Name: Homemade Chocolate Pudding
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: 6 Tablespoon cocoa powder; ½ cup sugar; ¼ cup corn starch; Pinch of salt (optional); 2 ½ cups milk

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This easy Homemade Chocolate Pudding is quick and easy to make and ready to serve in 10 minutes. Made with just 4 main ingredients, it's fancy enough to serve to guests, but easy enough to make when you feel like a little treat!

Homemade chocolate pudding topped with cream

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I love a good chocolate dessert and lucky for me, my family does too. Well except for my husband, he's not that into chocolate. Despite this, I still married him.

So this recipe is for all my chocolate lovers out there! This deliciously rich and creamy dessert is so easy to make on the stovetop and it's the perfect treat to serve after dinner. Wonderfully rich and creamy, it's a must have recipe!

If you are a chocolate lover like me, be sure to check out my chocolate molten lava cakes and air fryer brownies. Treat yourself!

Chocolate Pudding Ingredients

You just need a few simple ingredients to make this yummy chocolate dessert!

Cocoa powder
Sugar
Corn starch
Salt
Milk

How To Make Homemade Chocolate Pudding

Place a medium saucepan over medium-low heat. Add cocoa powder, sugar, and corn starch and whisk until thoroughly combined. You can add a pinch of salt at this time for amplifying the chocolate flavor a bit.

Slowly whisk in milk, Pouring in about ½ of a cup at a time. Whisk until dissolved.

Milk being whisked into the cocoa powder and milk

The chocolate pudding being whisked in the pan

Continue cooking over medium-low heat, whisking occasionally until the mixture has thickened and can coat the back of a metal spoon. This should take about 4-5 minutes.

The chocolate pudding on the back of a spoon

Place the chocolate pudding in a bowl, cover with plastic wrap or parchment paper that touches the surface, and chill until serving in bowls with some whipped cream. This step avoids the pudding from getting a skin once the air touches it.

What's the best milk to use in this recipe?

I like to use 2% milk for this homemade chocolate pudding because it's what I always have on my fridge. Whole milk could also be used. It makes this dessert wonderfully thick and creamy. If you use a thinner milk, like 1% or nonfat, the pudding may be more thin and soupy. Non dairy milks are best to be avoided in this recipe as they don't thicken in the same way.

Can you make it ahead of time?

This chocolate pudding recipe is the perfect make ahead dessert. You can store it covered in the fridge for 5 to 7 days, making it a great treat to have on hand for whenever the chocolate craving strikes!

How do you serve it?

I like to serve this dessert in individual ramekins, a dollop of freshly whipped cream and some chocolate shavings. You can top it with all kinds of things like sprinkles, m&m's or crushed salted pretzels.

This pudding also works really well as a pie filling. Simply add it to a pre baked pie crust and chill before serving.

Homemade chocolate pudding topped with whipped cream and chocolate shavings

Recipe Notes and Tips

To avoid a lumpy pudding, very slowly add the milk whilst whisking. Combine each ½ cup of milk before adding the next.
Keep the heat medium low. If it is too hot it can scorch the pudding and it will taste burnt.

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4.67 from 3 votes

Homemade Chocolate Pudding

This easy homemade chocolate pudding is quick and easy to make and ready to serve in 10 minutes. Made with just main 4 ingredients, it's fancy enough to serve to guests, but easy enough to make when you feel like a little treat!

Course Dessert

Cuisine American

Keyword chocolate pudding, easy chocolate pudding, homemade chocolate pudding

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 158kcal

Author Tanya

Ingredients

6 Tablespoon cocoa powder
½ cup sugar
¼ cup corn starch
Pinch of salt optional
2 ½ cups milk

Instructions

Place a medium saucepan over medium low heat. Add cocoa powder, sugar, corn starch, and salt and whisk until thoroughly combined. Slowly whisk in milk, Pouring in about ½ of a cup at a time. Whisk until dissolved.
Continue cooking over medium-low heat, whisking occasionally until the mixture has thickened and can coat the back of a metal spoon. This should take about 4-5 minutes.
Pour the mixture into a bowl and cover with food safe plastic wrap or parchment paper. Cool on the counter for about 20 minutes, then chill in the refrigerator for 2-4 hours. Serve cold.

Suggested Tools

2 quart saucepan

Wire Whisk

Video

Notes

To avoid a lumpy pudding, very slowly add the milk whilst whisking. Combine each ½ cup of milk before adding the next.
Keep the heat medium low. If it is too hot it can scorch the pudding and it will taste burnt.
This pudding can be served warmed or chilled.

Nutrition

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.