The Best Homemade Chocolate Pudding is creamy decadence, and it’s the ultimate chocolate fix! But the best part, this easy chocolate dessert is ridiculously simple to make and takes less than 15 minutes to prepare! Make these simple chocolate pudding cups for your family today! They make a great after school snack!
What’s the difference in chocolate pudding, chocolate mousse, and chocolate pots de creme?
All of these chocolate desserts look pretty much the same, and the ingredients are similar. Chocolate pudding is usually cooked in a pan on the stove, and some recipes call for the addition of cornstarch. Mousse is generally not cooked and has whipped cream and beaten egg whites folded in, which gives it a light, airy texture. Pots de Creme is a French custard dessert, and the name literally means “pot of cream”; it also has a looser consistency than the others.
More Easy Chocolate Dessert Recipes:
If you love chocolate as I do, I know you will also love these easy chocolate dessert recipes on my blog: Easy Chocolate Peppermint Whoopie Pies, Easy Chocolate Fudge, Chocolate Halloween Cupcakes and Icing, Easy Chocolate Cherry Brownie Parfait, Chocolate Raspberry Tart, and my favorite, Dark Chocolate Billionaires Candy. Need other dessert ideas, check out all of my easy dessert recipes here.
Easy Chocolate Pudding Ingredients:
There are only six ingredients in this easy chocolate pudding recipe, including semisweet chocolate, whole milk, heavy cream, egg yolks, granulated sugar, and salt. The optional whipped cream ingredients are heavy cream and confectioners sugar.
How to make homemade chocolate pudding:
If you are using chocolate squares, chop them up into small pieces. Add the chocolate to a blender. Set aside.
In a medium-size saucepan over medium heat, add milk, one cup of the heavy cream (reserve the rest to make whipped cream), six egg yolks, granulated sugar, and salt. Whisk constantly for about 5-6 minutes, or just until the mixture comes to a boil and has thickened. The mixture should be thick enough to coat the back of a spoon without running off.
Immediately pour the hot mixture into your blender, put the lid on firmly and cover with a thick kitchen towel. Holding the top down with the towel, blend until all of the chocolate has melted.
Divide the chocolate mixture into six small bowls and place in your refrigerator for 2 hours or more to firm up.
How to make homemade whipped cream:
While your pudding chills, whip up the remaining one-half cup of heavy cream with one tablespoon of confectioners sugar with your electric mixer. It will take about two to three minutes until the mixture forms soft peaks.
How to serve chocolate pudding:
This chocolate pudding is delicious by itself. However, it looks beautiful with a big dollop of whipped cream on the top. I also topped mine with a cherry, but raspberries and strawberries are great options too.
Sharon’s Expert Tips:
This recipe goes together so quickly; it’s better if you gather all of your ingredients and have everything ready before you begin.
I usually use semisweet chocolate squares, however, good-quality semisweet chocolate chips such as Ghirardelli work just fine.
I’ve included easy directions for making homemade whipped cream. Grocery store whipped toppings are suitable substitutes.
If you have never separated an egg white from the yolk, check out this easy video tutorial from Real Simple.
Chocolate pudding can be made ahead and will keep 3-4 days covered in your refrigerator. It never lasts any longer than that in our house. I have never tried to freeze it.
**If you make this recipe for The Best Homemade Chocolate Pudding, please leave a star rating and a comment to let me know how you liked it! I love hearing from you!**
The Best Homemade Chocolate Pudding Recipe
Ingredients
- 9 oz semisweet chocolate squares chopped
- 1 ½ cups whole milk
- 1 ½ cups heavy cream divided
- 6 egg yolks large
- 5 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 1 tablespoon confectioners sugar
Instructions
How to make chocolate pudding:
- If you are using chocolate squares, chop them up into small pieces. Add the chocolate to a blender. Set aside.
- In a medium-size saucepan over medium heat, add milk, one cup of the heavy cream (reserve the rest to make whipped cream), six egg yolks, granulated sugar, and salt. Whisk constantly for about 5-6 minutes, or just until the mixture comes to a boil and has thickened. The mixture should be thick enough to coat the back of a spoon without running off.
- Immediately pour the hot mixture unto your blender, put the lid on firmly and cover with a thick kitchen towel. Holding the lid down with the towel, blend until all of the chocolate is melted.
- Divide the chocolate mixture into 6 small bowls and place in a refrigerator for 2 hours or more to chill.
How to make whipped cream:
- While your pudding chills, whip up the remaining ½ cup of heavy cream with one tablespoon of confectioners sugar. It will take about 2-3 minutes until the mixture forms soft peaks.
- To serve the pudding, add a dollop of whipped cream and optional, grated chocolate and/or raspberries.
Notes
Nutrition
**Updated this post on September 5, 2019, with expanded directions, additional tips, and new images.
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