Perfect Homemade Chocolate Pudding Recipe: Rich & Creamy

Get the creamiest, richest homemade chocolate pudding with this foolproof recipe using simple pantry ingredients. No special equipment needed, ready in 20 minutes, and customizable for dietary needs. This from-scratch pudding beats any store-bought version with its velvety texture and deep chocolate flavor.

The Secret to Perfect Chocolate Pudding Every Time

Forget those artificial-tasting instant puddings. Our tested recipe delivers restaurant-quality results with pantry staples. The magic happens through proper technique—not expensive ingredients. We've perfected the ratio of chocolate to thickener for that ideal spoon-stand consistency without gumminess.

Why This Recipe Works

Most homemade chocolate pudding recipes fail because they either use too much cornstarch (creating a gummy texture) or don't properly temper the eggs (resulting in scrambled eggs in your pudding). Our method solves both problems:

Key Success Factors

• Double-thickening system—cornstarch for stability plus egg yolks for silkiness
• Proper chocolate selection—70% dark chocolate for depth without bitterness
• Temperature control—gradual heating prevents curdling
• Resting time—allows flavors to meld and texture to set perfectly

Ingredient Breakdown: Quality Matters

Don't skip understanding your ingredients—each plays a critical role:

Ingredient	Why It Matters	Substitution Options
Whole milk	Fat content creates creamy texture	Oat milk (for dairy-free)
70% dark chocolate	Balances sweetness and richness	Semi-sweet chips in a pinch
Egg yolks	Adds silkiness and emulsifies	Extra 1 tbsp cornstarch (vegan)
Cornstarch	Provides structure without eggs	Arrowroot powder

Step-by-Step Recipe

Follow these precise steps for guaranteed success:

1. Prepare your chocolate—finely chop 4 oz dark chocolate and place in heatproof bowl
2. Heat dairy mixture—in saucepan, combine 2 cups whole milk, 1/4 cup sugar, and pinch of salt. Heat until steaming (180°F)
3. Mix thickeners—whisk 3 egg yolks and 3 tbsp cornstarch in separate bowl until pale yellow
4. Temper eggs—slowly pour 1/2 cup hot milk into egg mixture while whisking constantly
5. Combine—return egg mixture to saucepan, whisking constantly over medium heat
6. Cook to thickness—stir 2-3 minutes until mixture coats the back of spoon (160°F)
7. Finish with chocolate—remove from heat, pour hot pudding over chopped chocolate, let sit 2 minutes, then stir until smooth
8. Cover and chill—press plastic wrap directly on surface, refrigerate 4+ hours

Troubleshooting Guide

Fix common problems before they ruin your dessert:

Pudding Problems Solved

• Lumpy pudding—immediately strain through fine mesh sieve while hot
• Too thin—reheat with additional 1 tsp cornstarch slurry (1:1 cornstarch:water)
• Too thick—whisk in warm milk, 1 tbsp at a time until desired consistency
• Grainy texture—chocolate wasn't fully melted; reheat gently while whisking
• Skin formation—always press plastic wrap directly on pudding surface while cooling

Creative Variations

Elevate your basic pudding with these professional touches:

• Mint chocolate—add 1/4 tsp peppermint extract with the chocolate
• Orange dream—infuse milk with 2 strips orange zest before heating
• Coffee kick—dissolve 1 tsp instant espresso in the hot milk
• Vegan version—use coconut milk and replace eggs with 2 tbsp extra cornstarch
• Boozy delight—stir in 2 tbsp bourbon or Grand Marnier after cooking

Serving Suggestions

Transform your pudding from simple dessert to showstopper:

• Top with freshly whipped cream and chocolate shavings
• Layer with crumbled brownies for a parfaits
• Use as filling for éclairs or cream puffs
• Serve warm with vanilla ice cream for à la mode
• Add a sprinkle of flaky sea salt to enhance chocolate flavor

Frequently Asked Questions

How do I prevent my chocolate pudding from getting a skin?

Press plastic wrap directly onto the pudding surface immediately after cooking. The wrap must touch the pudding to create an airtight seal that prevents skin formation during cooling.

Can I make chocolate pudding without cornstarch?

Yes, you can use a traditional egg-thickened recipe with 4 egg yolks instead of cornstarch. However, this requires careful tempering and carries a higher risk of curdling. The cornstarch version is more foolproof for beginners.

Why did my pudding turn out grainy?

Graininess usually means the chocolate wasn't fully melted or the pudding cooled too quickly. Always chop chocolate finely, and when adding to hot pudding, let it sit for 2 minutes before stirring. If still grainy, reheat gently while whisking constantly until smooth.

How long does homemade chocolate pudding last?

Properly stored with plastic wrap touching the surface, homemade chocolate pudding lasts 4 days in the refrigerator. Do not freeze as the texture becomes grainy upon thawing. Always check for any off smells before serving.