Homemade Chocolate Pudding
The Best Homemade Chocolate Pudding Recipe – You won’t believe how incredibly easy it is to make creamy and luscious chocolate pudding from scratch! Skip the box and give this classic homemade pudding recipe a try.
Why We Love Homemade Chocolate Pudding
Rich, silky, perfectly chilled pudding is a classic dessert recipe that is dear to our hearts. My husband and I both loved eating puddings as kids, and it’s such a joy to share them with our children now.
There are so many different, delicious ways that a great pudding can be enjoyed. Like in this fruity and unique Homemade Strawberry Pudding recipe, or one of my personal favorites, as a base for a Layered Banana Pudding Cake. Or you can even make Key Lime Pudding Pops or Chocolate Pots de Creme!
No matter how it’s served, there’s something so wonderfully comforting and nostalgic about savoring creamy spoonfuls of sweet, cold pudding.
And did you know that it is ridiculously easy to make pudding from scratch?
Today we are sharing what is absolutely the Best Homemade Chocolate Pudding Recipe… Ever. It’s so terrifically simple and quick, that I swear you’ll never buy the boxed stuff again!
Why Should I Make Chocolate Pudding from Scratch?
Why make pudding from scratch when you can pick up a mix package at the store?
Homemade pudding skips the weird preservatives and chemicals found in boxed varieties. Plus, you can personalize the flavors with whatever you like, so you are not stuck with what is available on the supermarket shelf!
I’m not exaggerating at all when I say that it’s almost just as easy, and tastes SO much better when you make pudding at home with just a few pantry staple ingredients. It’s just sugar, milk, cornstarch, and flavoring, mixed, simmered, and then cooled. How simple is that?!
Ingredients You Need
Below, you’ll find the ingredients necessary to make a chocolate version of our classic homemade pudding recipe. This is also a great base recipe for adding your favorite goodies like cinnamon, peanut butter powder, and/or flavored extracts.
Here’s what you need to make the BEST pudding from scratch:
- Whole Milk – or 2%
- Granulated sugar
- Unsweetened cocoa powder
- Cornstarch – to thicken things up, used instead of egg yolks or whole eggs!
- Salt
- Butter
- Vanilla extract – for a little extra flavor
- Instant coffee granules
I include instant coffee granules in this Homemade Chocolate Pudding recipe to add depth and richness to the chocolate flavor. However, feel free to omit them if you prefer.
The butter is added at the end to offer a silkier texture and beautiful sheen to this easy chocolate pudding. It’s not necessary, but oh my does it make a lovely difference!
How to Make Chocolate Pudding from Scratch
It only takes 10 minutes and a few easy steps to whip up an unbelievably indulgent chocolate pudding.
First, set a medium saucepan over medium heat. Add the sugar, cocoa powder, cornstarch, salt, and coffee granules. Stir to combine, and then pour in the milk. Whisk well to remove all clumps.
Next, bring the mixture to a gentle simmer. Be sure not to turn the heat too high or you’ll boil and overcook your pudding!
Once simmering, stir constantly for a couple of minutes as the pudding thickens. It should be fairly thick to coat a spoon or spatula, but will continue to thicken as it cools.
Lastly, remove from heat and immediately stir in the butter and vanilla extract. Keep stirring until the butter is fully melted and combined.
Scoop the pudding into a storage container and press a piece of plastic wrap down over the surface of the pudding, so a skin doesn’t form as it cools.
Place the container(s) of pudding covered with plastic wrap in the refrigerator to completely cool and thicken, for about 2 hours.
Once it is fully chilled, you can remove the plastic wrap and cover the chocolate pudding with a lid. Serve cold.
Just look at that gorgeous shine!
Tips & Tricks
- If you feel like you were unable to stir in all the clumps, you can pour the pudding through a mesh strainer to remove any debris.
- This chocolate pudding recipe also makes a fabulous chocolate pie filling! Make sure to cook it the full 2 minutes, so it sets very thick. This will ensure that the corn starch really gets activated!
- Use high-quality cocoa powder for a deep, chocolatey flavor!
Get the Complete (Printable) Best Homemade Chocolate Pudding Recipe + Video Below. Enjoy!
Serving Suggestions
Serve this easy chocolate pudding recipe in individual serving dishes, topping with a dollop of freshly made whipped cream, for adorable little treats!
Chocolate pudding is delicious served with fresh fruit like raspberries, strawberries, or bananas!
Frequently Asked Questions
Pudding made from scratch will keep well for up to a week, 5 to 7 days, in an airtight container in the fridge.
The butter adds richness and shine. You can easily swap it for margarine or coconut oil.
Yes, you can! Use a good 1-to-1 ratio sugar substitute, so the texture and volume remain the same. I believe Wholesome and Swerve both make one.
It’s easy to make this a Vegan Homemade Pudding recipe! You can substitute almond or coconut milk for the cow’s milk, and then use your favorite plant-based vegan butter substitute for the butter.
