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This Chocolate Pudding Recipe from scratch is the best pudding recipe! It’s easy to make with cornstarch (this is chocolate pudding without eggs) and it’s rich, creamy, and so chocolatey. Never buy a box of pudding again once you try this recipe.
I never really liked pudding until I started making it from scratch. A box of pudding mix is great in a pinch but the real thing is incredible – so thick and rich even without eggs.
Skip the instant box and treat yourself to the best Homemade Chocolate Pudding recipe from scratch. This easy, one-pot dessert is made without eggs, using a simple combination of cocoa powder and cornstarch for the perfect thick and creamy consistency. By whisking in real chocolate chips while the pudding is hot, you get an extra layer of decadence and a silky-smooth finish that you just can’t get from a mix. Whether you’re looking for a quick weeknight treat or a nostalgic kid-friendly snack, this 7-ingredient chocolate pudding is a kitchen staple you’ll make again and again.
Homemade Chocolate Pudding is a rich, creamy dessert made from scratch using cocoa powder, cornstarch, sugar, and milk. Unlike traditional custards, this version is made without eggs and relies on cornstarch for thickening. Adding chocolate chips at the end creates a deep chocolate flavor and a silky, glossy texture that sets perfectly in the refrigerator.
Ingredients in Silky Chocolate Pudding
- This is a no egg pudding so we’re using cornstarch for thickening. Using cornstarch instead of egg yolks makes the pudding more stable and less prone to breaking or curdling. You don’t have to temper anything, so this is basically no-fail and fuss-free!
- There are two types of chocolate to make this pudding extra rich: unsweetened cocoa powder and chocolate chips. You can use regular or dutch process cocoa, just make sure to sift it first if there are lumps. I love semi-sweet chocolate chips but bittersweet or milk chocolate may be used instead.
- Don’t skip the chocolate chips! While the cocoa powder provides the base flavor, the fats in the melted chocolate chips are what give this egg-free pudding its signature silky mouthfeel and glossy shine.
- You have milk options: you can use whole, 2%, nonfat, or even half and half or any combination of them. The more fat in the milk, the thicker the pudding. Nonfat milk will result in a thinner pudding that doesn’t seem to thicken, so use at your own risk.
- This recipe has only been tested with cows milk, however it should work fine with nondairy milk.
- Butter (salted or unsalted) and vanilla extract finish off the pudding, giving it a richer flavor and texture.
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Dorothy’s Expert Pudding Tips
- To ensure a perfectly smooth pudding, do not stop whisking once the mixture begins to thicken. This prevents the cornstarch from settling at the bottom of the pan and burning.
- Just like when making coconut cream pie or other pudding recipes, cornstarch MUST reach a full boil to activate. If you don’t see those large, popping bubbles, the pudding won’t set firmly in the refrigerator.
- The pudding should set more as it chills.
- If you hate the thin skin that forms on top of pudding, press a piece of wax paper wrap directly onto the surface of the hot pudding before refrigerating. This keeps the top as creamy as the center.
Homemade Chocolate Pudding Recipe
Recipe Video
Ingredients
For the homemade chocolate pudding:
- ¼ cup (50g) granulated sugar
- 1 ½ tablespoons (12g) corn starch
- 3 tablespoons (15g) cocoa powder
- 2 cups (474ml) milk (whole, 2%, or nonfat)
- ½ cup (85g) chocolate chips
- 2 tablespoons (28g) butter , diced
- ½ teaspoon vanilla
Instructions
To make homemade pudding:
- Whisk sugars, cornstarch, and cocoa in a medium sauce pan. Whisk in milk and place over medium heat. Bring to a boil, whisking often. A boil means large popping bubbles. The cornstarch needs to boil to activate.
- Once it boils whisk constantly for several minutes, until the mixture thickens. (Note: it won’t get really thick, just thicker, like a thick soup.)
- Stir in chocolate chips and butter and whisk until melted. Remove from heat, whisk in vanilla. Transfer to a heat safe bowl.
- Cover the top of the pudding with wax paper (the paper should be touching the pudding). Let cool for about 15 minutes at room temp, then chill until it’s cold and firms up, about 4-6 hours.
Recipe Notes
- Brown sugar may be used in place of granulated.
- This recipe has not been tested with nondairy milk.
- Whole milk will yield a thicker pudding; fat free thinner. The more fat = the thicker the pudding.
Recipe Nutrition
How to make simple chocolate pudding
- Whisk sugars, cornstarch, and cocoa in a medium sauce pan.
- Whisk in milk and place over medium heat. Bring to a boil, whisking often.
- Once it boils whisk constantly for several minutes, until the mixture thickens.
- Stir in chocolate chips and butter and whisk until melted. Remove from heat, whisk in vanilla. Transfer to a heat safe bowl.
- Cover the top of the pudding with wax paper and cool to room temperature, then chill several hours until set.
FAQs
Yes you can use it instead of the box in recipes that call for pudding that’s been made.
Make sure it is wrapped tightly. Store in the refrigerator for up to 4 days.
I do not recommend freezing homemade pudding.
Yes! You can use almond, soy, or oat milk. Just be sure to use dairy-free chocolate chips. Note that oat milk typically yields the creamiest results for non-dairy puddings.
For the best texture, let it chill for at least 2–4 hours. If you’re in a rush, you can portion it into smaller ramekins to speed up the cooling process.
This usually happens if the heat was too high or if the dry ingredients weren’t fully whisked into the cold milk at the start. If this happens, you can run the warm pudding through a fine-mesh sieve to save it!
Absolutely. This recipe is sturdy enough to hold its shape in a pre-baked pie crust or a graham cracker crust.
Can I use coconut milk or coconut cream instead of milk?
That should work yes!
Can monk fruit be used instead of sugar? If so, how much?
I haven’t tried this with a sugar sub
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