Connie Perry Recipes - Homemade Chocolate Pudding

Rich & Creamy Homemade Chocolate Pudding

This Homemade Chocolate Pudding is rich, creamy, and perfectly smooth with plenty of chocolate flavor in every spoonful. Made from scratch with simple ingredients on the stovetop, it’s an easy classic dessert that’s delicious served warm or chilled.

Cook Time

Servings

Difficulty

Easy

Prep Time

5 Minutes

Ingredients

Combine the Dry Ingredients
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined.
Add the Milk and Egg Yolks
Gradually whisk in the whole milk until the mixture is smooth with no lumps.
Whisk in the egg yolks until completely combined.
Cook the Pudding
Place the saucepan over medium heat.
Cook, whisking constantly, until the pudding begins to thicken and comes to a gentle bubble.
Continue cooking and whisking for about 1–2 minutes, until thick and smooth.
Finish the Pudding
Remove the saucepan from the heat.
Stir in the butter and vanilla until the butter is melted and the pudding is silky and smooth.
Serve or Chill
Spoon the pudding into individual serving dishes or a bowl.
Serve warm, or cover and refrigerate until completely chilled.
For pudding without a skin on top, press plastic wrap directly against the surface before refrigerating.

For the smoothest chocolate pudding, whisk constantly while it cooks, especially as it begins to thicken. Once it starts bubbling, keep whisking for another minute or two so the cornstarch cooks completely and the pudding turns thick, creamy, and silky smooth.

Frequently Asked Questions

Can I make homemade chocolate pudding ahead of time?

Yes! Chocolate pudding is perfect for making ahead. Cover and refrigerate it for up to 3–4 days.
Why did my chocolate pudding turn out lumpy?

Lumps usually happen when the pudding heats too quickly or isn't whisked often enough. Cook it over medium heat and whisk constantly as it thickens.
Can I use a different kind of milk?

Yes, but whole milk gives the pudding the richest, creamiest texture. Lower-fat milk can be used, but the finished pudding may not be quite as creamy.
How do I keep a skin from forming on the pudding?

Press plastic wrap directly against the surface of the warm pudding before refrigerating. This prevents air from reaching the surface and forming a skin.
Can I serve chocolate pudding warm?

Absolutely! It's delicious served warm right after cooking, or you can chill it for a thicker, cool and creamy dessert.

□ ½ cup granulated sugar
□ ¼ cup unsweetened cocoa powder
□ 3 TBSP cornstarch
□ ¼ tsp salt
□ 2½ cups whole milk
□ 2 large egg yolks
□ 2 TBSP butter
□ 1 tsp vanilla extract

10 Minutes