For an extra layer of decadence, top the chilled pudding with a dollop of freshly whipped cream or a sprinkle of chocolate shavings. Feel free to experiment with different types of milk, such as almond milk or oat milk, to create a dairy-free version. The flavor profile will be slightly different, but still delicious! If you prefer a richer, more intense chocolate flavor, use dark cocoa powder instead of regular unsweetened cocoa powder. To prevent scorching, use a heavy-bottomed saucepan and keep the heat at medium or medium-low.
Nana's Homemade Chocolate Pudding
-
PREP TIME5 mins
-
COOK TIME10 mins
-
TOTAL TIME15 mins
-
SERVING4 People
-
VIEWS157
Indulge in a timeless classic with this homemade chocolate pudding recipe. It’s a velvety smooth, intensely chocolatey dessert that will transport you back to cherished memories. The irresistible skin that forms on top as it cools is a delightful bonus!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate33 g
-
Cholesterol12 mg
-
Fiber2 g
-
Protein7 g
-
Saturated Fat3 g
-
Sodium210 mg
-
Sugar24 g
-
Fat4 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, thoroughly whisk together the granulated sugar, cocoa powder, cornstarch, and salt. Sifting the dry ingredients beforehand will ensure a perfectly smooth pudding. (2 minutes)
02
StepGradually pour in the milk, whisking continuously to prevent any lumps from forming. (3 minutes)
03
StepPlace the saucepan over medium heat and cook, stirring frequently with a metal spoon or heat-resistant spatula, until the pudding thickens significantly and coats the back of the spoon. This should take approximately 8-10 minutes. Be patient and stir consistently to avoid scorching.
04
StepRemove the saucepan from the heat and stir in the vanilla extract. (1 minute)
05
StepDivide the warm pudding evenly among 4 small serving bowls or ramekins. (2 minutes)
06
StepServe immediately for a comforting warm dessert, or cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming (unless you love the skin!), and chill in the refrigerator for at least 2 hours, or up to 24 hours, to allow it to set completely.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Darron Mcclure
May 25, 2025I tried using almond milk instead of regular milk, and it worked beautifully. A great option for dairy-free folks.
Waldo Dickens
Mar 8, 2025Make sure you stir constantly, especially towards the end, to prevent the pudding from burning.
Lon Ferryhackett
Feb 5, 2025This is now my go-to chocolate pudding recipe. Thank you!
Vicenta Pouros
Jan 8, 2025This recipe is so easy to follow and the pudding is absolutely divine! My kids devoured it.
Dortha Bergstrom
Nov 3, 2024I added a pinch of cayenne pepper for a little kick. It was surprisingly delicious!
Godfrey Mayert
Apr 6, 2024It's better to use high quality cocoa powder, because this recipe has few ingredients.
Kiarra Bartell
Dec 28, 2023I love that this recipe uses simple ingredients that I always have on hand. It's perfect for a last-minute dessert.
Carolina Ohara
Dec 18, 2023The trick of pressing the plastic wrap directly onto the pudding is genius! No more skin!