Name: Homemade Chocolate Pudding
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: ¾ cup (150 g) granulated sugar; 3 tablespoons cornstarch; 2 tablespoons natural cocoa powder; ¼ teaspoon salt; 3 cups (710 ml) milk; 4 oz (113 g) dark chocolate (about 60%), chopped; 2 tablespoons butter, cut into pieces; 1 teaspoon vanilla extract; Whipped cream, for topping (optional)

I love how rich and silky this homemade chocolate pudding turns out. It’s smooth, creamy, and full of deep chocolate flavor that’s so much better than anything from a box. Every spoonful feels indulgent, and I especially enjoy topping it with fresh whipped cream for an extra layer of decadence.

Why You’ll Love This Recipe

I like this recipe because it uses simple pantry ingredients and comes together quickly on the stovetop. The addition of both cocoa powder and dark chocolate gives it a deep, well-rounded flavor. I also love how versatile it is—I can serve it warm for comfort or chilled for a refreshing treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢¾ cup (150 g) granulated sugar
▢3 Tablespoons cornstarch
▢2 Tablespoons natural cocoa powder
▢¼ teaspoon salt
▢3 cups (710 ml) milk
▢4 oz (113 g) dark chocolate bar, chopped into small pieces I use 60% dark chocolate
▢2 Tablespoons butter cut into pieces
▢1 teaspoon vanilla extract
▢Homemade Whipped Cream for topping, optional

Directions

In a medium saucepan, I whisk together the sugar, cornstarch, cocoa powder, and salt.
I gradually add the milk while whisking constantly to prevent lumps.
I place the saucepan over medium heat and cook, whisking frequently, until the mixture thickens and comes to a gentle boil.
Once it reaches a pudding-like consistency, I remove it from the heat and stir in the chopped dark chocolate, butter, and vanilla extract until smooth.
I pour the pudding into individual serving dishes or a large bowl.
I press plastic wrap directly against the surface of the pudding to prevent a skin from forming.
I refrigerate for at least 2–3 hours until fully chilled, or enjoy it warm if I want a comforting dessert.
Before serving, I top it with homemade whipped cream if desired.

Servings and Timing

This recipe makes about 6 servings. It usually takes me 10 minutes to prepare, 10–15 minutes to cook, and about 2–3 hours of chilling time if I want it cold.

Variations

I sometimes stir in a pinch of espresso powder to intensify the chocolate flavor. For a mocha twist, I replace part of the milk with strong brewed coffee. If I want a sweeter version, I use milk chocolate instead of dark chocolate.

Storage/Reheating

I store leftover pudding covered in the refrigerator for up to 4 days. I don’t recommend freezing because it changes the texture. If I want to enjoy it warm, I heat it gently in the microwave in short intervals, stirring in between.

FAQs

Can I use semi-sweet chocolate instead of dark?

Yes, I can substitute semi-sweet chocolate, but the flavor will be a little sweeter and less intense.

Can I make this pudding dairy-free?

Yes, I can use almond milk, oat milk, or coconut milk along with dairy-free chocolate and butter substitutes.

How do I keep the pudding smooth?

I whisk constantly while cooking and make sure to add the milk gradually to prevent lumps.

Can I make this ahead of time?

Yes, I often make it the night before and let it chill overnight for the best texture.

Can I use Dutch-process cocoa instead of natural?

Yes, Dutch-process cocoa works too, but it will give a slightly richer, less tangy flavor.

Why does pudding sometimes form a skin?

If I don’t cover it with plastic wrap pressed against the surface, a skin can form as it cools.

Can I serve it warm instead of chilled?

Yes, I love serving it warm straight from the pot for a cozy dessert.

Can I use cornstarch alternatives?

Yes, arrowroot starch or potato starch can work, but the texture may be slightly different.

What toppings go well with chocolate pudding?

I like adding whipped cream, shaved chocolate, fresh berries, or even crushed cookies on top.

How do I thicken pudding if it’s too runny?

I return it to the heat and whisk in a little more cornstarch mixed with cold milk, then cook until thickened.

Conclusion

I love how this homemade chocolate pudding delivers a rich, velvety texture and deep chocolate flavor. It’s simple to make, endlessly adaptable, and always a crowd-pleaser. Whether I enjoy it warm or chilled, it’s one of my favorite comfort desserts.