Homemade Chocolate Pudding
This Homemade Chocolate Pudding will have you licking your bowl clean. This pudding has a double dose of chocolate: cocoa powder and dark chocolate.
Using these two forms of chocolate result in a true chocolate flavor, one that’s rich, but not so rich you can only eat 3 bites. No quite the contrary actually. I can assure you that you’ll eat every last bite and then some.
Ingredients used to make homemade chocolate pudding
There are a handful of things I really enjoy about this recipe: flavor is superb, takes 20 minutes to make (prep time + cook time), and it uses basic kitchen ingredients.
- Cornstarch – this is the thickening agent that will make this chocolate pudding, eh… pudding like. 🙂
- Unsweetened cocoa powder – I always use Hershey’s brand of cocoa powder, but not the dark chocolate cocoa powder. You *can* use the dark cocoa powder, but it will result in a much richer and darker chocolate pudding flavor.
- Granulated sugar – I used 3/4 cups of sugar in this recipe and it was perfect, however, if you want it a tad sweeter, add an additional 1-2 tablespoons of sugar when making the pudding.
- Milk – whole milk or 2% is preferred.
- Dark chocolate – use somewhere around 60-70%.
- Butter – unsalted or salted will be just fine. Like usual, I used unsalted butter.
How to make chocolate pudding
In a medium saucepan whisk the cornstarch, sugar, cocoa powder, and salt until evenly combined.
Next, turn the heat to medium and slowly whisk in the milk, stirring constantly. The next step is to bring the mixture to a boil.
Pro tip: don’t turn the heat up too high! It will take a while for the mixture to boil.
(Patiently, haha) bring the mixture to a boil and continue to whisk as it boils for 2 minutes. The mixture should be thickening by now.
Remove from the heat and stir in 3 oz of chopped chocolate, the vanilla, and butter. Stir until melted and thoroughly combined.
Transfer the pudding to a different bowl or individual sized serving dishes (or keep in the saucepan if you’d like).
Cover the chocolate pudding with plastic wrap making sure it touches the pudding to avoid developing a pudding skin.
Refrigerate until chilled and thicker.
Serve with homemade whipped cream and the remaining 1 oz of chopped chocolate shavings.
Homemade chocolate pudding should be stored in the fridge in an airtight container. It will keep in the fridge for 3 days.
More chocolate recipes:
- Chocolate Cupcakes
- Chocolate Whipped Cream
- Moist Chocolate Cake Recipe
- Chocolate Buttercream
- Chocolate Cake Pops
- Chocolate Cake Recipe
- Chocolate Eclair Cake
Homemade Chocolate Pudding
- 3 tablespoons cornstarch
- 3/4 cup granulated sugar - can add 1-2 more tablespoons if you'd like the pudding to be a lot sweeter
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 1/2 cups milk - whole milk or 2%
- 4 oz dark chocolate bar - DIVIDED and finely chopped (use 60-70%)
- 1 teaspoon vanilla
- 2 tablespoons butter - at room temperature
- In a medium saucepan whisk the cornstarch, sugar, cocoa powder, and salt until evenly combined.
- Turn the heat to medium, and slowly whisk in the milk, stirring constantly. (don’t turn the heat up too high. It will take a while for the mixture to boil).
- Bring the mixture to a boil and continue to whisk as it boils for 2 minutes. The mixture should be thickening by now.
- Remove from the heat and stir in 3 oz of the chopped chocolate, vanilla and butter until melted and combined.
- Transfer the pudding to a different bowl or individual sized serving dishes (or keep in the saucepan if you’d like). Cover the pudding with plastic wrap- making sure it touches the pudding to avoid developing a pudding skin). Refrigerate until chilled and thicker.
- Serve with freshly whipped cream and remaining 1 oz of chopped chocolate shavings.