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.
Recipe Card
Homemade Chocolate Pudding
Ingredients
- 1/4 cup sugar
- 1/4 cup firmly packed light brown sugar
- 1/4 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 1/3 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.
Brandi
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!
Michelle
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.
Laurie
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!
Shannon
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!
Jessica
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!
Heather
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! 🙂
Lynn
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!
Courtney
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.
Wayne Welch
Can is be used as a Chocolate Pie Filling?
Definitely, just add more cornstarch to thicken it up!
Kristi
What do I do to get the pudding to thicken? I followed the recipe but ,one did not get thick enough.
Kristi
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.
Lisa Chisum
Oh wow, this recipe sounds absolutely wonderful. Making it this weekend!
Hope you’ll enjoy it!
Addie
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.
Karen
I also wonder when to add the egg you’ll see.
They go in with the 1/3 cup milk in step 1.
Patty Draper
When are the egg yolks added
With the 1/3 cup milk.