You only need a few easy steps to make this delicious, creamy, thick and luscious dark chocolate pudding recipe. No boxed pudding mix is necessary. Make it from scratch with ingredients you already have in your kitchen.
Enjoy the rich, velvety goodness of homemade dark chocolate pudding with this simple and decadent recipe.
This no-bake dessert is surprisingly easy to make from scratch. Not to mention, the taste is superior to any boxed variety or ready-made product.
My family has been enjoying this homemade chocolate pudding recipe for as long as I can remember.
Loved by both kids and adults, the simplicity of this classic dessert might surprise you, as making it from scratch is far from being considered complicated.
Whether you’re a chocolate enthusiast or simply craving a luxurious treat, let me show you in just a few easy steps how you, too, can create a delectable dark chocolate pudding that will leave you craving for more.
Jump to:
Ingredients
- Egg yolks. Just a couple to contribute to the perfect texture.
- Granulated sugar. To achieve the right amount of sweetness.
- Cornstarch. A great thickening agent to achieve the perfect pudding consistency.
- Unsweetened cocoa powder. A must.
- Espresso powder: This is an optional ingredient. I love adding just a small amount to enrich the flavor of the chocolate.
- Milk. Whole milk or 2%.
- Bittersweet chocolate. For a little boost of antioxidants.
- Vanilla extract. If possible, use the real stuff.
- Salt. Just a pinch.
- Butter. It’s optional but adds an extra layer of smoothness.
- Whipped ricotta. It’s optional, but this adds a burst of freshness!
- Grated chocolate. Also optional but adds a festive touch.
A whisk is the single most important kitchen gadget you need to have for this recipe. Forget about using a fork or spoon; don’t try it if you haven’t got your trusty whisk ready!
Ready to make the best pudding recipe?
How to make chocolate pudding from scratch
The first thing you need to do is separate 2 eggs. Place your egg yolks in a bowl and give them a whisk. Set them aside for now.
Whisk together some of the dry ingredients in a saucepan. More specifically, ¼ cup of granulated sugar, 2 tablespoons of cornstarch, and 2 tablespoons of unsweetened cocoa powder. As an optional ingredient, add ½ teaspoon of espresso powder.
Slowly pour in the 2 cups of cold milk and whisk continuously.
Eventually, you will get a mixture that resembles and smells like chocolate milk. Now, it’s time to turn on the heat.
Over medium to medium-low heat, whisk the mixture for at least 7 minutes or until it begins to thicken and is barely simmering. You will notice a lot of steam. We do not want a rolling boil…just a slight simmer. Stir for 1-2 more minutes and then lower the heat to low.
Whisk about ½ a cup of this hot chocolate mixture into the bowl with the egg yolks. Continue mixing for about 30 seconds. Repeat this step one more time.
Now you’re ready to add the egg mixture to the hot mixture and…guess what? Whisk some more! I told you the whisk was essential in this homemade recipe.
Increase the heat to medium-low and whisk continuously for another 2-3 minutes or until the mixture thickens and begins to achieve the correct pudding consistency.
At this point, remove the saucepan from the heat and immediately add 2 ounces of chopped chocolate, 1 teaspoon of butter, ½ teaspoon of vanilla, and ¼ teaspoon of salt and combine.
Please note that if you notice that you do have small clumps at the end of this process, feel free to run the mixture through a fine-mesh strainer.
Pour the mixture into your serving dishes or a large bowl, and cover with cellophane. Make sure the cellophane touches the surface of the pudding.
Chill the pudding for a minimal couple of hours.
Congratulations! You’ve just made the best homemade chocolate pudding recipe.
Tips
- Resist the temptation to increase the heat during the initial whisking period to speed things along. The cooking time is necessary to remove the raw taste of cornstarch and is essential for the cornstarch molecules to be activated.
- There is always the possibility that the egg yolks and the cornstarch will create small clumps. If this happens to you, simply pass the mixture through a fine-mesh strainer to obtain a perfectly smooth pudding.
- Immediately place a piece of plastic wrap against the hot surface of the chocolate pudding to prevent a “crust” from forming on top.
FAQ
Yes, since this prevents the protein in the eggs from coagulating. Tempering is a technique that allows you to add a small amount of hot milk to the egg yolks while whisking. If you combine the hot liquid with the eggs all at once, the eggs will seize and clump together. Since we don’t want pieces of cooked egg in our pudding, we need to warm up the yolks slowly.
While replacing the chocolate pieces or discs with chocolate chips is possible, the final product will not taste as good.
I recommend consuming your homemade pudding within 3 days of making it for optimal taste. Keep refrigerated and well-covered to maintain freshness!
Refrigerate or freeze them for later use, and consider whipping up a batch of amaretti cookies when you have enough egg whites.
Serving suggestions
- Whipped sweet ricotta: Substitute traditional whipped cream with the light and airy texture of this sweet ricotta recipe. Its subtle tanginess adds a delightful twist to the richness of the pudding.
- Fresh berries: Opt for strawberries, raspberries, or blueberries for a vibrant and sweet contrast.
- Chocolate shavings or cocoa powder: Sprinkle for an extra touch of elegance.
