After making butterscotch pudding a couple of weeks ago, I’ve been wanting more – pudding, that is.  Not only do I enjoy it, but my little man absolutely loves it.  And I just love to make him smile.  Even if he doesn’t get to eat dessert every night, it is fun to see how excited he gets about pudding.  This is the chocolate pudding I’ve been making for years, but I haven’t shared it on the blog before.  There’s not much to it with a very short ingredient list and little time required.  The texture of this is just right to me – creamy and chocolatey but rather light tasting so you don’t feel weighed down after indulging.  The type of milk you use isn’t hugely important, but I tend to steer clear of skim as I just don’t think it yields good results in recipes like this.  I tend to use 2%, whole milk, or a combination since that is what we have around.  One serving of this is more than enough for me, so Andrew and I like to split a cup.  Pudding dates with my little guy are such fun.


¾ cup sugar
1/3 cup cornstarch
¼ tsp. salt
4 cups milk
1 tsp. vanilla extract
3 oz. unsweetened chocolate, finely chopped
Whipped cream, for serving


  • 01

    In a medium bowl, stir together the sugar, cornstarch and salt.  Set aside.  Combine the milk and vanilla in a medium saucepan.  Heat over medium-high heat until small bubbles form around the edges.  Add the chopped chocolate to the saucepan and stir with a spatula until the chocolate is melted, about 1-2 minutes.  (The chocolate may appear slightly speckled and not completely melted.  Don’t worry, it will smooth out later.)

  • 02

    Ladle about a quarter of the warm milk mixture into the bowl with the sugar mixture; whisk until smooth.  Whisk in the remaining milk mixture.  Return the entire mixture to the saucepan over medium heat.  Continue to cook, stirring with a spatula, until the mixture bubbles and thickens.  Be sure to scrape the bottom and sides of the pan so the mixture does not burn.  Continue to cook until the mixture is very thick, about 2 minutes.  (To test, run a finger through the mixture on the back of a spatula – it should leave a distinct trail.)

  • 03

    Divide the pudding between 6-8 serving dishes.  Cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming.  Let cool 30 minutes, then transfer to the refrigerator to chill and set completely, at least 2 hours.  Remove plastic wrap, top with whipped cream as desired, and serve.

  • The word pudding makes me smile and I instantly feel happy. Eating it is even better!

    Looks yummy, thanks for sharing your recipe :)

  • I have yet to make homemade pudding but I’d definitely go with chocolate over butterscotch:-) Not sure half a cup would do it for me, though!

  • I was actually just thinking that I wanted a good chocolate pudidng recipe. Love this one! So simple!

  • This looks great. I like chocolate more than butterscotch so I will definitely have to make this. The pudding is unique in that it doesn’t have eggs, but I assume that just makes it easier to prepare!

  • What a sweet treat to share. :) Looks wonderful.

  • Awesome! This is such a simple recipe I’m going to make this tonight!

  • Mm this chocolate pudding looks even better than the butterscotch! It looks so creamy and delicious!

  • Ariana

    I love to use pudding as a chocolate cake filling too. My son is 5, and because I follow blogs like yours and cook and bake he has developed this huge excitement for food. That is not only adorable, but I think will follow him thru his life. It’s one of the best gifts to give them, I think. Good for you.

  • Ooooh, I liky, liky….. no fake ingredients :-) I have seen so many versions out there with none sense ingredients that I have always got turned off from it but sure this one looks yummy and very easy to put together. Maybe I will give it a try, what can go wrong with chocolate pudding really? NOTHING :-)

  • you had me at “chocolate.”

  • Annie – do you know that your search option has disappeared? Or am I just blind? :-)

  • Annie

    It’s in the right sidebar.

  • It may still be a bit chilly outside here in SoCal, but already I’m seeing so many spring and summer style recipes that I’m dying to try. This has officially made the list, Annie! It looks absolutely wonderful!

