best chocolate pudding

All I wanted to give you for Valentine’s Day was some chocolate pudding. My logic was simple: decadent meals and rich desserts are dreamy things but, in my mind, not inherently romantic. More often than not, after such an evening I find myself too full for even a nightcap, quite tired and, while we are being honest, like I need to spend an hour on the treadmill. And I hate the treadmill.

ladling chocolate pudding

But chocolate pudding is none of these things. The perfect recipe–the one I sifted through dozens and dozens to find–would be chocolaty but not overly heavy, indulgent but not too rich. In short, the kind of thing you’d want to eat with the love of your life without the risk of shortening the length of it. As a bonus, it would be a reasonable recipe to tackle on a weekday night.

making pudding

This turned out to be a surprisingly complicated feat. You see, chocolate pudding has lost its way. Over the years, as chocolate desserts have gotten more and more decadent, so-called “puddings” have followed suit. Suddenly, the chocolate pudding that your grandmother made for your mother, or your mother made for you has been poshed up with cream and butter and egg yolks. They’re made in food processors, they’re hit up with immersion blenders, they’re lightened with whipped egg whites, they’re baked in ramekins in water baths covered with tented foil. While these desserts are many wonderful things–pot-de-cremes, pasty creams, souffles–puddings, they are not.

coating a spoon?

And this is the point where I can progress no further in this story without tell you how my mother feels about making chocolate pudding: she thinks it is pointless. As she has similar cooking proclivities, one day when my sister and I were young, she set out to replace the My-T-Fine stuff we knew and loved with one she made from scratch. In her words, it took forever and tasted exactly like the stuff from the box. She would never make it again. “Some things,” she says when I wax on, conspiring to make my own sourdough starter, yogurt or marshmallows, “are just not worth it.”

chocolate pudding elementschocolate pudding, reallychocolate pudding, step 100quite the process

Of course, I didn’t listen and dove first into a recipe from someone I adore so much, it broke my heart that I hated the recipe. You started in a double-boiler, then a saucepan, then move over to the food processor, then the food processor a second time, then the saucepan again and then the food processor. No, I am not making this up. It had egg yolks, a whole egg, butter, cocoa powder and bittersweet chocolate in it and I just don’t know what I was thinking. I was almost embarrassed to tell my mother that it was good–oh, and we did eat it with nary a complaint–but not even mindblowing. To her credit, she spared me the “I told you so.”

making pudding

But I knew I had to spare you this recipe, truly more of a pastry cream than a pudding. I mean, you would have rightfully scoffed. For gosh sakes, it is pudding not salted butter caramel ice cream, evidence that not everything I have been saving in my recipe files for many years has earned its keep.

chocolate pudding

And this was when I remembered something, well, really quite mindless. Skimming down to item #43 in the “sweets” subsection of my Cook This list, there was the blissful, three-step (oh, and the third one is “chill”), egg-, butter-, cream-, food processor- and oven-free 22 minute chocolate pudding from John Scharffenberger of Scharffenberger Chocolate that Luisa had posted about over a year ago. You see, the best recipe was already out there, and now it is here too.

Perhaps if my mother had tried this recipe instead, I’d be getting my sourdough starter from her!

chocolate puddding

One year ago: Green Tea Cookie with White Chocolate Filling

Silky Chocolate Pudding
Adapted from John Scharffenberger, via Wednesday Chef

Updated 10/22/13: It had been way too long since I’d made this (shame on me!) but when I did last night, I remembered how easy it was, and decided this recipe was overdue for some streamlining. As so many of you informed me, a double-boiler is not necessary and in fact makes the pudding take forever. When you remove that process, this becomes even more of a cinch (one pot, four ingredients plus vanilla and salt), and deserves to go in your regular rotation. For the “kids.” ;)

New note 12/1/13: Replacing one ounce of the semisweet chocolate with unsweetened chocolate gave this a fantastic extra chocolate oomph/slight extra bittersweet boost. We’re going to make it this way going forward. And another note 10/13/14 because I can’t stop fidgeting over this recipe: Dropping the sugar to 1/3 cup but using all semi- or bittersweet chocolate gives the pudding a real intense chocolate gravitas, too, plus more of a grownup-level sweetness.

