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Silky chocolate pudding topped with whipped cream and cocoa in a dark bowl

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5 from 2 reviews

Homemade Chocolate Pudding

Recipe by Lisa Marie Cimini

Rich, silky homemade chocolate pudding made from scratch with two cocoa powders, whole milk, cream, and semisweet chocolate. This easy stovetop dessert is perfect for making ahead and sharing around the table.

  • Total TimeAbout 3 hours
  • Yield4–6 servings 1x

Ingredients

Units Scale

Dry Ingredients

  • 100 g granulated sugar
  • 20 g Dutch-process cocoa powder
  • 10 g natural cocoa powder
  • 24 g cornstarch
  • 1.5 g fine sea salt

Dairy

  • 483 g whole milk
  • 138 g heavy cream

Finish

  • 25 g unsalted butter
  • 1 tsp pure vanilla extract
  • 30 g semisweet chocolate chips or finely chopped semisweet chocolate (optional)

Optional Garnishes

  • Softly whipped cream
  • Chocolate shavings
  • Fresh raspberries or strawberries
  • Dusting of cocoa powder
  • Flaky sea salt

Instructions

  1. In a heavy-bottomed 2-quart saucepan, whisk together the sugar, Dutch-process cocoa, natural cocoa, cornstarch, and sea salt until evenly combined.
  2. Whisk in the milk and cream until completely smooth.
  3. Cook over medium heat, whisking constantly, until the pudding reaches 200–205°F (93–96°C).
  4. Once the pudding thickens and begins gently bubbling, continue whisking for 30–45 seconds.
  5. Immediately remove the saucepan from the heat.
  6. Pour the pudding through a fine-mesh strainer into a heatproof bowl.
  7. Stir in the butter until melted.
  8. Add the vanilla and semisweet chocolate, stirring until silky smooth.
  9. the cool for 5-10 minutes
  10. Divide among ramekins or transfer to a serving bowl.
  11. Press plastic wrap directly against the surface.
  12. Refrigerate for 2–3 hours, or until completely chilled and set.
  13. Serve with whipped cream, chocolate shavings, or fresh berries, if desired.

Notes

  • Whisk constantly as the pudding cooks, especially along the bottom and corners of the saucepan.
  • Cook to 200–205°F so the cornstarch fully thickens the pudding.
  • Straining the hot pudding catches any tiny lumps and creates an especially smooth finish.
  • Add the butter, vanilla, and chocolate while the pudding is still hot.
  • If doubling the recipe, allow several extra minutes for it to reach temperature and begin bubbling.

Storage, Freezing & Make Ahead

Homemade chocolate pudding will keep covered in the refrigerator for up to 4 days. If you prefer the top without a skin, press a piece of plastic wrap directly onto the surface before chilling.

Chocolate pudding is a great dessert to make ahead since it needs a few hours in the refrigerator to fully chill and set. Prepare it the day before and keep it covered in the refrigerator until you’re ready to serve. Add any toppings just before serving.

I don’t recommend freezing chocolate pudding. Once thawed, the texture can separate and lose that smooth, creamy consistency that makes homemade pudding so good.

  • Prep Time: 10 minutes
  • Chill Time: 2–3 hours
  • Cook Time: 10–15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://myweatheredtable.com/homemade-chocolate-pudding/