Add peanut butter powder or mint extract to our homemade chocolate pudding recipe to really add *umph* to the chocolatey goodness.
Other extracts that pair perfectly with this recipe are almond or hazelnut for a rich and nutty flavor, or a bit of orange or lime extract to create a bright and zesty chocolate orange pudding.
Share your favorite flavor combinations in the comments!
Looking for More Delicious Chocolate Dessert Recipes?
- 2 Ingredient Easy Chocolate Fondue
- Chocolate Pudding Cake
- Chocolate Pots de Creme with Espresso Whipped Cream
- Stuffed Caramel Brownies
- Best Chocolate Sugar Cookies
Check the printable recipe card below for the prep time, cook time, total time, and nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest!
Homemade Chocolate Pudding Recipe + Video
Video
Ingredients
- 5 cups milk 2% or whole
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- ½ cup cornstarch
- ½ teaspoon salt
- ¼ cup butter
- 1 ½ teaspoons vanilla extract
- 1 teaspoon instant coffee granules optional
Instructions
- Set a medium sauce pot over medium heat. Add the sugar, cocoa powder, cornstarch, salt, and coffee granules. Stir to combine, then pour in the milk. Whisk well to remove all clumps.
- Bring the mixture to a simmer. Once simmering, stir consistently for 1-2 minutes, as the pudding thickness. It should be fairly thick, but will continue to thicken as it cools.
- Remove from heat and stir in the butter and vanilla. Stir until the butter is fully melted and combined.
- If you feel like you were unable to stir in all the clumps, you can pour the pudding through a mesh strainer to remove any debris. Otherwise, scoop the pudding into a storage container and press a piece of plastic wrap down over the surface of the pudding, so a skin doesn’t form as it cools.
- Once it is fully chilled, you can remove the plastic wrap and cover it with a lid. Serve cold.
This is the best chocolate pudding I’ve ever had. I made it exactly as the recipe stated, it turned out perfect. I’m using it to make a chocolate trifle for my son’s birthday cake. This is definitely a keeper and I know it will be made over and over. Thank you for sharing the recipe. Btw, do you have a butterscotch pudding recipe? 🙄😁
Its the best chocolate pudding I have ever had. Blows the box stuff away. It definitely takes longer than recipe states. For it to start to simmer takes more like 15-20 minutes. Just be patient & KEEP STIRRING! The only thing I would like to adjust would be to half the portion. With only 2 in the house its ALOT of pudding. Curious if anyone has tried? Will it come out ok if all ingredients are just reduced by half?
Hi Samantha,
Oh, I’m slo glad you like our recipe! Yes, you can half the recipe to make a smaller batch. Use the serving slider in the recipe form to adjust the ingredient proportions.
Love it! Will make it again & again. Did not use the coffee & it was more than delicious. Thank you! How many days in advance can this be refrigerated?
I take recipes very literal. I wish you stated in the recipe that cooking times vary. it’s 8pm now and I made this for a work party in the morning and I didn’t read 25 minute cooking time comments until after I had poured this into my pie crust. I’m hoping by morning it thickens up…but I’m kind of depressed I didn’t read the comments before I made this. I guess I get what I get for making this too late. it does taste good it’s just too thin.
Very good egg-less pudding! It’s very creamy with just the right amount of sweetness. I followed recipe exactly, including the coffee. It makes a decent size batch of pudding too, so if making for guests, a great recipe for larger groups (two of us here and I got 10 ramekins).
I used a bit of maple syrup in place of sugar – can’t tell the difference and much healthier and easier on the body – sweeten as you like 👍🏻
May I inquire how much maple syrup you used?
Are there any sugar substitutes that can be used in place of granulated sugar in this recipe, and how would they affect the final outcome? Regards, Telkom University
Super easy and really good! I didn’t add the coffee because i didn’t have it on hand but even without its so good! Well add the coffee next time and see how it is then!
This recipe was easy to make and has a full chocolate taste with a smooth silky texture. I didn’t have to strain out any lumps after cooking but I did omit the coffee and stirred more frequently throughout the whole cooking process. Delicious, and normally I don’t even like chocolate pudding. Thank you for a great recipe. A keeper!
I just finished making this and couldn’t help but lick the spoon and some of the bowl… delicious already and it’s still hot! It’s going to be sooooo delicious when cooled down, can’t wait for tomorrow!
Easy and so good! Was really quick to make and had everything in my pantry!
I followed the recipe (mostly) and the pudding turned out so delicious.
The changes I made were 1) I used brown sugar because that’s what I had. 2) blending half the milk with the cocoa,sugar and cornstarch first, and skipping the coffee granules. I added the rest of the milk to the blended mixture in the pot. 3) Cooked for a longer time on med/low. Approximately 20 minutes per feedback.
I shared with my neighbor (70’s) and we both agreed it was so wonderful! It also reminded me of the homemade chocolate pudding I made as a child. Thank you!