Chocolate Pudding
Rich, velvety chocolate pudding made from scratch with real cocoa and milk. This classic American dessert comes together on the stovetop in minutes, delivering a deep chocolate flavor that’s far superior to any boxed mix. Serve chilled with a dollop of whipped cream or enjoy it warm straight from the pot.
For 4 servings
- prep
Mix the dry ingredients.
In a small bowl, whisk together the cocoa powder, cornstarch, salt, and sugar until evenly combined and free of lumps.
- mix · ~3 min
Combine milk and dry mixture.
Heat 3 cups of milk in a medium saucepan over medium-low heat. Gradually whisk in the dry mixture, a little at a time, until fully dissolved and smooth.
TIPAdd the dry mix slowly while whisking to avoid lumps. - simmer · ~8 min
Cook the pudding until thick.
1.Whisk constantly over medium heat until the mixture begins to steam and thicken slightly (5-7 minutes).2.Once it comes to a gentle boil, let it bubble for 1 full minute while whisking. The pudding will visibly thicken.3.Remove the pan from the heat immediately.TIPDon't walk away — constant whisking prevents scorching on the bottom. - mix · ~2 min
Stir in chocolate, butter, and vanilla.
1.Add the chopped dark chocolate to the hot pudding and whisk until completely melted and smooth.2.Add the butter and vanilla extract. Whisk until fully incorporated and glossy. - assemble · ~2 min
Portion and chill.
1.Pour the pudding evenly into 4 serving dishes or ramekins.2.Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming.3.Refrigerate until fully set, at least 2 hours or overnight.TIPFor warm pudding, skip the fridge and serve after a 10-minute rest. - serve
Serve chilled.
Remove the plastic wrap and serve cold, topped with whipped cream, chocolate shavings, or fresh berries if desired.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For a lump-free pudding, whisk the cocoa powder and cornstarch together thoroughly before adding to the milk.
- 2Use a heavy-bottomed saucepan and whisk constantly to prevent the milk from scorching on the bottom.
- 3Let the pudding bubble for a full minute after thickening to fully activate the cornstarch and ensure a set texture.
- 4Press plastic wrap directly onto the surface of the warm pudding to prevent a rubbery skin from forming as it chills.
- 5For an extra-smooth texture, strain the hot pudding through a fine-mesh sieve before portioning.
- 6Chill the pudding for at least 2 hours, but overnight gives a creamier, more fully set result.
- 7If serving warm, let it rest for 10 minutes after cooking so it thickens slightly without being too thin.
Adapt it for your goals.
Dairy-free
Substitute full-fat oat or coconut milk for whole milk, and use a vegan butter or coconut oil. Choose a dairy-free dark chocolate. The texture stays creamy with a subtle coconut or oat note.
mexican spicedMexican-spiced
Add 1/2 teaspoon of ground cinnamon and a pinch of cayenne pepper to the dry ingredients. This gives the pudding a warm, slightly spicy kick that pairs beautifully with dark chocolate.
mint chocolateMint-chocolate
Replace the vanilla extract with 1/2 teaspoon of peppermint extract. Garnish with crushed peppermint candies for a refreshing twist.
espresso boostEspresso-boost
Dissolve 1 teaspoon of instant espresso powder into the milk before heating. The coffee deepens the chocolate flavor without tasting like coffee itself.
Why this is on our healthy list.
Rich in Antioxidants
Cocoa powder and dark chocolate are packed with flavonoids, which help combat oxidative stress and support heart health.
Good Source of Calcium
Whole milk provides a significant amount of calcium, essential for strong bones and teeth, in each serving of pudding.
Lower Sugar Option Possible
This recipe uses a moderate amount of sugar that can be reduced or swapped for a natural sweetener like maple syrup without ruining the texture.
Frequently asked questions
Lumps usually form when the dry ingredients aren't whisked into the milk gradually enough. Make sure to whisk the cocoa-cornstarch mixture into the milk slowly while it's still cool to avoid clumps.
