Put down the box mix! This homemade chocolate pudding is made from scratch but is still super easy, delicious, and perfect for pies and midnight snacking!
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Making homemade chocolate pudding from scratch isn’t hard. Maybe a little more time consuming than some store bought instant pudding mix but also way tastier. #worthit
This chocolate pudding from scratch is the best snack/dessert in the world because of it’s simplicity. It’s delicious warm or cold, it’s satisfying, and is what chocolate lovers dreams are made of.
It’s rich, smooth, and decadent. Literally my dreams of chocolate. Pudding is one of those desserts that is tasty on its own but is even better when used in another recipe.
Try it as a perfect filling for things like cakes, pies, trifles, and even donuts. Or try some of these other pudding recipes made specifically from this pudding recipe!
Garden Pudding Dirt Cups
Pudding Spring Rolls
Mini Pudding Pie Cups
Some Tips for Your Pudding from Scratch
- After you have chilled your pudding for at least 4 hours, divide it up into small mason jars like these. They’re only 4 oz making them perfect portions to enjoy through your day.
Add them to your lunches (or kids’ lunches if you choose to share), enjoy them after a good workout, or indulge in front of the TV or in a hot bubbly bath. - If you’re like me and refuse to have the eco disaster that is cling wrap in your home, you might think it’s hard to make pudding from scratch.
Every recipe I’ve found in the past has said that you have to cover specifically with cling wrap to prevent that weird skin from forming on the top of the pudding as it cools.
But that’s not true.
Cover with these handy silicone bowl covers or some beeswax wraps and stir every half hour as the pudding cools in the fridge.
I’ve done this now for years and it come out perfectly. (Also, that skin is perfectly fine too, just not as aesthetically pleasing, so truly it doesn’t mean the end of the world if it forms). - Stirring constantly may seem like a pain but trust me, it’s very important.
As you stir, you are helping to better break down the sugar molecules. If those sugar molecules don’t break down all the way, your pudding will turn out grainy as it cools. Constantly stirring prevents sugars from being able to recrystallize keeping it smooth and decadent. - Use a mesh strainer like this one to make sure there are no lumps in your pudding. Because while lumps are normal, we want a smooth chocolate pudding, not a chocolate tapioca texture going on.
How to Make Chocolate Pudding from Scratch
Homemade Chocolate Pudding from Scratch
Ingredients
- 1 cup sugar
- ½ tsp salt
- 3 tbsp cocoa powder
- ½ cup cornstarch
- 4¾ cups milk (I used 2%)
- 2 tsp vanilla extract
- 12 oz milk chocolate chips
- 3 tbsp butter
Instructions
- To ensure pudding success, read the instructions all the way through first. Since you have to work quickly at some parts, you don't want to have to take to much time to read.
- In a medium sauce pan, combine your sugar, salt, cocoa powder, and cornstarch. Add your milk and place it on your burner. Heat on medium heat. DO NOT INCREASE THE TEMPERATURE TO SPEED UP THE PROCESS!
- I know it's tempting to increase the temperature but keep your heat consistent. It is absolutely necessary so that you correctly break down the sugars and get a good pudding.
- Gently stir continuously until the pudding begins to thicken. This will take several minutes (about 8-10) so be patient. You will know when it is thickened enough if you can run the back of a spoon through it and it coats the back of the spoon.
- At this point allow the mixture to come to a boil, which will take a few more minutes. Whisk faster and still continuously. Boil for 60 seconds, no more, no less.
- Then continuing to stir continuously, (to prevent burning at the bottom) remove from heat and immediately add your vanilla, butter, and chocolate chips. Keep stirring until smooth.
- Some minor lumps will be left over. Optionally, you can use a metal mesh strainer to strain out the tiny lumps for a perfectly smooth pudding. It isn't necessary but it comes out more professional pudding quality if you do.
- Transfer to a heat safe bowl. Cover the bowl with a silicone bowl cover or some eco-friendly beeswax wrap. Chill for at least 4 hours before enjoying. (Stir every half hour or so for the first few hours to prevent a skin forming on the top of the pudding).
- Create some adorable grown up pudding cups, some pudding spring rolls, or simply top with sprinkles and whipped cream and enjoy!
Notes
Nutrition
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Final Notes…
Chocolate pudding from scratch really just hits the spot. It’s filled with nostalgia of the days when we didn’t have to worry about bills and the best days every were the ones where Mom put a pudding cup in our lunch.
Don’t let baking from scratch freak you out.
Making chocolate pudding from scratch should give you feelings of calm and pride. You DIY’ed the whole thing and probably burned a few of the calories your about to enjoy.
It’s like growing your own food, it’s just better because you know exactly what’s in your food and how hard you worked to create it.
And once you’ve made some this chocolate pudding from scratch, show off a little, take a pic, post it on the gram, and make sure to tag me (@thefulfillmentpill)! I love seeing you creations and really, if you don’t post it on Instagram, did it even happen?
Sharing is caring! Do you know someone who would would love some homemade pudding? Share it with them!
Don’t forget to get your free copy of The Small Batch Frenzy! Seriously, the brownies, cookies, and everything else in here will be just as delightful as your chocolate pudding!
See you soon, friends!
xoxo,
Angel
