Homemade Chocolate Pudding
by Sommer Collier — last updated on Feb 7, 2025 The Best Homemade Chocolate Pudding Recipe – You won’t believe how incredibly easy it is to make creamy and luscious chocolate pudding from scratch! Skip the box and give this classic homemade pudding recipe a try.
Why We Love Homemade Chocolate Pudding
Rich, silky, perfectly chilled pudding is a classic dessert recipe that is dear to our hearts. My husband and I both loved eating puddings as kids, and it’s such a joy to share them with our children now.
There are so many different, delicious ways that a great pudding can be enjoyed. Like in this fruity and unique Homemade Strawberry Pudding recipe, or one of my personal favorites, as a base for a Layered Banana Pudding Cake. Or you can even make Key Lime Pudding Pops or Chocolate Pots de Creme!
No matter how it’s served, there’s something so wonderfully comforting and nostalgic about savoring creamy spoonfuls of sweet, cold pudding.
And did you know that it is ridiculously easy to make pudding from scratch?
Today we are sharing what is absolutely the Best Homemade Chocolate Pudding Recipe… Ever. It’s so terrifically simple and quick, that I swear you’ll never buy the boxed stuff again!
Why Should I Make Chocolate Pudding from Scratch?
Why make pudding from scratch when you can pick up a mix package at the store?
Homemade pudding skips the weird preservatives and chemicals found in boxed varieties. Plus, you can personalize the flavors with whatever you like, so you are not stuck with what is available on the supermarket shelf!
I’m not exaggerating at all when I say that it’s almost just as easy, and tastes SO much better when you make pudding at home with just a few pantry staple ingredients. It’s just sugar, milk, cornstarch, and flavoring, mixed, simmered, and then cooled. How simple is that?!
Ingredients You Need
Below, you’ll find the ingredients necessary to make a chocolate version of our classic homemade pudding recipe. This is also a great base recipe for adding your favorite goodies like cinnamon, peanut butter powder, and/or flavored extracts.
Here’s what you need to make the BEST pudding from scratch:
- Whole Milk – or 2%
- Granulated sugar
- Unsweetened cocoa powder
- Cornstarch – to thicken things up, used instead of egg yolks or whole eggs!
- Salt
- Butter
- Vanilla extract – for a little extra flavor
- Instant coffee granules
I include instant coffee granules in this Homemade Chocolate Pudding recipe to add depth and richness to the chocolate flavor. However, feel free to omit them if you prefer.
The butter is added at the end to offer a silkier texture and beautiful sheen to this easy chocolate pudding. It’s not necessary, but oh my does it make a lovely difference!
How to Make Chocolate Pudding from Scratch
It only takes 10 minutes and a few easy steps to whip up an unbelievably indulgent chocolate pudding.
First, set a medium saucepan over medium heat. Add the sugar, cocoa powder, cornstarch, salt, and coffee granules. Stir to combine, and then pour in the milk. Whisk well to remove all clumps.
Next, bring the mixture to a gentle simmer. Be sure not to turn the heat too high or you’ll boil and overcook your pudding!
Once simmering, stir constantly for a couple of minutes as the pudding thickens. It should be fairly thick to coat a spoon or spatula, but will continue to thicken as it cools.
Lastly, remove from heat and immediately stir in the butter and vanilla extract. Keep stirring until the butter is fully melted and combined.
Scoop the pudding into a storage container and press a piece of plastic wrap down over the surface of the pudding, so a skin doesn’t form as it cools.
Place the container(s) of pudding covered with plastic wrap in the refrigerator to completely cool and thicken, for about 2 hours.
Once it is fully chilled, you can remove the plastic wrap and cover the chocolate pudding with a lid. Serve cold.
Just look at that gorgeous shine!
Tips & Tricks
- If you feel like you were unable to stir in all the clumps, you can pour the pudding through a mesh strainer to remove any debris.
- This chocolate pudding recipe also makes a fabulous chocolate pie filling! Make sure to cook it the full 2 minutes, so it sets very thick. This will ensure that the corn starch really gets activated!
- Use high-quality cocoa powder for a deep, chocolatey flavor!
Get the Complete (Printable) Best Homemade Chocolate Pudding Recipe + Video Below. Enjoy!
Serving Suggestions
Serve this easy chocolate pudding recipe in individual serving dishes, topping with a dollop of freshly made whipped cream, for adorable little treats!
Chocolate pudding is delicious served with fresh fruit like raspberries, strawberries, or bananas!
Frequently Asked Questions
Pudding made from scratch will keep well for up to a week, 5 to 7 days, in an airtight container in the fridge.
The butter adds richness and shine. You can easily swap it for margarine or coconut oil.
Yes, you can! Use a good 1-to-1 ratio sugar substitute, so the texture and volume remain the same. I believe Wholesome and Swerve both make one.
It’s easy to make this a Vegan Homemade Pudding recipe! You can substitute almond or coconut milk for the cow’s milk, and then use your favorite plant-based vegan butter substitute for the butter.
