Chocolate Pudding is a creamy, chocolatey, homemade pudding that is a delicious snack or after-dinner treat. If you love chocolate pudding, be sure to check out my Brownie Pudding Dessert.
Skip the boxed instant pudding mix and make your own creamy chocolate pudding from scratch. It is easy to make and can be served warm or cold. Add some homemade whipped topping and chocolate shavings or curls to really sweeten the dessert! And, don’t forget to make a batch on National Chocolate Pudding Day, June 26th!
Chocolate Pudding Ingredients
Sugar: Both granulated and light brown sugar are used in the chocolate pudding recipe. You could use dark brown sugar if that is all you have on hand. But, it may change the flavor and texture just a bit.
Cocoa powder: Use normal, unsweetened cocoa powder. We have not tested the recipe with Dutch-processed cocoa, so I can’t say how that would affect the flavor.
Cornstarch: Cornstarch is important to thicken the pudding.
Milk: Whole milk is best for the creamiest pudding. But, you could use 2% or 1% milk; it just won’t be as creamy.
Flavor: Although we haven’t tried changing the flavor profile yet, you could add mint extract or coffee granules to the mix.
How to Make Chocolate Pudding
To make homemade chocolate pudding, first, whisk together both kinds of sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Next, place the saucepan over medium heat and gradually add the milk, continuing to whisk, until the mixture is smooth and combined. Cook until it reaches a boil and thickens. It should be thick enough to coat the back of a metal spoon.
Remove the saucepan from the heat. Then, add the butter and vanilla. Stir to combine and let it cool for just a short time. You can enjoy the pudding warm. Or, if you prefer cold pudding, store it in a bowl covered with plastic wrap. Make sure the plastic wrap is touching the surface of the pudding; otherwise, a film will form.
When serving, add homemade whipped topping and chocolate curls on top. I love to add some Oreo cookies to the pudding as well. Store the pudding in the refrigerator for up to four days. Again, when storing in individual containers or a large bowl, be sure the plastic wrap is touching the surface of the pudding.
Can I Freeze Pudding?
Yes, you can freeze this chocolate pudding, but the consistency may change a little when you thaw it and eat it again. To thaw the pudding, let it thaw in the refrigerator rather than room temperature. The pudding will last up to three months in the freezer. Be sure to label and date the container. You could also freeze the pudding in popsicle molds and make fudge pops.
Love Pudding? Try these Yummy Recipes!
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) light brown sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ⅛ teaspoon salt
- 2¾ cups milk
- 2 tablespoons butter, room temperature
- 2 teaspoons vanilla extract
- whipped topping & chocolate shavings, for garnish (optional)
- In a medium saucepan, sift together granulated sugar, brown sugar, cocoa powder, cornstarch, and salt. Combine with a whisk.
- Place the saucepan over medium heat and gradually whisk in milk until smooth and combined. Cook, stirring constantly until the mixture comes to a boil and thickens enough to coat the back of a metal spoon.
- Remove from heat. Add butter and vanilla and stir to combine. Let cool briefly, then serve warm, or chill in refrigerator if you prefer cold pudding. If not serving warm, store pudding in a bowl covered with plastic wrap. (The plastic should be touching the surface of the pudding; otherwise, a film will form.)
- Serve garnished with whipped topping and chocolate shavings.