This chocolate pudding is so rich, and creamy, and chocolatey. It’s perfect for using in trifles, pies, or eating on it’s own. Skip the boxed mix and make this classic chocolate homemade pudding from scratch instead!
Chocolate pudding is a classic dessert, that many of us probably grew up eating. It’s rich, creamy, and so delicious! This chocolate pudding recipe is almost as easy to make as the pudding from a box, but it tastes so much better. It does take about 15 minutes to cook it up on the stove, instead of whipping it together in just a couple minutes in a bowl, but I promise the results are worth it.
This chocolate pudding recipe includes espresso powder to add to the richness of the chocolate flavor, I promise it doesn’t make the pudding taste like coffee. But you are welcome to leave it out if you prefer.
I love serving it up in a big bowl topped with some fresh homemade whipped cream and some strawberries or raspberries. It’s a match made in heaven, and it’s SO YUMMY!
Why make Homemade Chocolate Pudding?
- Skip the preservative and chemicals you’ll find in the boxed mixes from the store.
- Only 8 ingredients, and you can pronounce all of them!
- It has two kinds of chocolate – a chocolate bar, and cocoa powder!
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Ingredients Needed to make Chocolate Pudding:
- unsalted butter
- semi sweet chocolate bar
- granulated sugar
- Dutch Processed Cocoa Powder
- Espresso Powder
- Whole Milk
How to make Homemade Chocolate Pudding?
- Add your butter and chocolate to a large bowl and set it aside.
- Add the dry ingredients to a medium sized sauce pan and whisk them together.
- Then you’ll whisk in the milk and heat the pan over medium high heat until bubbles form on the edges. This will take anywhere from 5 to 10 minutes. Make sure to stir it often and scrape the bottoms and sides to keep the bottom from burning.
- Once the mixture starts to boil, let it boil until it thickens, about a minute or two. You want it thick enough to coat the back of a spoon. Then pour it over the chocolate and butter in the other bowl.
- Whisk it all together.
- Strain the pudding in a fine mesh strainer to get out any of the clumps.
- Cover the bowl tightly with plastic wrap and place the pudding in the fridge for 2 to 3 hours to chill completely.
- When you’re ready to serve it, whisk it up again.
- Then scoop it into the serving bowls, and top each bowl with whipped cream, and chocolate shavings if desired.
Tips for making Chocolate Pudding:
- You can use dark chocolate instead of semi sweet chocolate.
- Make sure the pudding is thick enough to coat the back of a spoon as it’s cooking before removing it from the stove. It will continue to thicken as it cools too.
- If you’re using the pudding for pie, pour the hot pudding directly into the prepared crust. Then chill it in the fridge.
- You can store the pudding in the fridge for up to 5 or 6 days. Make sure to cover the pudding with a lid or plastic wrap while storing it in the fridge.
- Instead of pouring the pudding into one big bowl, and serving it in individual bowls after chilling, you can also pour the pudding into individual serving jars, bowls, or cups before chilling. Just make sure to wrap them tightly in plastic wrap to avoid the pudding skin from forming.
This rich chocolate pudding, is thick, smooth, and chocolatey delicious. It’s amazing on it’s own topped with some fresh whipped cream and berries, or I love using it in other desserts like our brownie trifle cups.
More chocolate desserts?
- Easy Chocolate Cake
- Triple Chocolate Cake
- Double Chocolate Brownies
- Chocolate Cream Pie
- Chocolate Brownie Ice Cream
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- 2 TBS unsalted butter (cut into cubes)
- 4 oz semi sweet chocolate finely chopped
- 1/2 cup granulated sugar
- 1/4 cup Dutch-processed cocoa powder
- 1/4 cup cornstarch
- 1 tsp espresso powder (optional, it won't taste like coffee)
- 1/4 tsp salt
- 3 cups whole milk
- whipped cream
- chocolate shavings
- fresh berries
- Add the butter and chopped chocolate to a large bowl, and set aside.
- Add the sugar, cocoa powder, cornstarch, espresso powder, and salt to a medium saucepan. Whisk them together.
- Slowly whisk in the milk, then heat the pan over medium high heat, whisking frequently until bubbles for around the edges, about 5 to 10 minutes. Scrape the bottom and edges of the pan with a rubber spatula, to make sure they don't burn.
- Continue to cook, until large bubbles appear in the middle, stirring frequently. Boil until thickened, about 1 minute.
- Then pour the mixture into the bowl of chocolate and butter. Whisk them together until smooth.
- Push the mixture through a fine mesh strainer, into a large bowl, to remove any clumps. Strain once or twice more if needed.
- Press a piece of plastic wrap tightly over the top of the pudding, making sure it touches the surface, to prevent a skin from forming.
- Place the bowl in the fridge for 2 to 3 hours.