This creamy and luxurious Chocolate Pudding is flavored with cocoa powder, chocolate chips, and a splash of vanilla. This easy recipe comes together on the stovetop in minutes. Once you taste this Chocolate Pudding you will never go back to boxed pudding again.
Who’s ready for Homemade Chocolate Pudding?! Extra creamy, topped with whipped cream, and ready to satisfy your chocolate craving immediately. This comforting old fashioned dessert is pure perfection.
If you’ve never made homemade pudding you are in for treat. My Vanilla Pudding is one of my most popular recipes. I love it when readers share that after making it they will never go back to boxed pudding again. Yay for homemade!
You might also like our Chocolate Pie (the filling is a variation on this pudding recipe).
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Why you’ll love this recipe
- Ease: This recipe is made in one pot on the stovetop in a matter of minutes.
- Basic ingredients: You probably have all of these ingredients on hand. More on the ingredients below.
- Flavor: Double the chocolate flavor (from cocoa powder and chocolate chips) plus vanilla extract to round it all out.
- Gluten free: Since this recipe is thickened with cornstarch and egg yolks it is naturally gluten free.
- Versatile: Serve this pudding as is, or serve with whipped cream, cookies, graham crackers, berries, and more. See below for more ideas.
Ingredients
The ingredient list is fairly basic. You might even have all the ingredients on hand right now.
- Milk: This recipe uses whole milk or 2% milk for a rich flavor and texture.
- Cocoa Powder: Unsweetened cocoa powder adds part one of the chocolate flavor. It adds a deep chocolate flavor and color to the pudding.
- Chocolate chips: Chocolate chips add part two of the chocolate flavor. The chocolate chips are added at the end of the cook time, and they melt into the pudding creating an extra smooth, rich, chocolate flavor. I like semisweet chocolate chips, but you can use milk chocolate for a sweeter pudding or bittersweet/dark chocolate for a more intense chocolate flavor.
- Sugar: Regular granulated sugar sweetens the pudding. Since it is cooked on the stovetop the sugar dissolves right into the mixture.
- Butter: My favorite puddings are always finished with a tablespoon or two of butter. The butter gets whisked in at the end of cook time (along with the chocolate chips). The warm pudding melts the butter and creates a velvety texture throughout the pudding.
- Vanilla extract: A splash of good vanilla extract is also added at the end of cook time. The vanilla flavor won’t come through much (this pudding is all about the chocolate), but the subtle vanilla undertone really rounds out the chocolate flavors.
- Cornstarch and eggs: These are the thickening agents. The cornstarch does most of the thickening (with a little help from the egg yolks, which also contribute to the velvety texture).
Success tips
Use whole or 2% milk for a thicker, richer pudding.
Heat the mixture slowly, whisking frequently, to keep it from burning and sticking to the pan.
Simmer the mixture until thickened. It should coat the back of a spoon. It will thicken more as it cools.
Pour the pudding through a fine mesh sieve to remove any small lumps that might have formed during cook time.
After transferring the warm pudding to serving dishes, place a piece of plastic wrap directly on the pudding to keep a skin from forming while it cools.
What to serve with chocolate pudding
This pudding is absolutely delicious as is; it doesn’t need anything else. But if you want to add a little something extra, here are our favorite additions:
- Top with whipped cream.
- Dust with cocoa powder.
- Sprinkle with chocolate shavings, chocolate sprinkles, or chopped chocolate covered espresso beans.
- Garnish with fresh raspberries or strawberries.
- Sprinkle with crushed Oreos, graham crackers, or crispy chocolate chip cookies.
Recipe
Homemade Chocolate Pudding
Ingredients
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ cup unsweetened cocoa powder
- ⅛ teaspoon salt
- 3 cups whole or 2% milk
- 2 large egg yolks
- 2 tablespoons unsalted butter
- ¼ cup semisweet chocolate chips
- 1 ½ teaspoons pure vanilla extract
Instructions
- In a medium saucepan, whisk the sugar, cornstarch, cocoa powder, and salt. Slowly pour in the milk, whisking as you pour, then whisk in egg yolks. Bring to a boil over medium-low heat, whisking frequently (be sure to scrape/stir along the bottom and edges of the pan to avoid scorching).
- Once the mixture begins to boil, reduce heat slightly and simmer for about 2 minutes, whisking frequently, until the mixture has thickened and coats the back of a spoon. It will thicken more as it cools.
- Remove from the heat and pour through a fine mesh sieve set over a large bowl. Immediately add butter, chocolate chips, and vanilla extract. Whisk or stir until smooth. Pour the pudding into individual dishes or a large serving bowl. Cover and refrigerate for several hours, until chilled.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Steven Gray
I’m surprised there are no eggs in this recipe. Can you add eggs to make it thicker? Also wondering if half and half can be used instead of milk for a richer pudding.
Allison
Yes, you should be able to use half and half. This recipe is thickened with cornstarch rather than eggs. I’m not sure how thick you want it to be, but I would assume that you could temper 1-2 eggs into the mixture. Good luck playing around with it.
Linda Grance
Could I use this for pie filling? Is it thick enough with just he cornstarch?
Allison
Probably not quite thick enough. You can try increasing the cornstarch just a bit. Good luck playing around with it.
Debbie
I made this recipe and it came out delicious. I decreased the sugar to 1/2 cup and it’s sweet enough.
Allison
I’m glad you enjoyed it, Debbie! Thanks for stopping by. 🙂
Sandy
So good, although due to the comments about not being thick enough, I added two egg yolks into the measuring cup and then stirred in enough milk to make the 3 1/2 cups. I used 1% milk because that was all I had and it thickened up pretty well. Next time, I will use whole or 2% or even some half &half. So much better than the box stuff. I don’t think it would set up enough for a pie filling, but makes a darn good pudding.
Allison
I’m glad you enjoyed it. 🙂 Thanks for stopping by!
Beth
This looks fabulous! So quick and I have everything in my pantry so I’m going to give this a try today!!
Samantha
This chocolate pudding is such a nostalgic treat for me and is so good!
Elizabeth Boone
I tried it and substituted the cornstarch for tapioca and it worked perfectly! It tastes just like the store bought pudding cups i love.
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Christine
Super smooth and chocolaty! Easy too
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Jackie
Good basic chocolate pudding recipe. I’ve made with and without the chocolate chips. I think it’s better without. Not so sweet.
Thanks for posting.
It’s a good amount of pudding. Using receipts that require 5 cups of milk or more are too much for us. This is perfect.
Allison
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Kathleen
Just tried your pudding. I had forgotten how much I loved homemade pudding. Delicious!
Allison
I’m glad you enjoyed it! 🙂