Chocolate Pudding is a classic favorite dessert! This easy, kid friendly treat is a cinch to prepare and a great make-ahead option!
My family loves fruit desserts like Rhubarb Crisp and Strawberry Pie but sometimes I just need my chocolate fix! Light, creamy, rich, and chocolatey, this easy chocolate pudding recipe goes perfectly with fruit or on its own!
How to Make Chocolate Pudding
This chocolate pudding recipe takes no time at all on the stovetop, and then a quick chill while you’re eating dinner and voila! Homemade chocolate pudding can be made in advance and stored in the fridge until you’re ready to enjoy it.
To make homemade chocolate pudding:
- Combine dry ingredients (sugar, cocoa powder, cornstarch). Whisk in milk.
- Bring to a low boil and remove from the heat as soon as the pudding has thickened.
- Cool the chocolate pudding completely.
Tips for Making Pudding
- Use medium heat and sugar and milk can scorch or burn at a higher temperature.
- Whisk constantly while it comes to a boil.
- To keep the pudding from having a skin, place a piece of plastic wrap directly on the surface of the pudding while it cools.
How Long Does Homemade Chocolate Pudding Last
Homemade chocolate pudding has to be stored in the fridge. I like to store it in serving-sized plastic containers for ease. It will last 5-7 days.
This recipe makes a pretty good amount so it’s perfect for packing in lunches. Grab some single-serving plastic containers and you have delicious chocolate pudding to send with your kids (or yourself) for the whole week.
Chocolate pudding can change texture when frozen because of the corn starch so it’s not great to defrost but it does make great drip-free pudding pops!
More Chocolate Love
- Caramel Chocolate Trifle – always impresses
- Best Ever Chocolate Cake – decadent!
- Chocolate Macaroons (No Bake) – so easy
- Easy Triple Chocolate Cookies – kid approved
- Easy Chocolate Truffles – a holiday favorite!
- Oreo Dirt Cups – fun snack or dessert
Did you enjoy this Chocolate Pudding? Be sure to leave a rating and a comment below!
Ingredients
- 1 ⅓ cup granulated sugar
- ⅔ cup unsweetened cocoa powder
- ⅓ cup cornstarch
- pinch salt
- 4 ½ cups milk
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine sugar, cocoa powder, salt, and cornstarch. Mix well. Add in cold milk, whisk until combined.
- Turn heat to medium, stirring constantly until mixture reaches a boil*.
- As soon as the pudding has thickened, remove from the heat and stir in butter and vanilla.
- Allow mixture to cool completely, stirring occasionally to avoid a skin forming on the pudding.
- Serve chilled or warm.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Even More Chocolate Desserts You’ll Love
- Peanut Butter Chocolate Chip Cookie Bars
- Chocolate Ganache Frosting – Just 2 ingredients.
- Perfect Chocolate Chip Cookies – Popular recipe!
This is delicious! The second time I made this, I added 2 tsp cinnamon and a dash of cayenne pepper. I enjoyed both versions.
I followed directions exactly but pudding did not set up in my pie crust. Tasted great but too runny, had to scoop out with a spoon.
Oh no! I’m sorry to hear that happened. It should have been fairly thick when removing it from the stove.
I see others have found the recipe pretty sweet. Have you tried it with less or more sugar? If I cut the sugar to 1 cup, will that impact how the pudding sets?
I have only tried the recipe as written but other readers have cut the sugar in half with great success. If you try it I would love to hear how it turns out!
I’ve made this twice, and neither time has it set up. I even added additional corn starch slurry, and it still won’t thicken up.
I’m sorry to hear that Sheila. Did you let it boil for the full minute? That helps it set up properly. And once it had boiled the full minute did you remove it off the heat immediately? Overboiling can break down your starch and cause it not to set as well. I hope this helps!
You mention butter but not when to add it?
The butter is added in step 3.
3. As soon as the pudding has thickened, remove from the heat and stir in butter and vanilla.
Have you ever used this pudding recipe in a chocolate cream pie?
I have never tried but other readers have with good results. I would love to hear how it turns out for you, Gayle!
How would this recipe turn out if you replace the corn starch with gelatin?
I haven’t tried it so I can’t say for sure Tiffany. If you try it I would love to hear how it turns out!
I made 60, yes SIXTY pudding cups tonight (5X recipe) for my two daughters classrooms tomorrow, they will be topped with crushed oreos and gummy worms in the morning before we drop them off to their respective classrooms for a fun Halloween treat.
This pudding tastes absolutely phenomenal. I must say it ended up being a bit more work than I had anticipated because I let it simmer and not quite boil and it looked very thick so I thought it was fine, but when I woke up this morning it had gone runny overnight. Google said I just needed to reheat it, so I slowwwwwwly brought it back up to heat, and this time I used my laser thermometer to watch the temp as I stirred, and right around. 95-97 C it started to boil. I left it for a couple of minutes and turned it off, this time it set beautifully. I am a seasoned baker and cook and I always trust my gut and I really thought it was ready last night, but I won’t make that mistake again. Just a flag for other folks :) looks can be deceiving! Thanks so much for the recipe! The kids will love this tomorrow ☺️
This is a great pudding recipe if you like super sweet and rich deserts. It reminds me of the filling inside of the chocolate pie at a local bbq restaurant near my house. I love chocolate pudding and I can’t believe I have never made it homemade. I will definitely make it again and tweak it to suit my tastes.
Like George Costanza on Seinfeld, I like the pudding skin! No wrap for me!
can this recipe be halved and still turn out well?
I have never halved this recipe but other readers have with good results. I would love to hear how it turns out for you!
I need enough pudding to make a chocolate cake and mousse trifle. Would this be enough or should I double the recipe? Thanks!
Hi Erin, this recipe makes about 4 cups of prepared pudding. You will want to check the recipe you are planning to make to ensure you will have enough.
LOVED this, and so did my boyfriend. I had a craving for chocolate and had the ingredients for this easy recipe on hand. I did have to put it back on the stove because it was runny. It started to boil a little and I freaked out (first time cooking chocolate pudding on the stove) and removed it too soon. It still turned out like chocolate silk even though I had to put it back on after adding the butter. mmm mmm mmm – That was last week and we are still mmm mmm mmm-ing. I’m not exaggerating on the silk part, thank you for the plastic wrap tip.
This is amazing!!! I’ve always loved chocolate pudding and don’t know why I didn’t try making it myself sooner.
very very nice would recommend