Chocolate Pudding is a creamy, chocolatey, homemade pudding that is a delicious snack or after-dinner treat. If you love chocolate pudding, be sure to check out my Brownie Pudding Dessert.
Skip the boxed instant pudding mix and make your own creamy chocolate pudding from scratch. It is easy to make and can be served warm or cold. Add some homemade whipped topping and chocolate shavings or curls to really sweeten the dessert! And, don’t forget to make a batch on National Chocolate Pudding Day, June 26th!
Chocolate Pudding Ingredients
Sugar: Both granulated and light brown sugar are used in the chocolate pudding recipe. You could use dark brown sugar if that is all you have on hand. But, it may change the flavor and texture just a bit.
Cocoa powder: Use normal, unsweetened cocoa powder. We have not tested the recipe with Dutch-processed cocoa, so I can’t say how that would affect the flavor.
Cornstarch: Cornstarch is important to thicken the pudding.
Milk: Whole milk is best for the creamiest pudding. But, you could use 2% or 1% milk; it just won’t be as creamy.
Can I Freeze Pudding?
Yes, you can freeze this chocolate pudding, but the consistency may change a little when you thaw it and eat it again. To thaw the pudding, let it thaw in the refrigerator rather than room temperature. The pudding will last up to three months in the freezer. Be sure to label and date the container. You could also freeze the pudding in popsicle molds and make fudge pops.
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ⅛ teaspoon kosher salt
- 2¾ cups whole milk
- 2 tablespoons unsalted butter, room temperature
- 2 teaspoons vanilla extract
- whipped topping & chocolate shavings, for garnish (optional)
- In a medium saucepan, sift together granulated sugar, brown sugar, cocoa powder, cornstarch, and salt. Combine with a whisk.
- Place the saucepan over medium heat and gradually whisk in milk until smooth and combined. Cook, stirring constantly until the mixture comes to a boil and thickens enough to coat the back of a metal spoon.
- Remove from heat. Add butter and vanilla and stir to combine. Let cool briefly, then serve warm, or chill in refrigerator if you prefer cold pudding. If not serving warm, store pudding in a bowl covered with plastic wrap. (The plastic should be touching the surface of the pudding; otherwise, a film will form.)
- Serve garnished with whipped topping and chocolate shavings.
Did you make this recipe?
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You can fold in 1/4 cup mini chocolate chips as soon as you take off heat for an even richer pudding. Love this recipe
Thank u for all your good recipes
I have made homemade chocolate pudding for 50 years.
I started using Dutch processed cocoa for all my baking, puddings, etc. Give more flavour but you have to cut back a bit as it is more chocolatey.
Thanks for all the great recipes!! ♥️ 🇨🇦
I haven’t tried it yet, but your recipes have not let me down. My grandchildren are allergic to dairy. . Got any recipes for pudding and ice cream that is dairy free?
I have to make this a dozen and a half times a year for my grandbabies. I substitute half and half for a richer pudding for the ones who can have dairy. For the lactose intolerant grandbabies, I make it with almond milk. Turns out fine for them. That way they all get special treats from Mimi. 😁