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 for 1 minute.
- 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!
Homemade Chocolate Pudding
Ingredients
- 1 ⅓ cup sugar
- ⅔ cup cocoa
- ⅓ cup cornstarch
- pinch salt
- 4 ½ cups milk
- 3-4 tablespoons butter
- 1 teaspoon vanilla
Instructions
- 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.
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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- Perfect Chocolate Chip Cookies – Popular recipe!
This is delicious! Like someone else did, I added two eggs – husband getting over the flu, trying to get more protein. I had nearly a full carton of oat milk I wanted to get rid of and topped it up with about half a cup of whipping cream. Really good.
i been rly craving pudding and I hate putting all the processed stuff in my body. I made this pudding and its a bit too chocolately for me but everything else was perfect. great consistency and perfect on the sweetness. I will def be using this recipe again with a little less cocoa powder. Thank you!
I’m so glad you enjoyed this recipe Natalie!
I cut this recipe in half, used 2% milk, and forgot the butter and vanilla during the final step. The pudding STILL set up thick, chocolatey, and delicious! I will never buy a box of pudding again! Was able to fill 4 custard cups with the half recipe, which was perfect for my small family. Thank you!
love this recipe.
Great recipe. Only thing I changed was adding two farm fresh eggs. Consistency was smooth, thick, rich and chocolaty. Would also make a spectacular chocolate pie. IMO, adding two eggs was a benefit to the overall recipe.
Really, really good! I might try a touch more cornstarch as it was a little loose texture on one end of the form. But it might have been a little too short of a chilling period. We are going to make this a lot!
I have always wanted to make pudding and decided to do it today with my leftover frozen milk. I licked my spatula clean before the pudding even cooled down in the fridge! I might’ve put too much cocoa considering I spilled the container everywhere but it is sooo good. Rich and creamy! I’m in love!!
I just started making this pudding, but nowhere in the instructions does it say when (or if) to put the 4 tablespoons of butter or vanilla! I have never seen butter in a pudding recipe. Should I do it and risk wasting everything. That’s alot of milk, sugar and cocoa to waste!!
Hi Cathryne, you can find this information in step 3: Remove from heat and stir in butter and vanilla. I hope this helps!
compared to Jello boxed pudding (cooked not instant) I prefer the taste of cooked Jello pudding. I found the chocolate extremely overwhelming in this recipe. It set nicely and the constancy was perfect. I was happy to finally find a recipie that uses cocoa powder and sugar as opposed to melted chocolate chips. I will reduce the cocoa amount next time. I expect it to to come out much better
I have made it with all almond milk several times and have also added 1/2 cup of cream or half n half. The butter and vanilla take it from good to great! Delicious….
Is it necessary to use butter? Just wondering why put butter in pudding. All the recipes seem to use butter.
It helps with the consistency of the pudding Jackie.
What have I done wrong? Tastes divine, but will not set.
I’m sorry to hear that Nancy. 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!
This recipe was gross. Wouldn’t thicken. After looking at other recipes it was clear the recipe is off. Don’t waste your time & ingredients.
This pudding is so rich and creamy!!!! It came out Absolutely Amazing!!!! I put it in homemade pie shells with home made whipping cream to add to top and everyone love love loved them♥️♥️♥️Box pudding is nothing compared to this recipe ! You must try it !! This recipe will now be on the list for Holidays and Gatherings!!! Thanks You Sooooo Much For Sharing♥️♥️♥️
I will never buy boxed pudding again. This was AMAZING. For those cooks that had problems, there are 3 things to remember. One, use a rubber spatula when stiring to scrape the bottom and sides of the pan. Use the spatula to break up any cornstarch clumps. Two, keep the flame on Medium. If you cook it too high it will scorch. Three, stir, stir, stir. Keep stiring as it cooks and don’t stop until the rubber spatula has a very thick coating on it. This recipe is a definite keeper!
I have come to really like every recipe I’ve tried here! This one too. Thank you. However, the skin is the best part of homemade pudding!!
The Vanilla referred to in this recipe: Homemade Chocolate Pudding, is that really Vanilla or Vanilla Extract?
We use vanilla extract David. Enjoy the pudding!
Absolutely LOVE this chocolate pudding recipe. Tastes just like my Granny’s!
Very nice consistency but chalky sensation eating it–I do think too much cocoa powder.
If I were to make it again I would reduce cocoa powder by about 1/3 for my taste.
Thank you for your recipes though I love the website!
Oh no! I am sorry you didn’t love this pudding, but I am glad you are enjoying the website!
Can this be made with almond milk and sugar substitute ? I’ve read that puddings don’t thicken with almond milk.
I have not tried it so I can’t say for sure Pat. Another reader has tried it with almond milk and had success, so it may work! If you try it, I would love to hear how it turns out!
I have made it with all almond milk several times and have also added 1/2 cup of cream or half n half. The butter and vanilla take it from good to great! Delicious….