One of the first recipes that I posted to Budget Bytes back in 2010 was a really simple microwave chocolate pudding that we used to make for dessert when we were growing up (read: it’s so easy even kids can make it). But that recipe was from the 90’s when only drank skim milk and made everything possible in the microwave. 😅 Today my cooking style is a little different, so here’s my new and (very much) improved chocolate pudding recipe that is rich, creamy, chocolatey, and so fast you’ll wonder why anyone would need a box of “instant” pudding mix.
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Best home made pudding ever. I cannot eat processed pudding and I was craving chocolate pudding. I found this recipe and tried it. Making more today.
Susan Alberts
When I tell you this chocolate pudding recipe is fast, I mean it. The recipe comes together in the amount of time that it takes to measure the five simple ingredients and for it to come to a simmer on the stovetop. It’s ridiculously easy, so much so that it might just be dangerous. 😏
Ingredients
Here’s what you’ll need to make chocolate pudding:
- Sugar: Simple white sugar gives the pudding sweetness without muddying up the chocolate flavor. You can adjust the sugar up or down according to your taste buds, or try a sugar substitute.
- Unsweetened Cocoa Powder: Simple, inexpensive chocolate flavor at your fingertips!
- Cornstarch: This is what thickens the pudding into that classic pudding texture. No egg yolks or complicated tempering techniques needed! The cornstarch thickens the milk as soon as it comes to a simmer.
- Half and Half: This is the base of the pudding that provides the rich creamy flavor. You can do this with whole milk, or make it dairy-free by using your favorite dairy-free milk. Keep in mind it will be less rich with lower-fat options.
- Vanilla Extract: Vanilla and chocolate are made for each other! Vanilla extract gives the pudding a little extra richness.
Serving Suggestions
This incredible chocolate pudding is great served either hot or cold. Personally, I get a little too impatient to wait for it to chill in the refrigerator, especially after smelling that chocolate goodness as it comes up to a simmer, so I dig in when it’s still warm! Try topping the chocolate pudding with a dollop of whipped cream, fresh berries, or even some shaved chocolate to make it extra fancy!
This is a great recipe to serve at the holidays, too, with some candied almonds or homemade biscotti. It’s an indulgent classic everyone loves!
Budget Tips
- With the rising costs of cocoa recently, it can be tough to make delicious chocolate desserts on a shoestring budget. I used cocoa powder in this recipe to get the most bang for my buck. It adds a rich and deep chocolate flavor without all the added fat (and cost!) of cocoa butter, and it helps the pudding maintain its smooth consistency.
- You’ll notice I also skipped adding eggs to this pudding. Cornstarch does the same job (even better, I might add) for just pennies. No need to worry about any accidental scrambling here, and the pudding is still rich, thick, and glossy.
Storage Instructions
If you prefer to eat your pudding chilled, just make sure to place a layer of plastic wrap or parchment onto the surface of the pudding before chilling to prevent it from forming a skin on top. I still suggest chilling it in an air-tight container, in addition to placing the plastic film on top. The chocolate pudding will stay good in the refrigerator for 4-5 days, making it great to pack for lunches. I do not suggest freezing this homemade chocolate pudding because it will separate upon thawing.
Easy Chocolate Pudding
Servings 4 (about ½ cup each)Ingredients
- 1/2 cup sugar ($0.18)
- 1/3 cup unsweetened cocoa powder ($0.35)
- 3 Tbsp cornstarch ($0.17)
- 2 cups half and half* ($1.50)
- 1 tsp vanilla extract ($0.24)
Instructions
- Add the sugar, cocoa powder, and cornstarch to a small sauce pot and stir to combine.
- Add the half and half and vanilla extract to the sauce pot. Place the pot over medium heat and begin to whisk everything together. The cocoa will repel the liquid at first, but as the half and half begins to warm, they will come together.
- Continue to heat the mixture while whisking until it comes to a gentle simmer, at which point it will thicken into a pudding. Remove the pudding from the heat.
- Serve the chocolate pudding warm, or refrigerate until cool. To refrigerate, place a layer or plastic wrap or parchment on the surface of the pudding to prevent a skin from forming on top.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
How to Make Chocolate Pudding
Add ½ cup sugar, ⅓ cup unsweetened cocoa powder, and 3 Tbsp cornstarch to a small sauce pot. Stir to combine.
Add 2 cups half & half (or 1 cup whole milk and 1 cup heavy cream) and 1 tsp vanilla extract to the sauce pot. Place the pot over medium heat and begin to whisk the milk into the cocoa mixture. The cocoa will repel the liquid at first, but as it warms it will begin to whisk in.
Continue to cook and whisk as the half and half warms. Allow it to come to a simmer, at which point the cornstarch will thicken the mixture into a pudding. Remove the pudding from the heat.
