Chocolate Pudding
Silky stovetop chocolate pudding made with cocoa and bittersweet chocolate, served cold in glasses.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 2 hours 25 min.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Chocolate Pudding recipe takes 2 hours 25 min and makes 4 servings, and most of that time is chilling rather than cooking. Cornstarch does the thickening, so the dry ingredients are whisked together before any milk goes in; that step keeps the starch from clumping once the liquid heats.
Helpful guides
Instructions
Whisk the sugar, cornstarch, cocoa powder, and salt in a medium saucepan until no lumps of cocoa remain. Combining the dry ingredients first coats every starch granule in sugar and fat, which keeps the pudding smooth once the milk goes in.
Pour in the milk in a slow stream while whisking, scraping the corners of the pan where dry mix collects. Set the pan over medium heat and stir constantly with a whisk, since milk scorches quickly once the bottom of the pan gets hot.
Cook 6 to 8 minutes, until the mixture thickens enough to hold the marks of the whisk and large bubbles break the surface, then keep it at a low boil for 1 full minute. That extra minute cooks out the starch so the pudding sets firm instead of tasting pasty.
Pull the pan off the heat and add the chopped chocolate, butter, and vanilla. Let it sit 1 minute, then whisk until completely smooth and glossy, using the residual heat rather than the burner.
Divide the pudding among 4 glasses or small bowls and press a piece of plastic wrap directly onto each surface. The wrap stops condensation and the skin that forms when pudding meets air.
Chill at least 2 hours, until cold and set, then top with whipped cream and grated chocolate just before serving. The pudding thickens further as it cools, so it should look looser going into the glasses than it will at the table.
Troubleshooting — fixes, not repeats
- If the pudding is lumpy, the cornstarch did not dissolve before the milk heated. Whisk the dry ingredients thoroughly, add the milk slowly, and strain the hot pudding through a fine sieve.
- If it tastes starchy or thin, it did not boil long enough. Hold it at a low boil for a full minute after it thickens, stirring the whole time.
- If a skin formed, the plastic wrap was not touching the surface. Press the wrap directly onto the hot pudding and leave it on until serving.
- If the pudding is grainy, the chocolate seized from too much heat. Take the pan off the burner before the chocolate goes in.
Make it your way
- For a darker, more intense pudding, use 4 ounces of bittersweet chocolate and cut the sugar to 1/4 cup.
- A tablespoon of espresso powder whisked in with the cocoa deepens the chocolate flavor.
- For a milk chocolate version, swap in 4 ounces of milk chocolate and reduce the sugar by half.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Do not freeze it, because cornstarch-thickened pudding separates and weeps after thawing.
FAQ
Can I use milk other than whole milk?
Whole milk gives the creamiest set because its fat carries the chocolate flavor. Two percent works with a slightly thinner result, and almond or oat milk works if you increase the cornstarch to 3 1/2 tablespoons. Avoid skim milk.
Why did my pudding not set?
It usually needed more time at a boil, or the cornstarch was under measured. Hold the mixture at a low boil for a full minute after it thickens, and level the cornstarch in the measuring spoon. The 2-hour chill finishes the set.
How do I serve it warm instead of cold?
Spoon the pudding straight from the stove into bowls and serve within 20 minutes, when it is still loose and glossy. If you reheat chilled pudding, warm it gently with a splash of milk and whisk until smooth.