Description

This classic chocolate pudding recipe delivers a rich, creamy dessert that’s simple to make from scratch. Using pantry staples like cocoa powder, sugar, cornstarch, and milk, this pudding is cooked gently on the stovetop until perfectly thickened. Optional toppings like whipped cream and chocolate shavings add an extra touch of indulgence to this homemade favorite.

Ingredients

Scale

Dry Ingredients

½ cup granulated or superfine sugar
⅓ cup unsweetened natural cocoa powder
3 tbsp cornstarch
Pinch of salt

Wet Ingredients

2½ cups whole milk (or almond/oat milk for dairy-free)
2 tbsp unsalted butter (or coconut oil/dairy-free butter for dairy-free)
1 tsp vanilla extract

Optional Toppings

Whipped cream
Chocolate shavings

Cook Mode Prevent your screen from going dark

Instructions

Mix Dry Ingredients: In a saucepan off the heat, whisk together the sugar, cocoa powder, cornstarch, and salt thoroughly to ensure no lumps.
Add Milk: Gradually pour in the milk while whisking constantly until the mixture is smooth and fully combined.
Cook Pudding: Place the saucepan over medium heat, continuously whisking to prevent lumps and burning. Cook until the mixture thickens and just begins to bubble, approximately 10 minutes.
Finish the Pudding: Remove from heat immediately. Stir in the butter and vanilla extract, whisking until the butter melts completely and the pudding becomes silky smooth.
Chill: Transfer the pudding to a bowl or individual serving dishes. Press plastic wrap directly onto the surface to avoid a skin forming. Refrigerate for at least 2 hours to allow it to set.
Serve: Optional: Top the chilled pudding with freshly whipped cream and chocolate shavings before serving for an extra-special touch.

Notes

Use natural cocoa powder rather than dutch-processed to enhance flavor and color.
For a dairy-free version, substitute whole milk with almond or oat milk and butter with coconut oil or a dairy-free alternative.
Whisking constantly during cooking prevents lumps and burning, resulting in a smooth pudding.
Chilling the pudding for at least 2 hours improves texture and flavor.
Pressing plastic wrap directly on the pudding surface stops skin from forming.