The rich, velvety goodness of Chocolate Pudding never goes out of style! This classic dessert requires just a few pantry staples and can be whipped up in no time, making it the perfect creamy dessert for both special occasions and everyday cravings.
For other smooth chocolate treats, try my Italian chocolate hazelnut spread or brigadeiros.
Jump to:
✔️ Why This Recipe is Great
Use Up Cocoa Powder: whether you have natural cocoa powder or dutch cocoa powder, the only difference is that they're processed slightly differently. You can use either one for this chocolate pudding recipe and it will be equally delicious.
Batching-Friendly: this is a very easy chocolate recipe that lends itself to making the night before or up to a few days ahead in a large batch. It's a great sweet treat to turn to for a craving, or even to just use up extra milk from the fridge.
🥛 Ingredients
Granulated Sugar: you could also swap this for allulose for a less-sweet or sugar-free chocolate pudding, though don't omit any sweetener altogether if you want to keep the flavor balanced.
Cocoa Powder: you can use any type of cocoa powder you’d like, but for a more complex and rich flavor, I recommend using a fine cocoa powder like the one I use from Guittard.
Cornstarch: this thickener is essential for making a thick, creamy chocolate pudding.
Whole Milk: I haven't tried to swap this for a non-dairy milk, but you could use a skim, low-fat or reduced-fat milk.
Butter: it's important to use unsalted melted butter, maybe using one of those sticks from the freezer (if you're anything like me), but if all you have is salted butter you'll want to use up to ¼ teaspoon less salt.
Vanilla Extract - you can swap this for the same amount of vanilla paste for a richer vanilla flavor and aroma.
See recipe card for exact ingredients and quantities.
🥄 How to Make Chocolate Pudding (Step-by-Step)
Step 1) In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined (image 1).
Step 2) Gradually add the whole milk to the dry ingredients, whisking continuously to ensure there are no lumps (image 2).
Step 3) Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to thicken and bubble. This should take about 5-7 minutes (image 3).
Step 4) Once the pudding has thickened, remove it from the heat and stir in the butter and vanilla extract until fully melted and combined (image 4).
Step 5) Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming (image 5).
Step 6) Refrigerate for at least 2 hours or until chilled and set.
Step 7) When you’re ready to serve, you can top the pudding with whipped cream, chocolate shavings, or fresh berries for an extra treat.
🥜 Variations
- Chocolate Mint Pudding: Add up to 1 teaspoon of peppermint extract to the pudding mixture for a refreshing minty twist.
- Mocha Pudding: Stir in ½ to 1 tablespoon of instant coffee granules to the milk mixture for a rich coffee flavor that complements the chocolate.
- Nutty Chocolate Pudding: Fold in ½ cup of chopped nuts when you serve the pudding, such as walnuts or hazelnuts, for added texture and flavor once you're enjoying it.
- Peanut Butter Chocolate Pudding: Mix up to ½ cup of creamy peanut butter into the liquid mixture for a deliciously nutty variation.
- Spiced Chocolate Pudding: Add a pinch of cinnamon or a dash of cayenne pepper tot he liquid mixture for a warm, spicy kick.
🥘 Storage and Reheating
This chocolate pudding will keep in the fridge for up to 5 days, but I don't recommend freezing it; the texture doesn't hold up very well to defrosting and re-serving.
👩🍳 Expert Notes & Tips
Mixing Up the Flavor: Feel free to customize your pudding by adding a pinch of espresso powder for a deeper chocolate flavor or a splash of your favorite liqueur for an adult twist.
Richer Pudding: If you prefer a richer pudding, you can substitute half of the milk with heavy cream or half & half.
Storage: This pudding keeps well in the refrigerator for up to 5 days, making it a great make-ahead dessert!
🍽 Chocolate Pudding Topping Ideas
- stewed spiced apples
- marshmallow fluff
- sliced strawberries
- fresh berries
- chocolate sauce
- cherries on the stem
- toasted coconut flakes
- orange zest
- whipped cream
- fresh mint leaves
- caramel sauce
- cacao nibs
- chocolate shavings
- flaky sea salt
❓ Other Delicious Chocolate Recipes
🙋 Frequently Asked Questions
Yes, you can prepare chocolate pudding a day or two ahead. Just cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until ready to serve.
Very likely so, though I have not personally tested it. The best picks to substitute dairy milk are with almond milk, coconut milk, or almost any other non-dairy milk of your choice for a vegan version.
You can use arrowroot powder or tapioca starch as alternatives to cornstarch. For a custard-style pudding, you can also use eggs, though it starts to change the recipe quite a bit.
To avoid lumps, make sure to whisk the dry ingredients very thoroughly before adding the milk. Additionally, stir continuously while cooking to ensure an even consistency.
Have you tried this recipe?
If you like the recipe, please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card, or even a comment! I love to hear how your recipes turned out, and your feedback can help other readers! Also join us on Instagram, Facebook & Pinterest.
📖 Recipe
Easy Chocolate Pudding
Ingredients
- ½ cup granulated sugar about 100g
- ⅓ cup unsweetened cocoa powder about 40g
- ¼ cup cornstarch about 30g
- ¼ teaspoon salt
- 2 ¾ cups whole milk about 650ml
- 2 tablespoons unsalted butter about 28g
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined.
- Gradually add the whole milk to the dry ingredients, whisking continuously to ensure there are no lumps.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to thicken and bubble. This should take about 5-7 minutes.
- Once the pudding has thickened, remove it from the heat and stir in the butter and vanilla extract until fully melted and combined.
- Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 2 hours or until chilled and set.
- When you’re ready to serve, you can top the pudding with whipped cream, chocolate shavings, or fresh berries for an extra treat.
Comments
No Comments