How to Make Chocolate Pudding from Scratch
How to Make Chocolate Pudding from Scratch is that old-fashioned, creamy goodness recipe you’ve been looking for like grandma used to make.
If you’re looking for other pudding recipes to try, Homemade Vanilla Pudding and Creamy Butterscotch Pudding will make your taste buds happy.
Pudding makes everything better, don’t you think? Add the flavor of chocolate and you have the perfect combination of heaven in a bowl.
This easy homemade chocolate pudding recipe will become a family favorite. Don’t you just love those type of recipes?
A lot of chocolate puddings have eggs now – but this recipe is what you’ll find in those old cookbooks. Knowing your chocolate pudding ingredients don’t include any artificial flavors is a comforting thought.
History of Pudding
The history of pudding is a bit murky. The word “pudding” has been used to describe the dessert we’ve come to love, and it also described as savory and salty dishes made of meat according to Wikipedia.
Meat puddings were made out of ingredients mostly in liquid form that are then encased and boiled or steamed to set the contents. (Doesn’t that sound yummy?) Today haggis, Yorkshire pudding, and Black pudding originated from that tradition.
Historians agree that dessert puddings (classified as custards) have been around since the Middle ages, according to Food Timeline.
Somewhere around the 1840’s, the difference between American pudding and European custard became known. At that time, alternatives to the traditional boiled puddings changed due to the creation of custard powder – invented by Alfred Bird, an English chemist. Cornstarch also made it’s debut and gave cooks another way to thicken dishes.
The earliest reference to chocolate pudding was in 1730 in the cookbook The Complete Practical Cook by Charles Carter. Some of the ingredients listed in the recipe is Orange-Flower water, ginger, nutmeg, and cinnamon. Wealthy people enjoyed these sweet bowls of heaven.
Some trivia about chocolate
- According to Wikipedia, fermented beverages made from chocolate date all the way back to 450 BC. It was thought to be a drink that gave a person strength.
- Cacao trees grew up to 60 feet tall in their natural environment, so it was difficult to harvest the trees initially.
- On average it can take 400 beans to make one pound of chocolate.
- National Chocolate Day is celebrated annually July 7th.
- The cacao bean was used by the Aztecs as currency.
- Cadbury company located in England was the first to make the chocolate bar in 1842.
- Milk chocolate was created by Daniel Peter in 1875 in Switzerland. It took him eight years of experimenting before he was able to make the perfect recipe.
“When it comes to chocolate, resistance is futile.”
Regina Brett
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It’s a group where we share recipes, pictures of things that leave you in awe, and ideas on how to make your life just a little bit more snug. Join here to be part of the virtual cozy cabin.
Here’s How to Make Chocolate Pudding from Scratch
Simple Ingredients
1/2 cup sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons room temperature butter
1 teaspoon vanilla extract
Directions for Easy Chocolate Pudding Recipe
1) In a medium saucepan, stir together sugar, unsweetened cocoa powder, corn starch, and salt.
2) Cook over MEDIUM heat, stir in milk. Bring the pudding mixture to a full boil. Cook, stirring constantly, scraping down the sides of the pan until the pudding thickens enough to coat the back of a metal spoon.
3) Remove pudding from the heat. Stir in the butter and vanilla.
4) Let cool. Chill the creamy pudding in the refrigerator in individual ramekins or a medium bowl until serving.
Tips for How to Make Homemade Chocolate Pudding
- Make sure you mix the first four dry ingredients well. I use a whisk to make sure they are properly combined. This prevents lumps from forming.
- You don’t want to cook your pudding on a higher heat than medium. Don’t hurry the process after it boils, give it 2-3 more minutes to cook, constantly stirring. Hot milk can scald, so don’t leave the pan unattended.
- For richer flavor, heap the tablespoons of cocoa powder.
- If you want to avoid having the layer of skin that forms at the top of pudding, place a piece of plastic wrap onto the surface of pudding in the bowl. This prevents the skin on the surface of the pudding.
- Let the pudding cool on the counter for 10 minutes or so before putting in the refrigerator.
- If you think the pudding is too sweet, reduce granulated sugar to 1/3 cup. You can also substitute the sugar for your sweetener of choice.
- Use whole milk or 2% milk, otherwise your pudding will be too thin.
- If you have a tendency to burn things (like me), use a double boiler instead of placing your saucepan directly on the heat.
- Choose a high quality chocolate for best results.
- You can add coconut extract for a tropical flavor. If you’re looking for a different type of milk to use, coconut milk will work well in this recipe for a vegan chocolate pudding.
- Heavy cream or half and half can be used in place of milk.
