Easy Chocolate Pudding Recipe (Classic & Nostalgic) - Umami Girl (2024)

/ Updated Sep 16, 2021 / by Carolyn Gratzer Cope / Leave a Comment / This post may contain affiliate links. Learn more.

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Our easy chocolate pudding recipe is as classic as American desserts come. Equally adored by kids and nostalgic adults, it's quick, make-ahead friendly, and simple in all the right ways.

Easy Chocolate Pudding Recipe (Classic & Nostalgic) - Umami Girl (1)

Why we love this recipe

Pudding is an institution. It even has a day. If you grew up in the U.S. or want to expose your kids to a little bit of Americana, this homemade version strikes just the right balance between wholesome deliciousness and nostalgia-inducing similarity to the packaged version. It has a good soul.

Our recipe is:

  • Just homemade enough — it's like the best possible version of the stuff from the box mix
  • Honest, simple, and not too fancy
  • Make-ahead friendly
  • The perfect weekday treat or end to a casual dinner party

I first published this recipe here way back in 2010. I've updated the post for clarity and tweaked the recipe a bit, to current standards of perfection.

What you'll need

Here's a glance at the short list of humble ingredients you'll need to make this recipe.

Easy Chocolate Pudding Recipe (Classic & Nostalgic) - Umami Girl (2)
  • Use unsweetened natural cocoa powder. The taste and quality of this ingredient will have a big effect on the pudding, so choose one that you really like.
  • Whole milk creates just the right thickness and set after chilling.

How to make it

Here's what you'll do to make a perfect batch of our easy chocolate pudding. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

Easy Chocolate Pudding Recipe (Classic & Nostalgic) - Umami Girl (3)
  1. In a medium pot, whisk together the cocoa, sugar, cornstarch, and salt.
  2. Little by little, whisk in the milk. Make sure all the dry ingredients are fully incorporated and the mixture is smooth.
  3. Bring to a boil over medium-high heat, whisking frequently. Then simmer for 90 seconds. Off the heat, whisk in the butter and vanilla.
  4. Pour pudding into one large serving bowl or four individual containers. I like to reuse my Bonne Maman jam jars for this purpose. Cover and chill for at least two hours. Serve topped with whipped cream and chocolate shavings if you like.

Expert tips and FAQs

Can I substitute a plant-based milk?

This recipe is really designed with whole milk in mind. In general, though, the answer is yes. I have heard from readers in the past that oat milk and soy milk tend to set just fine. I can't vouch for every type of non-dairy milk or every brand. You'll have to experiment with your particular kind.

How can I prevent a skin from forming on the top?

To prevent a skin from forming on the top of pudding, the traditional method is to cover it with plastic wrap directly touching the surface. You'll need to do this fairly quickly.

Truth be told, my preferred method of covering the pudding is to pour into jars and immediately cover with lids, then pop them right into the fridge. This method results in a tiny bit of condensation collecting on top of the pudding, which seems to consistently prevent a skin. When you open the pudding, use the corner of a paper towel to easily soak up the bit of water before topping if you like.

Can I make this recipe in advance?

Yes, you can and you should. This chocolate pudding needs at least two hours of chill time in the fridge. You can make it much farther in advance if you like. It will keep well in the fridge for about a week.

More favorite classic American desserts

  • Classic vanilla pudding
  • One-bowl brownies
  • Blondies
  • Brownie cookies
  • Vanilla bean cheesecake with strawberry sauce
Easy Chocolate Pudding Recipe (Classic & Nostalgic) - Umami Girl (4)

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Yield: 4

Easy Chocolate Pudding Recipe

Easy Chocolate Pudding Recipe (Classic & Nostalgic) - Umami Girl (5)

This pudding is as classic as American desserts come. Equally adored by kids and nostalgic adults, it's quick, make-ahead friendly, and simple in all the right ways.

Prep Time5 minutes

Cook Time10 minutes

Additional Time2 hours

Total Time2 hours 15 minutes

Ingredients

  • ½ cup (48 grams) unsweetened cocoa powder
  • ½ cup (100 grams) sugar
  • ¼ cup (32 grams) cornstarch
  • ⅛ teaspoon fine sea salt
  • 4 cups (950 ml) whole milk
  • 2 tablespoons (28 grams) butter
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium pot, whisk together the cocoa powder, sugar, cornstarch, and salt.
  2. Whisk in the milk a little at a time, until the dry ingredients are completely incorporated and the mixture is smooth.
  3. Set pot over medium-high heat.
  4. Bring to a boil, whisking frequently.
  5. Reduce heat and simmer, whisking, for 90 seconds.
  6. Remove from heat and whisk in butter and vanilla.
  7. Transfer to one large serving bowl or four smaller containers. Cover (with plastic wrap touching the surface if you're picky about a skin forming) and chill for at least two hours.
  8. When ready to serve, top with whipped cream and chocolate shavings if you like.

