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!

Several glasses filled with homemade chocolate pudding

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:

  1. Combine dry ingredients (sugar, cocoa powder, cornstarch). Whisk in milk.
  2. Bring to a low boil for 1 minute.
  3. 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.

Homemade Chocolate Pudding in a clear glass

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

Did you enjoy this Chocolate Pudding? Be sure to leave a rating and a comment below!

Several glasses filled with chocolate pudding
4.90 from 560 votes↑ Click stars to rate now!
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Homemade Chocolate Pudding

Easy and delicious, this rich chocolate pudding recipe is one of our favorite desserts! 
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 15 minutes
Servings 8 servings
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  • 1 ⅓ cup sugar
  • cup cocoa
  • cup cornstarch
  • pinch salt
  • 4 ½ cups milk
  • 3-4 tablespoons butter
  • 1 teaspoon vanilla


  • In a saucepan, combine sugar, cocoa powder, salt, and cornstarch. Mix well. Add in cold milk, whisk until combined. 
  • Increase heat to medium, stirring constantly until mixture reaches a boil.
  • Allow mixture to boil for 1 minute while stirring constantly. Remove from 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.


Note: Place a plastic wrap directly on the surface of the pudding while it cools to avoid a skin from forming.
4.90 from 560 votes

Nutrition Information

Calories: 184 | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 57mg | Potassium: 193mg | Fiber: 1g | Sugar: 26g | Vitamin A: 205IU | Calcium: 110mg | Iron: 0.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. First time on your site and I’ll definitely be back. Pudding was great. I didn’t have enough milk so I made it with half and half – probably should have cut the amount of corn starch but just took it off the stove fast. Added in a little expresso powder and vanilla. It was easy and awesome.5 stars

  2. I personally really hate vanilla and love chocolate, so I chose to simply leave out the vanilla extract, and I’ve got to say it was soooo delicious I couldn’t wait for it to cool all the way, I had a couple spoonfuls warm and it was the best, I will definitely be making this again5 stars

  3. Could I make vanilla pudding by just leaving the cocoa out, or is the reduced dry ingredient volume going to affect the final texture at all? I generally trust the recipes from this website, so I’d like to use yours instead of finding another, but need vanilla for a trifle. Any help is appreciated! Thanks!! :)

  4. I wanted to make “dirt cups” with my kids, but we avoid artificial food dye. So I turned to this recipe instead of instant pudding, all of which had dyes in them. I’m glad I did! It was easy and thickened very quickly. I followed to the letter and set it with a layer of wax paper on top to avoid skin. Afterward we mixed in crushed chocolate wafers and dye-free gummy worms. It was a huge hit! Thank you!5 stars

  5. This recipe totally hit the spot! I followed it pretty much to the tea, and I made sure to use very good quality cocoa, Giardelli’s. I think very important to use best quality choc. Turned out great I would definitely make again. My chocolate puddings usually have egg yolk to thicken and this doesn’t use Don’t miss at all. Very very good!5 stars

  6. Hello,
    I have not made this recipe yet, but I just wanted to share with you that this “Chocolate Pudding recipe reminds me of my dear Mama’s. Mama passed away in 2021, Thank you for the memories. I will certainly make this as soon as i buy some fresh milk.

    Thank you so very much,
    Betty Jo5 stars

  7. We prefer less sweet treats and are vegetarian friendly so I did 1 cup of sugar, swapped out for oat milk, and vegan butter. Still tasted heavenly. Thanks for the recipe!

  8. I used this as a starter base, then adjusted for my personal preferences. I like it less sweet, so 1 cup sugar. I dislike the heavy chocolate, so used a generous 1/3 cup cocoa powder. I like my pudding less gummy, so less cornstarch and a bit more milk. I add a few drops of maple flavoring and some espresso powder in addition to the vanilla, as I think that it adds a bit of complexity w/o being noticeable. My family has been enjoying this all Winter.

    You are one of my go-to sites for trusted recipes…thank you!

  9. I made this pudding this evening and it brought back so many memories of the snack pack pudding from the 70’s! Great recipe! Love every spoon full.5 stars

  10. My pudding turned out to be thin syrup. I have no idea what went wrong, but it just never thickened. Told my daughter to fill up some popsickle molds and eat them as a frozen treat. I did follow the recipe exactly. Won’t try this again. :(

    1. I am so sorry that happened, Mary Beth! I am glad you were still able to enjoy it as a frozen treat.

    2. Too much chocolate and mine was also a “thin syrup”, could have drunk it. Won’t be making this recipe again.