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

Continue to Content

Yield: 6 servings

Homemade Pudding Recipe: Silky Comfort from Scratch

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Indulge in this classic homemade pudding recipe—silky, creamy, and made from scratch. Perfect for vanilla lovers, chocolate enthusiasts, or banana pudding fans, this dessert is quick, easy, and endlessly versatile. Top with whipped cream or caramel drizzle for an indulgent finish.

Print

Ingredients

• 4 tablespoons Corn Starch (60g)
• 1 1/2 cups Sugar (300g)
• 4 cups Milk (946ml) – Regular or 50/50 Evaporated + Water
• 3 Egg Yolks
• 1 teaspoon Vanilla (5ml)
• 3 teaspoons Butter (15g)

Instructions

1. In a medium saucepan, whisk together corn starch and sugar over medium heat until smooth and lump-free.
2. Gradually pour in milk, whisking continuously for 2 minutes to fully incorporate.
3. Reduce heat slightly and add egg yolks, stirring constantly to avoid scrambling. Continue until the mixture thickens and coats the back of a spoon.
4. Remove from heat, then stir in vanilla and butter until fully combined.
5. Pour pudding into serving dishes, cool slightly, then refrigerate 1–2 hours until set.
6. Chocolate Variation: Whisk 4 tablespoons unsweetened cocoa powder with corn starch and sugar before adding milk.
7. Banana Variation: Stir in 1 teaspoon banana extract with vanilla and butter. For Southern-style banana pudding, layer with sliced bananas, graham crackers, and whipped cream.

Notes

Expert Tips:

• Whisk vigorously to prevent lumps.
• Stir constantly to achieve smooth, creamy texture.
• Add egg yolks at the right temperature to avoid scrambling.
• Experiment with almond, coconut, or hazelnut extracts for flavor variation.

Variations / Creative Tips:

• Chocolate pudding: Rich cocoa flavor by adding cocoa powder.
• Banana pudding: Include banana extract and layer with bananas and graham crackers.
• Toppings: Enhance presentation with whipped cream, chocolate shavings, or caramel drizzle.
• Try our Heavenly Banana Bread Pudding Recipe for another cozy dessert twist.

Serving Suggestions:

• Serve chilled in ramekins or dessert bowls.
• Layer with cookies, fruit, or crumbled cake for a pudding parfait.
• Garnish with berries or cinnamon.

FAQs:

• Can I make this pudding in advance? Yes! Prepare ahead and refrigerate until serving.
• Can I use other flavorings? Absolutely—almond, coconut, or hazelnut extracts all work beautifully.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 310Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 3gCholesterol: 99mgSodium: 60mgCarbohydrates: 65gFiber: 0gSugar: 63gProtein: 3g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram