This easy chocolate pudding recipe is made from scratch with no eggs and no straining in 10 minutes. It’s smooth and rich and significantly more delicious than store-bought varieties. Serve topped with homemade whipped cream!
It’s time to ditch store-bought pudding (loaded with undesirable ingredients) and make this delicious homemade chocolate pudding!
This chocolate pudding recipe is the best I’ve ever tasted. Made with two forms of chocolate, it’s rich, creamy and absolutely irresistible.
Plus, it’s easy to make with 7 ingredients, no eggs and no straining! So, there’s really no good reason not to say goodbye to your “snack packs” forever and only make homemade pudding from now on!
Chocolate Pudding: Ingredients & Substitutions
- Whole milk/heavy cream. this chocolate pudding recipe calls for 2 cups of liquid dairy. Higher fat content yields a richer pudding, so while you can use different ratios, I do not recommend using “low-fat” ingredients. So, you can use 2 cups of dairy and it can be a mixture of whole milk, heavy cream, and/or half and half. I have included the ratios of whole milk and heavy cream that I tested and are the best.
- Granulated Sugar. Brown sugar or coconut sugar are good substitutes. I use organic cane sugar.
- Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
- Salted Butter. Unsalted butter works well.
- Chopped Chocolate. Choose your favorite variety – milk, dark or semisweet.
How to Make Chocolate Pudding
Let’s walk through how to make chocolate pudding step-by-step, and don’t forget to watch the video.
Begin by brining the milk, cream sugar, salt, cornstarch and cocoa powder to a boil in a medium saucepan. Be sure to whisk often so the mixture cooks evenly.
Once the mixture is boiling, reduce the heat to simmer and whisk until slightly thickened 1-2 minutes.
When the mixture has thickened, turn off the heat and add chopped chocolate, butter and vanilla. Whisk until everything is melted and smooth.
Then, transfer the chocolate pudding to a glass jar, a glass bowl with a lid, or individual ramekins and chill for at least 8 hours (preferably overnight).
Serve
I suggest serving this chocolate pudding chilled with some homemade whipped cream, fresh berries or some chocolate shavings!
Store
Store the homemade chocolate pudding in a glass storage container (glass jars, glass food storage containers, ramekins with lids, etc.) in the refrigerator for up to 1 week.
Freeze
Or, freeze it in a class container with a lid for up to 2 months.
I suggest freezing in individual portions so you can pull some out and let it thaw overnight in the refrigerator to enjoy the next day!
Recipe FAQs
How long does homemade chocolate pudding last?1 week in the refrigerator and up to 2 months in the freezer.
Should I refrigerate chocolate pudding?Yes, pudding keeps longer and tastes the best when it’s refrigerated.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
SaveSavedPinPrintHomemade Chocolate Pudding Recipe
This easy chocolate pudding recipe is made from scratch with no eggs and no straining in 10 minutes. It’s smooth and rich and significantly more delicious than store-bought varieties. Serve topped with homemade whipped cream! from votesCourse DessertCuisine AmericanServings 12 ServingsCalories 166Prep Time5 minutes Cook Time5 minutes Chilling8 hours Total Time8 hours 10 minutesEquipment
- heavy-bottomed saucepan
- measuring spoons
- measuring cups
- whisk
- glass jars with lids
Ingredients
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- Pinch sea salt
- ¼ cup cocoa powder
- 2 tablespoons salted butter
- 4 oz semisweet chocolate*
- 1 teaspoon pure vanilla extract
Instructions
- Bring milk, cream sugar, salt, cornstarch and cocoa powder to a boil. Whisking constantly.
- Once boiling, reduce heat to simmer and whisk until slightly thickened 1-2 minutes.
- Turn off heat and add chopped chocolate, butter and vanilla and whisk until everything is melted and smooth.
- Transfer the chocolate pudding to a glass jar, a glass bowl with a lid, or individual ramekins and chill until ready to serve.
Video
Notes
* 4 oz chocolate is ¾ cup chopped chocolate. Ingredient Substitutions- Whole milk/heavy cream. this chocolate pudding recipe calls for 2 cups of liquid dairy. Higher fat content yields a richer pudding, so while you can use different ratios, I do not recommend using “low-fat” ingredients. So, you can use 2 cups of dairy and it can be a mixture of whole milk, heavy cream, and/or half and half. I have included the ratios of whole milk and heavy cream that I tested and are the best.
- Granulated Sugar. Brown sugar or coconut sugar are good substitutes. I use organic cane sugar.
- Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
- Salted Butter. Unsalted butter works well.
- Chopped Chocolate. Choose your favorite variety – milk, dark or semisweet.
Nutrition
Serving: 0.25cup | Calories: 166kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 31mg | Potassium: 137mg | Fiber: 1g | Sugar: 14g | Vitamin A: 258IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mgNutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question? Leave a comment below!This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
