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Homemade Chocolate Pudding

Treat yourself to some Homemade Chocolate Pudding tonight!

A small decorative mason jar full of Homemade Chocolate Pudding, sprinkled with chocolate shavings on top - The Goldilocks Kitchen

Chocolate lovers, this recipe is for you! I grew up eating both Instant and Cook and Serve Jell-O pudding, the Cook and Serve I considered to be the better tasting of the two. But I wondered recently if homemade pudding would be superior tasting? After all, I could use a high quality chocolate to make it. Heck, I wondered, “How do you even make homemade pudding?” Well it turns out it’s a lot simpler than I thought!

How to make Homemade Chocolate Pudding

You’ll start by creating a dry mix that is very similar to what you would purchase at the grocery store- a mixture of dutch processed cocoa, sugar, cornstarch and salt. Dutched cocoa has much of the bitterness of natural cocoa removed, and has a sweeter, deeper taste that most taste testers prefer over regular cocoa.

Dry ingredients such as sugar and cocoa powder are mixed together in the bottom of a stainless steel pot to make Homemade Chocolate Pudding - The Goldilocks Kitchen

Next, whisk in some eggs, heavy cream and milk, and bring the mixture to a full boil over medium heat, whisking constantly.

A stainless steel pot on a wooden table containing the liquids for the foundation of Homemade Chocolate Pudding - The Goldilocks Kitchen

Once the mixture has boiled for about 30 seconds, remove from the heat and whisk in small chunks of butter and chopped high quality baking chocolate (Like Ghiradelli, Guittard or Callebaut, etc.) until completely melted. Whisk in a bit of vanilla extract to give your Homemade Chocolate Pudding a bit more complexity and sweetness.

Cubed butter in a white dish and chopped chocolate for making Homemade Chocolate Pudding - The Goldilocks Kitchen

Cover the top with plastic wrap (pressed onto the surface) and let it cool for a couple hours IF you like your pudding cold. I may be weird, but I prefer my pudding HOT with a scoop of chilled Cool Whip. I absolutely love the contrast of hot and cold in my mouth at the same time! I also love hot fudge sundaes and warm brownies with ice cream for exactly this same reason :0)

Steaming hot Homemade Chocolate Pudding is poured from a stainless steel pot into a decorative glass serving bowl - The Goldilocks Kitchen

It was a special day when my mom would serve us a hot bowl of Cook and Serve chocolate pudding with the Cool Whip on top for dessert. That brings back fond memories for me. It was often on a movie night, where we’d sit and watch a special on TV with our warm puddings in hand. Am I the only one who likes to eat it this way??? My husband thinks I’m so weird!

Two small mason jars full of Homemade Chocolate Pudding with chocolate shavings on top sitting on a black cloth and wooden boards - The Goldilocks Kitchen

Hot or Cold, Homemade Chocolate pudding is a decadent treat that you (yes, I’m talking to you chocolate lover) should make when you really want to pamper yourself and indulge in a delicious dessert. You will not regret making this one bit. Enjoy and please rate and review this recipe to be helpful for other readers, Thanks!

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Homemade Chocolate Pudding

5 from 1 review

  • Author: Emily
  • Total Time: 18 minutes
  • Yield: 6 servings 1x


Deep, decadent chocolate flavor shines through in this Homemade Chocolate Pudding. Making your pudding homemade with high quality chocolate gives you a truly outstanding chocolate dessert.


  • 2 teaspoons vanilla extract
  • 1/2 cup granulated sugar
  • 3 tablespoons dutch-processed cocoa powder
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 1/2 cup heavy cream
  • 1 and 1/2 cups whole milk
  • 5 tablespoons unsalted butter, cut into small chunks
  • 4 ounces of bittersweet (around 70%) baker’s chocolate, chopped fine (I use Ghirardelli brand)


  1. In a medium mixing bowl, combine the sugar, cocoa, cornstarch and salt with a whisk. Then whisk in egg yolks and cream, making sure you scrape all along the bottom to ensure no dry cocoa mixture remains.
  2. Cook the mixture over medium heat, whisking constantly, until it comes to a boil. Let the pudding boil for about 30 seconds to 1 minute, continually whisking. Remove from heat.
  3. Off heat, whisk in the chunks of butter and bittersweet chocolate until fully melted, then whisk in the vanilla. 
  4. To serve warm: pour pudding into individual bowls, and let cool on the counter for about 5 minutes. (If you don’t like the ‘scum’ forming on top, just press plastic wrap onto the top of the pudding while it cools to prevent it.) Serve with a scoop of whipped cream. To serve cold: Pour pudding into a large bowl or container. Press Plastic wrap onto the surface of the pudding and over the sides of the bowl. Place in the fridge to cool, then scoop out and serve in individual bowls.  


I wouldn’t recommend using chocolate chips in this recipe- they contain additives to help the chocolate maintain their ‘chip’ shape when melted, and as a result are more difficult to melt and become smooth in a pudding.

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Cuisine: American


  • Calories: 346
  • Sugar: 24.2 g
  • Sodium: 212 mg
  • Fat: 24.6 g
  • Saturated Fat: 14.5 g
  • Carbohydrates: 32.1 g
  • Fiber: 3.5 g
  • Protein: 5.5 g
  • Cholesterol: 150 mg

Deep, decadent chocolate flavor shines through in this Homemade Chocolate Pudding. Making your pudding homemade with high quality chocolate gives you a truly outstanding chocolate dessert.

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  1. I have always made one on 4 ingredients, but these ingredients can be different, for example, not only cow, cocoa or carob, plain or coconut sugar. The proportions of the ingredients are very important. I recommend adding coconut sugar, it deepens the taste.

  2. I assume that the milk goes in with the cream. its in the ingredients but not applied in the directions.

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