I’m not sure why I waited so long to make chocolate pudding from scratch instead of reaching for a box of instant pudding. Homemade chocolate pudding takes a bit more time, but the advantage is you can tailor it exactly how you like it. Want a stronger chocolate taste? Add more cocoa. Prefer it thicker or thinner? Adjust the cornstarch. Sweeter or less sweet? Change the sugar. My husband used to insist store-bought pudding was unbeatable, but when a container of this homemade pudding disappeared this morning, I think he may have changed his mind. I certainly prefer the fresh, homemade version.
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Creamy Homemade Chocolate Pudding
marilynpeight
Pin Recipe
Ingredients
- 3 egg yolks
- 4 tablespoons cornstarch *see note
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons butter optional
Instructions
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Place the egg yolks in a small mixing bowl. Whisk in the cornstarch one tablespoon at a time until the mixture is smooth and fully combined with the yolks.
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In a medium saucepan, whisk together the sugar, cocoa powder, and milk. Heat gently until the mixture is warm to the touch—about 120–130°F—or hot but not scalding. Slowly whisk a little of the warm chocolate milk into the egg and cornstarch mixture to temper the eggs. Add just enough warm milk so the egg mixture becomes pourable.
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While whisking rapidly, pour the tempered egg and cornstarch mixture back into the saucepan with the remaining warm chocolate milk. Cook over medium-low heat, whisking constantly, and bring to a slow boil. Do not heat too quickly—continuous whisking prevents burning and lumps. Once the pudding thickens and begins to bubble, remove the pan from the heat.
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Stir in the vanilla extract, salt, and butter if using (butter helps make the pudding silkier and is optional). Let the pudding cool at room temperature for about 1 hour, whisking every ten minutes to prevent a skin from forming.
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Press plastic wrap directly onto the surface of the pudding to stop a skin from forming, then chill in the refrigerator for at least 4 hours or overnight to set. Whisk briefly before serving if needed, and enjoy.
Notes
Additional step-by-step photos appear above.
Ingredients needed for this homemade chocolate pudding: whole milk, unsweetened cocoa powder, granulated sugar, egg yolks, cornstarch, vanilla extract, and a pinch of salt. Butter is optional for extra richness.
A note on cornstarch:
Experiment with cornstarch to reach your preferred texture. I found about 1/4 cup (4 tablespoons) produced a smooth pudding that keeps its shape, while some prefer closer to 1/3 cup for a firmer result. Remember the mixture thickens during heating and again as it cools, so add cornstarch gradually.
Step 1: Place the egg yolks in a small mixing bowl and whisk in the cornstarch one tablespoon at a time until smooth and fully incorporated with the yolks.
Steps 2–3: In a medium saucepan combine the sugar, cocoa powder, and milk. Whisk and heat gently until warm to the touch (about 120–130°F). Temper the eggs by whisking a small amount of warm chocolate milk into the egg-cornstarch mixture until pourable. Then, while whisking continuously, pour that mixture back into the saucepan. Cook over medium-low heat, whisking constantly, and bring to a slow boil. Remove from heat as soon as it thickens and begins to bubble.
Whisk and whisk some more.
Consistent whisking and moderate heat are the keys to smooth pudding. Heating too quickly can cause burning and lumps; keep the heat medium or slightly below and whisk continuously until it thickens.
Step 4: Stir in the vanilla, salt, and butter (if using). Let the pudding cool at room temperature for about an hour, whisking every ten minutes to prevent a skin from forming.
Why add butter?
Butter smooths and enriches the flavor, but the pudding is perfectly good without it. Use it if you prefer a silkier mouthfeel.
Step 5: Press plastic wrap directly onto the surface of the pudding to prevent a skin. Chill in the refrigerator for at least 4 hours or overnight to let it set. Whisk briefly before serving if needed.
Serve and enjoy. This pudding is wonderful on its own or as a topping for cake—especially chocolate cake soaked with milk and finished with the creamy pudding.
Storage notes:
Store pudding in an airtight container in the refrigerator for up to one week. Do not freeze, as the cornstarch can separate and affect texture.
Thank you for reading. I hope this recipe brings a bit of comfort and sweetness to your day. If you try it, please leave a comment and a rating—your feedback is appreciated. —Marilyn Stoltzfus Peight
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