Jump to recipeDessert · Pudding

Homemade Chocolate Pudding

A richly chocolatey stovetop pudding gets its depth from cocoa powder and melted chocolate, with an easy whisk-and-chill method for a creamy finish.

Glossy dark chocolate pudding in glass bowls topped with softly whipped cream, espresso powder, and flaky sea salt.

This is the kind of chocolate pudding that feels luxurious but asks only for a saucepan, a whisk, and a little attention at the stove. Cocoa supplies the deep base note, while chopped semisweet chocolate melts in at the end for a fuller flavor and glossy texture.

The two small safeguards are worth remembering: form a smooth paste with some milk before applying heat, and press plastic wrap right onto the finished pudding. Those steps prevent the two classic problems—lumps in the pot and a skin in the refrigerator.

Start with a smooth paste

Cocoa and cornstarch disperse most reliably while they are still cold. Whisking them first with sugar and then gradually with part of the milk creates a lump-free paste, so the remaining milk can go in without leaving dry bits hidden at the edge of the saucepan.

Whisk through the thickening

As the pudding heats, keep the whisk moving across the bottom and into the corners of the pan. The mixture will shift from thin to slow-bubbling and trail-making; that is the cue to temper the yolks and finish the custard gently.

A whisk stirs thick glossy chocolate pudding in a stainless steel saucepan as smooth trails form. — A whisk smooths the dark cocoa pudding as it thickens in a simple saucepan.

Layer the chocolate flavor

The cocoa powder gives the pudding its dark, familiar chocolate backbone, but the chopped semisweet chocolate is what rounds it out. Adding it off the heat lets it melt cleanly into the hot custard, leaving a glossy spoonable finish rather than a grainy one.

Protect the surface

A pudding skin forms when the exposed surface dries as it cools. Press plastic wrap directly onto every portion of warm pudding before refrigerating; when it is cold and set, the surface stays smooth enough for a cloud of softly whipped cream.

A close view of silky chocolate pudding with a soft whipped cream swirl and delicate sea salt crystals. — Silky dark pudding wears a soft cap of whipped cream and a delicate finishing sprinkle.

Serve with contrast

Spoon the lightly sweetened whipped cream over each chilled pudding just before it reaches the table. A tiny dusting of espresso powder heightens the chocolate aroma, while a few flakes of sea salt offer a clean savory contrast; either one is optional.

Homemade Chocolate Pudding

6 servings

145 minutes total

Ingredients

• 1/2 cup granulated sugar, divided
• 1/4 cup unsweetened cocoa powder
• 3 tbsp cornstarch
• 1/4 tsp kosher salt
• 2 cups whole milk
• 2 large egg yolks
• 4 oz semisweet chocolate, finely chopped
• 1 tsp vanilla extract
• 1/2 cup cold heavy cream
• Optional espresso powder or flaky sea salt, for serving

Method

Combine the dry ingredients
Whisk 1/3 cup sugar, the cocoa powder, cornstarch, and kosher salt in a medium saucepan until the cocoa is evenly dispersed and no cornstarch clumps remain.
Look for: The dry mixture is one even brown color with no pale cornstarch pockets.
Make a smooth slurry
Whisk in about 1/2 cup of the milk a little at a time, scraping the corners of the saucepan, until a smooth, thick paste forms; then whisk in the remaining milk.
Look for: The mixture is smooth before the remaining milk is added, with no dry lumps around the pan edge.
Whisk the yolks
In a small heatproof bowl, whisk the egg yolks with the remaining 2 tbsp sugar until glossy and slightly loosened.
Look for: The yolks look smooth and shiny, with the sugar no longer visibly granular.
Cook until thick
Set the saucepan over medium-low heat and whisk constantly, reaching into the corners, until the pudding thickens, bubbles slowly, and leaves brief trails from the whisk.
Look for: Slow bubbles break at the surface and whisk trails hold for a moment before smoothing out.
Temper the yolks
Whisk a few spoonfuls of the hot pudding into the yolks, then whisk the warmed yolks back into the saucepan to prevent scrambling.
Look for: The yolk mixture is warm and fluid with no curdled flecks before it returns to the pan.
Finish the custard
Cook over low heat, whisking constantly, for 1 minute until the pudding is thick and silky; remove the pan from the heat as soon as it gently bubbles.
Look for: A spoonful coats the back of a spoon in a smooth layer and the pudding has a satiny sheen.
Melt in the chocolate
Add the chopped semisweet chocolate and vanilla extract, then whisk until the chocolate is completely melted and the pudding is dark, smooth, and glossy.
Look for: No chocolate pieces remain and the pudding looks uniformly dark and glossy.
Chill without a skin
Divide the pudding among 4 to 6 small glasses or bowls, press plastic wrap directly onto each surface, and refrigerate until cold and set.
Look for: The plastic wrap touches the entire pudding surface and the chilled pudding holds a soft spoonful.
Whip and serve
Whip the cold heavy cream to soft peaks, spoon it over the pudding, and finish with optional espresso powder or flaky sea salt before serving.
Look for: The cream makes a soft peak that bends at the tip, and the pudding is fully chilled.