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Chocolate pudding recipe makes rich homemade chocolate pudding in no time. This simple chocolate pudding is made with a few basic ingredients, but it tastes so decadent that you’ll never want to buy a box of pudding mix again!
This chocolate pudding recipe is a favorite at my house. It’s easy to make; you’ll just need 8 ingredients and about 20 minutes for this recipe. And you’ll be amazed at how those simple ingredients are transformed into this silky homemade chocolate pudding!
Aside from how easy it is to make, I love that this pudding is a quick make-ahead dessert. The pudding keeps well in the fridge, so you can whip it up when you have a few minutes and then serve it when you’re ready.
Ingredient notes and substitutions
- Sugar: The pudding isn’t super sweet. If you’d like sweeter pudding, increase the sugar to 1/2 cup.
- Bittersweet baking chocolate: I use the Ghirardelli 60% bittersweet chocolate baking bars for this recipe. However, if you would like sweeter pudding, you could use semisweet baking chocolate instead.
- Milk: For pudding that isn’t as rich, use 1% or 2% milk.
- Egg yolks: Since this pudding only uses yolks, it’s a great way to use up any leftover egg yolks you might have.
How to make chocolate pudding
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Whisk sugar, cornstarch, and salt together in a medium saucepan.
Step 2: Add chocolate to sugar mixture and set aside.
Step 3: Whisk milk and egg yolks in a small bowl until combined.
Step 4: Gradually add milk mixture to the sugar mixture in the saucepan and whisk to combine.
Step 5: Heat the saucepan over medium-low heat. Bring to a boil, whisking constantly.
Step 6: Cook pudding until thickened, making scrape the bottom and corners of the pan, about 1 minute. Remove pan from heat.
Step 7: Whisk in butter and vanilla extract.
Step 8: Divide pudding between 4 ramekins. Let the pudding cool for about 10-15 minutes.
Step 9: Press a piece of plastic wrap to the surface of the pudding, and chill for about 1-2 hours before serving.
Step 10: Top with dollops of sweetened whipped cream and chocolate shavings, if using.
Recipe Tips!
- Letting the pudding cool: I let the pudding cool for about 15 minutes before pressing the plastic wrap to the surface. This helps to avoid condensation forming and a watery top pudding layer.
- Make ahead: The pudding keeps well in the fridge. You can make it up to 3 days before serving and store in the fridge. Add the whipped cream and chocolate shavings just before serving.
- Doubling: I’ve doubled the recipe, and it works well.
Variations
It’s easy to change up the flavors in this pudding. Here are some ideas:
- Semisweet: For sweeter chocolate pudding, use 1/2 cup granulated sugar and semisweet baking chocolate.
- Flavorings: You could use a different flavor of extract in place of the vanilla. Some ideas are almond, orange, or coconut.
- Liqueur: If you’re serving to adults, you could add a splash of your favorite liqueur in place of the vanilla.
- Chocolate whipped cream: You can serve the pudding topped with chocolate whipped cream for the ultimate chocolate dessert.
Storage
Store any leftover chocolate pudding, covered, in the refrigerator. The pudding will keep for up to 4 days when properly stored in the fridge.
More pudding and custard recipes!
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Chocolate Pudding Recipe
This chocolate pudding recipe makes decadent homemade chocolate pudding with a few simple ingredients.
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Ingredients
Instructions
Whisk sugar, cornstarch, and salt together in a medium saucepan.
1/3 cup granulated sugar, 1 ½ tablespoons cornstarch, Pinch salt
Add chocolate to sugar mixture and set aside.
4 ounces good quality baking bittersweet chocolate
Whisk milk and egg yolks in a small bowl until combined.
1 ⅓ cups whole milk, 2 large egg yolks
Gradually add milk mixture to the sugar mixture in the saucepan and whisk to combine.
Heat the saucepan over medium-low heat.
Bring to a boil, whisking constantly.
Cook pudding until thickened, making scrape the bottom and corners of the pan, about 1 minute.
Remove pan from heat.
Whisk in butter and vanilla extract.
1 tablespoon salted butter, 1/2 teaspoon vanilla extract
Divide pudding between 4 ramekins. Let the pudding cool for about 10-15 minutes.
Press a piece of plastic wrap to the surface of the pudding, and chill for about 1-2 hours before serving.
Top with dollops of sweetened whipped cream and chocolate shavings, if using.
Notes
- Sugar: The pudding isn’t super sweet. If you’d like sweeter pudding, increase the sugar to 1/2 cup.
- Bittersweet baking chocolate: I use the Ghirardelli 60% bittersweet chocolate baking bars for this recipe. However, if you would like sweeter pudding, you could use semisweet baking chocolate instead.
- Milk: For pudding that isn’t as rich, use 1% or 2% milk.
- Egg yolks: Since this pudding only uses yolks, it’s a great way to use up any leftover egg yolks you might have.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 333kcal | Carbohydrates: 39g | Protein: 6g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 89mg | Potassium: 313mg | Fiber: 1g | Sugar: 30g | Vitamin A: 352IU | Vitamin C: 0.1mg | Calcium: 199mg | Iron: 1mg
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