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The Best Ever Homemade Chocolate Pudding: Rich and Creamy From Scratch

Close-up of rich, dark homemade chocolate pudding baked in a white fluted ramekin.
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Make the ultimate comfort dessert with this easy, from-scratch chocolate pudding recipe. You get a rich, silky smooth texture that beats any boxed mix, using simple pantry staples.

Ingredients

Scale
  • 2 cups Whole Milk
  • 1/2 cup Granulated Sugar
  • 1/4 cup Unsweetened Cocoa Powder (Dutch process recommended for deep color)
  • 2 tablespoons Cornstarch
  • 1/4 teaspoon Salt
  • 2 large Egg Yolks
  • 2 tablespoons Unsalted Butter
  • 1 teaspoon Vanilla Extract

Instructions

  1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until no lumps remain. This step prevents lumps later.
  2. Whisk in the milk until the mixture is smooth.
  3. Place the saucepan over medium heat. Stir constantly with a whisk until the mixture thickens and just begins to bubble. This usually takes 5 to 8 minutes. Do not stop stirring.
  4. In a small bowl, lightly whisk the egg yolks. Scoop about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them. This prevents the yolks from scrambling.
  5. Pour the tempered yolk mixture back into the saucepan, whisking immediately.
  6. Continue to cook, stirring constantly, for 1 to 2 minutes until the pudding is very thick. It should coat the back of a spoon heavily.
  7. Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is fully melted and incorporated.
  8. Pour the pudding into individual serving dishes or a single bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  9. Chill in the refrigerator for at least 2 hours, or until completely cold and set. Serve cold.

Notes

  • For a lump-free texture, ensure you fully dissolve the dry ingredients in the cold milk before applying heat.
  • If you want a mocha flavor, add 1/2 teaspoon of instant espresso powder with the dry ingredients.
  • For a richer, more decadent chocolate pudding, substitute 1/4 cup of the milk with 2 ounces of finely chopped bittersweet chocolate, added with the butter at the end.

Nutrition

Find it online: https://kitchenslang.com/homemade-chocolate-pudding-recipe-easy/