Homemade Creamy Chocolate Pudding Recipe

Homemade Chocolate Pudding is a great classic of pastry. A voluptuous and irresistible dessert, perfect for a snack for the kids or as a delicious dessert at the end of a meal. To prepare it, you need a few simple ingredients and a handful of minutes.

All you need to do is thicken the vanilla-flavored milk with the butter, sugar, flour, bitter cocoa powder and starch over the heat. The chopped dark and milk chocolate will then be incorporated into the cream obtained with the heat off, until you obtain a smooth and homogeneous mixture that will then be distributed in a special mold and left to harden in the refrigerator until serving.

What is Chocolate Pudding?

Chocolate pudding traces its origins back to the 19th century, evolving from custards and blancmanges that were thickened with flour or cornstarch. It gained popularity in the U.S. as an affordable, comforting dessert, particularly during the 20th century when instant pudding mixes became a kitchen staple. However, homemade chocolate pudding remains superior to store-bought versions. Made with fresh milk, real chocolate, and no artificial additives, it boasts a rich, velvety texture and authentic flavor that boxed mixes simply can’t replicate. Plus, crafting it from scratch allows you to control the sweetness and use high-quality ingredients, turning a simple dessert into an indulgent, personalized treat.

Pro Tips for The Best Chocolate Pudding

• Opt for dark chocolate with at least 70% cocoa for a rich, intense flavor.
• Stir constantly over medium heat to avoid lumps and ensure a silky texture.
• Sift the cocoa powder to prevent clumps and ensure even mixing for a smooth pudding.
• Allow the pudding to cool at room temperature before refrigerating it for a creamy consistency.
• Press the wrap directly onto the surface to prevent a skin from forming.
• Garnish with whipped cream, fresh berries, or a sprinkle of chocolate shavings for extra flair.

Chocolate Pudding Vs. Custard Vs. Mousse

Pudding is thickened with cornstarch or flour, giving it a creamy but dense consistency. Custard relies on eggs as a thickener, resulting in a smoother, richer texture. Mousse is light and airy, made by folding whipped cream or beaten egg whites into the mixture for a fluffy finish.

What is The Best Type of Chocolate for Chocolate Pudding?

The best type of chocolate for this pudding is high-quality dark chocolate with at least 60–70% cocoa content. It provides a rich, intense flavor and smooth texture without being overly sweet. Avoid chocolate chips, as they often contain stabilizers that affect melting. Opt for baking chocolate or a good-quality chocolate bar for the best results.

What Does Chocolate Pudding Taste Like?

Chocolate pudding tastes rich, sweet, and deeply chocolaty, with a creamy, indulgent flavor that melts on the tongue. Its consistency is smooth and velvety, thick enough to hold its shape but soft and luscious when scooped, making each bite feel luxurious.

How Can I Enrich This Chocolate Pudding?

This chocolate pudding can be enriched by adding a splash of vanilla extract or a pinch of espresso powder to enhance the chocolate flavor. You can also fold in whipped cream for a lighter texture, top with fresh berries or caramel sauce, or sprinkle with chocolate shavings for extra decadence.

What Can I Make With Chocolate Pudding?

Chocolate pudding can be used to make layered desserts like trifles, parfaits, or pie fillings. It’s perfect for creating a decadent base for chocolate mousse cakes, or as a filling for crepes. You can even use it as a dip for fruits or cookies for an indulgent treat.

Why Didn't my Chocolate Pudding Set?

The pudding might not have set due to undercooking, as the mixture needs to reach the right temperature for the thickening agents, like cornstarch, to activate. Alternatively, incorrect measurements of cornstarch or liquid can affect consistency. Always cook until the pudding thickens visibly and coats the back of a spoon.

How Do I Remove My Pudding From the Mold?

To easily remove the pudding, we suggest you grease the mold with a knob of butter or use a little trick: after resting in the refrigerator, when you turn it out, dip the bottom of the cake pan in a container with boiling water or heat the sides with the help of a hair dryer. The cake will come out in an instant and will be ready to be enjoyed.

Can I Make Single-Serving Portions of This Pudding Instead?

Yes, you can make single-serving portions of this dessert by pouring the pudding into individual ramekins, glasses, or small cups before chilling. This not only looks elegant but also makes serving easier and more convenient.

How Can I Serve Chocolate Pudding?

For an impressive presentation, you can pour the pudding into a single mold, as in our recipe, arrange it on a serving dish and enjoy it in slices with a nice dollop of whipped cream. Or you can serve it in practical single-serving paper cups to offer for a brunch or a buffet dinner.

Can I Make This Chocolate Pudding Ahead of Time?

Yes, this pudding can be made ahead of time. Prepare it up to 2–3 days in advance and store it in the refrigerator, covered with plastic wrap pressed against the surface to prevent a skin from forming. It’s perfect for make-ahead desserts or entertaining!

Does This Chocolate Pudding Freeze Well?

Yes, chocolate pudding can be frozen, but its texture may change, becoming grainy after thawing due to the separation of ingredients. If you choose to freeze it, store it in an airtight container and thaw in the fridge before stirring to restore some creaminess.

More Chocolate Pudding-Like Recipes!

5-Ingredient No Bake Pudding Cake

2-Ingredient Chocolate Mousse

Pudding and Cookie Cake

3-Ingredient Chocolate Fudge

Chocolate Cream Pie

Chocolate Delight

Chocolate Mousse Pie

How to Store Chocolate Pudding

Chocolate pudding can be stored in the refrigerator, in an airtight container, for 1-2 days maximum.

How to Make Chocolate Pudding

Mix the sifted flour with the cocoa and cornstarch in a bowl.

Cut the dark and milk chocolate into squares.

Collect the chopped chocolate in a container and set aside.

Pour the butter into a saucepan with a thick bottom.

Add the sugar and let it melt over a low flame.

Add the powders to the melted butter.

Pour the milk into a saucepan, add the vanilla bean, and heat on the stove; then turn off and remove the vanilla bean.

Add a ladle of hot milk to the melted butter with the sugar and the powders.

Mix with a whisk to avoid lumps forming.

And incorporate the cocoa mixture obtained into the hot milk.

Let it thicken over a low flame, always stirring with a whisk.

Once thickened, remove from heat.

Combine the chocolate in squares.

And let it melt, stirring continuously.

Pour the chocolate cream into a pudding mold.

Cover with cling film in contact with the cream to avoid a skin from forming and transfer to the refrigerator for at least 6 hours.

Once the resting time has elapsed, turn the pudding out onto a serving plate and garnish with milk chocolate with chocolate shavings. Enjoy!