The Best Chocolate Pudding Recipe
This rich, chocolatey, homemade chocolate pudding recipe is much more sophisticated than anything from a box mix or plastic pudding cup. It’s inspired by the filling in my chocolate pie recipe, and the flavor is so rich and satisfying (and you can make it even richer and darker by using a higher percentage cocoa chocolate bar!). Sure, there is a bit more work involved than shaking chocolate gelatin powder into a bowl of milk, but it’s really not that much more work. And the taste improvement is worth every extra second of stirring–I promise! Feeling fancy? Add a dollop of homemade whipped cream on top, and you’ll never look back 🤎
Why You’ll Love This Recipe
No eggs! This pudding is naturally egg-free, which means it’s a great eggless dessert option. Perfect consistency every time with my spoon trick. I talk more about this below, but as long as your pudding thickens to a consistency that coats the back of a spoon, your finished product will have the right texture. I provide visuals, too! Ideal make-ahead dessert since it has to chill in the fridge for a few hours to set. Made with real melted chocolate and cocoa powder, so it has a rich chocolate flavor that is SO much better than those foil-topped snack packs you’d find in your lunchbox.
Ingredients
Gather all of your ingredients and have them prepped and ready to go before you begin. Once the pudding has thickened, you’ll want to work quickly to add your chocolate, butter, and vanilla immediately so that they melt. SAM’S TIP: The cornstarch in this recipe is essential, but if not smoothly whisked it could cause some small lumps in the final product. To ensure a totally smooth texture, pour the pudding through a fine mesh strainer once it’s finished cooking to eliminate any lumps. This is the one I use (affiliate). Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Pudding
SAM’S TIP: I pour my chocolate pudding into a large bowl to chill, then portion it out into separate serving dishes when I’m ready to serve. If you prefer to chill it directly in your serving cups, that’s fine too; just make sure to still cover each one with cling wrap! I have a recipe for chocolate pot de creme coming soon, which is like a thicker, fudgier chocolate pudding recipe. I can’t wait for you to try it! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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