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.
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
How To Make It
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.
Recipes Using Chocolate Pudding
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.
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.
And if you’re looking for something a little less chocolate or vanilla….this BUTTERSCOTCH Pudding is completely amazing!!
Get the Recipe: The Very Best Chocolate Pudding
- 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
- 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.