  • Annie

    How funny! To me, pudding has no season :)

  • Nina

    If I have a dark chocolate bar can I use it instead of the unsweetened chocolate? I have this Belgium chocolate that I am trying to get rid of…

  • Annie

    I probably wouldn’t, but that’s your call. It will just be a lot sweeter in that case. You could reduce the amount of sugar, but you’d be playing a guessing game with the quantities. (Also, I think you mean Belgian chocolate :) )

  • I made this while snowed in a few weeks ago. :) I used Martha Stewart’s recipe, but it’s really close to this one. So satisfying and light!

  • Wow, I am printing this recipe out right now. Simple ingredients that I usually have on hand really appeals to me! I do have a question, can I substitute with coconut, soy or condensed milk instead of regular? Thank you for your reply. :)

  • Annie

    Please Google for substitution questions.

  • I just made homemade chocolate pudding this week too, I will have to try your butterscotch!

  • Totally cute, you and Andrew sharing pudding desserts together, and the pudding looks luscious!

  • This looks great! Do you have a favorite recipe for your whipped cream?

  • Annie

    I just whip heavy cream with a little bit of powdered sugar and a dash of vanilla. I never measure.

  • Oo I’m so glad you shared a chocolate pudding recipe. I can’t wait to make it.

  • Meg

    I forgot the joys of pudding! My mom used to make pudding on cold winter evenings. We would eat it while it was still warm. Yummy! I’ve got to make some this week!

  • Susan, IL

    Dear Annie – you are such an inspiration! I live about 130 miles west of you in Champaign, IL. I thoroughly enjoy your blog and think your story is inspiring. But (you knew it might be coming) I thought your prior site was more charming. I’m sure it’s just me – the recipes and your posts continue to delight. I just liked the old site better. Your friend, Susan

  • Brian

    I love puddings but I must be in a short group of those who like the pudding to be warm rather than cold. Every time I mention hot chocolate pudding I get the weirdest looks, like when I tell people I grew up on biscuits and Chocolate gravy at my grandmothers house in KY. Just meant to say I love your site and so far my favorite are the Cream Cheese filled Pumpkin muffins.

  • I’ve been a pudding fiend all throughout this pregnancy. Before that I don;t think I’d had pudding in 15 years.

  • I think I make a pretty broad repertoire of dishes but chocolate pudding has always scared me. I thought there was some mysterious whipping or shaking or magic that went on to get it to gel like that. I can’t believe it’s just corn starch! You’ve taken away the mystery and now I can’t wait to try it! The kids will LOVE it.

  • Jeannette McDonald

    A pudding date…..very cute! makes me want to make some just so I can split a cup with my little twin boys :)

  • Saw this recipe a few days ago and decided to give it a try. I wish I had made more.My friends loved it, but I will definitely make this again and again for them.Thanks!

  • Mindy

    Whats the difference between this Chocolate Pudding and your Chocolate Mousse?

  • Annie

    Quite a lot – just read the recipes to compare.

  • Kerri

    Any ideas where I goofed? I made this and it was grainy. Still had great flavor but very grainy. Thanks.

  • annieseats

    I’m not sure. Maybe your sugar didn’t fully dissolve? That would be my first thought.

  • Caitlin

    I just made this recipe and I love it! The chocolate pudding turned out so creamy, smooth, thick, and flavorful. Great recipe thank you!!!!!! Wouldn’t change a thing :) You are one talented lady!

  • Sarabera

    Hi do you have to use the chocolate or could you use cocoa powder? and could you replace the milk with cream?

  • annieseats

    Please see the FAQ page regarding substitutions. For best results, use the ingredients called for in the recipe.

  • Joellyn

    Hey Annie,

    Quick question – when it comes to covering the pudding, what do you mean by having the plastic wrap be directly on the surface of the pudding.

    Does the pudding have to be at the very top of the bowl for it to be covered?

  • annieseats

    The plastic wrap should be in contact with the surface of the pudding, wherever that may be.