Creamy Homemade Chocolate Pudding Recipe

A Sweet Start

Let’s make some chocolate pudding. It is my favorite treat. It feels like a warm hug from the inside.

First, mix the sugars, cocoa, and cornstarch in a pot. Get all the lumps out. Then stir in the egg yolks and a little milk. You will get a thick, shiny paste. Doesn’t that smell amazing already?

A Little Story for You

I once made this for my grandson. He was having a sad day. His face lit up with the first spoonful. I still laugh at that.

That is why this matters. A simple pudding can turn a day around. It shows someone you care without using any words at all. What is your favorite food that makes you feel better?

The Magic of Cooking

Now, put the pot on the stove. Pour in the rest of the milk slowly. Keep stirring! This is the important part. In a few minutes, it will get thick and creamy.

Be patient. Do not walk away. Stirring stops the bottom from burning. *Fun fact: The constant stirring helps the cornstarch do its job, which is to thicken the milk into a pudding.*

Why We Add the Good Stuff

Take the pot off the heat. Now, add the butter and vanilla. Watch the butter melt into the warm pudding. It makes it so rich and smooth.

This is another reason why this matters. Good ingredients, like real butter and vanilla, make a big difference. They add love. Do you notice a taste difference with real vanilla?

The Waiting Game

Pour your pudding into a bowl. Press plastic wrap right on top. This stops a weird skin from forming. I know some people like the skin, but I do not!

Now, the hardest part. You must wait. Put it in the fridge for at least four hours. Waiting makes it cold and firm. It will be worth it, I promise.

Your Turn to Share

When your pudding is ready, dig in. Eat it plain or with a little whipped cream. It is your creation. Enjoy every bite.

I would love to hear about your cooking. Did you make it for someone special? What is your favorite thing to cook on a cozy day? Tell me all about it.

Ingredients:

Ingredient	Amount	Notes
Sugar	1/4 cup
Light brown sugar	1/4 cup	firmly packed
Unsweetened cocoa powder	1/4 cup
Cornstarch	2 tablespoons
Salt	dash
Egg yolks	2 large
Whole milk	2 cups
Unsalted butter	2 tablespoons
Vanilla extract	1 teaspoon

My Cozy Chocolate Pudding

Hello, my dear. Come sit with me. Let’s make my favorite chocolate pudding. It is so smooth and creamy. I have made this for years. My own grandchildren love it. It feels like a warm hug in a bowl. The best part is how simple it is. You probably have everything in your kitchen right now.

We just need to mix a few things together. Then we stir and wait. The waiting is the hardest part. I always sneak a little taste. Don’t tell anyone. The smell fills the whole house. It reminds me of rainy afternoons with my own grandma. Let’s get our bowls ready.

Ingredients

• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup unsweetened cocoa powder
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 large egg yolks
• 2 3/4 cups whole milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions

Step 1: Grab a medium saucepan. Put the sugars, cocoa, cornstarch, and salt inside. Whisk them all together. Make sure there are no little lumps. It should look like a fine, dark sand. Now, add the egg yolks and about a third of the milk. Stir it into a thick, shiny paste. It will be very dark. Doesn’t that smell amazing already?

Step 2: Now, put the saucepan on the stove. Turn the heat to medium. Slowly pour in the rest of the milk. Keep whisking the whole time. This is important. You do not want any lumps. Cook for 5 to 10 minutes. You will see it start to bubble and get thick. (My hard-learned tip: Never stop stirring. If you do, the bottom might burn. Then you get little brown bits in your pudding!).

Step 3: Take the pan off the heat. It is very hot, so be careful. Drop in the butter and vanilla. Keep stirring until the butter melts. It makes the pudding extra silky. I still laugh at the time I used salted butter by mistake. It was a little salty, but still good. What’s your favorite chocolate treat? Share below!

Step 4: Pour the pudding into a bowl with a lid. Now, for a secret. To stop a skin from forming, press plastic wrap right on the surface. I know some people love the skin. I am not one of them. Put the lid on and let it chill in the fridge. It needs at least 4 hours to set. I know, the waiting is tough.

Cook Time: 4–6 hours
Total Time: 4 hours 15 minutes
Yield: 4 servings
Category: Dessert, Pudding

Let’s Mix It Up!

This pudding is wonderful all on its own. But sometimes, I like to play. Here are a few fun twists. They are all so simple. You can try one next time.

Minty Fresh: Swap the vanilla for a drop of peppermint extract. It tastes like a chocolate mint candy. So refreshing after dinner.

Cookie Crunch: Stir in some crushed peppermint candies or sandwich cookies right before chilling. You get a lovely little crunch in every bite.

Orange Dream: Add a teaspoon of orange zest to the saucepan. Chocolate and orange are best friends. It tastes so bright and happy.

Which one would you try first? Comment below!

Serving Your Sweet Creation

Your pudding is chilled and ready. Now for the fun part. I love serving it in my little glass cups. You can see all the creamy layers. A dollop of whipped cream on top is a must. A few raspberries look so pretty, too. Their tartness is perfect with the sweet chocolate.

What to drink with it? A tall, cold glass of milk is always my first choice. It is the classic pairing for a reason. For the grown-ups, a small glass of cherry liqueur is lovely. It feels so fancy. Which would you choose tonight?

Keeping Your Chocolate Pudding Perfect

This pudding is best kept in the fridge. Just cover the bowl with a lid. You can also freeze it for a sweet treat later. Thaw it in the fridge overnight before eating.

I once left my pudding uncovered. A thick skin formed on top. Now I press plastic wrap right on the surface. This keeps it creamy and smooth for days.

Making a double batch is a smart idea. You will have a ready-made dessert for busy nights. This saves you time and makes your week easier. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Pudding Problems

Is your pudding too lumpy? Do not worry. Just pour it through a fine strainer. This will catch any little cooked egg bits.

I remember when my pudding was too thin. I did not cook it long enough. Keep stirring over the heat until it coats your spoon. This patience gives you a rich, thick texture.

If the chocolate taste is weak, add a pinch more salt. Salt makes the chocolate flavor pop. Getting the texture right builds your cooking confidence. A great flavor makes everyone smile. Which of these problems have you run into before?

Your Pudding Questions Answered

Q: Is this pudding gluten-free? A: Yes, it is. The cornstarch is safe for gluten-free diets.

Q: Can I make it ahead? A: Absolutely. Make it the day before you need it.

Q: What if I only have white sugar? A: Use half a cup of white sugar instead.

Q: Can I double the recipe? A: Yes, just use a bigger pot to cook it in.

Q: Any fun extras? A: Top with whipped cream or fresh berries. Fun fact: The vanilla extract enhances the chocolate flavor. Which tip will you try first?

Share Your Kitchen Creations

I hope you love making this pudding. It is a classic treat from my kitchen to yours. Sharing food is a way to share love.

I would be so happy to see your results. Show me your beautiful pudding bowls. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.