Chocolate Pudding
The taste, richness and texture of this homemade chocolate pudding is worlds better than the boxed variety- you’ll relish every bite!
Let me tell you, if you haven’t converted over to homemade pudding, you’ve just got to do it. For me. Promise?
The taste, richness and texture is worlds better than the boxed variety – and not that much more difficult. You’ll love it.
You just never know when you’ll need to be whipping out homemade pudding.
(By the way: I used to have both the chocolate and vanilla pudding recipes in this same post but I split them out; the vanilla pudding is now here.)
One Year Ago: Balsamic and Black Bean Salsa
Two Years Ago: Lemon and Garlic Grilled Chicken
Three Years Ago: Gourmet Buttermilk Cookies
The Best Chocolate Pudding
Ingredients
- ¼ cup (53 g) packed light brown sugar
- 3 tablespoons unsweetened cocoa powder, Dutch-process or regular
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 ¾ cups whole milk
- ¼ cup heavy cream
- 1 cup (170 g) milk chocolate chips, or 6 ounces bar milk chocolate chopped
- ½ teaspoon vanilla extract
Instructions
- In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.
- Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream…or not.
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Recipe Source: adapted from Feb/March 2011 Cook’s Country
Are there any substitutions we can make?
I’m so glad I got up the courage to try this recipe and a first for scratch made chocolate pudding. It had rave reviews from family and friends even though I modified it slightly as I didn’t have enough milk chocolate and added semi- sweet chocolate chips to make up the difference. Also sprinkled a few mini-semi-sweet chips and milk chocolate shavings ontop of whipped cream… Chocolate pudding is one of my husband’s favorite things, he asked that I only make this in the future, no more boxed! Thanks Mel!
I have a lot of brown sugar in hand so I was looking to see if I could make a chocolate cream pie with it. I didn’t really find one. Next I looked for brown sugar pudding since this is how I make my CCP. My question is do you think your pudding recipe would work for a pie? Thanks and I am going to make this pudding either way. Yum!
Yes, this pudding works great for pies!
Been making your vanilla pudding recipe for years now, and thought it was my favorite., until I made this. Both recipes are forgiving as long as the ratios and technique are exact. It was late night and I only had 2% , so to make up for creaminess I added one egg yolk and some butter at the end. Also used hersheys special dark Cocoa , and added a couple drops almond extract along w the vanilla . CREAMY, THICK, AND DELICIOUS!
A new fave . Pudding is always my sweet craving .
EXCELLENT!
The only thing I did a little differently was add a little bit of espresso powder. Otherwise this is a SUPERB recipe… thank you Mels kitchen!
My daughter has been talking about pudding for three days, so we finally made this. It is easy and excellent, even with 2% milk!
The most perfect chocolate pudding recipe. Over the years, I typically make this now with 3oz of milk chocolate chips, and 3oz of bittersweet chocolate baking nibs. I find the milk and cream ratio is easily altered as well, as long as you have three cups. I made this yesterday (with the best ever glazed meatloaf recipe…..AND IT IS!). I only had 2% milk and 10% cream in my fridge, so I opted for 2 cups of milk and 1 cup of cream. It was dreamy and smooth, just like it ought to be. Perfection as usual from my go to food blog. Thanks Mel.
I made this yesterday and tried the cooled version this morning….it’s so good. Thank you for sharing the recipe. I am excited to experiment with different cocoa brands.
LOVE this! So easy, perfect chocolate flavor! Once the pudding was chilled, I turned it into parfaits. Used cute little glasses, layered graham cracker crumbs, pudding, freshly whipped cream, and chocolate sprinkles. Delicious!
Such a cute idea! Those sound so yummy.
My husbands mom used to make him homemade chocolate pudding. It is actually the only thing he ever said she made that he wished I would make. I’ve tried a couple recipes & he said they were “ok”. Last night I got an “excellent!!” when he tasted this. Thanks, after 35 years of marriage I finally got it right! So a big thanks from both of us 🙂
That’s awesome! Thanks for sharing!
Hi Mel, can I get a little clarification? This is the first time I am making this recipe and it lists putting all dry ingredients together in a saucepan and then adding the wet. But it doesn’t say what heat temp I should be warming the saucepan at or when I should be adding the different ingredients. I have never made homemade pudding before so I’m just not sure what I should be doing/looking for when adding ingredients.
Thanks.
Jessie
Hey Jessie – you don’t need to heat the mixture until the wet ingredients are added to the dry. So add all the dry ingredients to the saucepan and then whisk in the wet ingredients (no need to do this over heat). Once it is well combined, put the saucepan on the stove and follow the recipe (to use medium heat and bring the mixture to a simmer). Hope that helps!
