Homemade Double Chocolate Pudding

Homemade chocolate pudding is a simple, lavish, and chocolatey delight that you can make for dessert, after-school snacks, or anytime you need to satisfy your sweet tooth!

This recipe comes together quickly and then you let the mixture set in the fridge for a few hours to get a silky, rich pudding that you’ll love snacking on!

Homemade Chocolate Pudding

There’s something delightful about homemade chocolate pudding made from scratch. It’s rich and silky and smooth and just tastes like a swanky treat, even if you’re enjoying it on a regular weeknight. Plus, it’s approved by both adults and kids for a sweet treat — it’s not too fancy or decadent that people will turn their noses up to it (unless they’re just not a fan of chocolate, in which case, are they even human!?).

You can also make a batch of this and use it to fill a pie and top with whipped cream. Absolutely divine. I like to send a small tupperware of it to school in packed lunches instead of the single-serving, store-bought options, because at least I know all the ingredients in this one and it’s a fun surprise for the kiddos to crack open on their lunch hour. Once you see how simple it is to pull together, this chocolate pudding recipe may be your new go-to treat to stir up all the time. And I wouldn’t blame you for a second!

What’s the difference between chocolate pudding and chocolate mousse?

One of the main differences in pudding and mousse is their consistencies, which is determined by how each dessert is made. Pudding is cooked, which activates the cornstarch and thickens it up, while mousse is not cooked, just whipped and so it has a lighter, fluffier, airy texture.

What is chocolate pudding made of?

My chocolate pudding recipe calls for sugar, cornstarch (the thickening agent), salt, cocoa, half and half (or whole milk), egg yolks, semi-sweet chocolate chips, butter, and vanilla. If you don’t want to use half and half, I’ve had great luck just subbing in milk — it’s less creamy and rich but still very tasty!

How is pudding made?

Pudding is made by combining most of the ingredients in a saucepan over medium-high heat, letting it simmer for a few minutes minutes, and then stirring in the chocolate, butter, and vanilla until everything is melted. You then cool it in the fridge for a few hours until everything is set!

How do you store homemade pudding?

After the pudding is set, it stores best in an airtight container in the fridge for up to 5 days. It’s starts to get watery and break down after longer than that.

How to make chocolate pudding:

1. Combine the sugar, cornstarch, salt, and cocoa in a medium saucepan.
2. Slowly whisk in the half-and-half and then the egg yolks.
3. Bring the mixture to a simmer over medium-high heat, whisking constantly.
4. Reduce the heat to medium and cook, stirring constantly, about 2 minutes. Remove from the heat.
5. Stir in the chocolate chips, butter, and vanilla until everything is melted and smooth.
6. Press plastic wrap directly to the pudding’s surface, and refrigerate until set, about 3 hours.

Homemade Double Chocolate Pudding

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• Author: Melissa Griffiths - Bless this Mess
• Prep Time: 5 min
• Cook Time: 10 min
• Total Time: 3 hours 15 min
• Yield: 4 cups 1x

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Description

Homemade chocolate pudding is a simple, lavish, and chocolatey delight that you can make for dessert, after-school snacks, or anytime you need to satisfy your sweet tooth!

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Scale 1x2x3x

Ingredients

• 3/4 cup sugar
• 4 teaspoons cornstarch
• Dash of salt (a small pinch)
• 2 tablespoons dutch-processed cocoa
• 3 1/2 cups half-and-half (whole milk works, too)
• 3 large egg yolks
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon butter
• 2 teaspoons vanilla extract

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Instructions

1. Combine the sugar, cornstarch, salt, and cocoa in a medium saucepan.
2. Slowly whisk in the half-and-half and then the egg yolks.
3. Bring the mixture to a simmer over medium-high heat, whisking constantly.
4. Reduce the heat to medium and cook, stirring constantly, until the pudding is thick and coats the back of the spoon, about 2 minutes of cooking once it starts to simmer. Remove from the heat.
5. Stir in the chocolate chips, butter, and vanilla until everything is melted and smooth.
6. Press plastic wrap directly to the pudding’s surface to prevent a skin from forming, and refrigerate until set, about 3 hours.

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Notes

• Using half-and-half makes the pudding very rich and silky. I don’t mind it at all with just whole milk, though — slightly less rich, but still very good. If using whole milk, add an additional 2 teaspoons of cornstarch.
• This pudding would be excellent as a pie filling with whipped cream on top.
• Place the pudding in a different bowl (not the pan you cooked it in) in the fridge to help it cool faster if you like.

• Category: dessert
• Method: no bake
• Cuisine: American

Nutrition Information: YIELD: 8 SERVING SIZE: 1/2 cup

Amount Per Serving: Calories: 253 Fat: 8.8g Cholesterol: 78.6mg Sodium: 148.4mg Carbohydrates: 39.1g Sugars: 32g Protein: 6.3g Vitamin A: 54.3µg Vitamin C: 7mg

Keywords: homemade pudding, chocolate pudding, chocolate pudding recipe, homemade pudding recipe, easy chocolate pudding, easy pudding recipe

Other chocolate desserts you’ll love:

• The Best Chocolate Chip Cookie Recipe
• Quick and Easy Chocolate Sheet Cake
• Dark Chocolate Salted Caramel Tart with a Graham Cracker Crust
• Homemade Dark Chocolate Ice Cream
• Easy Chocolate Waffle Recipe

More pudding recipes:

• Easy Rice Pudding
• Homemade Pumpkin Pie Pudding
• Homemade Vanilla Pudding Cups

This post was originally published in 2012, and has been updated and rephotographed in December 2019.

Chocolate pudding is a nostalgic, sweet, rich, and silky treat that is simpler than you might imagine to make and so fun to enjoy no matter the occasion!