Serves 6 to 7

1/4 cup (30 grams) cornstarch
1/2 cup (100 grams) sugar
1/8 teaspoon salt
3 cups (710 ml) whole milk
6 ounces (170 grams) semi- or bittersweet chocolate, coarsely chopped (or 1 cup good chocolate chips)
1 teaspoon (5 ml) pure vanilla extract

Combine the cornstarch, sugar and salt in a medium saucepan, Slowly whisk in the milk, in a thin steam at first so that lumps don’t form, then more quickly once the cornstarch mixture is smoothly incorporated. Place over medium-low heat and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 10 minutes or so (slower over lower heat is better, to give the cornstarch time to cook), before it starts to simmer, the mixture should begin to thicken, enough that it will coat the back of a spoon. Add the chocolate, and continue stirring for another 2 to 4 minutes, until chocolate is fully incorporated and mixture is quite thick. Remove from heat and stir in the vanilla.

If you’re concerned about lumps: Run mixture through a fine-mesh strainer.

Distribute among individual pudding cups or one large serving bowl, and chill until it is cool and set, about 2 to 3 hours.

If you dislike pudding skin: Put plastic on top of the pudding and smooth it gently against the surface before refrigerating.

Do ahead: Pudding is good for 3 days in the fridge but nobody I know would allow it to last that long.

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682 comments on best chocolate pudding

  1. Beautiful! And so simple. That is indeed the best. Thanks!

    (I had a similar experience trying to do tapioca from scratch using a fancy recipe. It was a disaster. The next time I used the much simpler recipe on the tapioca package and it came out perfect.)

    1. SkhNorthSouth

      Delicious! I was craving chocolate pudding and I remembered Jennifer Garner making an easy one on Instagram and I was directed here. So glad I was. I had only 1% milk, but turned it into whole milk with 1cup ½ &½ and two cups 1% milk. I had only basic chocolate chips and really good 95% chocolate so used ½ of each for the weight.
      Same amount of sugar ½ cup. This won’t last long in my house. I ate a portion warm;-)
      Thank you! It hit the spot!
      Love Smitten Kitchen.

  2. Dancer who eats

    So simple……and fabulous. Thanks for doing all the work for us. I love decadent desserts but prefer ones that don’t make you fall asleep. :D

  3. Last month I made a chocolate pudding recipe from Martha Stewart Everyday Food and I loved it. It is a little time consuming, but the end product was SO worth it.

  4. You know what i find most exciting about this? I can make this with our lactose-free organic milk that we have recently discovered in Whole Foods!!! I cannot wait!

  5. margaret

    First let me say I really love your blog. I enjoy your sense of humor and your recipes are wonderful. I can’t wait to try this pudding–no baking in a water bath, no eggs to curdle! Can I cut this recipe in half without serious repercussions? As a single-person household, I’d like the option of NOT having the temptation of 6 servings of divine chocolate pudding in my fridge.

  6. Mel

    Hey, this sounds a lot like Mark Bittman’s chocolate pudding, which I seem to be making about once a week these days. His does have a couple of eggs and a pat of butter, but he tells you that you can leave those out and sometimes I do. Plus, I never even bother with the double boiler – just cook it all up in a sauce pan. Yum.

  7. Such delicious photographs, Deb! Your recipe is similar to my cornstarch pudding dish, except that I’m too lazy to setup a double-boiler. ;-) Speaking of chocolate and pot de crème, my friends and I avoided the faff of hot water baths by making a no-bake version. It based on the Cook’s Illustrated recipe; except that we spiced it up using Mexican chocolate.

  8. I’m envious that you managed to take glamorous photos of pudding. My husband wooed me with chocolate pudding on one of our first dates, so it has a special place in our hearts, but we never get it that pretty!

