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Easy Chocolate Pudding Recipe

This easy chocolate pudding recipe only requires one pot (and no extra bowls!) and just a few simple ingredients you probably already have!

Two jars of homemade chocolate pudding with whipped cream and chocolate shavings on a white countertop with a napkin in the background and a hand holding one of the jars.

I find it interesting how different families tend to have things they always make from scratch, and things they buy premade.

Growing up, pudding was something we almost always made from scratch. In fact I slightly despised premade pudding packs, probably because I knew what the REAL stuff tasted like.

And the good news is it’s SUPER easy to make chocolate pudding from scratch with my simple recipe! In fact you might never go back to the boxed mix.

Okay, let’s dive in and learn how it’s done:

Video Tutorial

Here’s a quick video overview in case you like to learn by watching a demonstration (same). The full written tutorial and printable recipe are below!

Ingredient Notes

All of the ingredients needed to make chocolate pudding laid out on a sunny countertop.

First, let’s go over the simple ingredients you’ll need:

  • Cornstarch: This is what will make the pudding nice and thick when it’s chilled.
  • Unsweetened Cocoa Powder: I like to use organic, fair trade cocoa powder.
  • Sugar: Almost any sweetener will work in this recipe. I usually make it with maple syrup, but cane sugar also works really well. The standard recipe is 1/2 cup sugar, but I usually reduce this to 1/3 or 1/4 cup of sweetener.
  • Salt: You’ll want to add a pinch of salt to help draw out all the other flavors.
  • Eggs: You’ll be using just the yolks.
  • Milk: I like to use whole milk. For an extra creamy chocolate pudding, you could use part cream.
  • Vanilla Extract: Even though this is a chocolate pudding, adding some vanilla lends such a lovely flavor.
  • Butter: This adds some extra richness and flavor to the final pudding.

Step-by-Step Instructions

Sugar, cornstarch, salt, and cocoa powder in a medium sized saucepan on a white countertop.
Whisking the dry ingredients together in the saucepan.

Begin by measuring the corn starch, cocoa powder, sugar, and salt into a medium saucepan.

Whisk until well combined.

Adding the egg yolks to the dry ingredients in the saucepan.

Add two egg yolks to the cocoa mixture.

Dishes Saving Tip: Crack the eggs over a storage container. That way you don’t have to dirty up an extra bowl!

Pouring some of the milk over the dry ingredients and egg yolks.

Next, pour about 1/3 to 1/2 cup of milk into the pan.

Whisking the dry ingredients with the yolks and milk to make a smooth paste.

Whisk until a smooth paste forms.

It can be difficult to get cocoa powder to mix with milk, but adding only a little at first makes it a bit easier.

Whisking in the remaining milk.

Add the remaining milk and whisk until well combined.

Whisking the pudding on the stove while it cooks to prevent burning and lumps.

Move the pan to the stove and turn it on to medium heat.

A pot of chocolate pudding cooking over the stove.

Bring the mixture to a full boil, whisking constantly.

Or at least nearly constantly.

You want to make sure you whisk all over the bottom of the pan to ensure the pudding doesn’t stick and burn.

Boil for 1 minute.

Adding the butter to the pudding off the stove.

Add 2 tablespoons of butter…

Adding the vanilla extract to the pot.

…and 2 teaspoons of vanilla extract.

Whisking the butter and vanilla extract into the pudding until well combined.

Whisk until completely smooth.

See how easy peasy that was?! And SO much better than instant pudding from the grocery store.

Serving

Pouring the hot chocolate pudding into serving jars.

The more traditional way to serve chocolate pudding is chilled. If you decide to go that route, you can pour the warm pudding into individual serving dishes.

These Weck tulip jars are perfect, but you can also use pint or half pint mason jars, or heat proof glass bowls.

Two Weck jars filled with warm chocolate pudding with two dessert spoons on one side, and a linen napkin on the other.

Chill for about 4 hours, or until set.

To avoid a skin on the top of the pudding, you can cool until just warm, and place a piece of plastic wrap directly on the surface of the pudding. I usually skip this step because I don’t find it necessary.

Of course the easiest way to serve it is straight from the jar, no frills.

A hand sprinkling chocolate shavings on top of a jar of chocolate pudding topped with whipped cream.

But for a more decadent chocolate pudding, you can add a dollop of whipped cream and a sprinkle of chocolate shavings, mini chocolate chips, or cocoa powder.

