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Homemade Chocolate Pudding is easy to make and the flavor can’t be beat. You will never make chocolate pudding from a box again!
Some of my other favorite treats and desserts include Apple Crisp, Buckeyes, Chocolate Mug Cake, and Caramel Popcorn!
Why I love homemade pudding:
- Quick – Only 15 minutes to make this chocolate pudding recipe – that’s faster than a trip to the store!
- Convenient – it’s made with pantry ingredients you probably already have. I use this recipe to make our triple chocolate trifle.
- Taste– Nothing beats the rich chocolate taste and smooth texture from homemade chocolate pudding. My kids enjoy it plain or with sliced bananas or crushed Oreo cookies on top and a dollop of whipped cream.
How to make Chocolate Pudding:
Add dry ingredients to a medium saucepan: cornstarch, cocoa powder, sugar, and salt.
Stir in milk, slowly, whisking until smooth.
Cook: Turn heat to medium and cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then remove from heat and stir in butter and vanilla extract.
Refrigerate: Place a piece of plastic wrap directly over the pudding, so the pudding doesn’t form a skin on top as it cools. Allow to cool and refrigerate for at least an hour to allow it to set up.
Serve cold for dessert, or add a scoop of whipped cream, chocolate curls, or sliced bananas. Use to make chocolate delight, or in a chocolate trifle.
To Make Ahead: This simple chocolate pudding recipe can be made 1-2 days ahead of time. Store in the refrigerator until ready to serve.
More Pudding Recipes:
- Bread Pudding
- Arroz con Leche
- Tapioca Pudding
- Panna Cotta
- Brown Rice Pudding
- Banana Pudding
- Baked Rice Pudding
Chocolate Pudding
Ingredients
- 5 Tablespoons cornstarch
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- dash salt
- 4 cups whole milk
- 2 Tablespoons butter, . chopped into small pieces
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, stir together cornstarch, cocoa powder, sugar, and salt. Slowly stir in cold milk until combined.
- Turn heat to medium and cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then remove from heat and stir in butter and vanilla extract.
- Place a piece of plastic wrap directly over the pudding, so the pudding doesn’t form a skin on top as it cools. Allow to cool and refrigerate for at least an hour to allow it to set up.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Would this be firm enough to use for chocolate cream pie?
Yes, I think so. It’s a cornstarch-thickened pudding that sets up nicely once chilled, so it should work as a filling. I haven’t tested it in a pie, so I’d chill the pie for several hours before slicing.
Do you put hot pudding in individual small jars or cool first in bulk and then transfer once cooled?
Either works, but I’d pour it into the jars while it’s still warm so it sets smooth right in them. Press plastic wrap or a lid directly onto the surface to prevent a skin, then refrigerate for at least an hour. If you chill it in bulk and then transfer it, it’ll be a bit looser once it’s stirred.