I just made an Old Fashioned Chocolate Pudding that’s unbelievably silky and unapologetically chocolate-forward, so keep scrolling.

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I can’t stop thinking about my Old Fashioned Chocolate Pudding, the kind that makes me ditch boxed mixes and nostalgia for the real deal. I love the dense, slightly glossy texture and how it smells like pure chocolate rather than fake sugar.

I’m obsessed with the contrast between silky custard and a slight tug when you spoon into it. And yes, I swear by 2 1/2 cups whole milk and 3 large egg yolks for that richness everyone fights over at family dinners.

Homemade Chocolate Pudding No Cornstarch, okay? This is the pudding I crave, unapologetically plain and loud.

Always.

Ingredients

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Whole milk: creamy base that makes the pudding silky and comforting.
Heavy cream: Basically richer texture, makes it feel extra luxurious and smooth.
Granulated sugar: Adds sweet balance, makes chocolate actually taste like dessert.
Unsweetened cocoa: Brings deep chocolate notes, slightly bitter and grown-up.
Cornstarch: Thickens it up so it sets nice and spoonable.
Fine salt: Boosts chocolate flavor, stops it from tasting flat.
Egg yolks: Adds richness and silkiness, gives body and a custardy feel.
Unsalted butter: Plus glossy finish and a touch of savory fat.
Vanilla extract: Warms and rounds flavors, makes it taste homey.
Bittersweet chocolate: Basically extra chocolate punch, melts in for depth.

Ingredient Quantities

2 1/2 cups whole milk

1/2 cup heavy cream (optional, makes it richer)

1/2 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/4 cup cornstarch

1/4 teaspoon fine salt

3 large egg yolks

2 tablespoons unsalted butter, cut into pieces

1 teaspoon vanilla extract

2 ounces bittersweet or semisweet chocolate, finely chopped (optional, for extra chocolatey flavor)

How to Make this

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1. In a medium saucepan whisk together 2 1/2 cups whole milk, 1/2 cup heavy cream if using, 1/2 cup sugar, 1/3 cup unsweetened cocoa powder, 1/4 cup cornstarch and 1/4 teaspoon salt until smooth and there are no lumps.

2. Place the pan over medium heat and cook, stirring almost constantly with a heatproof spatula, scraping the bottom and sides, until the mixture thickens and just starts to bubble around the edges, about 6 to 8 minutes. Be patient, it’ll go from thin to pudding-y fast.

3. While that’s heating, whisk 3 large egg yolks in a small bowl. Temper the yolks by slowly whisking in about 1/2 cup of the hot chocolate mixture into the yolks, little by little, so they don’t scramble.

4. Pour the tempered yolks back into the saucepan and return the pan to medium low heat. Cook, stirring constantly, until the pudding is thick enough to coat the back of a spoon and leaves a clear line when you run your finger through it, about 2 to 3 more minutes.

5. Remove the pan from the heat and immediately stir in 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and 2 ounces finely chopped bittersweet or semisweet chocolate if using. Stir until the butter and chocolate are completely melted and the texture is silky.

6. For extra smoothness, press the pudding through a fine mesh sieve into a clean bowl to remove any tiny lumps or bits of cooked egg. This step is optional but worth it.

7. Cover the surface of the pudding with plastic wrap so it touches the pudding directly. That prevents a skin from forming. Chill in the fridge at least 2 hours until fully set.

8. When ready to serve, whisk briefly to loosen the texture and spoon into dishes. Top with whipped cream, a sprinkle of cocoa, or a few chocolate shavings if you want.

9. Store leftovers in an airtight container in the fridge for up to 3 days. If it gets a little thick, stir in a splash of milk to loosen before serving.

10. Quick hacks: use room temperature egg yolks so they temper easier, sift the cocoa and cornstarch together to avoid lumps, and don’t walk away while it’s on the stove or it’ll scorch.

Equipment Needed

1. Medium saucepan
2. Whisk
3. Heatproof spatula (or wooden spoon)
4. Small bowl for tempering egg yolks
5. Fine mesh sieve
6. Plastic wrap
7. Measuring cups and spoons
8. Mixing/serving bowls (one to chill the pudding in)

FAQ

Q: Can I use low fat milk or skip the heavy cream?

A: Yes, you can use 2% or skim, but the pudding will be a bit thinner and less creamy. The 1/2 cup heavy cream is optional for richness. If you skip it, the texture is still good, just lighter.

Q: Do I have to use egg yolks? What about egg safety?

A: The yolks give the pudding that smooth, custardy richness. If you're worried about raw eggs, use pasteurized yolks or buy pasteurized eggs. You can also try a cornstarch-only version, but it wont be quite as silky.

Q: My pudding got lumpy. How do I fix it?

A: Whisk vigorously and cook a little longer over medium-low heat. If lumps persist, push the pudding through a fine-mesh sieve or blend briefly with an immersion blender. That usually smooths it out.

Q: Can I add extra chocolate or use different types?

A: Definitely. Fold in the chopped bittersweet or semisweet chocolate at the end for deeper chocolate flavor. You can use milk chocolate for milder taste, but you might want less sugar then.

