Chocolate Pudding Recipe

Ever had one of those days where only chocolate fixes the mood? Same here. When I crave something cozy, nostalgic, and unapologetically chocolatey, I always land on a chocolate pudding recipe that actually tastes like real chocolate, not cafeteria vibes. I have made this pudding more times than I can count, usually late at night, usually straight from the pot, and honestly, zero regrets. If you want a dessert that feels like a hug in a bowl, you are in the right place.

Why Homemade Chocolate Pudding Always Wins

Store bought pudding tries hard, but homemade chocolate pudding actually shows up. You control the sweetness, the cocoa intensity, and that silky texture that makes you close your eyes after the first spoonful. Have you noticed how boxed pudding always tastes a little… flat?

Flavor You Can Actually Taste

When you make pudding from scratch, you get real depth. Cocoa powder and chocolate work together instead of fighting each other. IMO, that combo changes everything.

Homemade chocolate pudding gives you:

• Richer chocolate flavor
• Creamier texture
• Zero mystery ingredients
• Bragging rights, which matter FYI 🙂

The Secret to Ultra Creamy Texture

Texture can make or break a chocolate pudding recipe. I learned this the hard way after making pudding that looked perfect but ate like paste. Not cute.

The Thickening Balance

Cornstarch thickens quickly, but you need the right amount. Too little gives you chocolate soup. Too much gives you pudding concrete. Ever wondered why some puddings feel rubbery?

The winning combo includes:

• Cornstarch for structure
• Egg yolks for richness
• Whole milk for creaminess
• Butter for that glossy finish

I never skip the butter at the end. That final stir makes the pudding smooth and shiny, like it knows it looks good.

Chocolate Choice Matters More Than You Think

Let’s talk chocolate, because this part gets ignored way too often. I tested this recipe with cheap cocoa and premium cocoa, and wow, the difference slapped me in the face.

Cocoa Powder vs Chocolate Bars

You need both. Cocoa gives depth, while chocolate adds body and richness. Do you want a flat chocolate taste or a layered one?

Use this combo for best results:

• Unsweetened cocoa powder, Dutch process if possible
• Semi sweet chocolate, chopped finely so it melts easily

Avoid chocolate chips here. They contain stabilizers and melt weirdly. I tried it once and immediately regretted my life choices.

Nutrition Information Per Serving

This recipe makes 6 servings.

• Calories: 320
• Fat: 18g
• Carbohydrates: 36g
• Protein: 6g
• Sugar: 28g

Is it indulgent? Yes. Do I regret it? Absolutely not.

Prep Time and Yield

• Prep time: 10 minutes
• Cook time: 15 minutes
• Chill time: 2 hours
• Total time: About 2 hours 25 minutes
• Servings: 6

Fast enough for a weeknight, fancy enough for guests. That combo always wins.

Exact Ingredients You Need

No guessing games here. This chocolate pudding recipe works because the ratios stay tight.

Ingredients List

• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large egg yolks
• 4 ounces semi sweet chocolate, finely chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Yes, whole milk matters. Lower fat milk gives you sad pudding energy :/

Kitchen Tools You Will Need

You do not need fancy gadgets. You just need the basics and a little patience.

Grab these tools:

• Medium saucepan
• Whisk
• Heatproof spatula
• Mixing bowl
• Measuring cups and spoons
• Fine mesh strainer, optional but helpful

That strainer saves you if the eggs act up. I like insurance.

Step by Step Chocolate Pudding Recipe

This part stays simple. Stay with me and keep whisking.

Step 1: Mix the Dry Ingredients

Add sugar, cocoa powder, cornstarch, and salt to your saucepan. Whisk everything until the mixture looks uniform. You want no cocoa clumps hiding out.

Step 2: Add Milk and Cream

Pour in the milk and cream slowly while whisking. I keep the heat off here and focus on smoothing everything out. Lumps hate whisking, so attack them early.

Step 3: Heat and Thicken

Turn the heat to medium and whisk constantly. The mixture thickens after about 6 to 8 minutes. It will suddenly look glossy and thick. That moment feels magical, not gonna lie.

Step 4: Temper the Egg Yolks

Whisk the egg yolks in a bowl. Slowly add about 1 cup of hot pudding into the yolks while whisking fast. This step prevents scrambled egg pudding, which nobody wants.

Step 5: Finish Cooking

Pour the yolk mixture back into the saucepan. Cook for 1 to 2 more minutes while whisking. The pudding should look thick and smooth.

Step 6: Add Chocolate and Butter

Remove the pot from heat. Add chopped chocolate, butter, and vanilla. Stir until everything melts and the pudding turns silky. At this point, I usually sneak a spoonful. Quality control matters.

How to Avoid Skin on Pudding

Pudding skin divides people. I personally hate it.

Easy Fixes

To keep pudding smooth:

• Press plastic wrap directly onto the surface
• Stir occasionally while cooling
• Serve warm if you feel rebellious

Do you secretly like pudding skin? No judgment. Well, maybe a little.

Serving Ideas That Feel Fancy

Chocolate pudding does not need much, but toppings make it fun.

Try these ideas:

• Whipped cream and shaved chocolate
• Fresh berries for contrast
• Crushed cookies for crunch
• A drizzle of salted caramel

I once topped this pudding with olive oil and flaky salt. Sounds weird, tastes incredible.

Make Ahead and Storage Tips

This pudding actually improves after chilling.

Storage Basics

• Store covered in the fridge
• Keep for up to 4 days
• Stir before serving for best texture

I never freeze pudding. The texture suffers and breaks my heart.

Common Mistakes and How to Fix Them

Even simple recipes trip people up.

Watch out for these issues:

• Grainy texture from overheating
• Lumps from skipping whisking
• Weak flavor from low quality cocoa

If your pudding tastes bland, add a pinch of salt or more vanilla. Small tweaks matter.

Final Thoughts

This chocolate pudding recipe proves that simple desserts still steal the show. You get deep chocolate flavor, a dreamy texture, and total control over every spoonful. Next time you want comfort food that actually delivers, you know what to do. Try it, tweak it, and then come back and tell me how it went in the comments. Did you eat it warm straight from the pot, or did you wait like a responsible adult? I cannot wait to hear your take.

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Chocolate Pudding

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 25 minutes

Silky, rich, and dangerously spoonable, this chocolate pudding melts the second it hits your mouth. Every bite feels luxuriously smooth with deep chocolate flavor that tastes cozy, indulgent, and just a little addictive. One spoon turns into five before you even realize it, and honestly, no one can blame you.

Print

Ingredients

• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large egg yolks
• 4 ounces semi sweet chocolate, finely chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions

Whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan until evenly mixed.

Slowly whisk in the milk and cream until smooth with no lumps.

Cook over medium heat, whisking constantly, until the pudding thickens and turns glossy.

Whisk egg yolks in a bowl, then slowly whisk in about 1 cup of hot pudding to warm them gently.

Pour the egg mixture back into the pot and cook for 1 to 2 minutes while whisking.

Remove from heat and stir in chopped chocolate, butter, and vanilla until smooth.

Cover with plastic wrap touching the surface and chill, or serve warm if you cannot wait.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 320Total Fat: 18gCarbohydrates: 36gSugar: 28gProtein: 6g