I just whipped up an Easy Chocolate Pudding Recipe and the result is insanely silky chocolate that disappears in seconds.

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I adore this Homemade Chocolate Pudding because it hits that deep chocolate spot without drama. I get hooked on the silky texture and the way the vanilla pops through.

I love that it’s an Easy Chocolate Pudding I actually make on bad days, good days, any day. And it feels like serious chocolate, especially when I stir in a bit of heavy cream or a knob of unsalted butter for extra richness.

I know a store cup can’t compete. I want spoonful after spoonful, and I will fight anyone for the last bite.

Obsessed? Yeah, totally.

I never regret it.

Ingredients

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Whole milk: creamy backbone, keeps it smooth and mild, not as rich as cream.
Heavy cream: basically pure indulgence, gives silkiness and a lush mouthfeel.
Granulated sugar: sweetens and balances cocoa bitterness, keeps pudding comforting.
Unsweetened cocoa powder: pure chocolate punch, adds depth and that classic chocolate taste.
Cornstarch: thickener that makes it custardy without being rubbery, holds its shape.
Fine sea salt: brightens the chocolate, makes flavors pop without tasting salty.
Egg yolks: rich, creamy body and extra silkiness, they make it decadent.
Unsalted butter: basically richness with a glossy finish, rounds out mouthfeel.
Vanilla extract: sneaky warmth and sweetness, ties the chocolate together.
Semi sweet chocolate: plus extra chocolate intensity and smooth melt if you want more.

Ingredient Quantities

2 cups whole milk (you can use low fat but it wont be as rich)

1 cup heavy cream

1/2 cup granulated sugar

1/3 cup unsweetened cocoa powder, sifted if lumpy

1/3 cup cornstarch

1/8 teaspoon fine sea salt

3 large egg yolks, lightly beaten

2 tablespoons unsalted butter, cut into small pieces

1 teaspoon pure vanilla extract

2 ounces semi sweet chocolate, chopped, optional for extra chocolatey flavor

How to Make this

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1. In a medium bowl sift the cocoa powder into the sugar, then stir in the cornstarch and salt so its all evenly mixed; if you dont have a sifter just whisk hard to break lumps.

2. Reserve about 1/2 cup of the milk, then whisk that into the dry mixture until you have a smooth paste; this helps prevent lumps later.

3. In another bowl lightly beat the egg yolks, then whisk 2 tablespoons of the milk paste into the yolks to temper them so they dont scramble when added to hot liquid.

4. Pour the remaining milk and the heavy cream into a medium saucepan and heat over medium until just steaming and tiny bubbles form at the edges but not a full boil, stirring occasionally.

5. Slowly whisk the tempered yolk mixture into the warm milk paste, then pour that combined mixture back into the saucepan with the rest of the milk and cream; keep whisking constantly.

6. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil; once boiling cook for 30 to 60 seconds while whisking to fully activate the cornstarch, then remove from heat.

7. Immediately stir in the butter, vanilla, and the chopped semi sweet chocolate if using, whisking until everything is melted and the pudding is glossy and smooth. If you see any tiny lumps, press the pudding through a fine mesh strainer into a clean bowl.

8. Pour the pudding into individual serving dishes, press plastic wrap directly on the surface to prevent a skin from forming, and let cool to room temp for about 30 minutes.

9. Chill in the refrigerator at least 2 hours until fully set. Serve plain or with whipped cream, a sprinkle of cocoa, or sea salt flakes for contrast. Quick tip: if you want extra silky texture run an immersion blender just a few seconds before chilling.

Equipment Needed

1. Medium mixing bowl (for dry mix and milk paste)
2. Small bowl (for egg yolks)
3. Fine mesh strainer or sifter (to remove cocoa lumps)
4. Whisk (or strong fork if you dont have one)
5. Medium saucepan (for heating milk and cooking pudding)
6. Heatproof spatula or wooden spoon (for stirring in butter and chocolate)
7. Measuring cups and spoons
8. Plastic wrap and individual serving dishes or ramekins

FAQ

How many servings does this make? It makes about 4 to 6 small servings depending on how hungry you are. If you want more just double the recipe, it's easy.

Can I use low fat milk instead of whole milk? Yes you can but the pudding wont be as rich or silky. Whole milk plus the cream gives that velvety mouthfeel.

Why do I need egg yolks and cornstarch? The yolks add richness and help thicken gently while cornstarch gives the pudding that stable, spoonable texture. Together they make it creamy not rubbery.

My pudding turned out grainy, how do I fix that? Usually it means it cooked too fast. Strain it through a fine mesh sieve and then whisk in a little extra cream or butter off heat to smooth it. Next time cook low and slow and whisk constantly.

