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Homemade chocolate pudding being mixed in a bowl with a whisk, served with whipped cream and alongside a worms in dirt dessert with crushed cookies and gummy worms
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Homemade Chocolate Pudding

This easy homemade chocolate pudding is rich, creamy, and made from scratch with simple ingredients. Skip the boxed stuff—this recipe delivers a smooth, velvety texture and deep chocolate flavor in just minutes on the stovetop.
Prep Time5 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Author: Ashley Nicole

Ingredients

  • 2 cups chocolate milk
  • ½ cup heavy cream
  • ⅓ cup sugar
  • ¼ cup cocoa powder
  • 2 tbsp cornstarch
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp butter

Instructions

  • In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until fully combined and no lumps remain.
  • Gradually pour in the chocolate milk and heavy cream while whisking continuously to create a smooth mixture.
  • Place the saucepan over medium heat and cook, stirring constantly with a whisk or spatula. Be sure to scrape the bottom and sides to prevent sticking.
  • Continue cooking for 5–7 minutes until the mixture thickens. Bring it just to a gentle boil (not a full boil) to activate the cornstarch and reach the perfect consistency.
  • Remove from heat and immediately stir in the butter and vanilla extract until fully melted and incorporated.
  • Pour the pudding into individual serving dishes or a bowl.
  • Let cool at room temperature. Then press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  • Refrigerate until chilled. About 30 minutes.
  • Serve cold or enjoy slightly warm.

Notes

  • For extra smooth pudding: Sift or thoroughly whisk the cocoa powder and cornstarch before adding liquid to prevent lumps.
  • Milk options: Whole milk can be used instead of chocolate milk for a milder flavor.
  • Don’t rush the heat: Cooking over medium heat (not medium-high heat) ensures a smooth, lump-free pudding.
  • Too thick? Whisk in a splash of milk until desired consistency is reached.
  • Too thin? Continue cooking a bit longer, stirring constantly, until thickened.
  • Storage: Store in the refrigerator for up to 4 days with plastic wrap touching the surface of the pudding.
  • Serving ideas: Top with whipped cream, chocolate shavings, or fresh berries for a simple homemade dessert.