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Chocolate Pudding Recipe
A rich, creamy, eggless stovetop Chocolate Pudding Recipe that’s easy enough for weeknight treats yet elegant for holiday gatherings—no fancy gadgets needed, just simple ingredients and a whole lot of love.
When the weather turns crisp or you simply crave a familiar, comforting dessert, this homemade chocolate pudding is your go-to. It’s that classic custard-style dessert we all remember from childhood—silky smooth, decadently sweet, and full of real cocoa flavor. I first jotted down this recipe one chilly autumn afternoon after making it for my grandkids; they scooped it up faster than I could say “chocolate.” What makes it special? It’s eggless, naturally thickened with cornstarch, and uses everyday pantry staples: milk, sugar, cocoa, and a bit of butter. You’ll find it’s both simple and indulgent, a sweet hug in a bowl.
Why You’ll Love This Recipe
– No-bake stovetop method—skip the oven and keep the kitchen cool
– Eggless custard so it’s kid-friendly and allergy-aware
– Ready in under 30 minutes, including chilling time
– Silky, creamy texture that rivals store-bought pudding
– Uses basic pantry ingredients—no obscure items required
– Perfect as a solo snack, party dessert, or holiday comfort food
– Customizable sweetness—adjust sugar to suit your taste buds
– Rich flavor courtesy of real cocoa, not artificial chocolate flavor
Ingredients
– 2 cups (480 ml) whole milk (for extra creaminess; 2% works, too)
– ½ cup (100 g) granulated sugar (sub with coconut sugar for subtle caramel notes)
– ⅓ cup (35 g) unsweetened cocoa powder (I love Valrhona or Ghirardelli)
– 3 tablespoons cornstarch (for that classic custard-thick texture)
– Pinch of fine sea salt (balances the sweetness)
– 1 teaspoon pure vanilla extract (Madagascar or Tahitian for depth)
– 2 tablespoons unsalted butter, cut into small pieces (optional, but it makes the pudding glossy)
Tips on ingredients:
• Choose a full-fat milk or swap in almond or oat milk for dairy-free comfort.
• Sift your cocoa powder—no lumps means smoother pudding.
• Use a heavy-bottomed saucepan to prevent scorching.
Directions
1. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until evenly blended—this dry mix jumpstarts the thickening.
2. Slowly pour in the milk, whisking constantly to keep lumps at bay. A silicone whisk works wonders here.
3. Over medium heat, stir gently but steadily; you’ll see steam rise and the mixture start to thicken around the edges.
4. Once it bubbles (about 5–7 minutes), cook for another 1–2 minutes, stirring, until it coats the back of a spoon—this is your cue the custard is set.
5. Remove from heat; stir in the butter and vanilla extract. You’ll notice a silky sheen immediately.
6. Pour into individual ramekins or a shallow dish for faster chilling—cover with plastic wrap pressed onto the surface to prevent a skin from forming.
7. Chill for at least 2 hours in the fridge (my golden rule: longer chill equals firmer texture).
8. Before serving, give each pudding a quick stir or top with a dollop of whipped cream and a sprinkle of cocoa nibs for contrast.
Servings & Timing
Makes 4 generous servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours (or up to overnight)
Total Time: About 2 hours 20 minutes
Variations
– Spice it up: Add a pinch of cinnamon and cayenne for a Mexican chocolate twist.
– Boozy boost: Stir in 1–2 tablespoons of your favorite liqueur (Baileys, Kahlúa) after cooking.
– Minty fresh: Swap vanilla for mint extract and top with crushed candy cane.
– Vegan swap: Use coconut oil instead of butter and almond milk in place of dairy.
– Healthier take: Replace half the sugar with maple syrup or honey.
– Layered dessert: Alternate pudding with crushed cookies or granola for texture.
Storage & Reheating
• Store leftovers in airtight containers in the fridge for up to 3 days—just pop the plastic wrap back on.
• For longer keeping, freeze in sealed jars for up to 1 month; thaw overnight in the fridge.
• No reheating needed—serve chilled. If you’d like a warm version, gently reheat on the stovetop over low heat, whisking until smooth.
Notes
• Texture tweak: If your pudding turns out too thick, whisk in a tablespoon of milk until you hit the sweet spot.
• Flavor tip: A teaspoon of instant espresso powder amps up the chocolate depth without tasting like coffee.
• Testing notes: During recipe testing, I learned that constant whisking at the first bubble prevents lumps—trust me, your future self will thank you.
• Personal fave: A dollop of mascarpone on top adds a tangy contrast that’s absolute heaven.
FAQs
Q: Why is my pudding grainy?
A: Likely from lumps of cornstarch or cocoa; next time, sift dry ingredients and whisk vigorously when adding milk.
Q: Can I make this sugar-free?
A: Yes—swap sugar for a granulated sugar substitute like erythritol, but flavor might be slightly different.
Q: My pudding didn’t thicken—what went wrong?
A: Make sure you cook it long enough after it boils; that extra minute or two is key for starch activation.
Q: Can I use low-fat or skim milk?
A: You can, though the texture might be less silky. Consider adding a tablespoon of heavy cream for richness.
Q: Is this recipe safe for kids?
A: Absolutely—no eggs and no alcohol unless you add a liqueur variation, so it’s perfect for little ones.
Q: How do I prevent a skin from forming on top?
A: Press a piece of plastic wrap directly onto the surface as it cools.
Q: Can I double the recipe?
A: Sure—just whisk in larger batches and use a bigger pan to ensure even heating.
Q: Any tips for a holiday twist?
A: Stir in orange zest and top with whipped cream dyed light orange for a festive look.
Conclusion
This classic homemade Chocolate Pudding Recipe is proof that simple ingredients can yield an indulgent, creamy treat the whole family will adore. Whether you stick with the timeless version or explore one of the playful variations, you’ll find it’s a comfort food staple you’ll return to again and again. Give it a whirl, leave a comment about your favorite twist, and don’t forget to check out my Homemade Whipped Cream tutorial for the perfect topping!
Chocolate Pudding Recipe
Ingredients
- 2 cups whole milk for extra creaminess; 2% works, too
- 1/2 cup granulated sugar sub with coconut sugar for subtle caramel notes
- 1/3 cup unsweetened cocoa powder I love Valrhona or Ghirardelli
- 3 tablespoons cornstarch for that classic custard-thick texture
- Pinch fine sea salt balances the sweetness
- 1 teaspoon pure vanilla extract Madagascar or Tahitian for depth
- 2 tablespoons unsalted butter cut into small pieces (optional, but it makes the pudding glossy)
Instructions
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until evenly blended—this dry mix jumpstarts the thickening.
- Slowly pour in the milk, whisking constantly to keep lumps at bay. A silicone whisk works wonders here.
- Over medium heat, stir gently but steadily; you'll see steam rise and the mixture start to thicken around the edges.
- Once it bubbles (about 5–7 minutes), cook for another 1–2 minutes, stirring, until it coats the back of a spoon—this is your cue the custard is set.
- Remove from heat; stir in the butter and vanilla extract. You’ll notice a silky sheen immediately.
- Pour into individual ramekins or a shallow dish for faster chilling—cover with plastic wrap pressed onto the surface to prevent a skin from forming.
Notes
• Sift your cocoa powder—no lumps means smoother pudding.
• Use a heavy-bottomed saucepan to prevent scorching.
