Homemade Chocolate Pudding Recipe

Homemade chocolate pudding made on the stovetop is a creamy and satisfying dessert. Why use a boxed mix when homemade pudding is so simple and so much better tasting?

Homemade chocolate pudding is one of the most satisfying treats you can find. Smooth and rich, warm or cold, chocolate pudding just makes you feel happy. I don’t know what there is about it. It appeals to people of all ages.

Have you ever made pudding with a boxed mix? It’s pretty easy, right? Especially if you use a no-cook, instant kind.

But would you agree that boxed mixes sort of have an off flavor? I checked a box of name brand instant chocolate pudding and here’s what you’ll find in it: Sugar, Modified Cornstarch, Cocoa Processed With Alkali, Sodium Phosphate, Contains Less Than 2% Of Tetrasodium Pyrophosphate, Natural And Artificial Flavor, Salt, Artificial Color, Mono- And Diglycerides, Red 40, Yellow 5, Blue 1. 

Yuck! No wonder the box clearly states “Chocolate–Artificial Flavor.” That’s not all that’s artificial in that box. 

So, homemade it is. Easy to make and no artificial anything. How does it taste? Well, you can’t go too wrong with ingredients like milk, eggs, cocoa, sugar, vanilla, and butter, can you? Homemade chocolate pudding is perfectly delicious!

About this Homemade Chocolate Pudding:

There are lots of recipes for homemade chocolate pudding. Some recipes use cornstarch to thicken the pudding, other recipes will have you using a double boiler, or tempering the eggs. Nice, but why go through extra trouble and make all those dishes dirty?

I like this recipe because it’s easy, it’s made completely in one saucepan, and tastes great. Plus, it was my grandma’s recipe. 

To make this pudding, you’ll need one medium sized saucepan. Blend sugar, flour, cocoa, and a pinch of salt in the pan. Add an egg and mix it in well, until the mixture is smooth. Slowly stir in milk. 

Cook over medium heat until the mixture comes to a boil, stirring pretty much constantly. I find that if I walk away for a couple of minutes, the pudding starts to get lumps. Be prepared to stir for about 15 minutes. Does 15 minutes seem alike a long time to stir? Listen to some music or a podcast, or invite someone into the kitchen for a little conversation. Bribe them with the promise of a bowl of chocolate pudding!

After the pudding comes to a boil, remove it from the heat, and stir in vanilla and a tablespoon of butter. Pour into bowls and enjoy immediately, or refrigerate to enjoy it cold.

Hint: To prevent a “skin” from forming on top of the pudding, press plastic wrap directly onto the surface of the pudding. Skin or no skin is a personal preference. I kind of like it. 

How to make this chocolate pudding recipe your own:

• Use whatever type of milk you happen to have. Whole milk will make the creamiest pudding, but 2% or non-fat work well, too.
• Double or triple the recipe. Make sure you have a big enough saucepan.
• Make a chocolate pie. Bake a 9 inch pie shell, make a batch and a half of chocolate pudding, and pour the pudding into the baked pie shell. A graham cracker crust works great, too! Refrigerate until firm. For more specific directions, check out my recipe for chocolate pudding pie. 
• Add a couple teaspoons of instant espresso powder to make a mocha chocolate pudding. Mix the powder with the flour and sugar, blending it in well.
• Add a teaspoon of cinnamon for Mexican hot chocolate pudding. Serve it with Mexican chocolate shortbread cookies for a special treat.
• Be creative with toppings. Top with a dollop of whipped cream. Sprinkle the pudding with chocolate chips, nuts, or top with fresh fruit, like strawberries or raspberries. This crunchy oat topping is really good, too. 

Storage Tips

Homemade chocolate pudding, tightly covered, can be stored in the refrigerator for up to 3 days. 

Other easy dessert recipes:

Desserts don’t have to be complicated to be delicious. Here’s a few more easy dessert recipes:

 

• No-cook lemon pudding (only 3 ingredients) or Lemon pudding/cake filling
• Homemade vanilla pudding with brown butter
• Chocolate chia pudding (only 100 calories per serving, and it’s no cook)
• Chocolate chip blondies
• Vanilla ice cream – no churn and only 3 ingredients
• Strawberry sorbet with mint (frozen strawberries, water, mint – that’s all it takes)
• Mini fruit tarts

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Homemade Chocolate Pudding Recipe

4.65 from 39 votes

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

2 cups

• Pin It

Print Rate Recipe Save Saved

Cook ModePrevent your screen from going dark

Homemade chocolate pudding made on the stovetop is a creamy and satisfying dessert. Why use a boxed mix when homemade pudding is so simple and so much better tasting?

Ingredients

• ▢ ½ cup sugar
• ▢ ¼ cup cocoa
• ▢ 2 tablespoons flour
• ▢ Pinch of salt
• ▢ 1 egg
• ▢ 2 cups milk
• ▢ 1 tablespoon butter
• ▢ 1 teaspoon vanilla

Instructions

• In medium sized saucepan, blend together sugar, cocoa, flour, and salt. Add egg and mix until well blended. Stir in milk slowly until ingredients are blended.
• Over medium heat and stirring constantly, bring to boil (takes about 15 minutes) and then immediately remove from heat.
• Stir in butter and vanilla. Serve warm or cold.
• To avoid having a skin form on top of the pudding, press plastic wrap directly on the surface of the pudding as it cools.

Notes

• Use whatever type of milk you happen to have. Whole milk will make the creamiest pudding, but 2% or non-fat work well, too.
• Double or triple the recipe. Make sure you have a big enough saucepan.
• Make a chocolate pie. Bake a 9 inch pie shell, make a batch and a half of chocolate pudding, and pour the pudding into the baked pie shell. Refrigerate until firm. For more specific directions, check out my recipe for chocolate pudding pie. 
• Add a couple teaspoons of instant espresso powder to make a mocha chocolate pudding. Mix the powder with the flour and sugar, blending it in well.
• Add a teaspoon of cinnamon for Mexican hot chocolate pudding. Serve it with Mexican chocolate shortbread cookies for a special treat.
• Be creative with toppings. Top with a dollop of whipped cream. Sprinkle the pudding with chocolate chips, nuts, or top with fresh fruit, like strawberries or raspberries. This crunchy oat topping is really good, too. 

Nutrition Information

Serving: 1/2 cup, Calories: 240kcal, Carbohydrates: 37g, Protein: 7g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 64mg, Sodium: 138mg, Fiber: 1g, Sugar: 25g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

Shop this post

4-Piece Measuring Cup Set

3-Piece Silicone Spatula Set

Calphalon Nonstick Sauce Pan

Verdict: So comforting and delicious, this is the perfect little sweet treat. 
Husband’s take: Ben loves this too, and my kids LOVE it. 
Changes I would make: None are necessary, but feel free to try some of the ideas we mentioned!
Difficulty: Very easy!