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
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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!
It’s cooling as we speak. But, if the pudding, left on the spatula is any indication……..it’s going to be FABULOUS!!
I put this in a 3 quart bowl. how long will this take to set up? How thick is it supposed to be when you take it off the heat?
It should be fairly thick when removing it from the heat. I can’t say for sure how long it will take to cool completely.
It didn’t thicken – I brought it to a boil and took off according to your suggestion at end. Also confusing in your recipe you say mix the dry ingredients in a saucepan, add the milk and then turn it up to medium. It led me to think it had been on low originally? In the recipe it says to keep boiling until it thickens and then in your comments you say take it off once it boils which I did. Also, I think it would be a good idea to transfer it into a bowl rather than leave it in the pot. Putting plastic wrap on top in a hot pan would be a challenge. it never thickened after sitting for a good 30 minutes and then I put it in the refrigerator and it still didn’t thicken.
Sorry it didn’t thicken for you, Jean! The pudding needs to be cooked until it thickens enough to coat the back of a spoon before coming off the heat — that’s what helps it set as it cools. I hope you’ll give it another try, it really does turn out rich and creamy.
can i substitute instant clear jel in place of corn starch?
As always, love your recipes!!
Mary B
I have never tried replacing it with clear jel but I would love to hear how it turns out for you.
there’s no part where it says to put the butter
Edward, add the butter in step 3.
I was looking for a chocolate pudding recipe with no eggs and no chopped chocolate. This one hit the spot. I did adapt it to using a half gallon of milk. A true doubling would involve 9 cups of milk rather than 8 cups, so I reduced the sugar by 1/3 cup, the cocoa slightly, doubled the butter, vanilla and salt, and added two packets of instant espresso. Came out just fine; this is a pretty forgiving recipe.
this is so rich and chocolaty!!
Love this recipe!!! So easy and chocolately, ten outta ten. Also, quick question can you use powered milk? I’d like to double the recipe but can’t afford 9 cups of milk.
Nope. It may have good flavor but it is a sauce not a pudding. It did not thicken once cooled and is way too watery to be a pudding.
This recipe was great! Easy, delicious & not a lot of ingredients. I make most f my food from scratch so I’m always looking for an interesting recipe to try out. This one is a keeper
Easy and delicious – perfect for when the milk is just a little expired. And needs to be used fast!
This is chilling in the fridge right now…it’s soooooooo good!
Folllowed to a T. Didn’t thicken whatsoever. I read the authors note and followed directions.
No for us.
Oh no, I am sorry to hear that, Lauren! Did you remove the pudding from the heat as soon as it begins to boil and thicken? If left to continue boiling the starch will start to break down and it will not properly thicken, resulting in watery pudding.
I have been looking for a good homemade chocolate pudding recipe for awhile. I have to look no more. It’s simple to make and both rich and delicious. I did add a 1/2 teaspoon of espresso powder to enhance the chocolate flavor.
Why have I been buying pudding from the store. Your recipe has given me nostalgic memories when I was younger when my mom made pudding. My husband likes it too.
This recipe came out great! Thanks for sharing
Needed to use up some milk and this turned out excellent! Will definitely make again
This is a great, easy and quick recipe. I reduced the sugar by half a cup and added some rum to each serving. It was delicious! Thank you for the recipe ☺️☺️
This is great l made it for black forest trifles
IT is ok
perfect! Super easy to make, not too sweet. Whole family loved it, even my mom who is a chocolate pudding snob :o)
I prepared this pudding as written with the exception of a pinch of ground cinnamon.
It was really excellent. Creamy, smooth and chocolaty. Very simple to make.
I’ll never buy the dry mix again.
A great recipe, thank you. Just like Mom made. I couldn’t resist having a small serving while it was still warm with some whipping cream. Oh my.
I’ve never made homemade chocolate pudding before but I gave it a try tonight. I take care of my mom who had a stroke about a year ago. She LOVES chocolate.
She’s eating it right now and says “iss delishish”. That’s a rave review, since she’s a picky little gremlin! hahahah
I think it’s a *little* sweet but she says it’s not too sweet for her, and I made it for her so my opinion doesn’t count.
I added some chopped walnuts and served it warm and she’s very happy. Will absolutely make this again. Thanks for the simple recipe!
Holly, does it work to substitute oat or almond milk in place of cow’s milk in your chocolate pudding recipe?
I have never tried but other readers have with good results. I would love to hear how it turns out for you!