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!
Karly says
This is the best homemade chocolate pudding recipe I’ve tried! It turned out thick, creamy, and the taste is perfection!
Beth says
This is such a wonderful comfort food dish. Your detailed instructions are excellent including the idea to finish with a bit of butter. YUM!
Tisha says
There is something about a homemade recipe that is comforting! Better than store bought!!
susan | the wimpy vegetarian says
This pudding looks so creamy and delicious!! I love the idea of crumbled Oreo cookies on top!!! That’s what I would choose 🙂
Karen Kelly says
I need to prep a big batch of this for my family to enjoy all week. I can think of lots of fun toppings for these too. I know my family would love this!
Tracy says
Two kinds of chocolate – what a great idea! I love homemade pudding and this is such a great recipe. Thank you!
Juli says
This homemade chocolate pudding is drool worthy! I am going to make some for the family right now actually! Your pictures are beautiful!
Alison says
I made this chocolate pudding last night. It looked easy and delicious! But my pudding did not set. It is still
liquid this morning. I was so disappointed.
I made this especially so my son could eat it. He had his wisdom teeth removed 3 days ago.
Is there anything I can do with this pudding now?
Celebrating Sweets says
Hi, Alison. I’m so sorry to hear that. You can try cooking it again, and adding another tablespoon of cornstarch (although I have never actually tried that). If you do give it a go, I suggest whisking the cornstarch into a small amount of milk first (just enough milk to get the cornstarch to dissolve). This will prevent lumps that will likely occur if you just dump the cornstarch into the already cooked pudding.
It’s important that this pudding is cooked long enough to allow the cornstarch to “activate” and thicken. It should come to a boil, then simmer for a couple minutes. I will also note that the butter and chocolate chips help thicken this pudding, hopefully you didn’t skip or reduce the amount of either of those. Lastly, make sure you milk is whole or 2%, other types of milk could produce a different result.
Thanks for sharing your experience. I hope your son has a speedy recovery.
T says
I want to use the pudding to make a dirt cake. Would you recommend one tub of cool whip mixed in with the pudding? Also should the recipe be doubled or tripled to have enough for a trifle style cake? Thank you.
Celebrating Sweets says
I have never made a dirt cake, but I would assume that doubling the recipe should be enough to be layered in a trifle dish (along with other things). You can fold cool whip into the pudding after it has chilled. I would add around 2 tubs of cool whip, just play around with it based on how far you need to stretch the pudding.
Kathy says
Can this pudding be double ? My family loves pudding so one time would not be enough. Do I have to change anything?
Thank you
Celebrating Sweets says
Hi, Kathy. I have only made it as written. If you do try to double it, make sure you have a wide enough pan, and that you stir/whisk frequently. If your pan is too small the milk on the bottom could burn before the rest of the mixture comes to a simmer.