  9. My favorite chocolate pudding recipe is very close to this one and is from Scharffenberger site. That recipe has a little more sugar (2/3 cup), a little less chocolate (4 oz). I’ll be trying this version next. It has to be even better with more chocolate and less sugar. Another glorious thing about this recipe is that it works for vegans or those with dairy allergies if you use rice or soy milk and vegan chocolate such as Equal Exchange Organic Very Dark Chocolate.

  10. Kat

    I don’t usually chime in, but let me tell you that sourdough starter is totally worth it. I have some that’s been in my family for over 20 years, and OH MY GOD is it ever amazing. Great bread, great pancakes, incredible waffles – I cannot imagine living without it. You can even leave it alone for months at a time, as long as you use it every 3-4. Proposition for you: I have extra and I come into the city from time to time. Since my container is overflowing it’s time to get rid of some anyway. If you want it, let me know. Otherwise it’ll go to waste.

    1. Paul Glotzer

      Hi Kat, recognizing that your offer was personal to Deb, if you are now or find yourself in a surplus position in starter, I live in Dumbo and would love to expand its lineage for years to come!! Kind regards, pglotzer AT me DOT com.

      P.s. – Deb, feel free to nuke this comment if it is inappropriate. There will be chocolate pudding here soon, so kinda hard to get irritated at much of anything.

  11. Yup, me too, that’s about how I make chocolate pudding. It hadn’t found it’s way into my rotation until about 5 years after I was married – when I first made it for my husband he gobbled up and ungodly amount of it and then claimed I had been holding out on him all those years.

    But, have you tried the one with coconut milk from 101 Cookbooks? D-I-V-I-N-E. Really, it’s great.

    One more thing – try putting your chocolate pudding into your ice cream maker – the best chocolate ice cream ever, I promise.

  12. Thank you for this recipe. It’s chilling in my refrigerator now. Guittard bittersweet onyx wafers plus Penzeys double-strength vanilla equals SWEET JESUS IS THIS GOOD.

  13. Mmmm . . . this sounds so good (particularly after a few of the intimidating recipes in the NY Times last week!). We had to celebrate Valentine’s Day one day early, so our dessert tonight was dark and white chocolate covered strawberries. Yum!

  14. Ok, before I get brave and try it… what exactly does “skin” on my pudding mean? Because this is great for no-skin pudding. :) Folded with whip cream, this is heavenly and sinful, all at once. Yum yum. Thanks. And kudos on the creativity for a lil’ sumptin different.

  15. Liz

    THIS is the pudding recipe I’ve been looking for. Now I’m going to have to decide between this and Mark Bittman’s truffles (from way back in Dec) for Valentine’s Day. Thanks for the inspiration, and the gorgeous photos.

  16. Oh man, look at the skin on that pudding! I mean, er, the pudding as a whole. Yes. I will have to make this and make it soon. Seriously, though: quality pudding skin.

  17. Treadmills are evil and must be suppressed! But chocolate pudding … My goodness, I’m about ready to lick my LCD in lusty abandon!

    There *must* be a 24-hour grocery around here somewhere …

  18. Oh my, they look divine. Pure heaven in ramekins. Perfect for a Valentine’s Day dessert.

    Although I’ve been reading your blog for a little bit, this is my first comment. I have to say that I love your blog and photographs, thank you so much for sharing your passion with us!

  19. They look so delicious and have got me drooling over them even though I am sick and full of cold. Happy Valentines to you! My boyfriend thinks valentines day is a load of rubbish so something tells me I won’t be getting any delicious choccy puds. By the way, what is My-T-Fine?!

  20. That’s the recipe I use (my Aunt Marg’s) but I use the microwave instead of the double-boiler. Nothing beats warm pudding! Instead of chocolate chips, you can also leave it plain (just add the vanilla) or add butterscotch chipits. The butterscotch don’t melt as easily and take *way* more stirring, but oh!

