Chocolate Pudding

Homemade stovetop chocolate pudding! Enjoy chocolate pudding the way it is supposed to be made, from scratch, with cocoa powder, sugar, milk, egg, and chocolate chips.

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Photography Credit: Elise Bauer

What to do on the last day of vacation with a kid who loves to help cook, a fridge stocked with whole milk and eggs, and a pantry with cocoa, chocolate chips and sugar? Make chocolate pudding, of course!

Aldie and I shared a wickedly good afternoon making this batch, based off a recipe from The Gourmet Cookbook. Alden loves to help in the kitchen, not only with the cooking but with the cleaning up of the pots and pans as well.

Whisking Chocolate Pudding

This chocolate pudding is easy to quickly put together, the only tricky part is slowly tempering a beaten egg with a hot cocoa mixture. Then you need to pour it into individual ramekins and chill it for a few hours before it’s officially ready to eat.

Chocolate Pudding Recipe

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Ingredients

  • 1/4 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 Tbsp cornstarch
  • Pinch of salt
  • 2 cups whole milk
  • 1 large egg
  • 4 ounces semi-sweet chocolate chips
  • Four 6-ounce ramekins or custard cups

Method

1 Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan. Gradually whisk in the milk.

Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. Remove from heat.

2 Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in the chocolate chips until they are melted and the mixture is smooth.

3 Pour the pudding into the ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours.

Optional: Serve with whipped cream.

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Licking Chocolate Pudding Bowl
One benefit of being the cook - licking the bowl

Alden and Piper Enjoying Chocolate Pudding
Bon Apetit!

Recipe from The Gourmet Cookbook.

Showing 4 of 50 Comments

  • Dorothy

    This is my go-to chocolate pudding recipe, or my go-to chocolate recipe, for that matter. I use dutch process cocoa because that’s just what I have, and I’m not sure if it’s my sweet tooth or if it’s because dutch process is stronger but I add an extra 2T(!) sugar and no chocolate chips, and it’s still a pretty intense chocolate flavor.

    Thanks Elise!

  • Jane

    Thank you Adroit Alden & lovely sisters !!! That is my favorite recipe….Chocolate Pudding…..yummy.I am waiting for Jonathan to come and we shall prepare it for supper.

  • Pat Barford

    HI Alden and Reilly,

    We make the vey same pudding at our house and my sone helps. It is great isn’t it?

    I do have a question about this pudding for you Elise. I have made this dozens of times and sometimes it comes out quite lumpy and I’ve never been able to figure out why. I’m sure it has something to do with the cornstarch, but I’ve never been able to determine exactly what I’m doing that makes the difference between smooth and lunpy pudding. Any suggestions?

  • michelle

    How is it that none of those cute faces are covered in chocolate? I don’t have kids of my own, but I’m always amazed at our friends’ children — if ice cream, pudding, or icing are close by, their faces will soon be covered!

    PS — just tried the recipe, and am anxiously awaiting for it to cool. However, the spoon tasted great!

  • Lisa Ratliff

    We made it just like yours only we used 2% milk. It was yummy.

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