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Chocolate pudding served in a glass
Creamy homemade chocolate pudding garnished with fruit and whipped cream

Old-Fashioned Chocolate Pudding

Author: Flavelo
Recipes Cakes and Desserts
Forget store-bought mixes! The secret to homemade chocolate pudding is the marriage of high-quality cocoa and chocolate, plus proper starch handling. This dessert is silky, deep in flavor, and has just the right wobble. The key to success is patience and constant stirring for perfectly smooth texture.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 285 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Whisk
  • Saucepan
  • Small bowls for cooling

Allergen Information

⚠️ Milk

Instructions

1 ✓

Break chocolate into tiny pieces or grate it so it melts easily in the warm cream.

Tip: Smaller pieces melt faster, requiring less stirring of the finished cream which could affect texture.
2 ✓

In a bowl, mix sugar, sifted cocoa powder, cornstarch, and salt.

Tip: Pre-mixing dry ingredients helps prevent cocoa powder from clumping in liquid.
3 ✓

Take about 1/2 cup cold milk from the total amount and whisk until lump-free with the powder mix (make a 'slurry').

Tip: Starch granules disperse beautifully in cold liquid. In hot liquid, the outer layer gelatinizes instantly, sealing the inside and creating lumps.
4 ✓

Bring remaining milk to a boil in a saucepan. When steaming, lower heat and whisk in the cold starch mixture continuously.

Tip: Continuous whisking prevents starch from settling and burning.
5 ✓

Cook over medium heat, stirring constantly, for 1-2 minutes until pudding thickens and bubbles a few times.

Tip: Boiling is important for starch to reach maximum thickening power and eliminate 'floury' aftertaste.
6 ✓

Remove from heat and immediately stir in chopped chocolate and vanilla. Stir until completely smooth and glossy.

Tip: Chocolate shouldn't be cooked further as it can burn or separate cocoa butter.
7 ✓

Pour into bowls, smooth the top, and press plastic wrap directly onto surface if you dislike skin. Chill for at least 2 hours.

Tip: During cooling, starch network solidifies, giving pudding its final set texture (retrogradation).

Recipe FAQ

Why is the pudding lumpy?
Likely added starch to hot milk, or didn't mix enough when adding to hot milk.
Why did a skin form while cooling?
Surface dries out touching air. Avoid this by placing plastic wrap directly on the cream's surface.

Ingredients

  • 2 cups Whole Milk
  • 3 1/2 oz High Quality Dark Chocolate (min. 60%)
  • 3 tbsp Unsweetened Cocoa Powder
  • 1/3 cup Granulated Sugar
  • 1/4 cup Cornstarch
  • 1 tsp Vanilla Extract
  • 1 pinch Salt