  21. mmmm, scrumptious. After eating my weight in pudding while visiting Istanbul, I’ve let it escape my mind…until I opened my fridge the other night to see jello snack packs. Not ok! Thanks for posting this — considering I live with an instant pudding lover, I’ve got my work cut out for me.

  22. Heather

    YUM! Now how to prevent myself from not eating the entire bowl of pudding?? Also wanted to send along some congratulations! Real Simple listed you as one of the best blogs for food! Have to say I agree! :)

  23. Thank you, thank you, thank you for this recipe! It was a massive hit at my house and just in time since we’ve only made about 15 pans of your pumpkin bread pudding this winter. The chocolate pudding was absolutely perfect–easy enough to make, lovely texture, and a wonderful flavor made with Ghiradhelli 60% chocolate chips–yum!

  24. Lana

    Yum! This is just like my mother’s recipe. She also makes double use of this recipe by filling a baked pie shell with the cool pudding and topping it with whipped cream and chocolate shavings. It makes a mean chocolate cream pie.

  25. Monica

    Hurray!!! Just discovered your blog and I already love it and you!!! I am trying to get back to cooking dinner at home instead of going out so much or buying ready-made (sick of it!!!). I am a bit out of practice and sometimes I have to force myself to look for recipes and buy ingredients but a blog like yours is a great motivator. Thanks for sharing.

  26. I’m pretty sure you have to use whole milk. I grabbed something called Vitamin D milk (shopping and cooking while getting over a cold — not so good) which is…? I have no idea. But, after 30 minutes, I wouldn’t call it “thickened.” I think whole milk is the way to go. Also, the ghiradelli bits I grabbed didn’t incorporate very well. Maybe I have a temperature thing? Anyway, I’m praying for a miracle in the fridge. A finger dipped in tasted quite good but… maybe not so much pudding. I’ll try this again with proper ingredients.

  27. I love your website! I am pretty new to this blogging and am currently just enjoying putting my own recipes and thoughts together. But finding your site is one of the best things that has happened since I started. I can’t wait ot get started on some of your recipes. Your photos are great too. Thanks for the fun!!

  28. mmm, I just made this recipe. I love how when you first add the chocolate it seems like a mistake, “oh no, it’s never going to come together”, and then it coalesces into chocolaty deliciousness.

  29. kathryn

    I thought pudding always had eggs!? I guess because I’ve only tried Martha’s Everyday Food versions… I’ll branch out and try this.
    Nice Smitten mention in Real Simple! You’re big time! (Deservedly so.)

  30. OH! I didn’t know you could make chocolate pudding from scratch, how silly of me. It was all I craved when I was pregnant. Fantastic as usual-lovely photos and totally fun to read-keep up the good work!

  31. Kara

    Wow, rtcaro, that’s a pretty brave admission to make amid dozens of foodies. Reminds me of a college roommate of mine. . . I said I was going to make brownies, and started pulling out the flour, sugar, etc. Ensuing conversation revealed that she had no idea that you could make brownies any way other than a brownie mix in a box. I, on the other hand, never had anything but from-scratch until I was in college. Too funny.

    And not to seem like I’m trying to moderate this, but:

    Amanda: usually the milk that says only Vitamin D *is* the whole milk. The assumption is that unless they state reduced fat, 2%, nonfat, etc., then it’s the real deal–just milk. Whole milk. Just an FYI. So the non-thickening must have come from some other cause.

  32. Karima

    Try the dessert deemed “Dessert of the Year” by bon appétit (in their January ’08 issue.)
    Chocolate Pudding Pie.
    The name doesn’t do it justice. It’s divine. My family thinks this confection deserves a better name, lest one is misled to think it wears a store-bought graham cracker crust and cool-whip topping.
    Any suggestions?

  33. Amy

    I made this last night, but, living with girls who drink milk like they were baby calfs, we only keep skim milk around. Just a tip: Skim milk does not work. At all. It just didn’t thicken well. It tasted great, but mostly just like REALLY good chocolate milk. This would be a recipe worth buying whole milk for, though. Will try again with right ingredients.