How long can I store it and how should I chill it? Store in an airtight container in the fridge for up to 3 days. Press plastic wrap right on the surface to keep a skin from forming. Serve cold or let sit 10 minutes at room temp before scooping.

Can I add the chopped chocolate for more chocolate flavor? Absolutely. Stir the chopped chocolate in off the heat until melted, then add the butter and vanilla. It makes the pudding more intense and glossy.

Homemade Chocolate Pudding Recipe Substitutions and Variations

Whole milk: use unsweetened almond or soy milk for a dairy free version. Texture will be a little thinner, so add 1 extra tablespoon of cornstarch if you want it thicker.
Heavy cream: swap with 1 cup evaporated milk for similar richness, or make a homemade stand in by whisking 3/4 cup whole milk with 1/4 cup melted unsalted butter to equal 1 cup heavy cream.
Cornstarch: use an equal amount of arrowroot powder for a clearer, silkier pudding, or use 2 tablespoons all purpose flour for every 1 tablespoon cornstarch but cook a bit longer to remove the raw flour taste.
Egg yolks: omit them and add 2 to 3 more tablespoons cornstarch (total 5 to 6 tbsp) plus a little extra cook time to reach the same thickening, or use 1/2 cup pureed silken tofu for a vegan, custardy texture.

Pro Tips

1) Tempering matters. When you add the warm milk to the egg yolks go slowly and whisk constantly, otherwise you get scrambled yolks. If you see little bits, fish them out with a fine mesh strainer or a spoon.

2) Keep whisking while it thickens. Cornstarch needs even, constant movement to activate and avoid clumps. Once it starts bubbling, count 30 to 60 seconds and then take it off the heat or it can get gummy.

3) Press plastic wrap right on the surface while it cools, no gaps. That stops the ugly skin from forming and saves you the extra step of having to blend or stir it later.

4) For extra silkiness, stir in the chocolate and butter off the heat and then give it a quick blitz with an immersion blender for 2 to 4 seconds. Be careful not to overblend or you can incorporate too much air and change the texture.

Homemade Chocolate Pudding Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just whipped up an Easy Chocolate Pudding Recipe and the result is insanely silky chocolate that disappears in seconds.

Servings

servings

Calories

402

kcal

Equipment: 1. Medium mixing bowl (for dry mix and milk paste)
2. Small bowl (for egg yolks)
3. Fine mesh strainer or sifter (to remove cocoa lumps)
4. Whisk (or strong fork if you dont have one)
5. Medium saucepan (for heating milk and cooking pudding)
6. Heatproof spatula or wooden spoon (for stirring in butter and chocolate)
7. Measuring cups and spoons
8. Plastic wrap and individual serving dishes or ramekins

Ingredients

2 cups whole milk (you can use low fat but it wont be as rich)
1 cup heavy cream
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder, sifted if lumpy
1/3 cup cornstarch
1/8 teaspoon fine sea salt
3 large egg yolks, lightly beaten
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract
2 ounces semi sweet chocolate, chopped, optional for extra chocolatey flavor

Directions

In a medium bowl sift the cocoa powder into the sugar, then stir in the cornstarch and salt so its all evenly mixed; if you dont have a sifter just whisk hard to break lumps.
Reserve about 1/2 cup of the milk, then whisk that into the dry mixture until you have a smooth paste; this helps prevent lumps later.
In another bowl lightly beat the egg yolks, then whisk 2 tablespoons of the milk paste into the yolks to temper them so they dont scramble when added to hot liquid.
Pour the remaining milk and the heavy cream into a medium saucepan and heat over medium until just steaming and tiny bubbles form at the edges but not a full boil, stirring occasionally.
Slowly whisk the tempered yolk mixture into the warm milk paste, then pour that combined mixture back into the saucepan with the rest of the milk and cream; keep whisking constantly.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil; once boiling cook for 30 to 60 seconds while whisking to fully activate the cornstarch, then remove from heat.
Immediately stir in the butter, vanilla, and the chopped semi sweet chocolate if using, whisking until everything is melted and the pudding is glossy and smooth. If you see any tiny lumps, press the pudding through a fine mesh strainer into a clean bowl.
Pour the pudding into individual serving dishes, press plastic wrap directly on the surface to prevent a skin from forming, and let cool to room temp for about 30 minutes.
Chill in the refrigerator at least 2 hours until fully set. Serve plain or with whipped cream, a sprinkle of cocoa, or sea salt flakes for contrast. Quick tip: if you want extra silky texture run an immersion blender just a few seconds before chilling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.