Homemade Chocolate Pudding is creamy, rich, and chocolatey; these are just a few words to describe this delicious pudding recipe.
This homemade chocolate pudding is simple to make, but it does require a bit of time. But you will be impressed with how creamy and delicious it tastes.
You will need to use a little patience when making this chocolate pudding, but once you taste it, you will see how worth the process is. After making this recipe, you will never want to make pudding out of a box.
Helpful tips
- Stir the sugar, cornstarch, and salt to prevent lumps from forming in the pudding.
- Use good-quality chocolate chips for the best flavor. Don’t skip the whipping cream; it makes for a richer, creamier pudding.
- The pudding should be cooked over medium heat, stirring constantly. This will help keep the pudding from scorching. It will also create a silky texture.
- Do not miss the step for tempering the egg. Slowly add the hot liquid to the beaten egg that was set aside. After each spoonful of hot liquid is added to the egg, it should be beaten in so that the egg does not scramble or curdle. Do not add the egg to the hot mixture without doing this step.
- Add the butter and vanilla at the end of the cooking process to make the pudding smooth and glossy.
- The pudding will thicken slightly more as it cools down. It is best to put it into the dessert cups or bowls when it is done cooking. It will be easier to spoon the pudding before it starts to thicken.
- I would suggest topping the pudding with sweetened whipped cream. The whipped cream puts this dessert over the top.
- Store in the refrigerator for 3 to 4 days. Place plastic wrap over the top of the bowl when storing it in the refrigerator.
Ingredients
- Sugar – not only sweetens the pudding, but it also creates a smooth, creamy texture by reacting with the starch that is added.
- Cornstarch- helps with thickening the pudding.
- Salt – it will enhance the flavor of the pudding.
- Semi-Sweet Chocolate Chips – give the rich chocolate flavor to this pudding.
- Whipping Cream – with its higher fat content, makes the pudding richer and creamier.
- Milk – adds to the flavor and texture. I use 2% for this recipe, which works great.
- Egg – will act as a thickener for the pudding.
- Butter – will make the pudding smooth and glossy.
- Vanilla – enhances the flavor of the pudding.
Steps for making chocolate pudding
Steps one, two, and three
Combine the sugar, cornstarch, and salt in a medium saucpan. Add the cream, milk, and chocolate chips, and stir until everything is well combined. Beat the egg and set it aside for later.
Steps four and five
Cook the mixture over medium heat until the chocolate chips are melted and the mixture starts to bubble and thicken. Add a few spoonfuls of the chocolate mixture to the egg, beating after each spoonful. Add it back to the chocolate mixture and mix it in.
Steps six, seven, and eight
Once the egg mixture is mixed in cook for an additional 2 minutes, stir in the butter and vanilla. The pudding should be thickened and creamy. Spoon into small dessert cups or bowls.
Can you make homemade chocolate pudding a day before you serve it?
Yes, absolutely, you can. This pudding keeps well. Make sure to cover it with plastic wrap and store it in the refrigerator.
Check out these other chocolate recipes
If you make this homemade chocolate pudding, I would love to hear about it! Please leave me a comment and a rating.
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Homemade Chocolate Pudding
Ingredients
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1 cup whipping cream
- 1 cup milk 2% works well
- 1 large egg
- 2 tablespoons butter
- 1 teaspoon vanilla
Instructions
- In a saucepan blend together the sugar, cornstarch, and salt; add the cream, milk, and chocolate chips. Beat the egg and set aside for later.
- Cook over medium heat, stirring constantly until it starts to thicken and is bubbly. Continue to cook for another 2 minutes.
- Remove the pudding off of the heat. Stir in a few spoons of the pudding mixture into the egg, one spoon at a time. Add the egg mixture to the pudding.
- Return the pudding to the heat and continue to cook for an additional 2 minutes. Remove from the heat and stir in the butter and vanilla. Stir until the butter is melted.
- Spoon the pudding into dishes. Store in the refrigerator, cover with plastic wrap. The pudding will thicken more as it chills.
Notes
- Stir the sugar, cornstarch, and salt to prevent lumps from forming in the pudding.
- Use good-quality chocolate chips for the best flavor. Don’t skip the whipping cream; it makes for a richer, creamier pudding.
- The pudding should be cooked over medium heat, stirring constantly. This will help keep the pudding from scorching. It will also create a silky texture.
- Do not miss the step for tempering the egg. Slowly add the hot liquid to the beaten egg that was set aside. After each spoonful of hot liquid is added to the egg, it should be beaten in so that the egg does not scramble or curdle. Do not add the egg to the hot mixture without doing this step.
- Add the butter and vanilla at the end of the cooking process to make the pudding smooth and glossy.
- The pudding will thicken slightly more as it cools down. It is best to put it into the dessert cups or bowls when it is done cooking. It will be easier to spoon the pudding before it starts to thicken.
- I would suggest topping the pudding with sweetened whipped cream. The whipped cream puts this dessert over the top.
- Store in the refrigerator for 3 to 4 days. Place plastic wrap over the top of the bowl when storing it in the refrigerator.
Nutrition
This recipe was originally published on September 27, 2018, and has been updated with new content and pictures on August 21, 2025.
This recipe takes a little time to make, but it is so much better than any box pudding. It may take time to make but it super yumy