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Sometimes all I want is a creamy, rich chocolate dessert that reminds me of childhood, but a little better. This homemade chocolate pudding is everything I love in a cozy, no-bake treat. It’s velvety, deeply chocolaty, and ridiculously easy to make with just a few pantry staples. If you’ve only ever had pudding from a box, trust me, this stovetop version is a game-changer.
Easy Chocolate Pudding Recipe
Chocolate pudding is an all-time favorite of mine, and once I learned to make it at home, I never looked back. It’s silky-smooth, packed with rich cocoa flavor, and made with just seven simple ingredients you probably already have on hand. No box mix here, just a quick stir on the stovetop and it’s ready to chill. I love that it’s easy enough for a weeknight treat but still feels special enough to serve at a dinner party.
Tips for Beginners
- Make sure to cook it long enough. Don’t stop until you see the first big bubbles break the surface. That’s your sign that the cornstarch has fully activated and thickened the mixture.
- Whisk continuously. Whisk from start to finish, especially when adding the milk. Pour it in slowly and whisk as you go to help the dry ingredients dissolve smoothly.
- Press plastic wrap. To keep your pudding ultra-smooth, press a piece of plastic wrap directly onto the surface before chilling. This stops air from drying out the top.
- Adjust heat if needed. If you notice the texture of the pudding is a bit grainy, your heat may be on too low for the sugar to melt. Turn the heat up to melt the sugar or use superfine sugar next time.
Chocolate Pudding
Ingredients
- ½ cup sugar granulated or superfine sugar
- ⅓ cup unsweetened cocoa powder we prefer this with a natural, not dutch, cocoa powder
- 3 tbsp cornstarch
- pinch salt
- 2½ cups whole milk for dairy-free, use almond or oat milk
- 2 tbsp unsalted butter for dairy-free, use coconut oil or dairy-free butter
- 1 tsp vanilla extract
- whipped cream and chocolate shavings optional toppings
Video
Instructions
- In a saucepan off heat, whisk together the sugar, cocoa powder, cornstarch and salt.½ cup sugar, ⅓ cup unsweetened cocoa powder, 3 tbsp cornstarch, pinch salt
- Add in the milk and whisk to combine.2½ cups whole milk
- Place over medium heat and cook, whisking constantly, until thickened and the mixture just begins to bubble, about 10 minutes.
- Immediately remove from the heat. Add in the butter and vanilla extract. Whisk until the butter has melted and the pudding is smooth.2 tbsp unsalted butter, 1 tsp vanilla extract
- Transfer to a bowl or individual serving dishes and place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Chill for at least 2 hours.
- Serve topped with freshly whipped cream and chocolate shavings.whipped cream and chocolate shavings
Becky’s Tips
- You can cut back the sugar 1-2 tbsp if you want. The rich cocoa flavor will still shine through, especially if you top it with something like whipped cream or berries.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chocolate Pudding Step by Step
Gather all the ingredients together.
Combine the ingredients: In a medium saucepan off the heat, whisk together ½ cup sugar, ⅓ cup unsweetened cocoa powder, 3 tbsp cornstarch, and a pinch of salt until fully combined.
Slowly add the milk: Gradually pour in 2½ cups whole milk, whisking constantly until the mixture is smooth and lump-free.
Cook until thickened: Place the saucepan over medium heat and cook, whisking continuously, until the pudding thickens and just begins to bubble—this should take about 10 minutes.
Add butter and vanilla: Remove the pan from the heat and immediately whisk in 2 tbsp unsalted butter and 1 tsp vanilla extract until the butter melts and the pudding is silky smooth.
Chill the pudding: Pour the pudding into a large bowl or individual serving dishes. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
Serve and enjoy: Refrigerate for at least 2 hours, or until fully chilled and set. Serve with optional toppings like whipped cream and chocolate shavings. Enjoy!
How to Store
Store any leftover chocolate pudding covered in the refrigerator for up to 4 days.
For longer storage, spoon it into airtight containers and freeze for up to 2 months. When you’re ready to enjoy it, thaw the pudding overnight in the fridge and give it a good whisk to restore its creamy texture. It’s best served chilled straight from the fridge.
Serving Suggestions
I love serving this chocolate pudding with a big, fluffy dollop of whipped cream and a sprinkle of shaved chocolate—it feels a little fancy without any extra effort. Sometimes I add fresh berries on top, crushed chocolate chip cookies for a bit of crunch. I’ve also used it to layer in my favorite chocolate lasagna recipe. The homemade stuff really makes a difference!