Q: How long will it keep and how should I store it?

A: Store in an airtight container in the fridge for up to 4 days. Press plastic wrap directly on the surface to stop a skin from forming. Before serving, stir or let sit at room temp a few minutes for a softer texture.

Q: Can I make this ahead and how do I reheat it?

A: You can make it a day ahead. To reheat, warm gently over low heat with a splash of milk, stirring constantly until silky. Microwave works too in short bursts, stirring in between so it heats evenly.

Old Fashioned Homemade Chocolate Pudding Recipe Substitutions and Variations

Whole milk: swap with 2% or skim for a lighter pudding, or use unsweetened almond or oat milk for a dairy free version. If using plant milk it may be slightly thinner so reduce by 2 tablespoons cornstarch or simmer a bit longer to thicken.
Heavy cream: replace with an equal amount of whole milk plus 2 tablespoons butter for richness, or use coconut cream for a dairy free creamy finish. Coconut will add a mild coconut taste so taste and adjust sugar if needed.
Egg yolks: use 3 tablespoons cornstarch mixed with a little milk as a thickener for an eggless pudding, or try 3 tablespoons powdered egg yolk reconstituted per package directions. Note eggless versions lose some silkiness so chill well before serving.
Cornstarch: substitute with an equal amount of arrowroot or use 1/3 cup all purpose flour as a pantry stand in. Flour gives a slightly grainier texture so cook a little longer and whisk often to smooth out lumps.

Pro Tips

1) Sift the cocoa and cornstarch together before you add them to the milk. It keeps lumps out so you won’t be chasing gritty bits later, and the pudding will thicken more evenly.

2) Stir almost constantly and use a heatproof spatula to scrape the bottom and sides. It only takes a minute to go from thin to scorched, so don’t wander off, or you’ll taste burnt pudding.

3) Temper the yolks very slowly by whisking in hot mixture tablespoon by tablespoon. If you rush it you’ll get scrambled egg bits. If you want extra safety, heat the pudding to about 175 to 180 F before adding the yolks.

4) After you take it off the heat, press it through a fine mesh sieve and then press plastic wrap right onto the surface while it cools. That extra sieve step makes it silky, and the wrap stops a skin from forming so it’s smooth when you serve it. If it firms up too much in the fridge, stir in a splash of milk to loosen it.

Old Fashioned Homemade Chocolate Pudding Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just made an Old Fashioned Chocolate Pudding that’s unbelievably silky and unapologetically chocolate-forward, so keep scrolling.

Servings

servings

Calories

337

kcal

Equipment: 1. Medium saucepan
2. Whisk
3. Heatproof spatula (or wooden spoon)
4. Small bowl for tempering egg yolks
5. Fine mesh sieve
6. Plastic wrap
7. Measuring cups and spoons
8. Mixing/serving bowls (one to chill the pudding in)

Ingredients

2 1/2 cups whole milk
1/2 cup heavy cream (optional, makes it richer)
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon fine salt
3 large egg yolks
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
2 ounces bittersweet or semisweet chocolate, finely chopped (optional, for extra chocolatey flavor)

Directions

In a medium saucepan whisk together 2 1/2 cups whole milk, 1/2 cup heavy cream if using, 1/2 cup sugar, 1/3 cup unsweetened cocoa powder, 1/4 cup cornstarch and 1/4 teaspoon salt until smooth and there are no lumps.
Place the pan over medium heat and cook, stirring almost constantly with a heatproof spatula, scraping the bottom and sides, until the mixture thickens and just starts to bubble around the edges, about 6 to 8 minutes. Be patient, it’ll go from thin to pudding-y fast.
While that’s heating, whisk 3 large egg yolks in a small bowl. Temper the yolks by slowly whisking in about 1/2 cup of the hot chocolate mixture into the yolks, little by little, so they don’t scramble.
Pour the tempered yolks back into the saucepan and return the pan to medium low heat. Cook, stirring constantly, until the pudding is thick enough to coat the back of a spoon and leaves a clear line when you run your finger through it, about 2 to 3 more minutes.
Remove the pan from the heat and immediately stir in 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and 2 ounces finely chopped bittersweet or semisweet chocolate if using. Stir until the butter and chocolate are completely melted and the texture is silky.
For extra smoothness, press the pudding through a fine mesh sieve into a clean bowl to remove any tiny lumps or bits of cooked egg. This step is optional but worth it.
Cover the surface of the pudding with plastic wrap so it touches the pudding directly. That prevents a skin from forming. Chill in the fridge at least 2 hours until fully set.
When ready to serve, whisk briefly to loosen the texture and spoon into dishes. Top with whipped cream, a sprinkle of cocoa, or a few chocolate shavings if you want.
Store leftovers in an airtight container in the fridge for up to 3 days. If it gets a little thick, stir in a splash of milk to loosen before serving.
Quick hacks: use room temperature egg yolks so they temper easier, sift the cocoa and cornstarch together to avoid lumps, and don’t walk away while it’s on the stove or it’ll scorch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.