Add peanut butter powder or mint extract to our homemade chocolate pudding recipe to really add *umph* to the chocolatey goodness.
Other extracts that pair perfectly with this recipe are almond or hazelnut for a rich and nutty flavor, or a bit of orange or lime extract to create a bright and zesty chocolate orange pudding.
Share your favorite flavor combinations in the comments!
Looking for More Delicious Chocolate Dessert Recipes?
- 2 Ingredient Easy Chocolate Fondue
- Salted Caramel Chocolate Chip Cookie Bars
- Chocolate Pudding Cake
- Chocolate Pots de Creme with Espresso Whipped Cream
- Stuffed Caramel Brownies
- Best Chocolate Sugar Cookies
Check the printable recipe card below for the prep time, cook time, total time, and nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest!
Homemade Chocolate Pudding Recipe + Video
Video
Ingredients
- 5 cups milk 2% or whole
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- ½ cup cornstarch
- ½ teaspoon salt
- ¼ cup butter
- 1 ½ teaspoons vanilla extract
- 1 teaspoon instant coffee granules optional
Instructions
- Set a medium sauce pot over medium heat. Add the sugar, cocoa powder, cornstarch, salt, and coffee granules. Stir to combine, then pour in the milk. Whisk well to remove all clumps.
- Bring the mixture to a simmer. Once simmering, stir consistently for 1-2 minutes, as the pudding thickness. It should be fairly thick, but will continue to thicken as it cools.
- Remove from heat and stir in the butter and vanilla. Stir until the butter is fully melted and combined.
- If you feel like you were unable to stir in all the clumps, you can pour the pudding through a mesh strainer to remove any debris. Otherwise, scoop the pudding into a storage container and press a piece of plastic wrap down over the surface of the pudding, so a skin doesn’t form as it cools.
- Once it is fully chilled, you can remove the plastic wrap and cover it with a lid. Serve cold.
i made this pudding this afternoon it took longer than 2 minutes till It was thick enough, i added some baking chocolate it came out really good!
Hi Caroline,
It might be the difference in heat from your burners. Unfortunately, they are all a little different. I’m so glad it still turned out!
So rich😋
This is the best chocolate pudding recipe. So easy and so delicious.
Well, this was YUM!!!! That being said, I made a few modifications based on personal preference and comments: Reduced sugar by 1/3 as we like bittersweet pudding. Reduced cornstarch by 2 tbsp as we like a looser pudding. I used Dark cocoa. I doubled the vanilla–I always do. And we had some espresso crystals, so I added that version of coffee. Many comments about possible lumps. I mixed all the dry ingredients in and then just put in about 1/2 cup of the milk, stirring all until a thick paste and working out the lumps by smashing them on the edge of the pan. the goal is to get all the dry ingredients wet and to begin absorbing the liquid. Then aded another 1/2 cup mixing until all together until a looser paste and all well mixed. I do this approach any time I want to mix cocoa into liquid. Like when making hot chocolate. Then added the rest of the milk, mixed it all together, heated up and then to a boil for about 3 minutes. Heating that much milk took about 22 minutes on medium high and constant stirring to keep from sticking or burning on the bottom of the pan. I used salted butter, so I reduced the salt to a scant 1/4 tsp. Poured into a bowl, covered with a piece of Saran Wrap and let cool. Tasted so good and then after cooled with a dollop of whipped cream…wellll… I can imagine this with mint or orange or ginger…..or coconut or Almonds. I guess I have lots of options to work on. Thanks so much.
This pudding tasted amazing! Thank you for the recipe!
I’ve never made homemade chocolate pudding, but this is so creamy and has great chocolatey flavor!
Can you use this for chocolate pie?
Hi Donna,
Yes, absolutely! However, if you want a classic “french” style chocolate pie, try this recipe: https://www.aspicyperspective.com/fluffy-french-silk-pie/
This pudding was the easiest to make and way more delicious than the boxed pudding versions!
I just made this for my adult son because it’s Mother’s Day and that’s what he asked for lol. I accidentally on purpose left some in the pot for me, and oh my… it’s just about perfect. It really didn’t need the coffee, but I do always add coffee when I’m baking a chocolate cake.
Just a word of warning: Add about 30 minutes to that 5 minute cook time. That is a hugely misleading direction. From years of cooking I knew it didn’t make sense (cold milk is not going to come to a simmer over medium heat in 3-5 minutes), so be patient, stir it constantly, and the reward will be great!
Ran out of vanilla extract. Used rum extract.
Very easy to make. It was really chocolatey for us. I wasn’t sure if you use salted butter or not so I added extra salt because I used non-salted butter. I won’t do that next time because the sweetness is kind of overpowered by the salt. I added some instant powdered coffee but it was a cappuccino type of instant so that added to the overpowering powder taste. I have to get actual black instant coffee. I used double dutch chocolate and a Hershey’s mixed together. I think another mistake. That double dutch should be left for brownies. :0)
What kind of coffee do you use? What kind of butter was it salted or unsalted? What chocolate do you use?
I gave a 5 star because I believe if I fix these items I would have no issues.
Super easy & tasty!