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Chocolate Pudding is an easy dessert that takes only 10 minutes to make. This homemade chocolate pudding is going to become a family favorite!
In general, I prefer savory and salty food over sweet. You hand me a plate of onion rings, and I am a very happy girl. Give me all the savory appetizers .
However, now and again, there is nothing that I want more than chocolate. And usually, when that chocolate craving hits, what I really want is a big delicious bowl of chocolate pudding with whipped cream on top.
Pudding is incredibly easy to make from scratch. In fact, one might argue that it is just as easy to make as cracking open a box of pudding mix. But homemade chocolate pudding is a million times better. And if you are looking for vanilla, I have that pudding recipe too!
Tips and Tricks
- Avoiding lumpy pudding: The key to making this pudding recipe rich, creamy, and smooth is the way in which we add the ingredients. You will notice that you are specifically instructed to whisk together the dry ingredients. Then you very slowly add the milk. This, combined with the continued whisking while it is coming to a boil, will keep the pudding smooth and perfect.
- Adding cornstarch: Cornstarch is what helps to thicken the pudding. The benefit in using cornstarch instead of flour is that it thickens the pudding without turning it gummy. It also happens to keep this pudding gluten free!
- Using whole milk: While there are some dessert recipes where you can fudge on the fat content in milk, this is not one of them. You will want to use whole milk when making chocolate pudding. It gives you the rich taste and the creamy texture that puts this over the top.
- Serving with whipped cream: I highly recommend making this with some of my homemade whipped cream .
- Add chocolate shavings. You can also add chocolate shavings by simply use a vegetable peeler to create little chocolate swirls from a chocolate bar.
Making Ahead
This is a great dessert recipe to make ahead, especially around the holidays. Since the pudding needs to set anyway, you can make this simple dessert the night before and then pull it out at the end of dinner.
Storing
Store any leftover chocolate pudding in your refrigerator for up to three days. Be sure to store it in an airtight container. Once it has been stirred after the first chilling, you will not need to place the plastic wrap back on top. The chilled pudding will not form a layer on the top when it goes back in the refrigerator. As always, use your best discretion with leftovers.
If you make this delicious chocolate pudding dessert, leave me a comment and let me know what you think!
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Ingredients
- 2/3 cup sugar (131.99 grams)
- 1/4 cup cocoa powder (21 grams)
- 3 tablespoons cornstarch (21 grams)
- 1/4 teaspoon salt
- 2 1/4 cups whole milk see note 1 (532.32 grams)
- 2 tablespoons butter (28.25 grams)
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan (with the heat off), whisk together the sugar, cocoa powder, cornstarch, and salt. 2/3 cup sugar, 1/4 cup cocoa powder, 3 tablespoons cornstarch, 1/4 teaspoon salt
- Turn the heat on low, and gradually whisk in the milk. 2 1/4 cups whole milk
- Stir continuously while cooking the mixture over medium heat until it comes to a boil. It will take approximately 10 minutes. (See note.) Once it begins to boil, continue stirring and cooking for an additional minute. Remove it from the heat and whisk in the vanilla extract and butter. 2 tablespoons butter, 1 teaspoon vanilla extract
- Transfer the pudding to a medium mixing bowl and press a piece of plastic wrap right up against the pudding to keep it from developing a skin on top. Cool in the refrigerator for at least 4 hours.
- Top with whipped cream and chocolate shavings.
Recipe Video
Notes
- While there are some desert recipes where you can fudge on the fat content in milk, this is not one of them. You will want to use whole milk when making chocolate pudding. It gives you the rich taste and the creamy texture that puts this over the top.
- In step 2 when you are waiting for the mixture to come to a boil and thicken, it will seem like it is never going to happen and something is wrong. Then suddenly it will come together and be a great consistency.
did you make this
Chocolate Pudding
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Chocolate Whipped Cream
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Chocolate Pudding
Ingredients
- 2/3 cup sugar (131.99 grams)
- 1/4 cup cocoa powder (21 grams)
- 3 tablespoons cornstarch (21 grams)
- 1/4 teaspoon salt
- 2 1/4 cups whole milk see note 1 (532.32 grams)
- 2 tablespoons butter (28.25 grams)
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan (with the heat off), whisk together the sugar, cocoa powder, cornstarch, and salt. 2/3 cup sugar, 1/4 cup cocoa powder, 3 tablespoons cornstarch, 1/4 teaspoon salt
- Turn the heat on low, and gradually whisk in the milk. 2 1/4 cups whole milk
- Stir continuously while cooking the mixture over medium heat until it comes to a boil. It will take approximately 10 minutes. (See note.) Once it begins to boil, continue stirring and cooking for an additional minute. Remove it from the heat and whisk in the vanilla extract and butter. 2 tablespoons butter, 1 teaspoon vanilla extract
- Transfer the pudding to a medium mixing bowl and press a piece of plastic wrap right up against the pudding to keep it from developing a skin on top. Cool in the refrigerator for at least 4 hours.
- Top with whipped cream and chocolate shavings.
Video
Notes
- While there are some desert recipes where you can fudge on the fat content in milk, this is not one of them. You will want to use whole milk when making chocolate pudding. It gives you the rich taste and the creamy texture that puts this over the top.
- In step 2 when you are waiting for the mixture to come to a boil and thicken, it will seem like it is never going to happen and something is wrong. Then suddenly it will come together and be a great consistency.
Nutrition
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