Homemade Chocolate Pudding
The Best Homemade Chocolate Pudding Recipe – You won’t believe how incredibly easy it is to make creamy and luscious chocolate pudding from scratch! Skip the box and give this classic homemade pudding recipe a try.
Why We Love Homemade Chocolate Pudding
Rich, silky, perfectly chilled pudding is a classic dessert recipe that is dear to our hearts. My husband and I both loved eating puddings as kids, and it’s such a joy to share them with our children now.
There are so many different, delicious ways that a great pudding can be enjoyed. Like in this fruity and unique Homemade Strawberry Pudding recipe, or one of my personal favorites, as a base for a Layered Banana Pudding Cake. Or you can even make Key Lime Pudding Pops or Chocolate Pots de Creme!
No matter how it’s served, there’s something so wonderfully comforting and nostalgic about savoring creamy spoonfuls of sweet, cold pudding.
And did you know that it is ridiculously easy to make pudding from scratch?
Today we are sharing what is absolutely the Best Homemade Chocolate Pudding Recipe… Ever. It’s so terrifically simple and quick, that I swear you’ll never buy the boxed stuff again!
Why Should I Make Chocolate Pudding from Scratch?
Why make pudding from scratch when you can pick up a mix package at the store?
Homemade pudding skips the weird preservatives and chemicals found in boxed varieties. Plus, you can personalize the flavors with whatever you like, so you are not stuck with what is available on the supermarket shelf!
I’m not exaggerating at all when I say that it’s almost just as easy, and tastes SO much better when you make pudding at home with just a few pantry staple ingredients. It’s just sugar, milk, cornstarch, and flavoring, mixed, simmered, and then cooled. How simple is that?!
Ingredients You Need
Below, you’ll find the ingredients necessary to make a chocolate version of our classic homemade pudding recipe. This is also a great base recipe for adding your favorite goodies like cinnamon, peanut butter powder, and/or flavored extracts.
Here’s what you need to make the BEST pudding from scratch:
- Whole Milk – or 2%
- Granulated sugar
- Unsweetened cocoa powder
- Cornstarch – to thicken things up, used instead of egg yolks or whole eggs!
- Salt
- Butter
- Vanilla extract – for a little extra flavor
- Instant coffee granules
I include instant coffee granules in this Homemade Chocolate Pudding recipe to add depth and richness to the chocolate flavor. However, feel free to omit them if you prefer.
The butter is added at the end to offer a silkier texture and beautiful sheen to this easy chocolate pudding. It’s not necessary, but oh my does it make a lovely difference!
How to Make Chocolate Pudding from Scratch
It only takes 10 minutes and a few easy steps to whip up an unbelievably indulgent chocolate pudding.
First, set a medium saucepan over medium heat. Add the sugar, cocoa powder, cornstarch, salt, and coffee granules. Stir to combine, and then pour in the milk. Whisk well to remove all clumps.
Next, bring the mixture to a gentle simmer. Be sure not to turn the heat too high or you’ll boil and overcook your pudding!
Once simmering, stir constantly for a couple of minutes as the pudding thickens. It should be fairly thick to coat a spoon or spatula, but will continue to thicken as it cools.
Lastly, remove from heat and immediately stir in the butter and vanilla extract. Keep stirring until the butter is fully melted and combined.
Scoop the pudding into a storage container and press a piece of plastic wrap down over the surface of the pudding, so a skin doesn’t form as it cools.
Place the container(s) of pudding covered with plastic wrap in the refrigerator to completely cool and thicken, for about 2 hours.
Once it is fully chilled, you can remove the plastic wrap and cover the chocolate pudding with a lid. Serve cold.
Just look at that gorgeous shine!
Tips & Tricks
- If you feel like you were unable to stir in all the clumps, you can pour the pudding through a mesh strainer to remove any debris.
- This chocolate pudding recipe also makes a fabulous chocolate pie filling! Make sure to cook it the full 2 minutes, so it sets very thick. This will ensure that the corn starch really gets activated!
- Use high-quality cocoa powder for a deep, chocolatey flavor!
Get the Complete (Printable) Best Homemade Chocolate Pudding Recipe + Video Below. Enjoy!
Serving Suggestions
Serve this easy chocolate pudding recipe in individual serving dishes, topping with a dollop of freshly made whipped cream, for adorable little treats!
Chocolate pudding is delicious served with fresh fruit like raspberries, strawberries, or bananas!
Frequently Asked Questions
Pudding made from scratch will keep well for up to a week, 5 to 7 days, in an airtight container in the fridge.
The butter adds richness and shine. You can easily swap it for margarine or coconut oil.
Yes, you can! Use a good 1-to-1 ratio sugar substitute, so the texture and volume remain the same. I believe Wholesome and Swerve both make one.
It’s easy to make this a Vegan Homemade Pudding recipe! You can substitute almond or coconut milk for the cow’s milk, and then use your favorite plant-based vegan butter substitute for the butter.
