Homemade Chocolate Pudding

Why I Love This Recipe

I love this recipe because it combines simplicity with indulgence. The process is straightforward, requiring only a few ingredients and minimal effort, yet the result is a luscious, velvety pudding that tastes far superior to any store-bought version. It’s also versatile—I can enjoy it warm for a cozy treat or chilled for a refreshing dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup sugar

• 3 tablespoons unsweetened cocoa powder

• ¼ cup cornstarch

• ⅛ teaspoon salt

• 2¾ cups milk

• 2 tablespoons room temperature butter

• 1 teaspoon vanilla extract

Directions

1. In a medium-sized saucepan, whisk together the sugar, unsweetened cocoa powder, cornstarch, and salt until well combined.

2. Gradually stir in the milk, ensuring the mixture is smooth and free of lumps.

3. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it comes to a full boil.

4. Continue to cook and stir for 2–3 minutes, or until the pudding thickens enough to coat the back of a metal spoon.

5. Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is fully melted and incorporated.

6. Pour the pudding into individual serving dishes or a medium bowl.

7. Allow the pudding to cool slightly, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

8. Refrigerate until thoroughly chilled before serving.

Servings and Timing

This recipe yields approximately 4 servings. Preparation time is about 5 minutes, cooking time is 10 minutes, and chilling time is at least 2 hours, making the total time around 2 hours and 15 minutes.

Variations

• Dairy-Free: Substitute the milk with almond, soy, or oat milk, and use a plant-based butter alternative.

• Extra Chocolatey: Stir in ½ cup of semi-sweet chocolate chips after removing the pudding from heat for a richer flavor.

• Spiced: Add a pinch of cinnamon or a dash of chili powder for a unique twist.

• Coffee-Infused: Replace ¼ cup of the milk with strong brewed coffee to enhance the chocolate flavor.

Storage and Reheating

I store the pudding in an airtight container in the refrigerator for up to 5 days. If I prefer it warm, I reheat individual servings in the microwave for about 30 seconds, stirring halfway through to ensure even heating.

FAQs

Can I use a different thickener instead of cornstarch?

Yes, I can substitute cornstarch with arrowroot powder or tapioca starch in equal amounts. Keep in mind that the texture may vary slightly depending on the thickener used.

What type of milk works best for this recipe?

Whole milk provides the creamiest texture, but I can use any milk I prefer, including low-fat or non-dairy alternatives like almond or soy milk.

How can I prevent a skin from forming on top of the pudding?

To prevent a skin, I press plastic wrap directly onto the surface of the pudding before refrigerating. This minimizes air exposure and keeps the surface smooth.

Can I make this pudding ahead of time?

Absolutely! I often prepare it a day in advance and store it in the refrigerator until ready to serve. It’s a convenient make-ahead dessert.

Is it possible to freeze chocolate pudding?

While I can freeze chocolate pudding, I find that the texture may change upon thawing, becoming slightly grainy. For best results, I recommend enjoying it fresh or refrigerated.

Conclusion

This homemade chocolate pudding is a delightful dessert that combines simplicity with rich flavor. It’s a versatile treat that I can customize to my taste and dietary preferences. Whether I’m serving it at a dinner party or enjoying a quiet night in, this pudding never fails to satisfy my chocolate cravings.

Homemade Chocolate Pudding

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• Author: Mia
• Total Time: 2 hours 15 minutes (includes chilling)
• Yield: 4 servings
• Diet: Vegetarian

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Description

Rich and creamy stovetop chocolate pudding that’s perfect for dessert or a late-night treat. Made with real ingredients, no preservatives.

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Ingredients

½ cup sugar

3 tablespoons unsweetened cocoa powder

¼ cup cornstarch

⅛ teaspoon salt

2¾ cups milk (whole milk preferred)

2 tablespoons butter (room temperature)

1 teaspoon vanilla extract

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Instructions

In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.

Slowly whisk in milk until smooth and well combined.

Heat over medium, stirring constantly until it begins to boil.

Continue cooking and stirring for 2–3 minutes, until thickened.

Remove from heat and stir in butter and vanilla until fully melted and smooth.

Pour into serving bowls or one large bowl.

Let cool slightly, then cover with plastic wrap pressed directly onto the surface to prevent a skin.

Chill for at least 2 hours before serving.

 

Notes

Dairy-Free Option: Use almond, oat, or soy milk and dairy-free butter.

Extra Chocolatey: Stir in ½ cup chocolate chips after cooking.

Flavor Boost: Add a splash of coffee, a pinch of cinnamon, or a touch of chili powder.

Texture Tip: Whisk constantly while heating to ensure a smooth, lump-free pudding.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American