Name: Chocolate Pudding Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups (500 ml) milk; 1/2 cup (100 g) granulated sugar; 1/4 cup (30 g) unsweetened cocoa powder; 1/4 cup (30 g) cornstarch; 1/4 tsp salt; 1 tsp vanilla extract

Jump to Recipe·Leave a Review

A rich and creamy homemade chocolate pudding is always a comforting treat. This recipe uses simple ingredients to create a smooth, velvety dessert that I can enjoy warm or chilled. It’s quick to prepare, yet tastes indulgent enough to feel special.

Chocolate Pudding Recipe

Why You’ll Love This Recipe

I like this recipe because it only takes a handful of pantry staples and comes together in just a few steps. I get to control the sweetness, and the result is a pudding that’s far better than anything store-bought. I can serve it plain, top it with whipped cream, or even use it as a filling for layered desserts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups (500 ml) milk
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) unsweetened cocoa powder
1/4 cup (30 g) cornstarch
1/4 tsp salt
1 tsp vanilla extract

Directions

I whisk together the sugar, cocoa powder, cornstarch, and salt in a medium saucepan.
I gradually whisk in the milk until the mixture is smooth.
I place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This usually takes about 7–10 minutes.
Once thickened, I remove the pan from the heat and stir in the vanilla extract.
I pour the pudding into individual serving dishes and let it cool slightly. I can enjoy it warm or refrigerate it for at least 2 hours for a chilled dessert.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and another 10 minutes to cook, plus additional time if I want to chill it before serving.

Variations

I sometimes add a pinch of cinnamon or espresso powder for a deeper flavor.
I swap regular milk with almond or oat milk for a dairy-free version.
I make it extra indulgent by stirring in a few pieces of dark chocolate just before removing from the heat.
I layer the pudding with crushed cookies or graham crackers for a parfait-style dessert.

Storage/Reheating

I store leftover pudding covered in the refrigerator for up to 3 days. If I want to prevent a skin from forming, I press plastic wrap directly onto the surface before chilling. I don’t usually reheat pudding since I prefer it cold, but I can gently warm it in a saucepan if I want to enjoy it hot.

FAQs

Can I make this pudding without cornstarch?

Yes, I can replace cornstarch with arrowroot powder or tapioca starch, but the texture may vary slightly.

Why is my pudding lumpy?

This can happen if I don’t whisk the dry ingredients well before adding milk or if I stop stirring while it cooks. Constant whisking helps keep it smooth.

Can I make this pudding ahead of time?

Yes, I like to make it a day in advance and keep it chilled. It actually thickens nicely and tastes even better the next day.

Can I use dark cocoa powder instead of regular?

Definitely. I sometimes use Dutch-processed cocoa powder for a deeper, more intense chocolate flavor.

How can I make the pudding extra creamy?

I replace part of the milk with heavy cream or stir in a knob of butter at the end for a richer texture.

Conclusion

This chocolate pudding recipe is simple, satisfying, and versatile. I love that I can make it with ingredients I already have in my kitchen and customize it to suit my taste. Whether I serve it plain, topped with whipped cream, or layered into another dessert, it always feels like a treat.