This recipe for Homemade Chocolate Pudding is the perfect dessert to satisfy that chocolate craving. You won’t believe how quick and easy it is to make this classic dessert from scratch!
I’ll be the first to admit that I love convenience products. Things like cake mix, pudding mix, cream of chicken soup, and onion soup mix are all great ways to make getting food on the table a little easier. But there are occasions when I’ve got a little more time to put into making something special. And while it wouldn’t seem like it, homemade chocolate pudding is the perfect thing to make from scratch.
This recipe produces a thick, rich pudding that’s great all by itself – but is also delicious in parfaits, etc. Personally, I love it with just a big dollop of whipped cream right on the top.
How do I thicken pudding?
Many recipes for homemade chocolate pudding call for cornstarch or egg yolks as the thickener.
Cornstarch is super reliable but doesn’t do much in the way of texture and flavor.
Egg yolks give the pudding a richness and smooth texture but can be a little finicky.
So, I combine the two to get the best of both worlds – reliable thickening power, great flavor, and amazing texture!
Why isn’t my pudding thickening?
If your chocolate pudding recipe isn’t thickening up, it’s likely due to the cornstarch.
First off, cornstarch needs the right amount of heat to strut its stuff. If the heat’s too low, your cornstarch won’t get activated enough to thicken your pudding. On the flip side, if it’s too hot, cornstarch can break down and lose its thickening power. It’s all about finding that sweet spot.
Secondly, patience is key. Sometimes it feels like watching paint dry, but give it time to do its magic. Keep stirring your mixture over medium heat, and give it a chance to gradually thicken.
Also, let’s talk ratios. If you’re more of a ‘wing it’ kind of chef, this might be where things went sideways. Too little cornstarch, and your pudding will be as thin as a soup. Too much, and you might end up with something closer to a rubbery science experiment. The general rule of thumb is about 1 to 2 tablespoons of cornstarch per cup of liquid for a pudding – which is what I’ve included here.
If all else fails, consider this might be a sign to start over. Cooking’s a journey, and sometimes the road has a few bumps. But hey, each bump is a chance to learn something new and get even better!
How do I store homemade pudding?
This Homemade Chocolate Pudding keeps in the fridge for about 5 days, but can often develop a skin or film on the top as it sits. To keep that from happening, I place a piece of plastic wrap directly on the surface of the pudding before putting the top on the bowl and putting it in the fridge. The skin doesn’t effect the flavor, but can often create lumps in your pudding if you stir it together.
Ingredients
- ¼ cup sugar
- ¼ cup firmly packed light brown sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- dash salt
- 2 large egg yolks
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together the sugar, brown sugar, cocoa powder, salt, and cornstarch until no lumps remain. Add the egg yolks and about ⅓ cup of the milk, and stir to create a thick, smooth, paste.
- Place the saucepan over medium heat, and gradually whisk in the remaining milk. Cook, stirring constantly, until thick and smooth – 5 to 10 minutes. Be cautious not to scorch the pudding.
- Remove from the heat and add the butter and vanilla. Stir until melted.
- Pour into a bowl with a lid and place a sheet of plastic wrap directly on the top of the pudding to prevent a skin from developing. Place the lid on the bowl and store in the refrigerator for at least 4 hours to allow it to thicken more. Served chilled.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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wow this came out great! followed recipe exactly! next time going to triple it! thank you
Fantastic recipe! Patience is definitely required and the result is well worth the time. Thank you! Do have a question-would this recipe be safe to double?
Thanks, Melanie. Yep, this one should double for you just fine.
I have tried 3 or 4 other recipes and they were ok. I decided to try your recipe and the brown sugar through me off a bit and it’s what made me want to try it. Absolutely perfection! The perfect creaminess I’ve been looking for. Found my go to chocolate pudding now! Thank you
Thank you so much, Judith!
I made it per the instructions with one variation. I added cayenne to the mix! I LOVE hot and sweet! It was absolutely perfect! I’ll be making again!
Intersting twist! So glad you enjoyed it!
I made a couple of changes as my husband and I have alpha gal. I added a teaspoon of espresso powder. I used organic coconut milk with vanilla (4.5%fat), and country crock plant butter (not margarine) this recipe is easy and fantastic. I feel like I’m going to be able to have dessert this thanksgiving safely.I will be using So Delicious coco whip instead of whipped cream.
So glad you were able to adapt it to your needs, Donna! Enjoy! Happy Thanksgiving!
My husband loves chocolate and this recipe was perfect! I had just shy of a 1/4 cup of cocoa powder so I added some dark chocolate chips too and it came out great! The key is to be patient and don’t pull the pudding from the heat until it thickens. And continuously stir it so it doesn’t burn. Once it starts to thicken it thickens fast.
I’m so glad to hear your husband loved the recipe! Adding dark chocolate chips sounds like a delicious twist. You nailed it with the tips on patience and stirring—those are key for a perfect pudding. Thanks for sharing your experience!