Serve the pudding warm, or chill for two hours (place plastic or parchment on the surface of the pudding to prevent it from forming a skin). Serve as-is, or top with whipped cream, fresh berries, or shaved chocolate.
Hi ì tried this recipe I loved it I will make it again for Thanksgiving thank you it was cheaper then the box pudding
I tried this recipe and absolutely loved it! Such a simple way to make homemade pudding that tastes great. I used it as the filling in my Muffin Bottom Pie recipe on my own food blog Lauren’s Veggie Kitchen.
My mom born in 1929 would use evaporated milk so good, so do I!
I’ve made this using Splenda sugar substitute and skim milk and 1/2 tsp almond extract for a lighter fare. It’s good!
Iwill try that!
Very delicious. I made mine with whole milk because I didn’t have any half and half. Thanks for sharing this recipe with us.
I’m t try tying to find an easy bread pudding recipe help.!!!!!
Best home made pudding ever. I cannot eat processed pudding and I was craving chocolate pudding. I found this recipe and tried it. Making more today. Only question is can I add dark chocolate chips to the recipe for a darker pudding.
Ive done the vanilla pudding it was great thanks
This helpful information! Absolutely worth passing along with others.
Thank you! I needed some chocolate pudding and this was super easy. I added semi sweet chocolate chips and used whole milk because I didn’t have half and half. It tastes perfect and at the moment cooling in the fridge. I’ll be trying vanilla next. 💕
I used a can (12oz.)of evaporated milk and 1/2 cup 2% milk instead of half and half. I used this in a 9” Graham cracker crust for pie. Simple, easy, great!
The easy chocolate pudding is great
I made this A.M. supper easy & delicious
Many. Thanks
Exceptional recipe! Nice and light weight with the perfect amount of sweetness! Thank you!
I used xylitol and stevia along with a heaping table spoon of brown sugar. I added 1/2 Chunk of chocolate bark along wit cocoa powder and it is so good. We had some hot on a cold January day.
It was really good.
Woke up from a nap craving chocolate pudding, nope not pregnant. LOL!
I looked in the pantry and didn’t have the standard pudding mix. Came across this recipe and thought to give it a try, simple ingredients without a lot of fuss.
I used evaporated milk instead of half and half. I didn’t re-in-constitute the milk as per the instructions on the can (1 cup milk to 1 cup water). I used the whole 14 ounce can and just added 2 ounces of water to get the 2 cups necessary for the recipe.
Cooked this up as I was making dinner and had it plated and chilled, not too much, ready for dessert. Simple ingredients, simple process for a perfect pudding.
This will make into my Big Red Recipe book.
I took inspiration from your spicy hot cocoa recipe to riff on this by adding 1/8 tsp cayenne, 1 tsp cinnamon and using stevia in place of sugar. I was a little dubious about leaving out the sugar because chemistry, but it’s perfect! Feliz Navidad!
Need enuf for 85 people!
How many does yours feed in small glass
Soooooo simple and DELICIOUS!
So I totally didn’t follow the recipe, so ignore my star rating. But wanted to comment in case others were wondering about a similar substitution.
I never have milk in the house, so I always sub yogurt for dairy (you can see where this is going…!). So that’s what I did. As it was warming, I tasted it and it wasn’t very sweet (the sourness of the yogurt definitely playing a role here). I added more sugar…and more sugar. Then later I added some maple syrup…! And I added some real chocolate in an attempt to make it more chocolatey.
It produced a creamy, glossy pudding, but it does have kind of an off taste.
I may try coconut milk next time. Or just buy half and half. If I really want chocolate pudding, its better have the real deal!
Will this work with sugar substitutes?
Probably! It’s the cornstarch that is doing all of the thickening, so I don’t think it will change much to use a different type of sweetener.
This looks so good! Could you pour this into a pie crust and chill for a chocolate cream pie?
I don’t think it will be thick enough for that, unfortunately! You could probably experiment with using more cornstarch to make it thicker for a pie filling, though.
This is the 1st pudding recipe I’ve seen with no egg yolks….
How does that change things?
Your pix still look creamy & thick!
This is so much easier than tempering eggs!!! Thanks!
Amazing! I made this with oat milk and it came out fantastic. Will definitely be making again.
Looks yummy!
I noticed that you didn’t include the vanilla in the step-by-step photos section. Is that an oversight or a way to check who’s paying attention?
Haha, I’m just testing you! J/k. Thanks for catching that. I’ll fix it now. ;)
This looks great and I can’t wait to try it with my 6 year old!
Would it be possible to use this same basic recipe and convert it to vanilla pudding? Or would omitting the cocoa powder throw the proportions off?
Yes, you can make a basic cornstarch pudding with just milk (or cream), sugar, cornstarch, and vanilla! :)
Could you make this with cream? I often have non fat milk and cream on hand, but not half in half.
Thanks!
Yes, you can do a mix of non-fat and cream to still get a nice creamy finish, or just do cream for an ultra rich pudding.