  34. Steve

    I made this last night and it turned out great. My wife loves the skin on Chocolate pudding, and this worked out great. One quick tip I had was that you could mix a little of the cold milk and cornstarch in small lidded container by shaking vigorously and make a slurry to further insure against lumps. But that would detract from the one bowl nature of the recipe.

    I also just did the whole thing in a saucepan, with no double boiler. Over low heat and stirring constantly I think it turned out okay. Probably not as smooth as it would have been over a double boiler, but it was fine.

  35. This looks so perfect for a chocolate craving!! I will definitely be giving it a shot with some soy substitutions. My lactose tolerance is getting exponentially worse : (

    But, you got me curious about the pudding I knew growing up (Jello Instant). Ingredients? Cocoa, corn starch, sugar, (added milk) + a bunch of other preservative/stabilizing crap. I guess Jello had the basic idea right

  36. Karen M

    I’ll have to try this… but I’m another one who can’t have dairy (or wheat). I usually use almond milk for hot things, but I don’t know if it will thicken properly in pudding. So, maybe I’ll reduce the almond milk first.

    If that doesn’t work, I’ll try Elana’s version, but that will mean finding some other ingredients…

  37. deb

    For those of you who can’t have dairy, or who are just looking for a variation, I’d definitely recommend checking out Heidi from 101 Cookbook’s Coconut Chocolate Pudding, made with coconut milk, which I hear is delicious.

    For those of you who must be wheat-free, is arrowroot an acceptable substitution for cornstarch? I haven’t tried it yet in this recipe, but I’ve swapped it in others (pavlova, for example) and it worked just fine.

  38. mandeelou

    aaaaaaaaah. what timing! needed something chocolate & grand but quick and simple to feed to the dh and kids after dinner on valentine’s day. this was a hit. tops the ol’ stand-by chocolate pudding from my red-and-white plaid cookbook. made this one in a saucepan over low heat, as steve did, and it worked fine. just whisked the entire time — no lumps. wonderful with only one dirty pan and a whisk! fast, simple, easy. thank you thank you thank you!

  39. Neesha

    lovely pictures as usual.

    question, can i use this recipe to substitute instant pudding called for in cake recipes? probably not but just wanted to know from someone who knows more than me =D

    I would definitely try this…

  40. On the question of whether you need to use whole milk, I didn’t — I used 2% and it turned out very well. Couldn’t be as rich as with whole, but it’s absolutely delicious with (slightly) reduced fat.

  41. deb

    Thanks so much for that. I’m pretty sure my mother always made pudding with 1 or 2 percent, but I didn’t want to “okay” it until I had actually auditioned it on this recipe. Great to know!

  42. Allison

    Made this last night for my sweetie – oohhhh my. Went for whole milk from Straus Family Creamery and 62% semisweet chocolate from Scharffen Berger for some intensely-delicious-but-local flavor. Rich, smooth, fast without a lot of dishes…Yay!

  43. Meagan

    So the so and I tried to make this last night (actually, he did all the work while I cooked dinner) and it never set! Any ideas as to why? Do you think maybe we didn’t cook the milk/cornstarch/sugar mixture long enough?? It was still delicious though… (just more of a soup than a pudding).

  44. Kellyg

    My experience has been that cornstarch (or arrowroot powder, for that matter) doesn’t gel because it has been cooked too long–not generally because it wasn’t cooked enough. As soon as the pudding starts to thicken in the pot, it’s time to get that baby outta there and get it cooled down.

    Also, FYI, arrowroot powder usually doesn’t work well in dairy-based recipes and cornstarch doesn’t work well in acidic recipes.

