Make Easy Chocolate Pudding for a quick treat or even an elegant dessert! Your favorite creamy childhood treat made from scratch!
My kids LOVE chocolate pudding. I have to say, I am not a huge pudding girl…it’s something with texture I am sure. I love a good mousse, a Pot de Créme, or heck, even a pudding pop. But actual pudding is a solid pass for me. So I let my kids take the lead with this recipe. They helped me make it, taste test it, and finally give the stamp of approval.
Plus, this chocolate pudding recipe is crazy easy and you most likely have everything in your kitchen right now to make it. And don’t you kind of feel badass making homemade pudding? There’s just something about making, from scratch, a recipe you typically would take assistance from a box mix.
But the beauty of this recipe is easy ingredients that you have with minimal effort…sugar, cocoa powder, cornstarch, a pinch of salt…
Then you just add milk. Now you can use any milk you have…of course whole milk will make it a little creamier, or even half & half would be amazing…but whatever milk you have in your fridge will be fine!
Just cook the mixture for a few minutes until it comes to a boil. It will thicken up nicely thanks to the cornstarch!
Remove it from the heat and then add in some vanilla…
And then some butter from a little extra creamy richness. Butter makes it better!
Then you can divide it into individual serving dishes…
Chill for at least an hour…and don’t forget to press your cling wrap right onto the pudding so it doesn’t form that weird pudding skin.
And I highly recommend a little whipped cream on top!
Pretty and elegant, or just an after school treat, this is perfect.
Easy Chocolate Pudding
Author: Cookies & Cups
Serves: 4 servings
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- 2¼ cups milk
- 1½ teaspoons vanilla
- 2 tablespoons butter, room temperature
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Over medium heat, slowly add the milk, whisking constantly. Bring the mixture to a boil and continue to whisk for an additional minute. The mixture will be thick at this point. Remove from heat and stir in the vanilla and butter until melted.
- Pour into individual serving dishes if desired. Cover with plastic wrap, pressing it directly onto the pudding to avoid forming a “skin”, and chill for at least one hour.
serve topped with whipped cream, if desired.
Store airtight in the refrigerator for up to 3 days.