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.

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.

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

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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.

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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.

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Optional: Serve with whipped cream.

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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!

  • Deborah

    This really is the best chocolate pudding!!! I used dark organic free-trade chocolate instead of the chips … yum …

  • parul

    hello maam…can we make this without eggs?

    Not this recipe. This recipe requires eggs. ~Elise

  • Caroline

    I did not like this recipe. I thought it was way too chocolatey! I think it would have been fine w/o the choc. chips! I added a lot of whipped cream to the chilled product to drown out the choc a little.

    Hello Caroline, this is a recipe for chocolate pudding. It’s supposed to be chocolatey. ~Elise

  • Mandira

    Hello! So we had a simply recipes dinner yesterday…I made your tuna patties with your oven-baked sweet potato and we finished with these yummy chocolate puddings!

    Except the puddings didn’t set so well – but they were still chocolatey and yummy and smooth and creamy and delicious :-)

    Thank you for dinner!

  • Becky

    Made this tonight—Thank you!! It is really perfect. Just what I was looking for. I was at the store and had a funny feeling I should get whole milk. When I got home, I craved chocolate. So I searched for pudding recipes and found yours. So easy and took only minutes.

    Eating it now! Yum.

  • JP

    Made it. Loved it. This is exactly what I wanted from chocolate pudding.

    If you have consistency trouble, make sure to put it back on the stove after adding the egg, get it up to 140F (in my case it took about 20 seconds–might take a little longer if you’ve let the mixture cool, or if you’re using a very cold egg), then take it back off the heat and stir in the chocolate.

  • Sydney

    I really love the way you make the chocolate pudding. But I saw a hot chocolate pudding (I’m not sure if that’s a chocolate pudding) because it’s hot and the chocolate pudding is cold. It has a chocolate syrup inside of it when you slice it or break it. What do you call that?

    Perhaps you are thinking about chocolate pudding cakes? ~Elise

  • Jen

    I will never make boxed chocolate pudding again. Ever. Next time (and there WILL be a next time) I think I’ll add a little bit more corn starch as it does come out a little thin, but the flavor is excellent. Very simple to make but tastes so decadent and chocolatey.

  • Prajakta

    This is the easiest recipe for pudding. The pudding turned out great. Thanks for such a yummy recipe. :)

  • Spring

    My daughter and I just made this. I’ve never made pudding from scratch before. It was toooo easy, now I can make it all the time. Dangerous!
    Thank you for all the wonderful recipes and pictures. I love your site. Happy cooking!

    Spring

  • Liz Walter

    Hi Elise
    First of all HAPPY 2011! I can’t believe I’ve lived almost 58 years and have never made real chocolate pudding before today. Wow!!! was it ever good. I had made a Pavlova for New Years and had egg yolks left over so I used them instead of the whole egg. The egg yolks had a teeny “skin” on them (even though they were in a covered container so I beat them with a fork and a couple of spoonfuls of milk and then strained them before adding the the hot pudding to it. Actually I temperred the yolks and then added them back to the pudding in the pot and cooked and stirred for another minute on low heat. It set up just fine in the fridge and the result was outstanding. It was wonderful and creamy and oh so good. My Dad was over for dinner and he loved it too as did my husband. I usually use Dr Oetker pudding mix and this was no more difficult but oh so much better. Thank you!

  • Gloria

    I have made this recipe several times and it is always watery. The flavor is wonderful but we are
    disappointed that it doesn’t have a custard texture. Can you advise us in what we are doing wrong?

    Hmmm. Not sure. But if you want it more custardy I would just add another egg. ~Elise

  • Connie Christian

    Looks great as I wait for it to cool. The consistency is smooth – more smooth than I expected with an egg added.

  • Jan

    I was craving chocolate pudding the other night, but didn’t want to use instant pudding. Searched the web, found this recipe, made it and it was delicious!

  • Yoko

    I tried making this for the second time today; increased it to 2 eggs but still ended up with tasty but liquid-y pudding..I just bought the eggs today so I’m assuming they’re fresh (from Trader Joe’s). Tried putting it on the stove again, hoping it’ll turn to custard but that didn’t work either.
    Is it intended to be like thick chocolate milk instead of gloppy? I’m thinking of just popping the ramekins in the oven and turnin it into chocolate purin (you probably know what that is :) ).

  • Tanya

    The pudding tastes great but I too had problems with its consistency. I placed it back on the stove (a day later when it didn’t set) and added some more constarch and milk. The next time I think I may forgo the egg as it did have a pudding texture before I added it. Thanks for the recipe!

  • Redbird

    Been hungry for chocolate pudding for several weeks. Kept forgetting to pick up a pkg of mix when I was at the store. My am I ever happy I am forgetful. This recipe was delicious. Came out nice consistancy. I got to lick the pan and the mixer thingy. (Husband not home yet and children all grown up and away from home.) Next time the grandkids are here we will have to mix this up. Just as easy as the box pudding but OH SO MUCH BETTER.
    Thank you for the recipe and all the good comments.

