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The Most Creamy, Classic Homemade Chocolate Pudding From Scratch

A close-up of thick, dark chocolate pudding swirled in a small glass dish.

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Make the best homemade chocolate pudding from scratch using simple pantry staples. This stovetop recipe yields a rich, velvety, and creamy texture that beats any boxed mix. It is an easy, decadent dessert perfect for any occasion.

Ingredients

Scale
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until combined.
  2. Gradually whisk in the whole milk until the mixture is smooth and no lumps remain.
  3. Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens significantly and just begins to bubble. This takes about 8 to 10 minutes. Do not stop stirring.
  4. In a small bowl, whisk the egg yolks lightly. Temper the yolks by slowly whisking about 1/2 cup of the hot pudding mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan, whisking constantly. Continue to cook over medium heat for 1 to 2 minutes more, until the pudding is very thick. Do not let it boil rapidly.
  6. Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is fully melted and incorporated.
  7. Pour the pudding into individual serving bowls or a single large bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  8. Chill in the refrigerator for at least 2 hours, or until completely cold and set before serving.

Notes

  • For an extra rich flavor, use high-quality unsweetened cocoa powder.
  • If you prefer a thinner pudding, reduce the cornstarch to 3 tablespoons.
  • This homemade chocolate pudding is best eaten within 3 days.

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