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Homemade double chocolate pudding is a simple, lavish, and chocolatey delight you can make for dessert, after-school snacks, or anytime you need to satisfy your sweet tooth!
There’s something delightful about homemade double chocolate pudding made from scratch. It’s rich and silky and smooth and 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 for people to turn their noses up to it (unless they’re not a fan of chocolate, in which case, are they even human!?).
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.
Table of Contents
Why You’ll Love This Recipe
- 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!
- You can also make a batch, fill a pie, and top it with whipped cream.
- 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.
Recipe Ingredients
- Sugar
- Cornstarch
- Cocoa – Dutch-processed
- Half-and-half – whole milk works, too!
- Egg – you will only use the yokes
- Semi-sweet chocolate chips
- Butter
- Vanilla extract
See the recipe card below for full information on ingredients and quantities.
How to Make Double Chocolate Pudding
Step 1: Combine the dry ingredients, then whisk in half-and-half and egg yolks and simmer.
Step 2: Stir in the chocolate chips, butter, and vanilla until everything is smooth.
Step 3: Refrigerate until set, about 3 hours.
Step 4: Serve and enjoy!
Recipe FAQs
One of the main differences between pudding and mousse is their consistencies, which are determined by how each dessert is made. Pudding is cooked, which activates the cornstarch and thickens it up, while the mousse is not cooked, just whipped, so it has a lighter, fluffier, airy texture.
My double 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 substituting milk—it’s less creamy and rich but still very tasty!
Pudding is made by combining most of the ingredients in a saucepan over medium-high heat, letting it simmer for a few 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!
Expert Tips
- After the pudding is set, it stores best in an airtight container in the fridge for up to 5 days. It starts to get watery and break down after longer than that.
- Place the pudding in a different bowl in the fridge to help it cool faster.
- Half-and-half, instead of whole milk, makes the pudding rich and silky.
More Delicious Dessert Recipes to Consider
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Homemade Double Chocolate Pudding
Ingredients
- 3/4 cup sugar
- 2 tablespoons cornstarch
- Dash of salt, a small pinch
- 2 tablespoons dutch-processed cocoa
- 2 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
Instructions
- Combine the sugar, cornstarch, salt, and cocoa in a medium saucepan.
- Slowly whisk in the half-and-half and then the egg yolks.
- Bring the mixture to a simmer over medium-high heat, whisking constantly.
- 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.
- Stir in the chocolate chips, butter, and vanilla until everything is melted and smooth.
- Press plastic wrap directly to the pudding’s surface to prevent a skin from forming, and refrigerate until set, about 3 hours.
Notes
- Using half-and-half makes the pudding very rich and silky. I don’t mind it at all with just whole milk, though—it’s slightly less rich but still very good. If using whole milk, add 2 teaspoons of cornstarch.
- This pudding would be excellent as a pie filling with whipped cream.
- Place the pudding in a different bowl (not the pan you cooked it in) in the fridge to help it cool faster.
- 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!
I tried this it seems the cornstarch was not enough had to add another tablespoon, havent tasted it yet but so far looking good.
This does make a pudding that is not a thick as store bought pudding, so if you like it thick that extra tablespoon of cornstarch is a great idea! I just made this last week to share with a friend and remembered how much we liked it! Thanks for trying and coming back to share your info.
I have been wanting to try “real” pudding forever. What a yummy recipe!
This looks so yummy. Cannot wait to make it today! Come visit us. We have some wonderful things going on this week.
That looks amazing…I am your newest follower from the Networking Blog Hop! I would love if you would check out my blog and if you like what you see please follow back 🙂
Modern Modest Beauty
Hi! I’m your newest follower and co-host of this month’s blog hop. Thanks so much for joining in on the fun 🙂 I’m looking forward to getting you know you better!
This recipe looks delicious!