate for at least 3-4 hours.

The pudding in the cups and covered in plastic wrap.

Serve with a dollop of whipped cream and grated chocolate if desired.

How to melt chocolate the bain marie method

For any of us and that is me included that don’t have a microwave, the best way to melt chocolate is a bain marie. Place the chopped chocolate in a heat proof bowl and place the bowl over a small pot with water (make sure the water does not touch the bottom of the bowl).

Heat the water to a low boil, the heat will melt the chocolate, all you have to do is stir the ingredients until smooth and completely melted. I have been melting chocolate this way forever, no need for any fancy equipment.

You can also melt chocolate, milk and butter together to make a glaze or ganache. Just make sure when you are melting just chocolate, that no water touches your melted chocolate or it will seize and unfortunately you will have to start over.

How to melt chocolate with a microwave

Chop the chocolate then place it in a microwave safe bowl and microwave for 30 second intervals, be sure to stir the chocolate between each 30 second interval. Continue until the chocolate is smooth and completely melted.

chocolate pudding in a dish with whipped cream.

FAQs

Can I substitute cocoa for the chocolate?

Yes you can, but because chocolate has fat in it and cocoa doesn’t you will need to add a fat, such as melted butter or oil. So for 1 ounce (28 grams) of chocolate substitute with 3 tablespoons of dutch processed unsweetened cocoa (be sure to sift) and 1 tablespoon of melted butter or vegetable oil.

Can I use milk chocolate?

Yes you can use milk chocolate although I would cut back a bit on the sugar since milk chocolate has sugar in it.

How keep skin from forming on the pudding

Once you have made the pudding and it is in your desired bowl or cups, just place a piece of plastic wrap over the still warm pudding, make sure it clings to the pudding this keep a skin from forming.

How to store the chocolate pudding

The pudding should be stored in the fridge, well covered. It will keep for up to 5-6 days in the fridge. Freezing is not recommended because it could separate and or become grainy.

Can the pudding be stored at room temperature?

Never leave the pudding out of the fridge for more than 1 1/2-2 hours. It should be thrown out if it is.

chocolate pudding in a dish with whipped cream.

When you are looking for a creamy Homemade Chocolate Pudding then I hope you give this recipe a try and let me know how it goes. Enjoy!

More Delicious Chocolate Recipes to try!

chocolate pudding in a dish with whipped cream.

Homemade Chocolate Pudding Recipe

Rosemary Molloy
With only 5 ingredients you can make the creamiest, chocolatiest, richest and most delicious Homemade Chocolate Pudding from scratch. No more boxed mixes!
5 from 3 votes
Prep Time 15 mins
Cook Time 5 mins
Chilling Time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert, Snack
Cuisine American
Servings 2 cups
Calories 618 kcal

Ingredients
 
 

  • ounces unsweetened chocolate (good quality chocolate)
  • cups milk (whole or 2%)
  • ¼ cup +2½ tablespoons cornstarch (sifted) (total 50 grams)
  • ¼ teaspoon salt
  • tablespoons granulated sugar

Instructions
 

  • Melt the chocolate either the bain marie method or with a microwave.
  • In a medium pot mix together the milk and sifted cornstarch and salt, add the sugar and bring to a boil on medium heat, stirring constantly.
  • Once the sugar has dissolved add the melted chocolate. Reduce the heat to low and continue to cook and stirring constantly until thickened, approximately 1-3 minutes.
  • Transfer the pudding to your preferred serving bowls*, cover the pudding with plastic wrap, make sure it touch the pudding, this will keep a skin from forming on the pudding. Let cool 20 minutes then refrigerate for at least 3-4 hours.
  • Serve with a dollop of whipped cream and grated chocolate if desired. Enjoy!

*There is enough for 3-4 small/medium sized bowls.

    Notes

    You can also use superfine sugar but not powdered sugar.
    For the bain marie method – Place the chopped chocolate in a heat proof bowl and place the bowl over a small pot with water (make sure the water does not touch the bottom of the bowl). Heat the water to a low boil, the heat will melt the chocolate, all you have to do is stir the ingredients until smooth and completely melted.Just make sure when you are melting the chocolate, that no water touches your melted chocolate or it will seize and unfortunately you will have to start over.
    For the microwave method – Chop the chocolate then place it in a microwave safe bowl and microwave for 30 second intervals, be sure to stir the chocolate between each 30 second interval. Continue until the chocolate is smooth and completely melted.
    To substitute unsweetened dutch processed cocoa because chocolate has fat in it and cocoa doesn’t you will need to add a fat, such as melted butter or oil. So for 1 ounce (28 grams) of chocolate substitute with 3 tablespoons of dutch processed unsweetened cocoa (be sure to sift) and 1 tablespoon of melted butter or vegetable oil. Although melted chocolate gives a more fudgy taste to the pudding.
    You can use milk chocolate although I would cut back a bit on the sugar since milk chocolate has sugar in it.
    The pudding should be stored in the fridge, well covered. It will keep for up to 5-6 days in the fridge. Freezing is not recommended because it could separate and or become grainy.
    Never leave the pudding out of the fridge for more than 1 ½-2 hours. It should be thrown out if it is.

    Nutrition

    Calories: 618kcalCarbohydrates: 75gProtein: 15gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 26mgSodium: 388mgPotassium: 821mgFiber: 10gSugar: 44gVitamin A: 346IUCalcium: 324mgIron: 11mg
    Keyword chocolate pudding, chocolate pudding from scratch, homemade chocolate pudding
    Tried this recipe?Let us know how it was!

    2 Comments

    1. Thank you for the pudding recipe. I love pudding but won’t eat boxed recipes. The boxed items tend to have toooo many preservatives and additives in them. Plus they have artificial sugars.

      So thank you it is very much appreciated

      Your recipes are the best!!!!! Especially your every day bread. I make several loaves a week.

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