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    Home » Chocolate Pudding

    Chocolate Pudding

    Published: Feb 10, 2023 by Laura · This post may contain affiliate links.

    Jump to 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!

    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 in a glass cup with whipped cream, raspberries, and chocolate shavings

    Chocolate Pudding: Ingredients & Substitutions

    overhead photo of the ingredients in this Homemade Chocolate Pudding recipe
    • 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.
    a spoon taking a scoop of Chocolate Pudding in a glass cup with whipped cream, raspberries, and chocolate shavings

    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.

    two photos showing How to Make Chocolate Pudding in a saucepan

    Once the mixture is boiling, reduce the heat to simmer and whisk until slightly thickened 1-2 minutes.

    two photos showing How to Make Chocolate Pudding in a saucepan

    When the mixture has thickened, turn off the heat and add chopped chocolate, butter and vanilla. Whisk until everything is melted and smooth.

    two photos showing How to Make Chocolate Pudding in a saucepan

    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).

    chocolate pudding stored in a glass bowl to chill

    Serve

    I suggest serving this chocolate pudding chilled with some homemade whipped cream, fresh berries or some chocolate shavings!

    Chocolate Pudding in a glass cup with whipped cream, raspberries, and 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!

    a spoon taking a scoop of Chocolate Pudding in a glass cup with whipped cream, raspberries, and chocolate shavings

    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.

    a spoon taking a scoop of Chocolate Pudding in a glass cup with whipped cream, raspberries, and chocolate shavings

    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!

    Homemade Chocolate Pudding Recipe

    Laura
    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!
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 5 mins
    Chilling 8 hrs
    Total Time 8 hrs 10 mins
    Course Dessert
    Cuisine American
    Servings 12 Servings
    Calories 166 kcal

    Equipment

    • 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
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    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.
    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.

    Nutrition

    Serving: 0.25cupCalories: 166kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 20mgSodium: 31mgPotassium: 137mgFiber: 1gSugar: 14gVitamin A: 258IUVitamin C: 0.1mgCalcium: 53mgIron: 1mg
    Tried this recipe?Let us know how it was!

    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! 

    « Chocolate Crepes
    Chocolate Ganache »

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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