Recipes using dark chocolate
Recipe origins
I’ve adapted this easy recipe from one I found on this website a few decades ago.
Over the years, I’ve made subtle refinements, continually perfecting its simplicity. In my most recent experiments, I’ve introduced espresso powder, discovering that a hint of it elevates this humble dessert.
This delightful dessert has become my go-to for ending any meal, be it a special occasion like Valentine’s Day or a casual weeknight dinner.
This truly is a timeless chocolate dessert. I hope you get a chance to try it.
Just for you! A printable baking checklist to help you keep track of all your baking needs.
If you love to bake, this is for you! Simply subscribe to my weekly newsletter and receive this FREE BAKING CHECKLIST PRINTABLE!
This way, you won’t miss any of my new recipes, and it’s FREE!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this chocolate pudding from scratch recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Italian chocolate desserts
Recipe
Easy Dark Chocolate Pudding
WANT TO SAVE THIS RECIPE?
Enter you email below and I’ll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Ingredients
- 2 egg yolks take out eggs 15 minutes before starting recipe
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon espresso powder optional
- 2 cups milk whole or 2 %, cold
- 2 oz bittersweet chocolate grated or chopped
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon butter optional
- whipped ricotta optional
- grated chocolate optional
Instructions
- Place egg yolks in a bowl and give them a whisk. Set aside.
- Whisk together the sugar, cornstarch, cocoa and espresso powder in a large saucepan.
- Gradually, pour in the cold milk and whisk continuously. Eventually, you will get a mixture that resembles and smells like chocolate milk.
- Over medium to medium-low heat, whisk the mixture occasionally for at least 7 minutes or until the mixture begins to thicken and is just simmering. We do not want a rolling boil…just a little simmer. Whisk for 1-2 additional minutes and then lower the heat to low.
- Whisk about ½ of a cup of this hot mixture into the egg yolks. Whisk the egg yolks for about 30 seconds. Repeat one more time to temper the eggs.
- Add the egg mixture slowly to the hot mixture while constantly whisking.
- Increase the heat to medium-low and whisk for another 2-3 minutes or until the mixture thickens a little bit more.
- Remove the saucepan from the heat and immediately add the grated chocolate, vanilla, salt and butter. Whisk together.
- Pour the mixture into your serving dishes or into a bowl, and cover with cellophane directly touching the top.
- Allow to cool down for about 30 minutes at room temperature.
- Refrigerate the pudding for a couple of hours or overnight
- Serve cold.
- Optional: Top with whipped ricotta and grated chocolate.
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS RECIPE IS TO MAKE!
Video
Notes
-
- Resist the temptation to increase the heat during the initial whisking period to speed things along. The cooking time is necessary to remove the raw taste of cornstarch and is essential for the cornstarch molecules to be activated.
- There is always the possibility that the egg yolks and the cornstarch will create small clumps. For a perfectly smooth pudding, simply pass through a fine-mesh strainer.
- As mentioned, immediately place a piece of plastic wrap touching the surface of the pudding to prevent a film from forming.
- Use whipped ricotta as a topping instead of whipped cream.
Nutrition
This post was originally published on February 12, 2015, republished on February 9, 2019, February 1, 2022 and again on January 25, 2024 with updated content. Thanks for watching and sharing.
WANT TO SAVE THIS RECIPE?
Enter you email below and I'll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Ettore
I made this for St. Valentine’s day & it was delicious. I was a little intimidated at first, but it was a quite easy preparation.
Thank you Maria
Maria
How wonderful Ettore! I am so happy to read this! Thanks so much for taking the time to share.
Dino Bettin
I made this pudding to replace the Jello pudding mix that I usually use. After I made the pudding I let it cool for about 5 minutes and then poured it over ice cream. This is a desert combination that my family enjoyed as a treat when I was growing up in my Italian family. My mother made the pudding and everything else we ate from scratch. Today I cook most of my meals from scratch too so that I can control the ingredients in the food I eat.
Maria
It sounds like a wonderful treat! Thanks for sharing Dino!
Franca
I made this lovely dark chocolate pudding for dessert this evening. I made your delicious soft amaretti this afternoon and had egg yolks that needed to be used and I found this recipe on your website. Everyone loved the silky, smooth pudding and our son took the leftovers home! This recipe is a keeper.
Maria
Thanks so much Franca!
Tara
This turned out perfectly. I was looking for a way to use up to egg yolks and came across this recipe. Followed directions exactly and it turned out smooth and delicious!
Maria
How wonderful Tara, I am thrilled to hear this! Thanks so much for taking the time to comment, appreciate it.
Rosamaria Minicozzi
Hi…..can we use semi sweet chocolate for this recipe?
Maria
Hi RosaMary, Yes, this chocolate pudding can be made with chocolate chips. Thanks for stopping by 🙂
Sonia and mom
Oh Mary this was so easy! Sonia asked me many times to make it… I am so glad that I did and dad loves it… I always bought it well no more. Thanks again.
Maria
Hi Sonia and mom! So glad you guys enjoyed it. Appreciate the comment. 🙂
Mary
You are amazing!!! Fabulous job!!!
Maria
…you’re making me blush…
Thanks for your support!
🙂