Creamy Chocolate Pudding

September 4, 2022

Why go and buy pudding cups when it’s super easy to make at home? Light, creamy, rich, and chocolatey, this chocolate pudding recipe can be consumed with fruit or just on its own! This easy, kid-friendly treat is a cinch to prepare and a great make-ahead option!

My grandmother always made pudding for my mother when she was a kid, so when I told her I was making pudding, she asked if I wanted grandma’s recipe. Her recipe is 4 ingredients, however, mine has a bit more with more chocolate. I love my grandma, but times have changed! I wouldn’t recommend making this dairy-free however. Unless there is a vegan heavy cream out there, I’m not sure how this recipe will turn out if you don’t use heavy cream. You can try it, tell me how you did it, and I’ll include it in this post! Or, I may make a different post for it, with credit to whomever of course.

How to make Creamy Chocolate Pudding

Once you dip your spoon into the finished pudding, you won’t put it down. I was eating it straight out of the bowl and my husband had to take it away! Feel free to add less baking chocolate if you don’t like it so chocolatey (but who doesn’t love chocolate?). (Full ingredient amounts and complete instructions are available in the recipe card down below).

Sugar
Unsweetened Cocoa Powder: If you use sweetened, you will need to cut the sugar in half. It’s better if you use unsweetened. You can use dark chocolate or regular chocolate. I love using Hershey’s brand cocoa powder.
Cornstarch: This helps the pudding thicken up.
Salt: You only need a little bit!
Heavy Cream: For creamy pudding.
Egg Yolks: They get whisked into the pudding mixture, so don’t worry about raw eggs!
Whole Milk
Unsalted Butter: Unsalted butter makes it easier to control the salt content of a dish, and you definitely don’t want a salty pudding.
Bittersweet Baking Chocolate: I prefer 60% baking chocolate, which is bittersweet. You can opt-in for semisweet, but be sure to lower the amount of sugar you add to the pudding.

In a large saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Pour in the cream, then whisk in the egg yolks until fully incorporated. Scrape the corners of the saucepan to ensure everything is incorporated. Place the saucepan over medium heat; cook, whisking constantly, or until the mixture has thickened and the entire surface is bubbling. Remove the saucepan from the heat, then whisk in the butter and chocolate. Whisk until it is completely melted in. Whisk in the vanilla. Strain the pudding through a fine-mesh strainer into a medium or large container. Place a lightly greased piece of parchment or wax paper on top of the pudding, but not fully pressed onto it. Refrigerate for at least 4 hours. Stir then serve. Enjoy with some whipped cream and fruit!

Tips & FAQs

Storage: Cover with plastic wrap and store in the fridge. This will keep in the fridge for 2-3 days.
Variations:
- You can make it mocha pudding by adding 2 tsp of espresso powder, and 1 tbsp Kahlua, and mixing it with the vanilla. Use 1/4 cup brewed coffee instead of 1/4 cup milk.
- For a Mexican chocolate pudding, add 1/2 tsp cinnamon, 1/2 tsp chipotle powder, and a pinch of cayenne pepper along with the cocoa powder.
- Stir in some oreos, kitkats, m&ms, or berries!
Freeze the pudding into pudding pops! Get some popsicle molds and freeze the pudding for a frozen treat. It will change texture because of the cornstarch, but it’s nothing horrible. It’s still delicious and drip-free! Frozen pudding pops are best enjoyed straight from the freezer. Do not defrost.

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.

Servings 6

Author Dani Bayer

Prep time

15 Min

Additional time

4 Hour

Total time

4 H & 15 M

Print