Here's a classic, easy recipe for delicious homemade chocolate pudding.
This recipe uses
cornstarch as a thickener and does not require eggs, making it a straightforward option.1
Classic Homemade Chocolate Pudding
This recipe yields a rich, creamy, and satisfying chocolate pudding that's far superior to
instant mixes.
Yields: 4 servings
Prep time: 10 minutes
Cook time: 10-15 minutes
Chill time: 2 hours (or serve warm)
Ingredients:
● ⅓ to ½ cup granulated sugar (adjust to your sweetness preference)
● ⅓ cup unsweetened cocoa powder
● 3 tablespoons cornstarch
● ¼ teaspoon salt
● 2 ½ cups milk (whole milk or half-and-half for richer pudding, 2% or skim can also work
but will be less creamy)
● 1 ½ teaspoons vanilla extract
● 2 tablespoons unsalted butter (optional, for extra richness and gloss)
Equipment:
● Medium saucepan
● Whisk
● Measuring cups and spoons
● Individual serving bowls or one larger bowl
● Plastic wrap
Instructions:
1. Combine Dry Ingredients: In a medium saucepan, whisk together the sugar,
unsweetened cocoa powder, cornstarch, and salt until well combined and there are no
lumps. This is crucial for a smooth pudding.
2. Gradually Add Milk: Slowly pour about ¼ cup of the milk into the dry mixture, whisking
constantly to create a smooth paste. Then, gradually whisk in the remaining milk until fully
incorporated.
3. Cook the Pudding: Place the saucepan over medium heat. Whisk continuously,
especially at the bottom and corners of the pan, to prevent sticking and burning.
○ The mixture will initially be thin. As it heats, the cornstarch will begin to activate and
thicken the pudding.
○ Continue to cook and whisk until the pudding comes to a gentle simmer (you'll see
small bubbles forming around the edges) and is noticeably thick enough to coat the
back of a spoon. This usually takes about 8-12 minutes. Be careful not to boil
vigorously, as overcooking can sometimes cause the starch to break down.
4. Remove from Heat and Finish: Once thickened, remove the saucepan from the heat.
○ Stir in the vanilla extract.
○ If using, stir in the butter until it's completely melted and incorporated. The butter
adds a lovely richness and a glossy finish.
5. Portion and Chill (or Serve Warm):
○ Pour the hot pudding into individual serving bowls or a larger bowl.
○ To prevent a "skin" from forming on top of the pudding (which some people dislike),
immediately press a piece of plastic wrap directly onto the surface of the pudding,
ensuring it touches the entire top.
○ Let the pudding cool at room temperature for about 15-20 minutes, then transfer to
the refrigerator to chill for at least 2 hours, or until thoroughly set.
○ Alternatively, if you prefer warm pudding, you can serve it immediately after finishing.
Tips for Success:
● Whisk Constantly: This is the most important tip to prevent lumps and ensure even
cooking.
● Adjust Sweetness: Taste the pudding before chilling and adjust the sugar if needed.
Remember it will taste slightly less sweet when cold.
● Prevent Skin: Pressing plastic wrap directly onto the surface is key to avoiding that
dreaded pudding skin.
● Serving Suggestions: Serve chilled with a dollop of whipped cream, fresh berries,
chocolate shavings, or a sprinkle of sea salt.
● Storage: Store leftover chocolate pudding in an airtight container in the refrigerator for
up to 4-5 days. It's not recommended to freeze homemade pudding as the texture can
become grainy upon thawing.
Enjoy your homemade chocolate pudding!