How long does homemade chocolate pudding last in the fridge?
You’ll want to keep chocolate pudding from scratch covered in the refrigerator in an airtight container. It will last 3-4 days.
Add-ins for Traditional Chocolate Pudding
- To make your bowl of pudding even more delicious, stir in fruit like raspberries, strawberries, or blueberries.
- Crush your favorite cookies and sprinkle the crumbs on top of the pudding for a fun add-on.
- Chopped candied nuts add a little crunch to your bowl of pudding.
- For a festive touch, you can add sprinkles to the pudding to celebrate a beautiful day.
- Mini chocolate chips would add a fun twist to your pudding.
- You can add drizzles of chocolate sauce, caramel, or even strawberry sauce to take your chocolate pudding up a notch.
- Shave milk, white, or dark chocolate on top of your pudding. Chocolate shavings make a decadent chocolate pudding.
- I know someone that likes to add Kettle corn to the top of her chocolate pudding for a sweet and salty topping.
- How about sprinkling your favorite spice on top of your pudding? Cinnamon and nutmeg are a couple of options.
- I love it when you get served pudding in a cup, and there’s a cookie sitting on the rim. Simply cut a cookie half-way up and slide it on the edge of the rim.
- You can spoon a little cherry filling on top of the chocolate pudding for a beautiful contrast in color.
- Layer homemade pudding with pieces of pound cake and cookie crumbs. Top with whipped cream.
- How about adding some jam or marmalade to your pudding? A little more sweetness in life never hurt anyone.
How to serve classic chocolate pudding
Chocolate pudding is the perfect dessert to serve in individual serving dishes.
- I like to use individual ramekins to serve pudding. You can find my favorite ramekins here.
- You could also use clear glass drinking glasses to serve this chocolate custard pudding and top with whipped cream.
- Small mason jars are the perfect vessels for old-fashioned chocolate pudding.
- If you have a fun collection of mugs, you can also serve your pudding in those.
How to Make Chocolate Shavings
We’ve reached the end of How to Make Chocolate Pudding from Scratch.
Let me know in the comments below what you thought of this easy recipe. What are your other favorite chocolate desserts?
Do you have special memories associated with pudding? If so, I would love to here about them.
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More Chocolate Desserts for Your Sweet Tooth
- Creamy Chocolate Fondue Recipe
- Whipped Chocolate Butter
- Chocolate Fondue Dippers
- Vintage 7 Layer Bars Recipe
Printable Recipe Card Creamy Chocolate Pudding Recipe with Daily Values
How to Make Chocolate Pudding from Scratch
How to make chocolate pudding from scratch is that old-fashioned , creamy goodness recipe you've been looking for like grandma used to make.
Ingredients
- 1/2 cup sugar
- 3 tablespoons unsweetened organic cocoa powder
- 1/4 cup organic cornstarch
- 1/8 teaspoon salt
- 2 3/4 cups milk
- 2 tablespoons room temperature butter
- 1 teaspoon vanilla extract
Instructions
- In a medium-sized saucepan, stir together sugar, unsweetened cocoa powder, cornstarch, and salt.
- Over medium heat, stir in milk. Bring the pudding mixture to a boil. Cook, stirring constantly, unil the pudding thickens enough to coat the back of a metal spoon.
- Remove pudding from the heat. Stir in the butter and vanilla until butter dissolves.
- Let cool. Chill in the refrigerator until serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 280Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 29mgSodium 189mgCarbohydrates 43gFiber 1gSugar 34gProtein 6g
Made this today and it was great I only like the cooked pudding it it’s a little hard to find. This recipe is so easy and everything I have in the pantry thanks
Hello Daniel! I’m so glad you liked it. It is amazing how easy it is to make your own pudding. Make sure you try my butterscotch pudding. Kelly
Excellent! It’s going into my recipe folder. Thank you. 🙂
I’m so glad you liked the recipe Christine!
Can I can chocolate pudding while it’s hot?
I’m not sure if you can can chocolate pudding? I’ve never done that. Kelly
This was fantastic! It was the first homemade chocolate pudding recipe listed on Pinterest and I was not disappointed! I did use Ghirardelli Dutch Processed Cocoa and Argo Corn Starch and the chocolate flavor was perfect! It was not heavy when using whole milk. My husband and I loved every. last. spoonful. Make this today! You’ll LOVE IT!!
Hello Cathy! I’m so glad you liked the recipe. Thank you so much for letting me know. Kelly
Is it safe to assume the butter is unsalted? Ready to try this this weekend!
Hello Wendy! Yes, I will change that. Thanks, Kelly
Perfect every time!