  45. ber

    sorry for asking this non-related question, but what camera do you use? and how do you take your pictures? my baked goods always end up a tad blue-ish. Any tips? Youre pictures are really really really great :D

  46. Now I want pudding…and I’m not even a big pudding fan! Also, as you mentioned, the 101 Cookbooks coconut milk pudding IS delicious. And I don’t remember it being too hard to make. Nice suggestion for those who need to forgo dairy. Next I’ll have to try this one! :)

  47. Oh man! This looks delish! And I had to find your site right when my husband found out his cholesterol is very high and he won’t eat anything like this. Darn my luck. I guess this recipe is the perfect excuse to have some girlfriends over. :) I would have to eat mine hot, I can’t do chilled pudding. I am just weird that way. :)

  48. Thanks for the note, Kara, on the vitamin D milk. I think maybe I’ll try it again tomorrow since I still have all the ingredients and I’m still craving pudding!

  49. Cheryl

    I had trouble getting it to thicken as well. I finally put it in a sauce pan over low heat and that seemed to work better. I’d go with Steve’s approach on your second try and see if that works better.

  50. i just made this pudding tonight, and am trying really hard not to eat it all before it’s totally chilled. i added some spice and swapped out some of the milk for cream and it thickened up beautifully. i’m about to blog it now!

  51. Jasleen

    Oh lord Deb…. this looks delicious, just like every other recipe you’ve given to us! But now i have a serious dilemma, i was thinking of making chocolate mousse for this supper i’m hosting with a friend of mine but now that i see this chocolate pudding.. oh good lord help me! It’s such a tight competition between those two desserts now! Hihihi… thank you for this recipe, your pictures look good enough to eat! (if only i could jump into my screen and grab them!) Happy belated Valentine’s day :)

  52. Lisa

    I read your blog this afternoon and promptly bolted to my kitchen, where the chocolate pudding that resulted was indeed superb. Thanks as ever.

  53. I, too, tried to make this last night, but the pudding never set. It still tasted yummy, but I’m wondering where I went wrong. Could my corn starch have been stale or ineffective? I almost added another tablespoon of corn starch to it after I admitted to myself that it just wasn’t going to thicken up, but was concerned that would ruin it completely.

    Like I said earlier though, it still tasted fabulous and I WILL try this again in the future. Thanks for the recipe – both simple and tasty!

  54. Tonight, I fashioned a makeshift double boiler, and 20 minutes later, I had this amazing chocolatey goodness ^_^ Thank you for sharing this recipe! I’ve been reading your blog for a few weeks now, and it has inspired me a LOT. I actually sat down and came up with 30 new recipes (some of yours!), so I can try to make something new every day for a month =]

    Really, though, I’m still in shock that I just made chocolate pudding from scratch =O

  55. Kate

    You crack me up; my mom is the SAME way! Her kitchen is admirable so I bring my recipes there. Some are on the adventurous side and she’s always telling me not to put so much effort in! I tell her the effort is half the fun, but at this point in her long career of baking, she’s over it. :o) Thanks for the pudding recipe! I’m trying it this weekend.

  56. Jasleen

    So your pudding won over my chocolate mousse… it’ll be served for dessert thursday evening! Thank you once again, and i shall definately let you know how it came out!

  57. Susan

    I have made 5 different chocolate puddings since Feb 1st – this is great and easier than tempering egg yolks. I don’t ever use a double boiler, just a heavy saucepan and that worked great. I ate some warm (always have to do that!) and some chilled. YUM.

  58. oma

    for the gluten-free folks–i made this using tapioca flour instead of cornstarch (a 2:1 sub) and it worked great. we were licking our bowls.

  59. I just discovered that, should you happen to be distracted by your children and pour the pudding out too early, it won’t set up–nless you put it in your ice cream maker where it makes a perfectly delicious chocolate ice cream.

  60. lana

    i made this once and it turned out perfectly, but the second time it didn’t set properly and i swear i didn’t change anything. what is it that makes it decide not to thicken all the way sometimes?

    i’m going to take the soupy vanilla version and pour it over the chocolate hearts and minds cake.

  61. Jasleen

    Deb! This turned out perfectly… i had it set up on a double boiler for 15 minutes but it did not thicken at all so i just put it directly over the stove and it came out perfectly! Thank you once again for all of your delicious recipes!

