Learn how to make Homemade Chocolate Pudding from scratch! This recipe uses staple ingredients to whip up this simple sweet treat and just a few minutes of your day. You can take one more item off your grocery list!
Pudding is such an embarrassingly easy recipe to master, I don’t know if you’ll ever go back to the boxed variety. The ingredient list is so short, so basic, and the only skill required of you is whisking. It’s the type of dessert you can enjoy as basic or extravagantly topped as you like!
You can also use this recipe to whip up other layered desserts such as trifles. Everything is better homemade, right? This is a dessert that has always been close to my heart. Topped with some berries and whipped cream? Now that’s a treat! What a wonderfully easy recipe you’d even be proud to serve guests.
Ingredients
Keep scrolling to the recipe card for full ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page.
- Cornstarch – This is what will thicken your pudding while keeping it creamy and smooth.
- Cocoa powder – Unsweetened. Any brand you like best.
- Sugar – Granulated works best.
- Salt – Just a little to bring out all the flavors.
- Milk – Any type of milk, even non-dairy alternatives, will work.
- Butter – Unsalted.
- Vanilla – Extract, paste, or fresh vanilla bean.
How to make chocolate pudding
- Mix the dry ingredients: Whisk the cornstarch, cocoa powder, sugar, and salt together in a saucepan.
- Bring to a boil: Whisk the milk, cold, into the saucepan. Turn the heat onto medium. Continue to whisk constantly making sure to scrape the sides of the pot, until the mixture comes to a boil.
- Thicken: Continue to whisk while the pudding boils for 1 minute, then remove the pot from the heat. Stir in the butter and the vanilla until the butter melts. Divide the pudding into 2 heat safe bowls or glasses. Take 2 sheets of plastic wrap and cover the pudding, pressing the plastic wrap against the surface of the pudding to prevent a skin.
- Set: Refrigerate for 1-2 hours or until chilled and set.
How to serve
You’ve gone through the trouble of making your own glorious chocolate pudding from scratch, you can’t just leave it bare! Here are my favorite toppings to dress your pudding up the way it deserves:
- Whipped cream
- Chocolate shavings
- Berries
- Cherries
- Bananas
- Crushed nuts
- Crushed graham crackers or nilla wafers
- Sprinkles
I don’t suggest using acidic fruits such as pineapple, kiwi, peaches, oranges, or grapefruit as they can cause the pudding to break down a bit and sweat.
What can I make with my homemade pudding?
Here are some of my favorite simple desserts made with pudding! You can substitute this chocolate pudding for any flavor called for in these recipes and it will taste fantastic:
Leftovers
I suggest storing your pudding with plastic wrap pressed against the surface of your pudding. This will keep leftovers fresh for as long as possible without forming a skin. Your pudding will last up to 7 days refrigerated.
I don’t suggest freezing your pudding. This will affect the texture after it thaws and will become much softer. This recipe is best enjoyed fresh!
Did you love this recipe? Try these:
- Homemade Vanilla Pudding
- Rice Pudding
- Easy Tiramisu
- Avocado Chocolate Mousse
- Pumpkin Delight
- Nanaimo Bars
- Homemade Rocky Road Ice Cream
- Yellow Cake Mix
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Homemade Chocolate Pudding
Equipment
Ingredients
- 3 tablespoon cornstarch
- ¼ cup cocoa powder
- ⅓ cup sugar granulated
- ⅛ teaspoon salt or to taste
- 2 cups milk
- 2 tablespoon butter unsalted
- 1 teaspoon vanilla extract
Instructions
- Mix the dry ingredients: Whisk the cornstarch, cocoa powder, sugar, and salt together in a saucepan.
- Bring to a boil: Whisk the milk, cold, into the saucepan. Turn the heat onto medium. Continue to whisk constantly making sure to scrape the sides of the pot, until the mixture comes to a boil.
- Thicken: Continue to whisk while the pudding boils for 1 minute, then remove the pot from the heat. Stir in the butter and the vanilla until the butter melts. Divide the pudding into 2 heat safe bowls or glasses. Take 2 sheets of plastic wrap and cover the pudding, pressing the plastic wrap against the surface of the pudding to prevent a skin.
- Set: Refrigerate for 1-2 hours or until chilled and set.
Video
Recipe Notes
- I suggest storing your pudding with plastic wrap pressed against the surface of your pudding. This will keep leftovers fresh for as long as possible without forming a skin. Your pudding will last up to 7 days refrigerated.
- I don’t suggest freezing your pudding. This will affect the texture after it thaws and will become much softer. This recipe is best enjoyed fresh!
This is my go to chocolate pudding recipe. Not only is it as easy as the store bought box brands but it tastes so much better!
Is there any chance you have a butterscotch or caramel pudding recipe hidden in the works somewhere?
I love your site and your recipes are in regular rotation. Dinner is often based on that day’s recipe post.
Hi Carol! So glad you like the recipe. I don’t yet, but I will sure add it to my list, I love anything butterscotch or caramel so this is a great idea!
I love lemon and he loves chocolate. You have made up both very happy t0day Jo. Thank you very much for being such a talented young cook.
Ah, thank you!!
Hi, may I know if its possible to replace cornstarch with gelatine powder instead?
Hi Mandy, I haven’t worked much with gelatin, but from what I know it can be used, just be careful with the amounts. From a quick google search use 3/4 teaspoon of unflavored gelatin for every cup of milk or cream. If you do try it, I’d love to hear how it turns out with gelatin. Good luck!
GREAT, EASY RECIPE. MADE LAST NIGHT FOR MY SON AND HIS FAMILY. DID A POT ROAST DINNER FOR THEM WITH A SIDE OF GREEN BEANS, SO WANTED A QUICK AND EASY DESSERT. I TOPPED IT WITH WHIPPED CREAM AND THEY LOVED IT. THANK YOU! I ALSO HAVE YOUR COOKBOOK.
Hello. I am 10 years old and I made your pudding recipe by my self, and it was delicious. Although, it would be helpful if you could list when to put in the vanilla and the butter. Thank you.
It’s in step 3, after you take the pudding off the heat. 🙂
The best chocolate pudding and so easy! Thick, rich, creamy – my family loved it!
I’m so glad to hear you enjoyed it!
This is so easy to make and agree much better than store bought! Thanks Jo
Hi Jo,
I just wanted to mention that your homemade chocolate pudding recipe fails to mention when to add the butter and vanilla into the recipe. Only after watching the video did I see where to add it in. Thanks. I do love your site and I enjoy your recipes.
You’re so right, and I knew that was missing and meant to put it in and ended up forgetting in the end. Thanks for catching that. 🙂
I’m a longtime subscriber because all of your recipes are tasty, diverse, and easy plus the kind of comforting food we’re all craving, especially in these days where “fancy” ingredients are not always available. This pudding recipe is a great way to use in house staples to quickly treat your family and satisfy your chocolate needs in just a few minutes! No more store bought- kids love to see the science of putting simple ingredients together to create a yummy finished product! Great togetherness in the kitchen project-A+, Jo!