Hello Sharon! I’m so glad you love the recipe. Thank you so much for letting me know! Kelly
Warm chocolate pudding is wonderful over vanilla ice cream.
Yum! I’ve never done that. Sounds great.
Over homemade biscuits too..my grandma called it chocolate gravy with a blob of butter on top..mmmmm childhood memories..yummy
I’m so glad you liked the recipe Paula! I appreciate you letting me know. – Kelly
My hubby is the chocolate lover, I prefer vanilla, but this is really a great bowl of pudding. loved it.
Hello Ginger! I’m so happy you loved it. Thank you for letting me know. Kelly
Will it thicken more in the refrigerator? After adding butter and vanilla it seems to have thinned a bit (though it is still hot!)
Thanks!
Hello Emily! Yes, it will thicken in the refrigerator. Thanks, Kelly
This recipe is almost identical to the one I use. When I was growing up, my Mom always made it for Friday evening suppers (with extra family). Homemade hamburgers, fries, and vegetable beef soup in the cold months. She was a working mom and often made it after we’d eaten, so we ate it hot and fresh (often with milk or cream poured over it). Such a great family memory! Now it is my favorite breakfast “meal.”
What do you think of adding cool whip to the pudding when it’s cooled?
That would taste delicious Tracy!
Hi!
Not sure where I went wrong when I made this but it turn gelatins. I did use almond milk which is what I had on hand. Can you think of a reason why it would have turned to gelatin?
Thank you so much!
Ps when it was hot it tasted so yummy! Can’t wait to try again.
Hello Madison! I do think it was the almond milk. It has way less fat than whole milk. You would have to add additional thickeners I would think with almond milk. – Kelly
This brings back fond memories of the babysitter that took care of us when I was MUCH younger. I had searched for years for the recipe and couldn’t track it down.
Every time I have had a craving for it, I would search again. So you can see I had the craving again 😉, and Pinterest sent me to yours. Thank you for sharing. I can’t wait to make it and serve it with biscuits with butter on them!
Serving it on biscuits sounds delicious! Let me know how you like the recipe. It was fate! – Kelly
Making this as a gift for my uncles birthday (he LOVES pudding)! What size jars should I use if I’m splitting it into the 4 serving sizes? And how long will this last in the fridge?
Hello Christine – It will last 3-4 days in the refrigerator. If you have small jars, I would think it would be about four jars.
I’ve made both your vanilla and butterscotch pudding – so very delightful. You’re right! I will never use a mix again. About the chocolate recipe … is the cornstarch amount enough to set up for a pie? Also will lactose free milk affect the outcome? I’m thinking I will have to double recipe for a pie.
Thank you for sharing recipes for a scrumptious treat.
I’m so happy you loved the recipes Caroline! I would add a little bit more cornstarch for the pie and see what happens. I’ve actually never tried it! I will have more pudding recipes soon. – Kelly
I finally found a moment to make this Chocolate pudding from scratch recipe. It was so easy to make! I used 2% milk. Trust me when I say, this pudding is absolutely delicious. My picky husband even loved it! This recipe is a keeper. Hope others read my comment and try it out. Thank you!!
Thank you so much Marge! I’m so glad you took the time to let me know. I appreciate it! – Kelly
Mine was “jello-like”, but I used arrowroot instead of cornstarch. Do you think that’s why?
I think that may have been the problem. It says the it will create a more jell like look and texture than cornstarch. – Kelly
There were clumps. I stirred it the whole time. I let it cool then divided it into dishes, Continued to let it cool and then put it in the refrigerator. What did I do wrong?
When dry ingredients like cocoa powder or cornstarch are not properly mixed with the wet ingredients, or if the mixture is not cooked evenly – it can lead to lumps.
Hi. Can this recipe be made with 2% milk?
You could, it just wouldn’t be as thick. – Kelly
I have been looking for a easy recipe for making chocolate pudding and this one seems to fit th bill going to make this one soon for our dessert tonight
Judy
Good evening I just to let you know that I tried that recipe. That recipe was oh so easy to make didn’t take long to make my son liked it as well This recipe is going to be a keeper and can’t to make it again
I am so happy with this recipe
Judy
Hi Judy! I’m so glad you loved the recipe. I appreciate you letting me know. – Kelly
I am so glad that you liked it as much as I did and could not believe just how easy it was to make My son enjoyed it a lot as well as me. I also going to keep this as one of my favorites Will be making it again in the near future
So good. I made it with my grandson. He is learning the letter p and I will be making this often!! I’m using better cocoa next time around.
That is just the cutest thing ever Naomi! I’m so glad he will have such special memories with you. Thank you for letting me know. – Kelly