Skip the store-bought packets forever! This Homemade Chocolate Pudding Mix is rich, deeply chocolatey, and incredibly easy to make in one big batch. It’s a true cook-and-serve pudding (not instant), so you get that luxurious, from-scratch texture and flavor whenever a chocolate craving hits. Keep a jar in your pantry, and you’ll always be ready for warm pudding, chocolate pies, trifles, or layered desserts. If you’ve already tried my Homemade Vanilla Pudding, this chocolate version is even better… deeper, fudgier, and completely addictive.
Ingredients & Substitutions
- Non-fat dry milk powder: This is what makes the mix shelf-stable and creamy once cooked. Non-fat is best for longer storage, but whole milk powder can be used if that’s what you have.
- Granulated sugar: Sweetens the pudding and balances the cocoa. You can slightly reduce the amount for a deeper chocolate flavor, but keep in mind it will make the overall mix less sweet.
- Cornstarch: The thickener that gives the pudding its smooth, classic texture. There isn’t a great substitute here for a dry mix, so it’s best to stick with cornstarch.
- Unsweetened cocoa powder: The main flavor. Use a good-quality cocoa for the best results. Dutch-processed cocoa will give a smoother, more mellow chocolate flavor, while natural cocoa has a more pronounced, rich taste.
- Kosher salt: Just a small amount enhances the chocolate flavor and keeps the pudding from tasting flat.
- To make the pudding: You’ll also need milk, butter, and vanilla extract to cook the mix into a rich, smooth chocolate pudding.
FAQs
How much pudding does this mix make?
This recipe makes about 8 to 9 cups of dry mix (I got about 8 1/2 cups), which is enough for 8 or 9 batches of pudding. Each batch (using 1 cup mix) makes about 4 servings, depending on portion size.
Can I use whole milk powder instead of non-fat?
Yes, you can use whole milk powder. Just keep in mind it won’t store quite as long as non-fat dry milk, so plan to use the mix a bit sooner.
What kind of cocoa powder should I use?
Either works! Dutch-processed cocoa gives a smoother, more mellow chocolate flavor, while natural cocoa has a deeper, more intense taste. Use your favorite or what you have on hand.
Can I make the pudding ahead of time?
Yes. Once prepared, the pudding can be made ahead and stored in the refrigerator. For the smoothest texture, press plastic wrap directly onto the surface before chilling.
How do I keep a skin from forming on the pudding?
Press plastic wrap directly onto the surface of the prepared pudding while it’s still warm, then refrigerate. This keeps the top smooth and creamy.
Can I use this dry mix in recipes that call for boxed instant pudding mix?
Not directly as a 1:1 substitute. This homemade mix is designed to be cooked on the stovetop, while boxed instant pudding is formulated to thicken without heat. However, you can use the prepared pudding (once cooked and chilled) in place of boxed pudding in recipes like parfaits, trifles, layered desserts, or as a filling for pies and cakes.
Can I make this mix dairy-free?
This recipe relies on dry milk powder, so it’s not easily adapted to be dairy-free without changing the base of the mix. For dairy-free pudding, it’s best to use a different recipe designed for that purpose.
How to Use Chocolate Pudding
This homemade chocolate pudding is more than just a simple dessert; it works in all kinds of easy, crowd-pleasing treats. Here are some delicious ways to use (and enjoy) this creamy homemade pudding:
- Classic dessert bowls: Serve warm or chilled with whipped cream on top for an easy, comforting treat.
- Chocolate pudding pie: Pour warm pudding into a pre-baked pie crust and chill until set, then top with whipped cream.
- Parfaits & trifles: Layer with crushed cookies, brownies, or cake for a simple make-ahead dessert.
- Cake and brownie filling: Use chilled pudding between cake layers or spooned over brownies for an extra-rich dessert.
- Dippable dessert cups: Serve in small jars with fruit, graham crackers, or vanilla wafers for dipping.
How to Store Chocolate Pudding Mix
Store the dry pudding mix in an airtight container or jar in a cool, dry pantry. It will keep for up to 1 year, or according to the expiration date on your dry milk powder, whichever comes first. Make sure the container is sealed tightly to keep out moisture, which can cause clumping.
Once prepared, store chocolate pudding in the refrigerator for up to 3 days. Keep it covered, and press plastic wrap directly onto the surface to help maintain a smooth texture.
Homemade Chocolate Pudding Mix
Ingredients
Dry Mix
- 4 cups (480 g) non-fat dry milk powder
- 2 ⅔ cups (533 g) granulated sugar
- 1 ⅓ cups (160 g) cornstarch
- 1 ⅓ cups (120 g) unsweetened cocoa powder
- 1 teaspoon kosher salt
To Make Pudding
- 1 cup dry pudding mix
- 2 cups (480 ml) whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
Dry Pudding Mix
- In a large bowl, whisk together the dry milk powder, sugar, cornstarch, cocoa powder, and salt until evenly combined and no lumps remain.
- Transfer to an airtight container and label with the date.
- This recipe makes about 8 to 9 cups of dry mix (enough for 8 to 9 batches).
To Make Chocolate Pudding
- In a medium saucepan, whisk together 1 cup dry mix and 2 cups milk until completely smooth.
- Place over medium heat and cook, whisking constantly, until the mixture comes to a gentle boil and thickens (it should coat the back of a spoon). This usually takes 5-8 minutes.
- Remove from heat and stir in the butter and vanilla until fully melted and smooth.
- Pour into serving dishes.
- Serve warm, or press plastic wrap directly onto the surface and refrigerate for 2 to 3 hours for chilled pudding.
Did you make this recipe?
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