Chocolate Pudding - Tastes Better From Scratch (original) (raw)
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Homemade Chocolate Pudding is easy to make and the flavor can't be beat. You will never make chocolate pudding from a box again!
Some of my other favorite treats and desserts include Apple Crisp, Buckeyes, Chocolate Mug Cake, and Caramel Popcorn!
Why I love homemade pudding:
- Quick – Only 15 minutes to make this chocolate pudding recipe – that's faster than a trip to the store!
- Convenient – it's made with pantry ingredients you probably already have. I use this recipe to make our triple chocolate trifle.
- Taste– Nothing beats the rich chocolate taste and smooth texture from homemade chocolate pudding. My kids enjoy it plain or with sliced bananas or crushed Oreo cookies on top and a dollop of whipped cream.
How to make Chocolate Pudding:
Add dry ingredients to a medium saucepan: cornstarch, cocoa powder, sugar, and salt.
Stir in milk, slowly, whisking until smooth.
Cook: Turn heat to medium and cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then remove from heat and stir in butter and vanilla extract.
Refrigerate: Place a piece of plastic wrap directly over the pudding, so the pudding doesn’t form a skin on top as it cools. Allow to cool and refrigerate for at least an hour to allow it to set up.
Serve cold for dessert, or add a scoop of whipped cream, chocolate curls, or sliced bananas. Use to make chocolate delight, or in a chocolate trifle.
To Make Ahead: This simple chocolate pudding recipe can be made 1-2 days ahead of time. Store in the refrigerator until ready to serve.
More Pudding Recipes:
▢ 5 Tablespoons cornstarch
▢ ½ cup unsweetened cocoa powder
▢ 1 cup granulated sugar
▢ dash salt
▢ 4 cups whole milk
▢ 2 Tablespoons butter, . chopped into small pieces
▢ 1 teaspoon vanilla extract
In a medium saucepan, stir together cornstarch, cocoa powder, sugar, and salt. Slowly stir in cold milk until combined.
Turn heat to medium and cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then remove from heat and stir in butter and vanilla extract.
Place a piece of plastic wrap directly over the pudding, so the pudding doesn’t form a skin on top as it cools. Allow to cool and refrigerate for at least an hour to allow it to set up.
Make Ahead Instructions: This simple chocolate pudding recipe can be made 1-2 days ahead of time. Store in the refrigerator until ready to serve.
Calories: 227kcal, Carbohydrates: 38g, Protein: 5g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 71mg, Potassium: 267mg, Fiber: 2g, Sugar: 31g, Vitamin A: 285IU, Calcium: 158mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Published February 18, 2024
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.