Homemade Chocolate Pudding

homemade chocolate pudding

Home­made Pud­ding is one of the most sim­ple desserts I can think of. Home­made Choco­late Pud­ding is also a dessert that young and old enjoy equal­ly. There’s just some­thing mag­i­cal about the creamy, dreamy smooth tex­ture of a per­fect­ly choco­latey dessert. Who can resist it? Seriously. 

Add a dol­lop of fresh whipped cream, use your veg­etable peel­er to shave a few sprin­kles of choco­late on top and Home­made Choco­late Pud­ding sud­den­ly becomes a spe­cial occa­sion treat. It’s SO easy. And, wow, is it delicious!

Ingredients You Need for Homemade Chocolate Pudding

Our first instinct is the famil­iar brown box with pow­der to stir into cold milk, but you won’t believe the dif­fer­ence when you make home­made choco­late pud­ding from scratch. Home­made pud­ding is creamy and indul­gent. You con­trol what goes into it and you are also the one who decides just how deeply choco­late you want it to be. Yum!

Grab sug­ar, cocoa pow­der, corn­starch, milk, but­ter and vanil­la. They’re all you need, (along with your stir­ring arm and a lit­tle time), to cre­ate a heav­en­ly dessert that will have your whole fam­i­ly clam­or­ing for anoth­er choco­latey bite!

saucepan and ingredients to make dessert

How to Make Homemade Chocolate Pudding

Put sug­ar, cocoa pow­der, corn­starch and salt into a 3‑quart (or larg­er) saucepan. *Whisk them togeth­er. Stir in the milk and begin to heat your pud­ding mix­ture over medi­um heat, stir­ring con­stant­ly. This is the part that takes some time. On my stove top, set to medi­um (which is lev­el 5 out of 10), it was about 20 minutes. 

It’s impor­tant to stir con­stant­ly dur­ing this process. It’s easy to scorch milk and sug­ar, as you bring them to a boil, and stir­ring helps pre­vents that from hap­pen­ing. So keep your whisk mov­ing across the bot­tom of your pan to pre­vent any stick­ing and cre­ate the best home­made pudding. 

Once the pud­ding comes to a boil, large bub­bles will begin to rise up around the edges of your pan and when you stir through with a spoon the pud­ding will have thick­ened some­what. It will coat the back of a spoon. And, as you can see in the pic­ture above, as it runs off the spoon the pud­ding does­n’t blend imme­di­ate­ly back into a smooth pool, but is thick enough to begin sit­ting atop itself for a moment. It’s ready to come off the heat.

When Homemade Chocolate Pudding Has Finished Cooking

covering bowl to prevent skin forming

As your pud­ding cools, it will thick­en to the creamy con­sis­ten­cy you are famil­iar with. Pour it into a bowl and cov­er it with plas­tic wrap. Push the plas­tic wrap right onto the sur­face of the pud­ding, to pre­vent a “skin” from form­ing over the top, as it cools. Pop it in the fridge and let it cool.

With­in an hour it will prob­a­bly be set to the per­fect creamy thick­ness. It will prob­a­bly still be warm, though, unless you poured it into a shal­low bowl. You can cer­tain­ly eat it right there for a warm, choco­latey treat. We pre­fer ours com­plete­ly cold, so I usu­al­ly wait more like four hours.

chocolate pudding

That’s it, my friend! Easy, choco­latey deli­cious dessert. Home­made Choco­late Pud­ding could be on your menu once or twice a month with­out any dif­fi­cul­ty. And YOU? You’re going to be the famous, favorite chef at your house! Give it a try. You can def­i­nite­ly do it.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
homemade chocolate pudding

Homemade Chocolate Pudding


  • Author: Glen­da Embree
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 min­utes
  • Yield: 12 serv­ings 1x

Description

Creamy, dreamy, choco­latey and lus­cious.  Choco­late pud­ding is a sim­ple dessert that res­onates with young and old.  You can freeze this in pop­si­cle molds, too, for yum­my pud­ding pop treats.


Ingredients

Scale
  • 1 ½ cup sugar
  • ½ cup cocoa powder
  • ½ cup cornstarch
  • ¼ tsp salt
  • 5 ½ cups milk
  • ¼ cup butter
  • 2 tsp vanilla

Instructions

Whisk all the dry ingre­di­ents togeth­er in a 3‑quart or larg­er *saucepan.

Stir in the milk.

Begin heat­ing the pud­ding mix­ture over medi­um heat, stir­ring con­stant­ly.  (Stir­ring con­stant­ly is nec­es­sary to pre­vent scorch­ing as you bring the mix­ture to a boil.)

Bring to a boil and cook, stir­ring con­stant­ly, until mix­ture thick­ens enough to coat the back of a spoon. (This process took about 20 min­utes on my stove top.)

Remove from heat and stir in but­ter and vanilla

Cool slight­ly and then pour into a bowl to fin­ish set­ting up.

Cov­er the pud­ding with plas­tic wrap, push­ing the wrap right down onto the sur­face of the pud­ding.  This pre­vents a “skin” from form­ing on top.

Chill in the fridge for at least an hour.  To be cold all the way through, I usu­al­ly wait about 4 hours.

Notes

If you like dark­er choco­late fla­vor, add an extra 2 Table­spoons of cocoa pow­der to your mixture.

  • Cat­e­go­ry: Dessert
  • Cui­sine: Amer­i­can

Key­words: pud­ding, choco­late, dessert

chocolate pudding

One final shout out to Impe­r­i­al Sug­ar! Thanks so much for the sug­ar and spon­sor­ing the #Choc­to­ber­fest event and our #Choc­to­ber­fest give­away!

Be sure to check out all the oth­er deli­cious #Choc­to­ber­fest recipes post­ed, below! And stop back tomor­row. I have a new recipe for you, every day this week. You won’t want to miss a sin­gle choco­latey one!

You are invit­ed to the Inlinkz link party!

Click here to enter

6 thoughts on “Homemade Chocolate Pudding”

  1. I love home­made pud­ding. Yours looks so creamy and rich. I don’t use the plas­tic wrap because I LOVE the skin on top of the pudding.

    Reply
    • Thank you, Wendy! You’re the sec­ond per­son who has told me that about the skin on pud­ding. Now, I’m going to have to try it! lol Thanks so much for stop­ping by.

      Reply
  2. I make home­made cus­tards all the time to put IN things — like a choco­late cus­tard pie, or banana cus­tard with vanil­la wafers, but I can’t remem­ber the last time I made pud­ding just to eat as pud­ding. This looks so good and now I have such a crav­ing for it. Pud­ding sounds so good and my kids would love it, too!

    Reply
    • Aaah! Isn’t it weird how work dis­tracts us from the sim­plest lit­tle joys? I hope you and your kids get to make some soon and that you love it! Have a won­der­ful­ly blessed weekend!

      Reply
  3. This clas­sic pud­ding recipe is remind­ing me so much of child­hood. You are def­i­nite­ly bring­ing on the nos­tal­gia here!

    Reply
    • I feel the same way. The best fam­i­ly mem­o­ries seem to revolve around being togeth­er while we cook or enjoy a meal.

      Reply

Leave a Comment

Recipe rating