Classic Creamy Chocolate Pudding

Classic Creamy Chocolate Pudding – A Silky, Homemade Treat

There’s nothing quite like a bowl of Classic Creamy Chocolate Pudding to satisfy a chocolate craving. Whether you’re making it for a family dessert, a special occasion, or just because you love chocolate, this homemade version is incredibly rich, smooth, and deeply chocolatey. Best of all, it’s easy to make with simple pantry ingredients, and it tastes so much better than any store-bought pudding.

Unlike instant pudding mixes, this homemade recipe gives you full control over the flavor and texture. With a few easy steps, you’ll create a velvety, indulgent dessert that’s perfect on its own or topped with whipped cream, fresh berries, or chocolate shavings. Plus, making it from scratch means no artificial flavors—just pure, chocolatey goodness in every spoonful.

One of the best things about this recipe is its effortless preparation. While it may seem intimidating at first, you’ll quickly realize it’s just a matter of whisking, heating, and chilling. The secret to achieving that luxuriously creamy texture is using high-quality chocolate and stirring constantly to prevent lumps. Before you know it, you’ll have a silky-smooth pudding ready to be enjoyed.

Another great perk? This recipe is perfect for all occasions. Whether you’re looking for a nostalgic childhood treat or a sophisticated dessert to serve at dinner, this chocolate pudding always hits the spot. Plus, it’s an excellent make-ahead dessert—simply chill it in the fridge, and it’s ready when you are!

So, if you’re ready to experience the ultimate homemade chocolate pudding, let’s get started. Once you try this, you’ll never go back to store-bought again! 🍫✨

Recipe Yield: 4 servings

INGREDIENTS

1 ¾ cups whole milk
½ cup heavy cream
⅔ cup granulated sugar
¼ cup unsweetened cocoa powder
3 tbsp cornstarch
¼ tsp salt
2 egg yolks
1 tsp vanilla extract
3 oz semisweet chocolate (finely chopped)

INSTRUCTIONS

1. Combine dry ingredients: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. This ensures the dry ingredients are evenly distributed before adding liquids.

2. Add milk and eggs: Gradually pour in the milk and heavy cream, whisking constantly until the mixture is smooth. Once combined, whisk in the egg yolks until fully incorporated.

3. Cook until thickened: Place the saucepan over medium heat, stirring frequently. After about 5–7 min, the mixture will begin to thicken and coat the back of a spoon. Continue stirring to prevent lumps and ensure even cooking.

4. Melt the chocolate: Remove the saucepan from heat and immediately stir in vanilla extract and chopped semisweet chocolate. Stir until completely melted and smooth, creating a velvety consistency.

5. Cool and set: Pour the pudding into serving dishes. While still warm, press plastic wrap directly onto the surface to prevent a skin from forming. Let cool at room temperature for 10 min, then refrigerate for at least 2 hrs until fully chilled.

6. Enjoy: Serve as is or top with whipped cream, chocolate shavings, or fresh berries for an extra indulgent treat.

Helpful Tips to Perfect This Recipe

• Use High-Quality Chocolate for the Best Flavor
  For a rich and decadent homemade chocolate pudding, choose high-quality semisweet chocolate with at least 55–60% cocoa content. This ensures a deep, luxurious chocolate taste without bitterness. Avoid chocolate chips, as they often contain stabilizers that affect melting.
• Whisk Constantly for a Smooth and Creamy Texture
  To prevent lumps and achieve a silky-smooth pudding, whisk continuously while cooking. Since cornstarch thickens quickly, stirring consistently over medium heat prevents clumping and scorching. If lumps form, strain the pudding through a fine-mesh sieve before chilling.
• Chill Properly for the Perfect Consistency
  Once poured into serving dishes, press plastic wrap directly onto the surface of the warm pudding. This prevents air exposure, which can create an unwanted skin. Let cool for 10 minutes at room temperature, then refrigerate for at least 2 hours until fully chilled. The longer it chills, the thicker and creamier it becomes!