You can’t go wrong with this homemade chocolate pudding recipe. It is super decadent, with a super rich chocolate flavor, and really creamy.
Growing up we always had the instant pudding whenever we ate pudding. It was quick, easy, and cheap to make, and I thought it was delicious. We made these fun Worms in Dirt desserts and just ate them plain.
Then I discovered how to make homemade chocolate pudding from Hershey’s from scratch, and my eyes were opened. The process is very similar to this easy vanilla pudding, and the taste is phenomenal. If you are a pudding fan, you have got to try this out. If I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients
In order to make this incredible homemade chocolate pudding from scratch you need just a handful of easy-to-find ingredients, you may already have all the ingredients currently in the house:
- Unsweetened Cocoa Powder – Not the kind of Instant chocolate milk powder
- Milk – I always use whole milk, but other milk will work as well.
- Vanilla extract
- Medium Pot
- Wooden Spoon or Silicone Spoon
- Plastic wrap
Step 2: How to make homemade chocolate pudding
Begin by adding all of your dry ingredients to a medium sauce pot. Add the sugar (sometimes considered a wet ingredient), cocoa powder, cornstarch, and salt. Use a whisk and whisk the ingredients together really well. You could also use a sifter if you like.
Don’t skip this step, cocoa powder tends to get lumpy, and it is important to get the lumps out.
Now slowly pour in the milk and whisk and stir it in. I usually do about a third of a cup at a time.
Place the pot of ingredients on the stovetop and set the temp to medium heat. Stir continually while the homemade chocolate pudding is heating up. Heat it until it starts to bubble, once it does, allow it to cook for 1 more minute, stirring continually. Then remove it from the heat.
While still hot, add the butter and the vanilla extract to the chocolate pudding and stir them in.
Scoop the homemade chocolate pudding into your serving bowls. Allow it to cool for a bit and then cover the bowls with plastic wrap or silicone lids which will prevent skin from forming on top. Chill in the fridge for a few hours or you can always serve it while warm. I prefer my pudding cold.
After the pudding has chilled, remove the plastic and serve it up. Maybe add a dollop of whipped cream if you like, or use it in another recipe. Enjoy!
How long does homemade chocolate pudding last?
If stored covered in the fridge the pudding will last 6 to 7 days. Of course, I doubt it will last that long, it is so yummy!
Here are some other recipes you may like:
Homemade Chocolate Pudding
- Medium Pot
- Wooden spoon or Silicone Spoon
- Plastic wrap
- 2/3 cup of white granulated sugar 150g
- 1/4 cup unsweetened cocoa 25g
- 3 Tbsp cornstarch 22g
- 1/4 tsp. of salt 1g
- 2-1/4 cups milk whole, 2%, 1% (562 ml)
- 2 Tbsp butter 28g
- 1 tsp. vanilla extract 5ml
- Add the sugar, salt, cornstarch, and unsweetened cocoa powder to a medium pot and whisk those ingredients together.
- Next, pour the milk in a third of it at a time and stir and whisk it in until all combined.
- Place the pot on the stovetop burner, use medium heat. Stir the pudding and heat it up until it starts to bubble. Once it bubbles keep stirring and cooking it for 1 minute then remove it from the heat.
- Add the butter and vanilla extract and stir them in until well combined. Allow the pudding to cool for a few minutes and then scoop it into individual bowls. Serve the pudding warm, or allow it to cool to room temp and then cover with plastic wrap and chill in the fridge for a few hours.
- Remove the chocolate pudding from the fridge, serve as is, or use it in a recipe, or top it off with some whipped cream. Enjoy!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.