Such a classic dessert!

The Best Way to Serve Chocolate Pudding

Scooping ice cream into a German teacup.

Now hands down, the BEST way to serve homemade chocolate pudding is hot over ice cream.

Pouring hot chocolate pudding on top of ice cream in a teacup.

The warm pudding melts the ice cream, and the two meld together into something utterly scrumptious.

It’s kind of like pudding affogato.

BONUS: You don’t have to wait for the pudding to chill before serving. You can literally serve it as soon as it’s done cooking!

Hot chocolate pudding poured over ice cream in a teacup with a dessert spoon in the ice cream.

For a hot fudge sundae vibe, you could add chopped nuts (pecans are my favorite), peanut butter, fresh fruit, etc.

This was the ultimate comfort food for me growing up.

What kind of toppings would you add? Let me know in the comments!

Storing

Two Weck jars filled with warm chocolate pudding with two dessert spoons on one side, and a linen napkin on the other.

Since the pudding contains milk and eggs, you’ll need to store it in the refrigerator.

Homemade pudding will stay good in an airtight container in the refrigerator for around 5-7 days. If it’s getting close to the end of the shelf life, use your eyes and nose to check for freshness before consuming.

How to Make Pudding Better

Two Weck mini tulip jars filled with chocolate pudding and topped with whipped cream and chocolate shavings.

Here are my essential tips to ensuring your homemade chocolate pudding is amazing:

  • Use whole milk or even whole milk plus a little heavy cream for a richer texture. Avoid fat free milk if possible.
  • Add a pinch of salt to avoid an overall bland flavor.
  • Don’t skip the vanilla extract! Adding layers of flavor is important for a phenomenal homemade pudding.
  • Get creative when serving: serve warm over ice cream, or chilled with whipped cream and fresh berries.

More Pudding Recipes:

Recipe Card

Easy Homemade Chocolate Pudding Recipe
5 from 3 votes
Print

Homemade Chocolate Pudding

Homemade chocolate pudding tastes SO much better than store-bought, and it’s easy to make as well!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 322 kcal
Author Erica Lea

Ingredients

  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt (just a pinch)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup maple syrup or sweetener of choice (see note)
  • 2 large egg yolks
  • 2 cups whole milk
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract

Instructions

  1. 1) In a medium saucepan, whisk together the cornstarch, salt, cocoa powder, and maple syrup or sugar until smooth. Add the eggs yolks and 1/3 cup of the milk and whisk until a smooth paste forms. Whisk in the remaining milk.

  2. 2) Set the heat to medium and cook, stirring constantly, until the mixture thickens and comes to a boil. Boil and stir for 1 minute.

  3. 3) Remove from heat and stir in the butter & vanilla. Serve warm (over ice cream) or chilled (with whipped cream).

Recipe Notes

  • Many different sweeteners will work in the recipe, including cane sugar, granulated sugar, maple syrup, etc.
  • I like to use 1/3 or even 1/4 cup of sweetener for a dark chocolate pudding. 
  • Store any leftovers in the refrigerator in an airtight container for 5-7 days.
  • Adapted from Betty Crocker

Originally published on August 6, 2013 at 9:30 AM.

Recipe Rating




Mary Anne

Tuesday 6th of August 2024

Easy to prepare. Smooth, creamy and very good chocolate flavor. So much better than a pudding mix from the grocery. Loved it, thank you for the recipe

Cami

Thursday 29th of February 2024

I made this as I wanted sugar free & boxed pudding isn't good at all. I added a tsp of molasses & a tiny pinch of cayenne & a 1/4 tsp cinnamon. Yum!! Will make again.

Brittany

Sunday 26th of December 2021

I'm a chocolate-lover, so I'll keep this recipe for me. 😊 My husband doesn't like chocolate though - to make the vanilla version, would I just leave out the cocoa powder and add a little extra vanilla? Thanks for the recipe!

Julia

Sunday 12th of December 2021

I’ve made this twice now and it’s a total hit, everyone in my extended family loves it. Chilled and topped with homemade whipped cream and blueberries.

Ethan

Friday 12th of July 2019

I made this today with maple syrup and it turned out amazing! It tastes like it was sweetened with regular sugar!

Erica Kastner

Monday 15th of July 2019

Thank you so much, for your review, Ethan! So glad you enjoyed it! ?