Chocolate Pudding

At a glance

What stands out: From-scratch chocolate pudding made on the stovetop is a creamy and satisfying dessert. Why use a boxed mix when from-scratch pudding is straightforward and so much better tasting? You probably already have everything you need to make it!

How long it takes: 20 minutes
Equipment you’ll need: saucepan
Servings: 4

Why Make From-scratch Pudding?

From-scratch chocolate pudding is one of the most satisfying treats you can find. Smooth and rich, warm or cold, chocolate pudding just makes you feel happy. We don’t know what there is about it. It appeals to people of all ages.

Have you ever made pudding with a boxed mix? It’s pretty straightforward, right? Especially if you use a no-cook, instant kind.

But would you agree that boxed mixes have an off flavor? We checked a box of name brand instant chocolate pudding and here’s what you’ll find in it: Sugar, Modified Cornstarch, Cocoa Processed With Alkali, Sodium Phosphate, Contains Less Than 2% Of Tetrasodium Pyrophosphate, Natural And Artificial Flavor, Salt, Artificial Color, Mono- And Diglycerides, Red 40, Yellow 5, Blue 1.

Yuck! No wonder the box clearly states “Chocolate–Artificial Flavor.” That’s not all that’s artificial in that box.

So, from-scratch it is. From-scratch chocolate pudding is evenly rich!

From-scratch Chocolate Pudding Recipe

Natural wholesome ingredients. You can’t go too wrong with ingredients like milk, eggs, cocoa, flour, sugar, vanilla, and butter. There isn’t anything artificial or processed in from-scratch pudding.

Straightforward to mix. There are lots of recipes for from-scratch chocolate pudding. Some use cornstarch to thicken the pudding, others will have you using a double boiler, or tempering the eggs. You’ll love this recipe because it’s straightforward, it’s made completely in one saucepan, and tastes great. (Plus, it was our grandma’s recipe.)

Jamie R. Said:

“we wanted to know if our family would notice the difference between this and Jello instant pudding. Yes they did! They loved it! We tried this on Thanksgiving for our chocolate pie. Our family devoured it … they have already called making sure we're making this for Christmas dinner as well. Thank you. So much.

See More Reader Reviews

How it comes together

Mix ingredients in a saucepan. You’ll need one medium-sized saucepan. Blend sugar, flour, cocoa, and a pinch of salt in the pan. Add an egg and mix it in well until the mixture is smooth. Slowly stir in milk.

Cook the pudding. Cook over medium heat until the mixture comes to a boil, stirring pretty much constantly. We find that if we walk away for a couple of minutes, the pudding starts to get lumps. Be prepared to stir for about 15 minutes. Does 15 minutes seem alike a long time to stir? Listen to some music or a podcast, or invite someone into the kitchen for a little conversation. Bribe them with the promise of a bowl of chocolate pudding!

Stir in vanilla and butter. After the pudding comes to a boil, remove it from the heat, and stir in vanilla and a tablespoon of butter. Pour it into bowls and enjoy it immediately, or refrigerate the pudding to enjoy it cold. Chocolate pudding tastes great warm or chilled!

Cooking Tip

To prevent a “skin” from forming on top of the pudding, press plastic wrap directly onto the surface of the pudding. Skin or no skin is a personal preference. We kind of like it.

Straightforward Recipe Variations

• Use whatever type of milk you happen to have. Whole milk will make the creamiest from-scratch chocolate pudding but 2% or non-fat work well, too. We haven’t tested the recipe with nondairy milk.
• Double or triple the recipe. Make sure you have a big enough saucepan.
• Make a chocolate pie. Bake a 9 inch pie shell, make a batch and a half of chocolate pudding, and pour the pudding into the baked pie shell. A graham cracker crust is rich, too! Refrigerate until firm. For more specific directions, check out our recipe for chocolate pudding pie.
• Mocha chocolate pudding: Add a couple teaspoons of instant espresso powder to the pudding. Mix the powder with the flour and sugar, blending it in well.
• Mexican hot chocolate pudding. Add a teaspoon of ground cinnamon to the pudding. Serve it with Mexican chocolate shortbread cookies for a special treat.
• Be creative with toppings. Top each serving of chocolate pudding with a dollop of whipped cream. Sprinkle the pudding with chocolate chips, nuts, or top with fresh fruit, like strawberries or raspberries. This crunchy oat topping is good, too.
• Not a fan of chocolate? Try from-scratch vanilla pudding or straightforward pumpkin pudding.

Keeping leftovers

From-scratch chocolate pudding, tightly covered, can be stored in the refrigerator for up to 3 days.

• Yield: 4
• Prep: 5 minutes
• Cook: 15 minutes
• Total: 20 minutes

Ingredients

• ½ cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• pinch of salt
• 1 large egg
• 2 cups milk (see note)
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract

Method

1. In medium sized saucepan, blend together sugar, cocoa, flour, and salt. Add egg and mix until well blended.
2. Slowly stir in milk until ingredients are blended. We usually use a whisk.
3. Over medium heat, stirring constantly, bring to a boil. Cook, stirring constantly, until mixture thickens slightly, 3 to 5 minutes. Pudding will thicken more as it cools.
4. Stir in butter and vanilla. If desired, divide into 4 serving dishes. Serve warm or cold.
5. To avoid having a skin form on top of the pudding, press plastic wrap directly on the surface of the pudding as it cools.

Notes

Milk options: Whole milk will make the creamiest pudding, but 2% or non-fat work well, too. We haven’t tested nondairy milks.

Double or triple the recipe. Make sure you have a big enough saucepan.

Mocha chocolate pudding: Add a couple teaspoons of instant espresso powder with the flour and sugar, blending it in well.

Mexican hot chocolate pudding. Add a teaspoon of ground cinnamon.

Be creative with toppings. Top pudding with a dollop of whipped cream, chocolate chips, nuts, or top with fresh fruit, like strawberries or raspberries. This crunchy oat topping is good, too.