The Very Best Chocolate Pudding

Velvety smooth Chocolate Pudding made completely from scratch is a simple treat that everyone will love.  Easy to make from whole ingredients and the perfect dessert for any occasion.

The Very Best Chocolate Pudding | TheSuburbanSoapbox.com

Some of my best memories were made in the kitchen….with my mom, my grandfather, aunts….I come from a family of food lovers.  I used to make brownies and chocolate pudding from a box a lot when I was little and I was a master sifter. 🙂  I loved to help in the kitchen anyway I could even when that meant eating a stick of butter or spilling a whole glass of orange juice into the pierogi dough.  I was a helper and I liked to eat.  So, chocolate pudding happened a lot on my watch and it was always a welcome treat.

The Very Best Chocolate Pudding | TheSuburbanSoapbox.com

I was a big fan of the cook and serve instant pudding…the kind that you heated on the stove and it magically formed into a thick, smooth, creamy pool of yumminess.  I loved to spoon it into my mouth while it was still warm like a molten, chocolate lava cake…without the cake. I was blazing trails in the kitchen at the ripe old age of 8 and I didn’t even know it.  As I got older, the necessity to eat things other than chocolate pudding to survive kinda edged out the boxes of instant pudding.  So, a quick pudding snack seemed like an eternity away unless I got in the car, drove to the store and bought some mix.  Which never ever happened.  Chocolate pudding soon became a distant memory…until now.

The Very Best Chocolate Pudding | TheSuburbanSoapbox.com

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 was testing out recipes for pastry cream…wasn’t paying attention to what I was doing and voila…the Very Best Vanilla Pudding ever. And pretty to boot.  So, I decided to make this chocolate version in the hopes that I can make more poke cakes using the Very Best Chocolate Pudding.  See…I’m still a trailblazer in the kitchen.  It didn’t end at age 8.

The Very Best Chocolate Pudding | TheSuburbanSoapbox.com

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.  The pudding requires just a few simple ingredients and is totally egg-free!  I use cornstarch as a thickener, half and half for light creaminess and throw in a good amount of high quality semi-sweet chocolate.  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 (that I shared on Facebook a few weeks ago) for a purely decadent chocolatey snack! And if you’re looking for something a little less chocolate or vanilla….this BUTTERSCOTCH Pudding is completely amazing!!

The Very Best Chocolate Pudding

Course: Dessert, Snack
Cuisine: American
Keyword: chocolate pudding
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes
Servings: 4 servings
Calories: 585 kcal
Author: Kellie

Made from scratch, this homemade chocolate pudding is velvety smooth and sweet as a custard pie.

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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

Instructions

  1. In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil).
  2. Add both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. Stir in the butter until melted. I
  3. 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.
  4. Continue cooking until the mixture has thickened and coats the back of a spoon.
  5. 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.
Nutrition Facts
The Very Best Chocolate Pudding
Amount Per Serving (1 g)
Calories 585 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 21g131%
Cholesterol 79mg26%
Sodium 71mg3%
Potassium 420mg12%
Carbohydrates 65g22%
Fiber 3g13%
Sugar 46g51%
Protein 6g12%
Vitamin A 800IU16%
Vitamin C 1.3mg2%
Calcium 193mg19%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

16 comments on “The Very Best Chocolate Pudding”

  1. 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!

  2. I remember making chocolate pudding from a packet when I was little. Your grown up version sounds even better.

  3. This looks fabulous — very similar to one I make but this looks better!

  4. 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!!

  5. Wow! This pudding looks so elegant and decadent. Saving as I will need it for “cheat days” and entertaining. Thanks!

  6. Hooray for homemade pudding! It is SO much better than store bought. I’ll have to give your recipe a try. 🙂

  7. 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!

  8. 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.

  9. This pudding looks awesome! Love all that chocolate flavor…yum!

  10. 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.)

  11. What can I use in place of half and half? I have regular milk and heavy cream?
    Thanks

  12. 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.

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