Chocolate Pudding


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

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!

Pudding ingredients are basic and usually on-hand, and Aldie and I shared a wickedly good afternoon making this batch, based on 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.

Making Homemade Chocolate Pudding with basic pudding ingredients

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Homemade Chocolate Pudding

This homemade chocolate pudding is easy to quickly put together, the only tricky part is slowly tempering a beaten egg with a hot cocoa mixture. By tempering the beaten egg, we slowly heat it up by adding a small amount of hot cocoa mixture to it at a time. This way it the egg doesn’t cook and curdle in the chocolate pudding.

Then, you need to pour the chocolate pudding into individual ramekins and chill it for a few hours before it’s officially ready to eat.

More Chocolate Pudding Recipes

Chocolate Pudding Recipe

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Chilling time: 2 hours

Recipe adapted from The Gourmet Cookbook.


  • 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


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

Gradually whisk in the milk.

Bring to a boil, and whisk until the ingredients are well mixed and smooth. Stir until pudding is thick, about 3 to 5 minutes. Once the pudding starts to thicken, remove from heat.

2 Temper the egg: Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl.

Very gradually stir the hot chocolate mixture into the egg.

3 Add the chocolate chips: Whisk in the chocolate chips until they are melted and the mixture is smooth.

4 Pour into ramekins and chill: 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!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

63 Comments / Reviews

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Did you make it? Rate it!

  1. Chris

    Question: No vanilla?

    Show Replies (1)
  2. Sabina

    Chocolate pudding is my favorite snack. I only make 4 things. Recipe in Polish – potato flour, milk, sugar and cocoa. I recommend to try it, very dense and intense.


  3. Laura

    I added orange zest. Fantastic!


  4. Victoria

    Loved the recipe. Added the egg earlier, put it in when the milk was just barely warm used a hand mixer to stir it thoroughly. Added vanilla, loved the results. We will make it again.


  5. Ijeoma Anyanwu

    Love it !!!!!!!


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