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Best Ever Creamy Homemade Chocolate Pudding from Scratch

Close-up of rich, dark homemade chocolate pudding served in a small white fluted ramekin.

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Make rich, silky smooth chocolate pudding from scratch using basic pantry staples. This recipe delivers a decadent texture superior to boxed mixes and is ready quickly.

Ingredients

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  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until combined.
  2. Gradually whisk in the milk until the mixture is smooth and no lumps remain.
  3. Place the saucepan over medium heat. Stir constantly until the mixture thickens significantly and begins to bubble. This takes about 8 to 10 minutes.
  4. Once boiling, continue to cook, stirring constantly, for 1 minute. Remove the saucepan from the heat.
  5. In a small bowl, whisk the egg yolks lightly. Temper the yolks by slowly whisking about 1/2 cup of the hot pudding mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining pudding. Whisk well to combine.
  7. Return the saucepan to low heat. Cook, stirring constantly, for 1 to 2 minutes until the pudding is very thick. Do not boil after adding the yolks.
  8. Remove from heat. Stir in the butter and vanilla extract until the butter is fully melted and incorporated.
  9. Pour the pudding into individual serving bowls or a single large bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
  10. Chill in the refrigerator for at least 2 hours before serving.

Notes

  • For an extra rich flavor, use dark cocoa powder.
  • If you prefer a thinner pudding, reduce the cornstarch to 3 tablespoons.
  • You can substitute whole milk with 2% milk, but the texture will be slightly less creamy.

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