  • Rose

    This was excellent! It tastes just like the chocolate pudding that my mommy used to make, and brought back many happy memories. Thank you for sharing this recipe.

  • JOYJEET

    Amazing recipe. The pudding tasted perfect as cooked in bakeries. Thank you so much for posting such an easy and wonderful recipe.

  • Lauren

    Oh, this is so easy and delicious! I threw in another egg because I like custardy things, and I used flour instead of corn starch because it’s all I had, and it seems to have turned out very well. I admit I’ve been sneaking spoonfuls even though it hasn’t been two hours. This is definitely going on the list of desserts for summertime when I can’t use my oven. Thanks so much! I’ve had my eye on this recipe for some time now, and it’s definitely worth the wait.

  • Sally

    I realize this recipe was posted quite some time ago, but for those who had problems getting it to thicken — try more cornstarch. I’ve been making a recipe from Argo for years and it uses about 1½ tablespoons of cornstarch per cup of milk.

  • Anna

    Just made this and it’s wonderful! I didn’t have the exact ingrediants so I tweaked it a little. I used dark chocolate cocoa, so added an extra 1/4c of sugar. Had only 2% milk, extra large eggs, and a milk chocolate bar.

    So, after removing from the heat and adding the egg I returned it to the heat until it returned to a boil and seemed the consistency I wanted. Removed from the heat and added the broken up chocolate bar and a dash of vanilla.

    It thickened perfectly and was thick enough to eat warm. Of course my 3 year old couldn’t wait 2 hours. LOL. It was ready to eat warm after about 10 minutes in the fridge in a small cup. Even my child who doesn’t like semi-sweet loved it.

    This is a keeper for me.

  • Will

    This was great! Didnt seem to have any problems getting it to set but I have to say I probably simmer/boiled it for closer to 15 min while stirring constantly. I ended up using 70% chocolate pieces as I didnt have any semisweet chips avail. This probably made it just a tad richer than i would have wanted but it was still “lovely jubbly” as my 9 year old told me.

  • Sarah

    For those who like a thicker pudding, I added an extra tablespoon of cornstarch and threw in another handful of chocolate chips the second time I made it, and that worked for me.

  • Melanie H.

    Hey there!

    I made this recipe and it was really great! We substituted the cornstarch with flour because of corn allergies. It turned out FANTASTIC! We didn’t chill ours, we did actually call it chocolate soup and then when it cooled it was quite thick. Ginoche like! We loved it!

  • Marcia

    Tried it three times and it was a lovely chocolate soup but never set.

  • Dan

    I made this today only I subbed butterscotch chips for the chocolate. Came out perfect. I will be adding this to my recipe collection.

  • Anonymous

    Can we bake this pudding?

    This is a stovetop recipe. ~Elise

  • Mom of 2

    Delicious recipe!
    I too was a little concerned with the raw egg upon reading, but you’re pouring boiling chocolate into the egg. I’m sure it cooks enough.
    It set perfectly for us, and was quite light, almost mousse-y.
    AND, my son’s name is Alden, too. So that made this all the better. Have printed & added to our collection! :)
    Thanks for the great recipe.

  • Teri

    So I just thought I should update my previous review. I went to use the milk the next day that I used for the pudding and found it to be rotten! It seemed fine when I made the pudding, but clearly it was on the verge of going bad and probably cooking it just quickened the process. So in light of that, I might try it again, and check the milk first.

  • Teri

    This pudding looked and sounded delicious, however none of us would eat it, including my 5 and 3 year old. It was also pretty runny. It had more of a dark chocolate taste, which I normally like but this was kind of odd. Sorry, I won’t make it again.

  • Rebecca

    I modified this recipe slightly. We do not have whole milk, so I had to use lowfat. Having read the comments I decided to follow my chef’s instinct. I make a fairly difficult roux frosting from time to time, so when I made this pudding I added a bit extra corn starch and stirred the chocolate until I felt my arm was going to fall off. (exaggeration, but just to show I ignored the time and just stirred til it was as thick as can be.) Then I added an extra egg yolk, as all the other recipes I read using lowfat milk called for extra corn starch and an extra egg yolk.

    The pudding seemed thin when I checked it half way through. But several hours later, when the kiddos went to bed (one is sick today, and I didn’t want to make her feel bad to see me eating pudding), it was set perfectly.

    Eggs cook fairly easily, and cooking them with the hot pudding would cook them well enough. There should be no problem eating the pudding.

    I think maybe one of the problems people may be experiencing is that they may be following the recipe too well and not the food itself. Sometimes times can vary and you have to go with how the food is doing, not the recipe itself.

    This was very good and I’m keeping the recipe to make again!

  • Stephanie

    I agree with the others who say that this pudding is delicious but does not set. I followed the instructions exactly and the pudding never set in the fridge after 3 hours. I also was concerned about the raw egg bit. Elise – how do you get it to set? Does it need some gelatin? As I was concerned about the egg and am used to British custards, I decided to take it out of the fridge and reheat/simmer it. The pudding did thicken and was much more tasty and less worrisome, but it still never set. Please comment if possible. Thanks.
    P.S. It also tastes nice with a spot of brandy.