Add peanut butter powder or mint extract to our homemade chocolate pudding recipe to really add *umph* to the chocolatey goodness.
Other extracts that pair perfectly with this recipe are almond or hazelnut for a rich and nutty flavor, or a bit of orange or lime extract to create a bright and zesty chocolate orange pudding.
Share your favorite flavor combinations in the comments!
Looking for More Delicious Chocolate Dessert Recipes?
- 2 Ingredient Easy Chocolate Fondue
- Quintessential Chocolate Cake
- Chocolate Pots de Creme with Espresso Whipped Cream
- French Silk Chocolate Brownies
- Best Chocolate Sugar Cookies
Check the printable recipe card below for the prep time, cook time, total time, and nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest!
Homemade Chocolate Pudding Recipe + Video
Ingredients
- 5 cups milk 2% or whole
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- ½ cup cornstarch
- ½ teaspoon salt
- ¼ cup butter
- 1 ½ teaspoons vanilla extract
- 1 teaspoon instant coffee granules optional
Instructions
- Set a medium sauce pot over medium heat. Add the sugar, cocoa powder, cornstarch, salt, and coffee granules. Stir to combine, then pour in the milk. Whisk well to remove all clumps.
- Bring the mixture to a simmer. Once simmering, stir consistently for 1-2 minutes, as the pudding thickness. It should be fairly thick, but will continue to thicken as it cools.
- Remove from heat and stir in the butter and vanilla. Stir until the butter is fully melted and combined.
- If you feel like you were unable to stir in all the clumps, you can pour the pudding through a mesh strainer to remove any debris. Otherwise, scoop the pudding into a storage container and press a piece of plastic wrap down over the surface of the pudding, so a skin doesn’t form as it cools.
- Once it is fully chilled, you can remove the plastic wrap and cover it with a lid. Serve cold.
This is a great recipe. Delicious, easy to make and it can Easily be adapted to low fat. I was looking for a chocolaty pudding that does not include eggs, I prefer a non eggy tasting chocolate pudding. The only alteration is that I grate a little extra good quality chocolate (dark, milk or white) at the end and let it melt into the pudding. My family loves it.
OMGosh! This chocolate pudding is the BEST! I put it in DEATH BY CHOCOLATE b/c I didn’t have instant pudding for the recipe……WOW! It was awesome! (And I am not a chocolate lover!) I will use this recipe for the rest of my life! It is thick, rich and oh so yummy!
Delicious! Definitely a keeper!!!! Did have to cook and stir 15-20 minutes- it was worth it!
This turned out wonderfully!! I will definitely make it again! Plenty for our and puffing!! This was great!
This recipe is creamy and delicious! Most dessert recipes are too sweet for me, so I cut this one down to 1.25 C sugar. Next time I will use 1 C sugar. It took 25 minutes of cooking on medium for the pudding to thicken. Thank you for the recipe!
It literally didn’t thicken up at all. And I did the exact measurements as the recipe. Wasted.
Hi Lydia,
I’m sorry to hear that! Any chance you substituted something else for the cornstarch? I can’t fathom why it didn’t thicken unless you: mis-measured, swapped out an ingredient, or just didn’t cook it long enough.
You needed to cook it longer than 5 minutes. Mine took 25 minutes of cooking on medium.
Best pudding recipe! I strained out the coffee grounds after cooking and it was perfect! highly recommend doin that
Try Trader Joes cold brew coffee granules. No straining required.
I omitted vanilla and added Cointreau
Just wondering if this can be made with a sugar substitute such as Splenda?
Thanks
Hi Faith,
I have not officially tried that in this recipe, but from working with other similar recipes… As long as the sweetener is measured in 1:1 ratio with sugar and dissolves well, it should work!
OMG this is absolutely delicious! Made this last night and it was so easy, I used soy milk instead of 2% milk. My husband and are are big chocolate and pudding lovers. It smelled so good while it was cooking. We couldn’t wait till it cooled to try it so we put it on a scoop of ice cream. So rich and chocolaty and smooth in the mouth. Saving this to my favorites and definitely will be making it again. Thanks for this amazing recipe ♥️
Liked the recipe except for the coffee Granules.
Will make again without them.
I followed this recipe exactly. My recommendations are:
1. Before putting over heat, mix dry ingredients well before adding milk. This will help break down the cocoa clumps. Use a wire whisk to break down anymore that remain after adding milk. Don’t worry about foam that forms in the beginning, just make sure the chocolate is broken down.
2. Stir constantly while heating, scraping the bottom of pan to ensure it doesn’t stick to bottom. Do not use a high heat.
3. I did not like the addition of the coffee granules. It took away from the chocolate flavor that we all love. If you like coffee added to chocolate then go ahead and use it. I will not use coffee granules in my pudding again.
I use Starbucks brand, which is very finely ground. No granules at all.