Homemade Silky Chocolate Pudding

"You don't need a box! Can be doubled. I have also substituted low fat milk and half and half. Feel free to experiment with milk substitutes if you like. The corn starch really "sets" this pudding."
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Ready In:




  • In a heavy-bottomed saucepan, stir together granulated sugar, cocoa, cornstarch and salt Slowly pour in 1 ½ cups milk, stirring or whisking to create a lump-free mixture Stir in 1 cup heavy cream.
  • Place saucepan over medium heat and, stirring gently and continuously scraping bottom and sides of pan, bring mixture to a boil (boil 1 minute) Remove from heat.
  • Stir in 1 teaspoon vanilla extract.
  • Pour pudding into stemmed glasses or custard cups or other container.
  • Chill at least 1 hour.

Questions & Replies

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  1. Delicious! Very rich and creamy, even though I made it with 2 1/2 cups of whole milk and left out the cream. I only used 2/3 cup sugar as well. I put it into little 1/2 cup containers for my kids' lunch. Now that's a snack pack :)
  2. Good, deep chocolate flavor, but it was too thick for my taste....maybe a little less cornstarch needed. I WOULD NOT MAKE THIS AGAIN.
  3. Very nice! First time making pudding homemade and it was delicious. Instead of the vanilla, I used Bailey's, 'cause it was on hand and I want to get rid of it. Next time I will use the vanilla. Thanks for posting.
  4. INCREDIBLE!!! I have never, ever had homemade chocolate pudding. This was awesome!!! It is a keeper at our house. I ate mine warm, lol! I had planned to take a picture but it set before I was able to. I will take one later this week as I am sure I'll be making again soon! Thanks again so much!
  5. I got three almost full ramekins worth out of this recipe. Everyone enjoyed this from the 2 year old upwards. Very rich chocolate flavour.


I love a whole foods diet. I enjoy yoga and reading, movies and spending time with my daughter and son. I am finally getting a nice kitchen in 2008!
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