Notes

  1. Useunsweetened natural cocoa powder. The taste and quality of this ingredient will have a big effect on the pudding, so choose one that you really like.
  2. Whole milkcreates just the right thickness and set after chilling.
  3. This recipe is really designed with whole milk in mind. If you need to substitute a plant-based milk, I have heard from readers in the past that oat milk and soy milk tend to set just fine. I can't vouch for every type of non-dairy milk or every brand. You'll have to experiment with your particular kind.
  4. To prevent a skin from forming on the top of the pudding, the traditional method is to cover it with plastic wrap directly touching the surface. You'll need to do this fairly quickly. Truth be told, my preferred method is to pour into jars and immediately cover with lids, then pop them right into the fridge. This method results in a tiny bit of condensation collecting on top of the pudding, which seems to consistently prevent a skin. When you open the pudding, use the corner of a paper towel to easily soak up the bit of water before topping if you like.
  5. This chocolate pudding needs at least two hours of chill time in the fridge. You can make it much farther in advance if you like. It will keep well in the fridge for about a week.

I first published this recipe here in 2010. I've tweaked the recipe to current standards of perfection.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:Calories: 131Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 191mgCarbohydrates: 13gFiber: 0gSugar: 0gProtein: 9g

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More Sweet Spreads

  • Raspberry Simple Syrup
  • Cashew Cream and Variations
  • Chocolate Sauce for Ice Cream
  • Whipped Buttercream Frosting
Easy Chocolate Pudding Recipe (Classic & Nostalgic) - Umami Girl (10)

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food. More about me.

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Easy Chocolate Pudding Recipe (Classic & Nostalgic) - Umami Girl (2024)

FAQs

What are the 3 types of pudding? ›

Baked, steamed, and boiled puddings

Depending on its ingredients, such a pudding may be served as a part of the main course or as a dessert. Steamed pies consisting of a filling completely enclosed by suet pastry are also known as puddings.

How to improve chocolate pudding mix? ›

Add more flavor

A bit of espresso powder can make chocolate puddings taste more chocolaty—add more for a mocha flavor. You can stir in a bit of your favorite liqueur too. A splash of Irish cream, creme de menthe or even bourbon can take your go-to pudding recipe to a new place.

What was the first pudding flavor? ›

17th century English puddings were either savory (meat-based) or sweet (flour, nuts & sugar) and were typically boiled in special pudding bags. The "pease porridge" most of us know from the old nursery rhyme was most likely a simple boiled pudding of pease meal.

What is chocolate pudding made from? ›

Stir together sugar, cocoa, cornstarch, and salt in a saucepan. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla.

What do British call pudding? ›

The two meanings of "pudding"

American puddings are closer to what the Brits would call "custard." A British pudding is a dish, savory or sweet, that's cooked by being boiled or steamed in something: a dish, a piece of cloth, or even animal intestine.

What can I add to pudding to make it better? ›

Sprinkle in chopped nuts, chocolate chips or baking spices like cinnamon or freshly grated nutmeg. Don't be surprised if folks go back for seconds! And you can always top with sprinkles, too. They make everything more fun!

Can I use condensed milk instead of milk in pudding? ›

Yes, sweetened condensed milk can be substituted for regular milk in instant banana cream pudding.

Why was the Christmas pudding banned during history? ›

By the mid-1600s, plum pudding was sufficiently associated with Christmas that when Oliver Cromwell came to power in 1647 he had it banned, along with Yule logs, carol-singing and nativity scenes. To Cromwell and his Puritan associates, such merry-making smacked of Druidic paganism and Roman Catholic idolatry.

What is black pudding made of? ›

Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats.

What is the most expensive pudding in the world? ›

Well, the United Kingdom's well-known chef Marc Guibert came up with the idea of a $35,000 dessert made of pudding, caviar, and gold. Lindeth Howe Country House Hotel is one of England's Lake District's most popular tourist destinations.

How do you thicken chocolate pudding? ›

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens.

What's the difference between chocolate pudding and chocolate custard? ›

Both of them are sweet, creamy and thick. The differences between them: Pudding is made with sweetened milk or cream-based mixture thickened with corn starch or flour that is cooked on the stove. Custards are milk or cream-based and uses eggs.

Is chocolate pudding the same as chocolate mousse? ›

Traditionally, pudding gets its thick consistency from being cooked (which activates the cornstarch), while mousse is not cooked. Texture: Because these two creamy desserts use different methods of thickening, the texture also varies. Pudding is semisolid and more dense, while mousse has a lighter, airier texture.

What are the 4 types of pudding? ›

There are four major types and ways to prepare puddings: boiled, baked, steamed and chilled in the refrigerator until it gels.

What are the different classes of puddings? ›

Puddings can be served in a variety of forms, including custards, mousses, and steamed dishes. They can be eaten as a standalone dessert or used as a topping or filling for cakes, pastries,… A pudding is a type of dessert that can be made from various ingredients such as milk, cream, sugar, flour, and eggs.

What's the difference between black pudding and blood pudding? ›

Black pudding is also called a blood pudding or blood sausage, and in Ireland is known as drisheen. In France, black pudding is known as boudin noir and the Spanish word for black pudding is morcilla. Blood sausage and black pudding are the same dish.

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