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–+ servings
Two glass dessert cups filled with rich chocolate pudding, topped with whipped cream and a dusting of cocoa powder, sit on a light surface with cocoa and a sifter nearby.

Chocolate Pudding

Mandy Applegate
I love making this Chocolate Pudding because it's rich, creamy, and tastes like the classic dessert I grew up with, but so much better than anything from a box. It's thick and smooth with deep chocolate flavor that's never artificial or chalky. I make it for weeknight desserts, birthday dinners, last-minute gatherings, and anytime I need something sweet that comes together quickly on the stovetop. It's budget-friendly, kid-friendly, and easy to customize. Store it in the fridge for 3 to 5 days, pressing plastic wrap directly on the surface to prevent a skin from forming.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 4
Calories 363 kcal

Ingredients
 
 

  • 2 ½ cups whole milk
  • ½ cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 3 ounces semisweet chocolate chopped
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter

For serving:

  • Whipped cream
  • Chocolate shavings
  • Ground cinnamon

Instructions
 

  • In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and a pinch of salt.
    ½ cup sugar, 3 tablespoons unsweetened cocoa powder, 2 tablespoons cornstarch, Pinch of salt
  • Slowly whisk in the milk, a little at a time, until the mixture is smooth and lump-free.
    2 ½ cups whole milk
  • Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens—about 5–7 minutes.
  • Remove from heat. Stir in the chopped semisweet chocolate until melted and silky.
    3 ounces semisweet chocolate
  • Mix in the vanilla extract and butter until glossy and well combined.
    1 teaspoon pure vanilla extract, 1 tablespoon unsalted butter
  • Pour into ramekins or a large bowl. Press plastic wrap directly on the surface to prevent a skin from forming.
  • Refrigerate for at least 2 hours, or until fully chilled. Top with whipped cream, chocolate shavings, or a sprinkle of cinnamon before serving.
    Whipped cream, Chocolate shavings, Ground cinnamon

Video

Notes

Here are a few tips I've learned from making this chocolate pudding so many times:
Add milk gradually: Pouring the milk in slowly while whisking helps prevent lumps and gives you better control over the consistency. Cold milk works well, too, if you're starting with chilled ingredients.
Whisk continuously while cooking: Whisking nonstop as you cook prevents the pudding from scorching on the bottom of the pan and keeps the texture smooth and lump-free.
Don't let it boil: If the mixture comes to a full boil, the corn starch can break down, and you'll end up with thin, watery pudding instead of thick and creamy.
Use good-quality chocolate: The chocolate you choose will directly affect the flavor, so use a semisweet chocolate you enjoy eating on its own. You can also swap in bittersweet chocolate if you prefer a deeper, less sweet flavor.
Chill completely before serving: The pudding needs at least 2 hours in the fridge to set properly and develop the right thick, creamy texture.
Store properly: Make sure to press the plastic wrap directly onto the surface to keep a skin from forming when you stick this pudding in the fridge. That way, it'll stay fresh and creamy for 3 to 5 days. Add any toppings of your choice just before serving, not before refrigerating.

Nutrition

Calories: 363kcalCarbohydrates: 49gProtein: 7gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 27mgSodium: 62mgPotassium: 409mgFiber: 3gSugar: 40gVitamin A: 345IUCalcium: 207mgIron: 2mg
Keyword Chocolate Pudding
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