Creamy Chocolate Pudding

There’s something undeniably nostalgic about digging into a silky, rich, homemade chocolate pudding. It’s that perfect balance of deep cocoa flavor, luscious creaminess, and just the right amount of sweetness that makes every spoonful a true comfort.

This old-fashioned homemade pudding recipe is simple to make, yet feels so luxurious. And the secret? A perfect combination of good quality cocoa, two types of chocolate, and a little extra love.

Why I Love This Creamy Chocolate Pudding Recipe

If you’re someone who grew up sneaking bites of chocolate pudding straight from the fridge (no judgment, I did too!), you’re in for a real treat here.

This pudding blows those boxed mixes out of the water. It’s richer, creamier, and has real depth of flavor thanks to a blend of cocoa powder, semisweet chocolate, and bittersweet chocolate. Plus, it’s surprisingly easy — no fancy techniques required.

And honestly, nothing beats the moment when you dip your spoon into that thick, glossy pudding after it’s chilled just right. It’s pure happiness in a bowl.

Ingredients to Make Creamy Chocolate Pudding

For the Chocolate Pudding:

• Whole Milk – Creates a smooth, creamy base.
• Heavy Cream – Adds luxurious richness and thickness.
• Granulated Sugar – Sweetens the pudding and balances the cocoa.
• Fine Sea Salt – Enhances the chocolate flavors.
• Dutch-Processed Cocoa Powder – Gives a deep, rich chocolate flavor with less bitterness.
• Large Eggs – Adds richness and helps thicken the pudding.
• Cornstarch – The key thickener that gives pudding its signature texture.
• Semisweet Chocolate – Melts into the pudding for an extra boost of chocolate goodness.
• Bittersweet Chocolate – Balances the sweetness with a deeper chocolate note.
• Unsalted Butter – Makes the final pudding smooth and velvety.
• Vanilla Extract – Rounds out and enhances all the chocolatey goodness.

Why Use Both Semisweet and Bittersweet Chocolate?

Using both types of chocolate creates a layered, more complex chocolate flavor. Semisweet brings the comforting sweetness, while bittersweet adds depth and a slightly grown-up edge. Trust me, it’s totally worth it.

If you only have one kind, you can absolutely just use semisweet chocolate — the pudding will still be amazing, just slightly sweeter.

Dutch-Processed Cocoa vs. Natural Cocoa Powder

Dutch-processed cocoa has been alkalized to neutralize its acidity, resulting in a smoother, more mellow chocolate flavor. That’s why it’s perfect for pudding — you get rich chocolate notes without the sharpness.

If you only have natural cocoa powder, it can work in a pinch, but the pudding might have a slightly more acidic taste.

What Kind of Topping Is Best for Chocolate Pudding?

Honestly, chocolate pudding is already so good on its own — but a little topping never hurts!

Here are some of my favorite ideas:

• Fresh Whipped Cream: Light, fluffy, and the perfect contrast to the rich pudding.
• Chocolate Shavings: Use a vegetable peeler to create curls from a chocolate bar.
• Crushed Cookies: Oreos, graham crackers, or shortbread cookies add a fun crunchy topping.
• Berries: Fresh raspberries, strawberries, or sliced bananas bring a burst of freshness.

If you’re feeling fancy, you could even layer the pudding into parfait glasses with whipped cream and cookie crumbles between the layers. So good!

Ingredients for the Whipped Cream Topping (Optional)

• 1 cup (240 mL) heavy whipping cream – Cold
• 2 tablespoons powdered sugar – For a touch of sweetness
• 1 teaspoon vanilla extract – For flavor

How to Make Whipped Cream

1. Place the cold heavy cream, powdered sugar, and vanilla extract in a large mixing bowl.
2. Use a hand mixer or stand mixer to beat the cream on medium-high speed until soft peaks form.
3. Dollop or pipe onto the chilled pudding before serving.

How to Make Creamy Chocolate Pudding

1. Mix the Dry Ingredients:
   In a medium saucepan (off heat), whisk together the sugar, cocoa powder, cornstarch, and salt.
2. Add Milk and Cream:
   Slowly whisk in the milk and heavy cream, making sure there are no lumps.
3. Add the Eggs:
   Whisk in the eggs until fully incorporated.
4. Cook the Pudding Base:
   Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and bubbles form around the edges (about 7–10 minutes). The pudding should coat the back of a spoon.
5. Add the Chocolates and Butter:
   Remove from heat. Add the semisweet and bittersweet chocolates, and butter. Stir until completely melted and smooth.
6. Add Vanilla:
   Stir in the vanilla extract.
7. Strain (Optional but Recommended):
   For an ultra-smooth pudding, pour the pudding through a fine-mesh strainer into a clean bowl.
8. Cover and Chill:
   Place plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate until chilled and set, at least 2 hours.

How to Serve Chocolate Pudding

• Individual Servings: Spoon into small bowls or ramekins and top with whipped cream and chocolate curls.
• Family-Style: Serve straight from a big bowl for a cozy, casual feel.
• Dessert Cups: Layer pudding with cookies and whipped cream for an easy pudding parfait.

Chocolate pudding is best eaten cold — it thickens perfectly in the fridge and becomes unbelievably creamy.

Tips and Tricks for This Creamy Chocolate Pudding Recipe

• Use Good Quality Chocolate: Since chocolate is the star, using high-quality cocoa powder and chocolate bars makes a big difference.
• Whisk Constantly: To avoid lumps and burning at the bottom, keep whisking while the pudding cooks.
• Strain for Extra Smoothness: Straining removes any tiny bits of cooked egg or undissolved cocoa, leaving the pudding silky smooth.
• Plastic Wrap Touching Surface: Always press the plastic wrap onto the surface of the pudding while chilling to prevent a skin from forming.
• Don’t Rush the Chilling: Let the pudding cool properly for the best texture. It’s worth the wait!

Nutrition Information

Nutrient	Amount per Serving (Approximate)
Calories	320
Total Fat	20g
Saturated Fat	12g
Cholesterol	85mg
Sodium	110mg
Total Carbohydrates	30g
Dietary Fiber	2g
Sugars	22g
Protein	5g

(Based on 6 servings; nutrition may vary depending on exact ingredients used.)

Creamy Chocolate Pudding FAQs

Can I Make Chocolate Pudding Ahead of Time?
Absolutely! Chocolate pudding actually gets better after a few hours of chilling, making it a perfect make-ahead dessert.

Can I Use Low-Fat Milk?
You can, but the pudding won’t be as rich and creamy. Whole milk + heavy cream really give it the best texture.

How Long Does Homemade Chocolate Pudding Last?
Store it in the fridge (with plastic wrap pressed onto the surface) for up to 4 days.

Can I Make It Dairy-Free?
Yes! Use almond milk or oat milk, and dairy-free chocolate and butter alternatives. It may be slightly thinner but still delicious.