  62. It’s a real testament to a recipe when you’ve never made something before (I’d never made pudding) and the first time you try it’s the best you’ve ever had! Seriously, this pudding recipe was so silky smooth and the depth of chocolate flavor was amazing! This will become a go-to chocolate dessert staple in my house for sure. Thanks for sharing this great recipe!

    The Teacher Learns to Cook

  63. I just made this with 1/2c cream, 2.5c 2% milk (both of which was what I had in the fridge), and Scharffen Berger’s 99% unsweeted chocolate. I did not change anything else, and it was super delish. Sweet, but not overpoweringly sweet. Perfectly smooth, and delicious.

  64. kwokie

    I made this last night, and it wouldn’t set! My only mod was replacing 1 cup milk with 2% b/c I ran out of whole. It was such a disappointment, but not wanting to give up on it, I came back and read what others had to say. I took my unset pudding and reheated it in a saucepan on med-low. And after another 15 minutes or so, it thickened…like magic! My pudding has been redeemed! And though all I’ve tasted is the scrapes from my spatula, it sure was tasty! Can’t wait!

  65. Konna

    Love this recipe. Thanks! I have been making it with 2% and it tastes great. Also, can halve the recipe and it does just fine. I am using dark chocolate from Ecuador and it is heavenly. Yum!

  66. deb

    I have only made it with whole milk, Lolah, but several other people in the comments say they’ve had success with 2 percent milk. Good luck!

  67. Kimberly

    Tonight I have a hankering for chocolate pudding. Did a search and up came this webpage. Went to the kitchen, made the pudding in a thick bottomed stainless steel pot, whisking the entire time. Used 2/3 non-fat milk and 1/3 cream for the whole milk, 2/3 c. sugar and 70% chocolate. Couldn’t see nary a lump. From start to finish 12 minutes. It’s now in the fridge cooling down and my husband is getting very impatient… This recipe will be fun to experiment with – Mexican chocolate, cayenne pepper, orange, kahlua, more vanilla, lavender. The possibilities are endless. Tomorrow is Cinco de Mayo – dip churros in it for extra fun! Thanks!!!

  68. vvitayau

    You don’t need a to fuss with a double boiler if you use a very heavy cast iron enamel pot. I’ve follow this awesome recipe using my cherished Le Creuset 1/3 qt round oven (it’s so worth it), set on low heat, this recipe will not burn in the pot.

    I was also thinking along the same lines of how well the slight fragrant metallic taste of lavender would enhance the pudding by infusing it in the milk during the boiling process but my wife wanted plain pudding. Instead, I’ve top my pudding bowl with a touch of smoked course grain sea salt, it works great but in moderation. Salt and chocolate complements but after the first time, it gets old. Also adding grand mariner to my individual servings didn’t make as much of an impact as I expected because the chocolate is too overwhelming to notice the grand mariner.

  69. vvitayau

    btw … used 1/3 pound of 70% Belgium chocolate from trader joe at $4/lb.
    Next time going to use a tad less sugar since the other 30% may already be contributing to its sweetness.

  70. kelly

    by the way – for folks without a double boiler, just put two same-sized pots on top of each other boiling water in the bottom one and ingredients in the top one. Or, you can put the ingredients in a metal bowl over a pot of boiling water. I have done both and the indirect heat makes sure you don’t burn the milk and or overheat the chocolate.

    for a gourmet touch, instead of using vanilla extract put a whole vanilla bean in the milk at the start, taking it out just before you add the chocolate. mmmmmmmm.

  71. Thanks for the recipe. I doubled it, subbed cream and eggs for the milk, added cinnamon, ancho chile, and cayenne and totally messed it up. It just wouldn’t set up, delicious a chocolate soup as it was. So I threw it back on the double-boiler, added about another1/4 cup of corn starch, and cooked it for another 20 minutes or so, and I came out beautifully. Obviously, I should learn to follow directions a bit better, but thanks for the template.