Hi Mel, can I get a little clarification? This is the first time I am making this recipe and it lists putting all dry ingredients together in a saucepan and then adding the wet. But it doesn’t say what heat temp I should be warming the saucepan at or when I should be adding the different ingredients. I have never made homemade pudding before so I’m just not sure what I should be doing/looking for when adding ingredients.
Thanks.
Jessie
It’s really good! Will definitely make it again!
Mel-
I started using this pudding recipe a couple of years ago because my hubby is obsessed with pudding, chocolate in particular. I have since made chocolate pudding pie with it several times and will be making it for Thanksgiving today. Thanks for your website! Whenever I need a recipe for something I don’t know how to make or just a classic version of something I love, I always come here first. I’ve never been disappointed!
Mel. Thanks for all the good recipes. I made this but did not have milk chocolate chips so used good quality semi-sweet. The recipe was easy to make and the pudding was great. I was using the pudding as part of a trifle dish with whipped cream and chocolate cake, so the semi sweet chocolate was a good aspect to the dessert. We sure appreciate your blog.
Thanks, Kirk! sounds delicious!
I made this tonight and it was perfectly chocolatey! I didn’t even wait for it to cool – just ate my portion hot off the stove and it hit the spot for my chocolate craving. The kids loved it too!
I’ve been craving dark chocolate pudding for months. We’re expecting a wintry mix this MLK weekend, so I’m making this! To avoid lumps when whisking the milk and cream into the dry ingredients, I will heat both until lukewarm.
I have never, ever heated my wet ingredients and I have never had a lump yet. I have easily made this upwards of 20 times.
This was amazing!! Just a note: I didn’t use any heavy cream (didn’t have any!) so used 3 cups of whole (goats’!) milk. I also used mini semi sweet choc chips. Came out great!! Thanks Mel!
I made this yesterday, used semi sweet chocolate chips because that’s what I had on hand and I forgot to put in the vanilla extract but it didn’t matter because this was AMAZING! Thank you so much for this recipe! My kids, parents and sisters all loved it!
Hello Maryam – Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. Thank you for reporting back that it was still awesome without the extract. I am glad you enjoyed it!
I only have half and half…would that work?
That should work fine!
Such an easy pudding to make and so delicious! I have made it so many time now an posted it on my blog too. Thanks so much for this wonderful recipe.
Recently found your site. Have tried two recipes -pork chops and chocolate pudding. Both were huge hits with family and friends. Can’t wait to try more!!
This is an amazing pudding. I loved it. I made it again today, however, forgot to add the vanilla, however, it didn’t matter, didn’t notice a difference. I used this pudding for a chocolate poke cake. It’s in the refrig now. I’m hoping it works out for the poke cake. Thank you for the recipe. I love it.
I’m ashamed to say that once I cheated on this recipe and I’ll never do it again. This is the best chocolate pudding recipe, just believe me!
This was lick-the-bowl good. I used half and half and upped it to 1/2 cup and adjusted the whole milk a bit. Semi-sweet chips because that is what I had. I wanted to hog it for myself but ended up sharing with my pudding-faced boys (1.5 and 4). Whipped up quick and a big hit!
Made this yesterday, and it was delicious! I used it in a brownie trifle and it was real hit.
Another winner, Mel!
Hi!
I was just wondering how long this is good for? can’t wait to try it:-)
thanks
Cassie – Probably a couple of days well covered in the fridge.
Can I use this recipe for a chocolate cream pie
Hi Beth – I’ve never tried it but I’m sure you could. Good luck if you try it!
Cut the milk/or cream by 1/2 or 1 cup to prevent a mushy pie crust. Be sure to prebake the crust.
Made the chocolate pudding this morning….OH.MY.WORD. Divine, delicious, incredible, divine…did I mention delicious??????? So, so good, thank you!
I’m looking for a recipe. I think it was called rocky mountain desert. But it had chocolate pudding and cherries and I think marshmallows in it. Can anybody help me?
Hi Terri – yes, this pudding definitely sets up well for a pie!
Mel, would this pudding work to make a chocolate pie? My boys love chocolate pudding pie at Thanksgiving….just wondering if it “sets up” like the boxed kind, would love to get away from the processed “stuff” as much as possible!q
Mel, would this pudding work to make a chocolate pie? My boys love chocolate pudding pie at Thanksgiving….just wondering if it “sets up” like the boxed kind, would love to get away from the processed “stuff” as much as possible!