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!
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.
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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.
StoreStore 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.FreezeOr, freeze it in a class container with a lid for up to 2 months.