Chocolate Pudding · Stovetop
Silky Homemade Chocolate Pudding
Rich, smooth chocolate pudding made from scratch in one saucepan with no eggs. It takes 15 minutes on the stove and tastes nothing like the box.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 2 hr 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 tbsp cornstarch
- ¼ tsp kosher salt
- 2 ¾ cups whole milk
- 3 oz semisweet or bittersweet chocolate, finely chopped
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- whipped cream, for serving (optional)
Steps
- In a medium saucepan (off the heat), whisk the sugar, cocoa, cornstarch and salt until no lumps remain.
- Whisk in about 1/2 cup milk to make a smooth paste, then whisk in the rest of the milk.
- Cook over medium heat, whisking constantly and scraping the bottom and corners, until the pudding thickens and starts to bubble.
- Let it bubble gently, still whisking, for 1 full minute so the cornstarch fully thickens.
- Take it off the heat and whisk in the chopped chocolate, butter and vanilla until melted and glossy.
- Divide into 4 cups or pour into a bowl. Press plastic wrap right onto the surface to prevent a skin, and refrigerate until cold and set.
- Serve topped with whipped cream.
Tip: Undercooked cornstarch can turn pudding thin again as it cools. Make sure it bubbles for that full minute.
Storage: Covered in the fridge up to 4 days.
Make ahead: Make up to 3 days ahead.
Estimated nutrition per serving: 360 calories · protein 7 g · carbohydrates 55 g · fiber 3 g · sugars 45 g · fat 15 g (saturated 9 g) · sodium 190 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.