There’s nothing better than homemade chocolate pudding! This recipe is ultra-chocolatey, rich, and so creamy, it’s like enjoying melted chocolate in pudding form.
Fun fact: this was the first recipe I ever posted on this little blog of mine!
If there is one dessert that is nostalgic for me, it's chocolate pudding. Growing up, my grandmother always, always made a chocolate pudding pie for every holiday or gathering. It's nothing super fancy - she prepares box pudding and pours it into a store-bought graham cracker crust and serves it with some cool whip. But it is my favorite and I always look forward to having it! Now, today I'm sharing with you a recipe for homemade chocolate pudding and it pretty much has nothing to do with the story I just told you.
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Why you'll love this recipe
- This homemade chocolate pudding is bursting with deep, chocolatey flavor that tastes like melted chocolate in a perfectly spoonable form!
- A comforting, homemade treat that's way better than store-bought pudding.
- Creamy texture: Deliciously smooth and rich.
- Simple ingredients and easy to make from scratch.
Ingredient Notes
- 5 egg yolks: Use good quality eggs for ultra-rich pudding.
- Corn starch: This is what thickens the pudding.
- Chocolate: Use 4 oz of your favorite chocolate. I typically like to use semi-sweet or dark chocolate chips
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
- Use dutch process or dark cocoa powder for a deeper chocolate flavor.
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📋 Recipe
The Best Chocolate Pudding
Ingredients
- 4 egg yolks
- ⅓ cup unsweetened cocoa powder
- 2 cups whole milk
- 3 tbs corn starch
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
- 2 tbs unsalted butter
- ¼ cup semi-sweet chocolate chips
Instructions
- In a medium size bowl, whisk together the egg yolks, cocoa, salt and cornstarch.
- Pour milk in a medium saucepan, and bring to a boil.
- Once milk is at a boil, take off heat and add a little bit at a time into the egg mixture.
- Pour the mixture into another CLEAN (this is important - you do not want to scorch!) medium saucepan and add vanilla.
- Whisk until it starts to thicken up, about 4 minutes.
- Keep on whisking until the pudding is thick and glossy for about another 2 minutes.
- Transfer the pudding to a clean bowl and incorporate the chocolate chips and butter and whisk together until incorporated.
- Refrigerate for about an hour then divide the pudding into mini cups or bowls and serve.
- Will keep for about 5 days in the refrigerator covered in plastic wrap.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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