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  • Writer's pictureJill Devine

Chocolate Pudding recipes

Photo by MadMax Chef on Unsplash

In honor of National Chocolate Pudding Day, June 26th, here are some recipes to try at home:

*Gluten-Free Chocolate Pudding


3 tablespoons Sugar

2 tablespoons cornstarch

2 cups cold milk

¾ cups semi sweet chocolate chips

1 teaspoon vanilla extract


  1. In a small saucepan, combine sugar and cornstarch

  2. Add cold milk and stir until smooth

  3. Cook over medium heat until mixture comes to a boil, stirring constantly

  4. Once boiling, cook for another minute or until it starts to thicken

  5. Stir in chocolate chips. Keep stirring until smooth

  6. Remove from the heat

  7. Add in vanilla and whisk until fully incorporated

  8. Spoon pudding into dessert dishes and place in the refrigerator until chilled

  9. Serve cold and if desired top with whipped cream

*Double-Chocolate Pudding


2 ½ cups whole milk

½ cup sugar

Pinch of salt

2 tablespoons cornstarch

3 tablespoons unsweetened cocoa powder

1 large egg

2 large egg yolks

5 ounces semisweet chocolate, finely chopped

2 tablespoons unsalted butter, cut into pieces

1 teaspoon vanilla extract

Lightly whipped cream, for serving


  1. In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.

  2. In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.

  3. In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.

  4. Strain the pudding into a medium heatproof bowl. Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (If you're not in a hurry, press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.) Serve with lightly whipped cream.

*Five Ingredient Homemade Chocolate Pudding


2 tablespoons butter

4 tablespoons cornstarch

2 cups heavy whipping cream

¼ cup sugar

1 cup semisweet chocolate chips


  1. In a medium saucepan, melt the butter over low heat. Once completely melted, add in the cornstarch and whisk until cornstarch is well combined. Let cook 1 minute.

  2. Whisk in the heavy cream and sugar. Stir continually while slowly increasing the heat to medium-high.

  3. When the cream thickens and starts to simmer, immediately remove the pan from the heat. Stir in the chocolate chips until completely melted. Pour into serving glasses or a bowl.

  4. Cover and let cool in the refrigerator until and serve when completely cooled and set, at least 1 hour.

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