Best Homemade Chocolate Pudding Recipe
This BEST Homemade Chocolate Pudding recipe offers a rich, creamy, and velvety dessert made from scratch using quality cocoa powder, whole milk, egg yolks, and melted semi-sweet chocolate chips. The pudding is cooked on the stovetop to achieve the perfect thickness and is chilled to set, making it an indulgent treat topped with fresh whipped cream and chocolate shavings. Ideal for chocolate lovers seeking a classic, homemade dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chocolate Pudding Base
- 1/3 cup good-quality cocoa powder
- 1/2 cup granulated sugar
- 2 cups whole milk (divided)
- 4 teaspoons cornstarch
- 3 egg yolks
- 1/4 teaspoon salt
For Richness and Flavor
- 1/4 cup semi-sweet chocolate chips (melted)
- 1 tablespoon unsalted butter (softened)
- 2 teaspoons pure vanilla extract
Garnish
- Fresh whipped cream
- Chocolate shavings
Instructions
- Combine Cocoa and Sugar: Sift the cocoa powder into a medium saucepan and stir in the sugar. Slowly whisk in 1 1/2 cups of milk until the mixture is smooth. Set the saucepan over medium-high heat and bring to a simmer, stirring constantly to avoid lumps. Remove from heat and set aside.
- Whisk Egg Mixture: In a large bowl, whisk together the remaining 1/2 cup milk, cornstarch, egg yolks, and salt until the mixture is smooth and well combined. Gradually pour the hot cocoa mixture into the egg yolk mixture while whisking rapidly to temper the eggs and prevent curdling.
- Cook the Pudding: Return the combined mixture to the saucepan and place over medium-high heat. Whisk constantly as the pudding heats, bringing it to a full boil. Once boiling, reduce heat to a simmer and continue whisking for 2 to 3 minutes until thickened to a creamy consistency. Remove from heat and stir in the melted chocolate chips, softened butter, and vanilla extract until the pudding is smooth and glossy.
- Strain and Chill: Pour the pudding through a fine mesh sieve to remove any lumps. Divide the pudding evenly among four 4-ounce cups or small bowls. Cover each with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to set fully.
- Serve: Garnish the chilled chocolate pudding with fresh whipped cream and chocolate shavings before serving. Store leftover pudding covered tightly in the refrigerator for up to four days.
Notes
- Use good-quality cocoa powder and chocolate chips for the richest flavor.
- Tempering the eggs by slowly adding the hot mixture prevents scrambling.
- Whisk constantly during cooking to avoid lumps and scorching.
- Covering the pudding with plastic wrap directly on the surface prevents skin formation.
- The pudding can be made a day ahead for convenience.
- For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free chocolate chips.
Keywords: homemade chocolate pudding, chocolate dessert, stovetop pudding, creamy chocolate pudding, easy chocolate pudding
