Homemade Chocolate Pudding

Once you try Homemade Chocolate Pudding, you’ll never want to touch another box of instant pudding mix. This no bake recipe takes the same amount of time to prep (5 minutes!) and uses ingredients you know and likely already have on hand.

And it tastes even better — thanks to real chocolate and cocoa powder. It’s rich, creamy, and luscious. Your family will love chocolate pudding from scratch and will ask you to make it all the time!

Why You'll Love this Homemade Chocolate Pudding

• Rich chocolatey flavor. Is anything better than chocolate? Chocolate with the luscious, melt-in-your-mouth consistency of this creamy and decadent homemade pudding. It’s the best.
• Just as easy as instant pudding! Though it may seem daunting, making chocolate pudding from scratch is just as easy as making it from the little instant boxes we’re all familiar with. All you need to do is combine the ingredients, then let it set.
• Quick to make. It takes just five minutes to mix up the ingredients before you have to let it chill in the fridge for a few hours to set.
• No questionable ingredients. Every ingredient used in this homemade chocolate pudding recipe is something you’d typically find in your fridge or pantry. No preservatives or filler ingredients like what you may find in store-bought pudding cups.

Ingredient Notes

To make this easy Homemade Chocolate Pudding, you will need the following ingredients (full measurements in recipe card below):

• sugar - granulated sugar (not powdered sugar) is necessary to get the right consistency in the pudding. A granulated sugar alternative like Swerve should also work at a 1:1 ratio.
• cocoa powder - use your favorite kind — just make sure it’s unsweetened or you’ll have to adjust the amount of sugar you use in the recipe.
• cornstarch - there are several alternatives to cornstarch: arrowroot powder, tapioca powder, and potato starch would work similarly. You’ll have to play with the ratios depending on which substitute you use.
• salt
• egg yolks - the egg yolks in this recipe are responsible for giving the pudding a lush texture and binding the ingredients together. You can try your hand at making a vegan version by swapping the egg yolks for 2 tablespoons of pureed tofu per yolk.
• milk - the fat content in the milk is necessary to help the pudding set. If you’re lactose-intolerant, you can use a full-fat coconut milk instead.
• butter - vegan butter alternatives are also acceptable, but may slightly change the consistency of the finished product.
• semi-sweet chocolate - you can also use dark chocolate, but milk chocolate may make the pudding too sweet.
• vanilla extract - vanilla bean paste can be substituted at a 1:1 ratio and will offer even more rich vanilla flavor.
• ice - for the water bath.

You will also need measuring cups and spoons, saucepan, and mixing bowls.

How to Make the Best Chocolate Pudding from Scratch

1. Combine ingredients and cook. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, salt, and egg yolks until well blended. Whisk in the milk and heat over medium heat, stirring often, about 5-8 minutes. Once the mixture starts to bubble, turn the heat down to low and continue cooking until thickened, whisking often, about 1-2 minutes more. Note that pudding will be pourable but will continue to thicken more as it cools. Remove from heat and immediately whisk in the butter, melted chocolate, and vanilla, stirring until smooth.

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1. Remove lumps. If you notice any lumps, pass the pudding through a fine mesh sieve over a large heatproof bowl to remove any lumps. Skip this if you don’t notice any lumps.

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3. Chill. Prepare a large bowl with some water and ice to make an ice bath. Place the saucepan directly into the ice bath, stirring occasionally, until the pudding reaches room temperature, about 30 minutes. Cover and refrigerate until the pudding has chilled through completely, at least 4 hours (up to 2 days).

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How to Serve

Chocolate Pudding is delicious served on its own, or topping with some delicious toppings such as:

• whipped cream
• shaved chocolate
• fresh fruit
• granola
• nuts

Storage and Freezing Instructions

How to Store

Transfer homemade pudding into a sealed airtight container and store in the refrigerator for up to 1 week. Try to avoid leaving your pudding out at room temperature for more than 1-2 hours.

How to Freeze

Freeze leftover pudding for up to 3 months in a freezer-safe container or freezer bag. You can also freeze smaller portions in ice cube molds. The consistency will turn into a rich and creamy ice cream. You can enjoy it frozen or allow it to thaw overnight in the refrigerator before serving.

Make Ahead Instructions

You can make chocolate pudding from scratch ahead of time. Homemade chocolate pudding will keep for up to one week in an airtight container in the fridge.

More Chocolate Recipes

• 45 Best Chocolate Desserts
• Nutella Mousse Cups
• Molten Chocolate Lava Cakes
• Pinwheel Cookies
• Fudgy Brownies
• Moist Chocolate Cupcakes

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