Homemade Double Chocolate Pudding

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


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!



  • 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


  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.


  • 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

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