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!!

We also love to use it for the base of this Dirt Cake!  

Get the Recipe: The Very Best Chocolate Pudding

Made from scratch, this homemade chocolate pudding is velvety smooth and sweet as a custard pie.
4.5 from 6 votes

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 

  • 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.
Serving: 1g, Calories: 585kcal, Carbohydrates: 65g, Protein: 6g, Fat: 35g, Saturated Fat: 21g, Cholesterol: 79mg, Sodium: 71mg, Potassium: 420mg, Fiber: 3g, Sugar: 46g, Vitamin A: 800IU, Vitamin C: 1.3mg, Calcium: 193mg, Iron: 2.3mg