Toss out the snack packs and make this homemade chocolate pudding! This egg-free, deeply chocolatey dessert is simple to prepare and tastes far superior to store-bought mixes.
The Best Chocolate Pudding Recipe
This rich, homemade chocolate pudding uses both real melted chocolate and cocoa powder for a full, satisfying chocolate flavor. It’s naturally egg-free, so it’s a great option if you prefer eggless desserts or need to avoid eggs. Compared with instant mixes or foil-topped snack cups, this version has a silkier texture and deeper flavor—especially if you choose a darker chocolate bar.
The technique is straightforward: whisk the dry ingredients with milk over medium-low heat until the mixture thickens and coats the back of a spoon, then finish with chopped chocolate, butter, and vanilla. Chill to let it set, and consider topping each serving with a spoonful of whipped cream for a classic touch.
Why You’ll Love This Recipe
- No eggs required — this pudding is naturally egg-free and great for anyone avoiding eggs.
- Consistent results: the spoon test (coating the back of a spoon with no metal showing through) ensures the pudding will set with the right texture.
- Perfect make-ahead dessert — it needs to chill for a few hours, so you can prepare it in advance.
- Made with real chocolate and cocoa powder for a deep, layered chocolate flavor you won’t get from instant mixes.
Ingredients
Gather and measure all ingredients before you start. When the pudding reaches the proper thickness, you’ll want to add the chocolate, butter, and vanilla immediately so they melt smoothly into the hot mixture.
- ¾ cup (150 g) granulated sugar
- 3 Tablespoons cornstarch
- 2 Tablespoons cocoa powder (natural or Dutch-processed; Dutch gives a darker, richer color)
- ¼ teaspoon salt
- 3 cups (710 ml) milk (whole milk yields the creamiest results)
- 4 oz (113 g) dark chocolate bar, chopped (60% cacao works well)
- 2 Tablespoons butter, cut into pieces
- 1 teaspoon vanilla extract
- Optional: whipped cream for serving
SAM’S TIP: Cornstarch is essential for thickening. If it isn’t whisked smoothly it can leave small lumps, so for the smoothest texture pass the finished pudding through a fine-mesh sieve into a heatproof bowl.
How to Make Chocolate Pudding
- In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt until combined.
- Gradually whisk in the milk until smooth, then set the pan over medium-low heat.
- Whisk frequently as the mixture heats. The pudding must cook slowly so the sugar fully dissolves and the cornstarch activates; this usually takes several minutes. Do not increase the heat to speed things up.
- Watch for the mixture to thicken enough to coat the back of a spoon with no metal showing through. Once it reaches that stage, continue whisking and allow it to come to a gentle boil, then whisk for one full minute more.
- Remove the pan from heat and immediately whisk in the chopped chocolate, butter pieces, and vanilla until the pudding is smooth and glossy.
- For extra-smooth pudding, strain the mixture through a fine-mesh sieve into a heatproof bowl to remove any tiny lumps.
- Let the pudding cool for about 15 minutes, stirring occasionally, then press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours (or until fully chilled) before serving. Top with whipped cream if desired.
This method yields a creamy, spoonable pudding with a velvety texture and concentrated chocolate flavor. Use a higher-percentage chocolate for a darker, more intense result, or a milk chocolate bar if you prefer a sweeter, milder taste.
Frequently Asked Questions
Not exactly. Mousse is generally lighter and airier and often includes whipped egg whites or whipped cream to create volume. Chocolate pudding is thicker and creamier and does not rely on whipped air for its texture.
Yes—readers have reported success using non-dairy milks such as coconut, almond, or soy. Results may vary, and some non-dairy milks can produce a slightly different texture or flavor, so you may want to experiment.
This pudding needs to cook slowly. If it’s been 20–25 minutes with no sign of thickening, you might need to raise the heat slightly, but do so cautiously—too much heat can cause uneven cooking or scorch the milk.
If you enjoy richer, fudgier custards, try a pot de crème variation for a denser, more concentrated chocolate experience. This pudding is a reliable everyday dessert that’s elegant enough for guests and easy enough for a weeknight treat.
Enjoy your homemade chocolate pudding!
Recipe Summary
- Prep: 15 minutes
- Cook: 5 minutes active (plus thickening time)
- Chilling time: at least 4 hours
- Total time: about 2 hours 20 minutes including chilling
- Servings: 6
Nutrition (per serving, approximate)
Calories: 339 kcal | Carbohydrates: 44 g | Protein: 6 g | Fat: 16 g | Sugar: 36 g. Nutrition information is an estimate and should be used as a guide.
Related Recipes (ideas)
- Vanilla Pudding
- Perfect Chocolate Mousse
- Homemade Banana Pudding
- Chocolate Whipped Cream