Homemade Chocolate Pudding Recipe

This homemade chocolate pudding is the ultimate throwback dessert—rich, velvety, and packed with real chocolate flavor. Whether you’re making it for a weekday treat or a nostalgic ending to a family dinner, this stovetop pudding comes together with pantry staples and no box mix required.

Unlike store-bought mixes, this pudding is made entirely from scratch—just like grandma used to make. If you’ve ever had our popular Southern Chocolate Gravy, you’ll love this similarly decadent yet thicker version that sets up perfectly in the fridge.

Ingredients

• 4 tablespoons Corn Starch (60g)
• 1 1/2 cups Sugar (300g)
• 4 tablespoons Unsweetened Cocoa Powder
• 4 cups Milk (946ml) – whole milk is best, or use half evaporated and half water for creaminess
• 3 Egg Yolks
• 1 teaspoon Vanilla Extract (5ml)
• 3 teaspoons Butter (15g)

Why You’ll Love This Chocolate Pudding

• Old-fashioned goodness: No boxed mix—just real ingredients for a true homemade taste.
• Quick & easy: You’ll go from stovetop to spoon in less than 30 minutes.
• Versatile: Serve it in ramekins, mason jars, pie shells, or layer it into trifles.
• Kid-friendly: This pudding is a hit with even the pickiest eaters. Add sprinkles or gummy worms to turn it into a dirt cup pudding!

Step-by-Step Instructions

1. In a medium saucepan, whisk together corn starch, sugar, and cocoa powder.
2. Gradually pour in milk while whisking to dissolve the dry ingredients completely.
3. Cook over medium heat, stirring constantly with a wooden spoon or whisk, until the mixture begins to thicken—this can take 8–10 minutes.
4. Lower the heat and stir in the egg yolks one at a time, mixing thoroughly to prevent scrambling.
5. Once the pudding is thick and glossy, remove from heat and stir in vanilla and butter until fully incorporated.
6. Pour into serving bowls, ramekins, or jars. Let cool to room temperature, then refrigerate for 2–3 hours before serving.

Expert Tips

1. Use high-quality cocoa powder for the richest chocolate flavor—Dutch-processed gives a deeper taste.
2. Whisk constantly to keep the mixture from sticking to the pan or forming lumps.
3. Press plastic wrap directly on the surface of the pudding before chilling to prevent a skin from forming.
4. Don’t skip the butter: it gives the pudding a silky finish.

Serving Ideas

• Top with homemade whipped cream and chocolate shavings for a classic finish.
• Serve warm over brownies or pound cake for a rich chocolate sauce.
• Layer with crushed cookies and whipped topping in mason jars for a no-bake parfait.
• Use as a filling in cakes, doughnuts, or cream puffs.

FAQs

• Can I use almond or oat milk?
  Yes, but the texture may be slightly thinner. Full-fat plant-based milks work best.
• Can I skip the eggs?
  Yes! The pudding will still set using just cornstarch. It won’t be quite as rich, but still delicious.
• How long does it keep?
  Stored in an airtight container in the refrigerator, it lasts for 4–5 days.

More Must-Try Chocolate Recipes

• Southern Chocolate Gravy
• No-Bake Oreo Dessert
• Dirt Cup Pudding