This double chocolate pudding is made with cocoa powder and bittersweet chocolate for a supremely rich flavor. It’s creamy, delicious, and easy to make from scratch!
Creamy Homemade Chocolate Pudding
Despite my love of baking, one of my favorite desserts requires no baking at all—homemade chocolate pudding. You may think that’s a pretty boring choice, but I assure you it’s one of the dessert world’s best simple pleasures.
Chocolate pudding is a fairly quick recipe that’s quite easy to master—and once you do, you’ll never want to make pudding out of a box again. While that instant pudding is convenient, it has nothing on from-scratch pudding when it comes to taste and texture. For a rich, luxuriously creamy pudding, it simply has to be homemade.
If I have one complaint about making pudding, it’s that it needs to chill for a couple of hours before you eat it. There’s no chance of instant gratification, but just plan ahead a bit and soon enough you’ll be enjoying a bowl of amazing chocolate goodness.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions. Here are some notes about the ingredients you’ll need for this homemade chocolate pudding recipe.
- Granulated sugar
- Unsweetened cocoa powder – Be sure to use cocoa powder, not hot cocoa mix.
- Salt – A bit of salt helps bring balance to the recipe.
- Bittersweet chocolate – Bittersweet chocolate typically contains 50 to 60 percent cacao, although some brands may have as little as 35 percent. The higher the cacao, the darker the chocolate.
- Vanilla extract – Store-bought or homemade vanilla extract.
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
What Milk Is Best for Pudding?
Whole milk is best for pudding. You’ll get the thickest, creamiest texture by using whole milk instead of a variety with lower fat content or a dairy-free alternative.
How to Make Double Chocolate Pudding
Making chocolate pudding is simple, which means it’s the kind of recipe that relies upon quality ingredients and correct technique. Follow the steps below and you can’t go wrong.
Combine the dry ingredients. Stir together the sugar, cocoa powder, cornstarch, and salt in a heavy saucepan.
Add milk. Set the saucepan on the stovetop over medium heat. Pour in about 1/2 cup of milk and whisk to combine.
Bring to a boil. Slowly pour in the remaining milk and continue cooking, whisking constantly, until the mixture just starts to boil. Continue cooking for 3 to 5 minutes, or until the mixture thickens.
Add the remaining ingredients. Remove the pan from the heat. Stir in the chocolate, butter, and vanilla.
Chill. Transfer the pudding to a medium bowl or divide into individual servings using glasses, ramekins, or other serving dishes. Cover with plastic wrap, gently pressing the plastic directly onto the surface of the pudding. Refrigerate for at least 2 hours.
Serve. Garnish with sweetened vanilla bean whipped cream before serving, if desired.
How Long Does Pudding Take to Set?
Pudding should take about 2 hours to set, although this depends on the temperature of your refrigerator and the portion size. Smaller ramekins of pudding will take less time to set than one big bowl.
Tips for Success
Here are some tips to ensure your homemade chocolate pudding turns out perfect.
- Prep your ingredients. Have everything measured and ready to go before you start. The term for this is mise en place, which simply means putting in place. It’s a good habit for all of your baking and cooking, but it’s especially important here. Having all your ingredients and equipment ready makes the process go much more smoothly.
- Use high quality chocolate. Long-time followers of Bake or Break will know my staunch stance on quality ingredients, especially chocolate. This pudding has both cocoa powder and solid chocolate. Your pudding will only be as good as the chocolate you put into it. With the flavor focus being so heavily on chocolate, this is the time to break out the good stuff.
- Love pudding skin? It’s certainly not everyone’s thing, but if you have fond childhood memories of relishing that “skin” that forms on the top of pudding, you can loosely cover the bowl with a piece of plastic wrap instead of pressing the plastic onto the surface of the pudding.
You can serve your double chocolate pudding as-is, or simply add a dollop of whipped cream, but it’s also delicious garnished with fresh raspberries or strawberries, or chocolate shavings. You can also dust the whipped cream with cocoa powder, espresso powder, or even a bit of cinnamon.
How to Store
Store double chocolate pudding covered in the refrigerator for up to 4 days.
Can This Recipe Be Frozen?
You can freeze double chocolate pudding, but note that the texture may change upon thawing, so it’s not ideal. To freeze, wrap the pudding tightly or place it in a freezer bag and store it for up to 2 months; thaw in the refrigerator before serving.
22 Comments on “Double Chocolate Pudding”
Whoa….it has been WAY too long since I’ve had pudding! And this recipe looks like the perfect, luscious, chocolatey way to break that dry spell!
You hit on one of my favorite eating desserts…pudding. This one looks awesome and easy. Thanks for the tips!
I agree with Kayle – it’s been way to long since I made pudding – and I LOVE pudding! This looks incredibly yummy, thanks for sharing!
OK, who doesn’t like dark chocolate thanks Jen.
A few options if you dare..Try inserting a pieces or two of dark chocolate inside the pudding for a little extra surprise a tip I learned from Darden.
I also use almond extract been pondering almond liqueur next time around as I’m a risk taker instead of the vanilla or hey try them both as almond and chocolate compliment each and for some reason it makes people smile.
Tom, I actually love using liqueurs in chocolate pudding! A hazelnut liqueur is just amazing.
I love chocolate pudding! This looks fantastic 🙂
Pudding is awesome, tapioca is my favorite but chocolate is definitely one of my favorites too! 🙂
As usual great recipe! Now if only I can resist for 2 hours while it cools…
Chocolate pudding is one of my absolute favorite treats! It is the ultimate comfort food to me. Love this homemade version!
I’ve been on a pudding bender lately, this recipe looks like it will be made next on my stovetop!
This is the best!! I made it yesterday using Callebaut 55% cocoa chocolate. I make candy and this is my go to chocolate. I used the pudding and some broken macaron shells to build individual trifles in wee glass jars. Soooooo good!! Here’s a tip: don’t wait until the pudding is chilled to build the trifles. The hot pudding macerated the macaron shells in less than an hour. This way you don’t have to wait until the next day to eat it! Not that I could have waited that long anyway…..
Thanks, Jennifer for the excellent recipe!!
I love making chocolate pudding from scratch. It makes me feel like I’ve gone back in time.
Chocolate mousse and chocolate pudding are definitely 2 of my faves! Love that this has both cocoa and melted chocolate!
Made this today and it didn’t set up! Followed advice online about reheating it! Hoping that works…..good flavor though!!
Put unset pudding back in saucepan and heated back up with low heat and some stirring until I noticed it thickening!!!! It worked. Great flavor
My favorite food! Does this work with non-dairy milk option (I’m allergic to milk)? Can it work with rice dream?
I’ve never used Rice Dream, so I can’t give you a definitive answer. I would be hesitant to use it because of the large amount of milk in this recipe. But again, I have never used it and am not familiar with how well it serves as a substitute.
I used Silk Soymilk and it seems fine. Funny that people were talking about liqueur — I was out of vanilla extract and used Baileys Salted Caramel liqueur instead. I may never buy vanilla again!
Salted caramel liqueur?!? Sounds amazing!
Looks great! I will try it for sure
Please list some quality brands ok. Of cocoa powder and semisweet dark chocolate. i don’t have clue what are some of the quality brands. Thanks.
Hi, Gayle. There are lots out there, but some of my favorites are Guittard, Ghirardelli, Scharffen Berger, Valrhona, and Callebaut.