The taste, richness and texture of this homemade chocolate pudding is worlds better than the boxed variety- you’ll relish every bite!

a glass dish with chocolate pudding topped with whipped cream

Let me tell you, if you haven’t converted over to homemade pudding, you’ve just got to do it. For me. Promise?

The taste, richness and texture is worlds better than the boxed variety – and not that much more difficult. You’ll love it. And because I love you, here are two fantastic homemade puddings – a chocolate and vanilla – to keep handy.

You just never know when you’ll need to be whipping out homemade pudding.

But the real reason I’m sharing these puddings today is in preparation for what is coming tomorrow. Oh, you just wait. Think cute. Think original. Think Valentine’s.

(By the way: I used to have both the chocolate and vanilla pudding recipes in this same post but I split them out; the vanilla pudding is now here.)

One Year Ago: Balsamic and Black Bean Salsa
Two Years Ago: Lemon and Garlic Grilled Chicken
Three Years Ago: Gourmet Buttermilk Cookies

The Best Chocolate Pudding

Yield: 4 cups of pudding
Prep Time: 8 minutes
Cook Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 18 minutes


  • 1/4 cup packed light brown sugar
  • 3 tablespoons unsweetened cocoa powder (Dutch-process or regular)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 3/4 cups whole milk
  • 1/4 cup heavy cream
  • 1 cup milk chocolate chips (or 6 ounces bar milk chocolate chopped)
  • 1/2 teaspoon vanilla extract


  1. In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.
  2. Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream...or not.

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Recipe Source: adapted from Feb/March 2011 Cook’s Country