    Regarding the egg, the heat of the chocolate mixture is enough to “cook” the egg sufficiently. Regarding “setting”, this is not the same consistency of a custard. It does not set the same way. It is smooth and creamy. ~Elise

  • Michael

    For those that want a thicker pudding try whisking two egg yolks into the milk and omitting the whole egg later. Having the yolks in during the heating will thicken the pudding considerably. Just be sure not to let the mixture come to a full boil if it has egg in it or it could turn stringy. Keep it just below the boiling point for 10 minutes or so.

    Make meatloaf with the egg whites you have left over and you’ll have something to do while the pudding cools.

  • Angel Rohweder

    I was looking for a good pudding recipe, because I have milk goats and we had 4 gallons that needed to be used. My kids are in High school and college so they had no interest in helping me make it, but they sure ate it up fast enough. It was very good. In fact I am on my way into the kitchen right now to make more….

  • Arden

    I have tried this recipe twice and both times it has come out very runny. There is not any saliva in my recipe, so to speak.

    The flavor was so excellent, despite the soupy consistency, that I gave it a second try in which I tried whisking while boiling well for 8 minutes in step one, in the hope of improving the thickening. The result from the second try was somewhat thicker but still very runny.

    It seems as though the incorporation into the egg in step two is when the pudding loses its thickness.

    How am I messing this up?

    Note from Elise: How fresh are your eggs? That might make a difference.

  • Michelle

    To the writer who said the pudding was runny .. there is an enzyme in saliva that breaks down starch, in this case it’s corn starch. The problem occurs when you taste the pudding, and put the spoon back in the pan or bowl. Use a separate teaspoon for tasting, and don’t place it back into the pudding. You’ll find the results will be perfect.

  • arcey

    I made this the other day and it was very tasty indeed! However, it stayed quite soft and “runny,” even after it was fully set up. I prefer a chocolate pudding that has a little more of a “jelled” quality, a little stiffer. Is there something I did wrong, or is there something I can to do make it a bit more “set up”? Maybe more corn starch?

    I have made the Martha Stewart recipe a few times, and that one has more of the texture I’m talking about, although I like the flavor of your recipe much better. Her’s is way too intense in chocolate-y-ness (am I really saying something is too chocolate-y?!), though it is also a very good recipe.

    Thanks.

  • Saira

    Hi you guys,

    Thanks for the great recipe. I whipped heavy cream with some sugar and folded in the pudding. That was a good variation. Hope Alden and Reilly have more yummy recipes to share with everyone:)

  • suzip

    I just made this pudding to use as a pie filling, but I used coconut milk in place of the whole milk since I am allergic to dairy. It turned out so yummy! My 5 yr old daughter and I had fun making it and we really like licking the bowl…mmmmmmmm- she is totally wearing the chocolate on her face & mini chef’s jacket! Thanks Aldie, Reilly & Elise. Happy Thanksgiving!

  • Robyn

    Well today I tried making it with Organic soymilk (lactose intolerant) so we’ll see how it turns out! It thickened up nicely in the pot, hopefully it will firm up more in the fridge. It’s a great simple recipe. I love pudding but I haven’t eaten it since I came up as a lacty. Can’t wait! Thanks for the opportunity.

  • lavonne

    Oh my goodness, this brings back yummy childhood memories of what I call Real Pudding, as opposed to the Jello Instant variety. What a huge difference in taste. I haven’t had the real stuff since I was a kid. Aldie, you’ve inspired me to invite my niece over for a Real Pudding fest!

    Btw, my favorite way to eat real pudding was to carefully take a spoonful from the edge near me, and watch the other side slide cleanly down the bowl with each bite. If I was very careful, I could eat the whole thing without leaving more than a couple of specks of pudding in the bowl. Can’t do that with yucky instant pudding. :o]

  • Hawk

    re: raw eggs, I believe that something like 1 in 30,000 eggs is contaminated with salmonella. I have eaten raw egg-containing food (or undercooked eggs) many times, and I have never been sick. I have, however, become ‘sick’ so many times after eating in restaurants that I can’t count.

    I lived in a student co-op and a significant number of the people didn’t even refrigerate their eggs, suffering no ill effects.

    Plus, pouring very hot chocolate into eggs will indeed cook them to some degree. Hence, you must add the chocolate to the egg slowly or else it will seize up and become this bizzare, clumpy oily mess. :)

  • Shaylene

    Thank you! All the recipes I have found online call for packets of pudding mix. Finally I can make pudding with lactaid milk. :)

  • Ana Cardia

    Oh Yum!!! I absolutely love chocolate pudding, and so does my 4 year old son!
    We also love to make it together, and even more eat afterwards. It is so conforting and yummy!
    You all did a great job, the pudding looks delicious creamy and chocolatey, just as it should be!
    Ana

  • Lisa Ratliff

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

  • 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!

  • 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?

  • 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.