Simple, easy recipe, exactly what I was looking for! Good chocolate pudding for barely any more effort than a box, without any icky ingredients.
I’m happy to hear the recipe worked out for you.
I just wanted to update, I’ve been using buttermilk powder, mixed in with the dry ingredients, in place of milk, and it gives it a great flavor! Amazing with Frangelico in place of vanilla, with crushed pecans sprinkled on top.
That sounds fantastic! I love the idea of using buttermilk powder for extra flavor, and Frangelico sounds like a delicious twist. Crushed pecans on top? Yes, please! Thanks for sharing!
Sooooooooo yummy!
So glad to hear it turned out great for you!
Yum! I have made this a few times exactly as written and it turns out perfect everytime! Thick, silky, and delicious. It takes a little while, just be patient and it will thicken up into perfect chocolate pudding!
Great tips, Brandi! Glad to hear you’ve enjoyed it!
I’m so disappointed in this recipe! I made it last night so I could take it to a friend’s house for dessert tonight. I added extra cornstarch, but it never thickened. I put it in the refrigerator hoping it would thicken overnight. It didn’t.
Sounds like it wasn’t cooked long enough or two a high enough temperature to get the cornstarch to thicken – especially if you added extra. Your mixture will need to hit about 203°F to fully gelatinize the cornstarch. BUT! You don’t want to cook it for too long as cornstarch will lose it’s thickening power if it’s overcooked. As soon as it thickens, remove it from the heat.
Could you please explain what you mean about cooked too long or at too (sic) high a temperature? It literally took mine almost an hour to even START to thicken. My range has low, 2, 4, 5, 6, 7, 8 & high. I turned it to 4 to begin with; 20 minutes in, I turned it to 4 1/2 for another 5-10 minutes, then to 5 for another 10-15. I even pulled out our thermometer after 15 minutes & the highest it registered was 191. Once I took the thermometer out, it finally gave a little resistance when stirring so I did not leave it on the heat much longer. I hope it sets since it was not as thick as I would have thought it should be. Flavor-wise, I’d give it a solid 8. I will update once I know if it sets.
Thanks for all the details! Based on what you described, I actually think your heat was probably a little too low rather than too high. The pudding needs enough heat for the cornstarch to fully activate, and on my stove medium heat gets it there in about 5 to 10 minutes. Stove settings can vary quite a bit, though, so a “4” on one range may behave very differently on another. The good news is that it will continue to thicken as it chills, so if you were starting to feel some resistance while stirring, I’m hopeful it’ll set up nicely.
And yes, I did mean “too high.” After responding to something north of 20,000 comments over the years, I’m afraid a typo sneaks through every now and then. Thankfully, the pudding is usually a little more forgiving than the comment section. 😂
And I’ll happily take that solid 8 on flavor! Let me know how it turns out once it’s chilled.
Loved this pudding. Easy to make and delicious. I added some dark chocolate morsels to have a more dense chocolate flavor..
So glad it turned out great for you!
This was delicious! It took a while to thicken but most homemade pudding does. It was smooth and silky. We loved it. Definitely a keeper recipe.
Glad it turned out great for you!
Excellent recipe. 2 tablespoons of cornstarch worked fine for me. I did just add two whole eggs. I’ve done this twice and I don’t see any reason to separate out the whites if you don’t want to waste any part of the egg. It kept well in the fridge for the next 3 days.
Thanks, Jessica! Glad you enjoyed it!
My first batch didn’t get thick after following the recipe, so I redid it with double the cornstarch- very good.
Glad you were able to get it the way you wanted it! 🙂
I am also wondering if this can be used for pie filling.
It can but would probably need to be thickened. A little more cornstarch in the mix should help with that!
Please adjust the recipe guiding people to double the cornstarch and to bring to a boil before letting cool/refrigerating. Based on the comments it seems like those two tweaks will create a correct recipe.
Courtney, the recipe is correct as written. My recipes are tested, tested, and re-tested. If you’d like, feel free to add the additional cornstarch.
Can is be used as a Chocolate Pie Filling?
Definitely, just add more cornstarch to thicken it up!
What do I do to get the pudding to thicken? I followed the recipe but ,one did not get thick enough.
That was supposed to be mine not one!😅
Cooking it over medium heat will cause the cornstarch to do its job and thicken the pudding. The time will vary based on the power of your cooktop.
Oh wow, this recipe sounds absolutely wonderful. Making it this weekend!
Hope you’ll enjoy it!
Do you think this could be made with chopped chocolate bar (instead of the cocoa) melted in the remaining part of the milk and then whisked in according to directions. I have a ton of leftover chocolate, all kinds, that I’m trying to use up.
Maybe add a little less sugar if I use a sweeter form of chocolate? Just give me your best guess on this! 🙂
Of course I haven’t tried it, but it sure seems like it could work to me. Let me know if you try it.
I also wonder when to add the egg you’ll see.
They go in with the 1/3 cup milk in step 1.
When are the egg yolks added
With the 1/3 cup milk.