Homemade Chocolate Pudding
Velvety smooth Homemade Chocolate Pudding made completely from scratch is a simple recipe that everyone will love. Easy to make from whole ingredients and the perfect dessert for any occasion.
Homemade Chocolate Pudding
Chocolate Pudding is a simple comfort food I crave regularly. I used to make brownies and chocolate pudding from a box a lot for a quick and easy snack that was ready in no time. But a lot of instant pudding mixes have a ton of stabilizers and artificial flavors to I made something a little better….better tasting and better for you.
This easy Chocolate Pudding recipe is made from scratch with ingredients you can readily find in your kitchen right now. Ready in under 30 minutes, you can enjoy this sweet and creamy pudding warm or chilled. A great prep ahead dessert for entertaining or just to have on hand during the week.
How To Make Chocolate Pudding
I was inspired to make the very best Chocolate Pudding from scratch when I accidentally made this Vanilla Bean Pudding. What I didn’t tell you in that post is that, it was kind of an accident. I tested out recipes for pastry cream, wasn’t paying attention to what I was doing and voila, the Very Best Vanilla Pudding ever.
- Bring Half and half to a simmer.
- Whisk in sugar and cook until dissolved.
- Stir in the butter until melted.
- Whisk the remaining half and half with the cornstarch and coco powder in a separate bowl.
- Add the cornstarch mixture to the half and half.
- Cook until thickened.
- Stir in the chopped chocolate and cook until melted.
- Transfer to a bowl and cover with plastic wrap.
- Chill for 2 hours or up to 24 hours.
Ingredients You Will Need
The ingredient list is short and sweet with no added egg so this is a great recipe for those that can’t have eggs.
- Half and Half – A lighter alternative to cream, half and half keeps this pudding rich and creamy. For a more decadent dessert, you can use whole cream.
- Granulated Sugar
- Light Brown Sugar – The richer flavor of brown sugar makes this pudding even more delicious. You can substitute with regular granulated sugar or dark brown sugar, if you prefer.
- Unsalted Butter
- Vanilla Extract
- Corn Starch – Used as a thickening agent since we’re not using eggs, you can swap for flour (just cut the amount by 1/2 tablespoon.)
- Cocoa Powder
- Semi-Sweet Chocolate
Serving Suggestions
I love how easy it is to make the best Chocolate Pudding from scratch and this is definitely an activity you can get the little ones to help with.
You can use this Chocolate Pudding to make poke cakes or a no bake summer treat like a pie!
It’s also the base for this amazing Chocolate Banana Pudding!
More Easy Pudding Recipes
- Old Fashioned Rice Pudding
- Magnolia Bakery Banana Pudding Recipe
- Spiced Coconut Chia Pudding Recipe
- Easy Dirt Pudding Recipe
Topped with a bit of whipped cream, this Chocolate Pudding is a dream come true.
Serve with a few of these chocolate chip cookies or this chocolate martini.
And if you’re looking for something a little less chocolate or vanilla….this BUTTERSCOTCH Pudding is completely amazing!!
For more easy dessert recipe ideas, follow us on Instagram and Facebook!
Get the Recipe: The Best Chocolate Pudding Recipe
Ingredients
- 2 1/2 cups half and half
- 1/2 cup granulated sugar
- 1/4 cup lightly packed light brown sugar
- 3 tablespoons unsalted butter, I use Plugra European Style Butter
- 1 teaspoon pure vanilla extract, I use Nielsen-Massey
- 3 tablespoons corn starch
- 1/4 cup unsweetened cocoa powder
- 1/2 cup finely chopped high quality semi-sweet chocolate, I used Guittard
Equipment
- 1 saucepan
Instructions
- In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil).
- Add both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. Stir in the butter until melted. I
- n a small bowl, whisk together the remaining half and half with the cornstarch and cocoa powder. Slowly add the cornstarch mixture to the half and half whisking constantly.
- Continue cooking until the mixture has thickened and coats the back of a spoon.
- Stir in the chopped chocolate until melted. Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.) Refrigerate for 2 hours or up to 24 hours.
32 Comments on “Homemade Chocolate Pudding”
Thanks for the great recipe! I have made chocolate pudding many times but never with half and half, and I had a lot left over from another recipe. I ended up tripling this (We have a big family, so it worked out great). It set up perfect and was super easy to follow and make. I didn’t have enough semi sweet chocolate, so I added some dark and milk chocolate and made a mix. Turned out amazing. Kids and hubby loved it! Thanks again for helping me use all that half and half up!
Thank you for your kind review! I’m so happy you enjoyed it and shared your additions, as well.
sorry, if this is a silly question. semi sweet chocolate means a bar of semi sweet chocolate?
Hi! Yes, you would use a bar of semi sweet chocolate chopped up.
Great recipe, I will use it again. Thanks for sharing
I’m so glad you like it!
Turned out great. I only had 2% milk so i increased cornstarch by 1/2 T. Decreased sugar to 1/3 c white and 1 packed T. Brown. Really good and not too sweet. I will make it again
Thank you for your comment! I’m so glad you enjoyed it!
Both your chocolate and rice puddings look very good and will be with us this weekend. Thanks
Thank you! I hope you enjoy them as much as we do!
Love it
So glad you loved it! Thank you!
Oh my word… seriously the best chocolate pudding recipe I’ve tried!! AND leave out the cocoa then substitute white chocolate chips and it’s the best VANILLA pudding recipe too!! Y.U.M!!
So glad you loved it!
Very tasty. Easy to make. Thickened right up. I used mini chocolate chips. Melted well, but finely chopped chocolate would have been faster.
I’m so glad you loved it!
Been cooking for over 45 mins and still not thick enough. I don’t want to raise the heat too high. Made vanilla pudding recently and it never took this long. I hope it works out.
I hope it worked out.
What can I use in place of half and half? I have regular milk and heavy cream?
Thanks
You can use half milk and half cream….because, essentially, that’s what Half and Half is. 🙂
Mine taste amazing but hasn’t formed pudding yet and it’s been 12 hours what did I possible do wrong.
It may have needed to cook a little longer, you do have to cook it until it begins to thicken and coats the back of a spoon. (Dip spoon in the pot, turn it over and run your finger through to make a line. If the line fills back in, keep cooking.)
This pudding looks awesome! Love all that chocolate flavor…yum!
This is the most delicious looking chocolate pudding. It looks so delicious and appealing. I am always looking for comfort food and this one is going on the list.
I love happy accidents like that! This pudding looks delicious, too (love those little cups!), but this vanilla girl may have to give the other pudding a whirl first!
Hooray for homemade pudding! It is SO much better than store bought. I’ll have to give your recipe a try. 🙂
Wow! This pudding looks so elegant and decadent. Saving as I will need it for “cheat days” and entertaining. Thanks!
Cheat days are my favorite days. 🙂
I came across your recipe and the title caught my eye. Love your foodie stories from your youth! Precious and fun memories. Going to love making this for my sweetie – pinned for later!!
This looks fabulous — very similar to one I make but this looks better!
I remember making chocolate pudding from a packet when I was little. Your grown up version sounds even better.
Hey trailblazer, I’m loving this pudding. I’m a foodie too, but can’t believe I’ve not yet made homemade chocolate pudding. Seriously, I love chocolate pudding. The real deal kind. Love your serving cups and pass me two spoons!