Best Chocolate Pudding Recipe

I recently tried my Homemade Chocolate Pudding recipe and was impressed by how a handful of quality ingredients like whole milk, unsweetened cocoa, granulated sugar, and a touch of butter could come together to create such a delightful dessert. I love that a few simple steps result in an indulgent treat that surprises every time.

I’ve always been a fan of experimenting in the kitchen, and my best chocolate pudding recipe is no exception. I remember the first time I tried making this homemade dessert, I was surprised at how simple it was compared to those boxed options.

Using 2 3/4 cups whole milk and 1/4 cup unsweetened cocoa powder, this pudding strikes just the right balance between rich chocolate flavor and creamy texture. I mix in 2/3 cup granulated sugar and 3 tablespoons cornstarch, then add a pinch of salt for that extra pop of flavor.

Once everything begins to thicken, I stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract for an irresistible finish. It might sound like one of those DIY chocolate pudding recipes or even a twist on a self saucing style version, but trust me, its simplicity and delicious taste will make you a believer.

Enjoy making this easy chocolate pudding and let it surprise you every time!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, it’s super easy to follow – even when I’m half awake in the morning, I know exactly what to do without getting mixed up by complicated instructions. Second, I really dig the rich, creamy texture and that perfect balance between the cocoa and the milk; it always reminds me of cozy family gatherings. Third, making it from scratch makes me feel proud, cause I know exactly whats going in my pudding and I’m not relying on some boxed shortcut. And lastly, I appreciate how versatile it is – sometimes I mess up a little or add an extra pinch of salt, and it still turns out delicious, so I can experiment without worry.

Ingredients

• Whole milk – gives protein and calcium that makes the pudding rich and smooth.
• Unsweetened cocoa powder – packs antioxidants and a deep chocolaty flavor, though a bit bitter sometimes.
• Granulated sugar – adds the sweet kick, but its not the healthiest choice if you overdo it.
• Cornstarch – acts as a thickener, helping to create that lusciously velvety texture.
• Unsalted butter – infuses a rich flavor boost and smooth mouthfeel throughout the pudding.
• Vanilla extract – lifts all the flavors, making the pudding taste more balanced and inviting.

Ingredient Quantities

• 2 3/4 cups whole milk
• 1/4 cup unsweetened cocoa powder
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• A pinch of salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

How to Make this

1. In a medium heavy bottomed pot, whisk together 2¾ cups whole milk, 1/4 cup unsweetened cocoa powder, 2/3 cup granulated sugar, 3 tbsp cornstarch and a pinch of salt until it’s smooth with no lumps.

2. Place the pot over medium heat, stirring constantly so the mixture doesnt stick to the bottom.

3. Keep stirring as the mixture heats up. Once it starts to come to a light simmer and thickens (this should take about 5-7 minutes), lower the heat a bit.

4. When you notice it has thickened to a pudding-like consistency, remove the pot from the heat immediately.

5. Quickly stir in 2 tablespoons unsalted butter until melted completely into the pudding.

6. Add 1 teaspoon vanilla extract and stir well to combine all the flavors.

7. Pour the pudding into serving dishes while its still warm.

8. Let it cool at room temperature for a few minutes, then chill in the fridge for at least 2 hours before serving. Enjoy your homemade chocolate pudding!

Equipment Needed

1. Medium heavy bottomed pot
2. Whisk
3. Measuring cups and spoons
4. Wooden spoon or spatula
5. Dessert serving dishes
6. Stove and Refrigerator

FAQ

Best Chocolate Pudding Recipe Substitutions and Variations

• Whole milk: You can use 2% milk or even almond milk if you’re after a non-dairy option though it might change the flavor a little.
• Unsweetened cocoa powder: If you cant find it, Dutch processed cocoa powder works nearly the same, just note the color might be a bit different.
• Granulated sugar: Try using coconut sugar or a light drizzle of honey but adjust the amount so it doesnt become too sweet or runny.
• Cornstarch: Arrowroot powder or tapioca starch make a pretty good substitute and both work well as thickeners.
• Unsalted butter: If you dont have any, you can go with salted butter but ease up on the pinch of salt in the recipe or swap in some coconut oil.

Pro Tips

1. When you heat up the pudding, make sure you stir constantly so that nothing burns on the bottom. If you stop stirring for a minute it can easily form lumps, which can affect the smooth texture you want.

2. Once the pudding is starting to get thick, lower the heat immediately. I learned the hard way that if you let it bubble too much it can overcook and become gummy, so keep an eye on it.

3. Stir in the butter while the pudding is still really warm. This helps the butter melt completely and gives a smooth, rich flavor. Waiting too long might cause the butter to not mix in as nicely.

4. Let the pudding cool down a bit at room temperature before putting it in the fridge for at least 2 hours. This extra waiting time helps the flavors to blend together better even though it might be tempting to chill it right away.