This homemade chocolate pudding is rich, silky, and surprisingly simple to make. Made with everyday ingredients, it delivers a deep chocolate flavor and a velvety texture that far surpasses most store-bought varieties.
Using a combination of whole milk, heavy cream, and bittersweet chocolate produces a pudding that’s both creamy and indulgent. Cornstarch ensures a smooth, stable set while tempered egg yolks add richness and silkiness.
This is a great go-to dessert when you want something classic and comforting without much fuss. It stores well in the refrigerator and can be dressed up with whipped cream, berries, or chocolate shavings for a more elegant presentation.
How to Make Homemade Chocolate Pudding:
Assemble your ingredients before starting because the cooking steps move quickly.
Combine dry ingredients: In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt.
Add liquids: Gradually whisk in the whole milk and heavy cream until the mixture is smooth. Place the saucepan over medium heat.
Cook the pudding: Stir constantly until the mixture thickens and begins to bubble, about 6–8 minutes. Lower the heat and stir another 1–2 minutes to ensure even cooking.
Temper the egg yolks: Lightly whisk the egg yolks in a small bowl. Add a tablespoon of the hot pudding to the yolks at a time, whisking constantly to prevent scrambling.
Incorporate yolks: Pour the tempered yolks back into the saucepan and whisk to combine. Cook for 1–2 minutes more until the pudding thickens slightly.
Add chocolate and vanilla: Remove from heat and stir in the finely chopped bittersweet chocolate and vanilla extract until fully melted and smooth.
Cool and set: Transfer the pudding to individual ramekins or a large bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.
Serve: Top with whipped cream, fresh berries, or grated chocolate as desired. Enjoy!
Learn From Our Experience
Practice improves results. Below are a few practical tips that make this pudding consistently smooth and flavorful.
Strain for extra smoothness: If you want an ultra-silky texture or prefer to avoid tempering eggs, strain the hot mixture through a fine-mesh sieve before chilling. Press through with a spoon or spatula to remove any small bits.
Cornstarch is essential: Cornstarch gives the pudding its body. Whisk it well with the dry ingredients to prevent lumps before adding the liquids.
Cook patiently: Stirring constantly over medium heat prevents scorching and keeps the texture even. Small lumps can usually be smoothed with a quick vigorous whisk.
Tips and Variations
- For a more intense chocolate flavor, use dark chocolate containing at least 70% cocoa solids.
- For a lighter, mousse-like texture, fold lightly whipped cream into the chilled pudding.
- Adjust sweetness by increasing or reducing the sugar to suit your taste.
Storage
- Refrigerator: Store covered in the fridge for up to 3 days.
- Freezing: Not recommended; freezing can alter the texture and make the pudding grainy when thawed.
More Dessert Recipes:
- Raspberry Sorbet
- Apple Cinnamon Bread Pudding
- Rice Pudding
- Chocolate Truffles
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Homemade Chocolate Pudding Recipe
What You’ll Need
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2 cups whole milk
- ½ cup heavy cream
- 2 large egg yolks
- 4 ounces bittersweet chocolate, finely chopped
- 1 teaspoon vanilla extract
- Whipped cream or fresh berries, for garnish (optional)
How to Make It
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Combine dry ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
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Add liquids: Gradually whisk in the milk and heavy cream until smooth. Place the saucepan over medium heat.
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Cook the pudding: Stir constantly until the mixture thickens and begins to bubble slightly, about 6–8 minutes. Reduce heat and stir 1–2 minutes more.
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Temper the egg yolks: Lightly whisk the yolks, then slowly whisk in a tablespoon of the hot pudding at a time to avoid scrambling.
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Incorporate yolks: Pour the tempered yolks back into the saucepan, whisk to combine, and cook 1–2 minutes until the pudding thickens further.
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Add chocolate and vanilla: Remove from heat and stir in the chopped chocolate and vanilla until smooth.
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Cool and set: Transfer to serving dishes, press plastic wrap on the surface, and refrigerate at least 2 hours.
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Serve: Garnish as desired and enjoy.
Notes
- The calorie and nutrition values listed are approximate and will vary based on exact ingredients and portion sizes.
- This recipe was updated on 2/9/25 for clarity and consistency; photos were also refreshed.
Nutrition
Calories: 367 kcal
Carbohydrates: 45 g
Protein: 6 g
Fat: 19 g