This homemade chocolate pudding delivers a deep, satisfying chocolate flavor and a silky, creamy texture. It’s cooked on the stovetop and can be enjoyed either warm or chilled. Simple ingredients and straightforward technique make it an accessible dessert for cooks of all levels.
Homemade chocolate pudding is the best!
I recently had a stretch of evenings on my own and decided to make something comforting—chocolate pudding. I’d never made a true stovetop pudding before and was pleasantly surprised at how easy and rewarding it was. The result was rich, glossy, and intensely chocolatey.
If you can resist digging in right away, let the pudding chill overnight. The flavors meld and the texture firms to a perfect spoonable consistency. If yours becomes a touch too thick after chilling, stir in a little heavy cream and whisk until smooth to loosen it slightly.
One extra tip: after removing the pudding from the heat, stir in a tablespoon or two of finely chopped good-quality chocolate while the pudding is still warm. It will melt into the custard and intensify the chocolate flavor, though this step is optional.
More chocolate desserts
Double Chocolate S’mores Milkshake
Espresso Dark Chocolate Mascarpone Frosting
Chocolate Guinness Cupcakes
Classic Chocolate Truffles
Homemade Chocolate Pudding
Ingredients
- 2 cups whole milk
- ½ cup granulated sugar
- ⅓ cup natural cocoa powder
- 3 large egg yolks
- 4 teaspoons cornstarch
- 2 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ounce semisweet chocolate, finely chopped (optional)
Instructions
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Combine 1½ cups of the milk, the sugar, and the cocoa powder in a nonreactive saucepan. Heat over medium-high until it comes to a gentle simmer, stirring to dissolve the cocoa and sugar, then remove from the heat.
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In a separate bowl whisk the remaining ½ cup milk with the egg yolks, cornstarch, vanilla, and salt until smooth and well blended.
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Slowly temper the egg mixture by whisking in a few tablespoons of the hot milk mixture at a time, then gradually whisk in more until the egg mixture is warmed. Adding the hot milk too quickly can cause the yolks to scramble, so go slowly.
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Return the combined mixture to the saucepan and cook over medium-high heat, whisking constantly. Bring it to a full boil, then reduce heat to maintain a simmer and continue whisking until the pudding thickens, about 2–3 minutes more.
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Remove the pan from the heat and, if using, stir in the finely chopped semisweet chocolate until melted and fully incorporated. This step deepens the chocolate flavor but can be omitted.
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Pour the pudding into individual serving dishes or into a single bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, preferably overnight, until fully set.
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If the chilled pudding seems too thick, add a splash of heavy cream and whisk or beat briefly to reach the desired consistency. Serve with whipped cream, berries, or a sprinkle of flaky sea salt if desired.
Nutrition
Nutrition information is an approximation and will vary based on exact ingredients and portion sizes.
Additional Info
If you make this pudding, serve it slightly warm for a cozy dessert or chilled the next day for a firmer, creamier experience. Top with lightly sweetened whipped cream or toasted nuts for texture.
Tips, Variations and Storage
Tips: Use a heavy-bottomed saucepan to prevent hot spots that can scorch the pudding. Constant whisking during the simmering stage keeps the mixture smooth and prevents lumps. If lumps form, strain the pudding through a fine mesh sieve into your serving dish.
Variations: Stir in a teaspoon of instant espresso powder to enhance the chocolate, or fold in a spoonful of peanut butter for a chocolate-peanut twist. For a richer pudding, substitute half-and-half for part of the milk.
Storage: Keep pudding covered with plastic wrap pressed to the surface to prevent a skin. It will keep in the refrigerator for up to 3–4 days. Rewhisk or add a little cream if needed before serving.