  72. Melissa

    I Love it!!!
    I’ve been looking for a chocolate pudding from scratch without eggs. It is delicious. I even tried it with 1% milk and it tasted just as great!

  73. Melissa (another one)

    I went for a long walk with the dog while the pudding cooled. Better than a treadmill, and I’d like to think I earned my pudding treat. Trying to figure out how to use this so I don’t eat the rest. Any ideas for homemade pudding pops?

  74. Finally got around to making this to use up some whole milk. Used 2/3 valrhona 70% and 1/3 valrhona 61% and found it too sweet for my taste. I would cut back on the sugar a bit next time, or use all 70%. Also, I used this recipe but not this method. I just made a slurry of the corn starch and 1 cup of the milk, added it to the hot milk and sugar and brought it to a boil while stirring constantly; stirred in the chocolate off the heat and added a healthy glug of bourbon (deb has influenced me so much!). Yummy pudding indeed.

  75. misswendy

    absolutely devine. good thing i’m training for a marathon and can burn some extra calories! used 1% milk and regular old chocolate chips this time. i cant wait to try it again with some good dark chocolate and whole milk. this stuff will go down in history at our house.

  76. Karen

    I couldnt get to the store on Thanksgiving eve. Forgot to buy packaged pudding, I found this recipe and used it for my pie… Fantastic! Thank you so much, my kids thank you. I wouldnt change a thing.

  77. Hollyberry

    The Joy of Cooking cookbook has basically this same recipe, but it is done in a saucepan, which greatly reduces the time required. I would venture to try this recipe with the saucepan directions I already know.

    Combine in a saucepan:
    2 3/4 cups milk
    1/2 cup sugar
    1/8 teaspoon salt
    4-6 ounces semisweet chocolate, coarsely chopped
    Heat over medium-low heat, stirring occasionally, until the chocolate is melted. Mix together until smooth:
    1/4 cup milk
    1/4 cup cornstarch
    Stir slowly into the hot mixture. Stirring constantly, heat over Medium heat until the mixture comes to a simmer. Reduce heat to low, stirring briskly, bring to a simmer and continue to cook for one minute. remove from heat and stir in:
    1 teaspoon vanilla extract

  78. MarjG

    My son has been a connoisseur of chocolate pudding since he was old enough to talk enough to ask for specific foods. I made this as a part of a going away feast for him last night for his return to China. It was so good he got up and ate some for breakfast before catching his flight. I split the chocolate between 70% & 60% as that is what I had on hand and it was simply awesome. The quintessential chocolate pudding. Thanks!

  79. seada

    thanks for the recipe. I was in search of a replacement to all those little pudding cups sold at the price of a liter of milk, so I found a lot of recipes that were really too far from what I needed (like eggs, cream, etc). Your recipe on the other hand is way simpler and I appreciated it for this.

    There are 2 things that I have modified, though:
    – after 5 minutes of stirring in vain, I put aside the double boiler and replaced it with a pan. the pudding was done in 5 more minutes, and stirring in it continuously kept it from being burn.
    – 60% 6 ounces chocolate means about 100 grams cocoa. Because that’s what 60% is about, the content of cocoa in chocolate. SO I made it simpler, more natural, I added in some cocoa, but much more less than 100 g
    anyway, the result was so tasty and encouraging that I’ll be browsing around your site for more ideas.
    thanks again!

  80. Krista

    Fantastic. I used some mexican chocolate wedges and a mixture of 1% and evaporated canned milk. Forgot to reduce sugar as there was a lot in the mexican chocolate already. A bit sweet for my taste, but every one loved it. Easy and rich.

  81. Lynda

    Now you’ve done it. We were perfectly happy, in our ignorance, making Jello cook and serve pudding, but this recipe is so easy and so, so much more delicious we can’t go back. We’re spoiled forever. Semi sweet chocolate, 2 1/2 C. 2 % milk with 1/2 C heavy cream works great (I used the rest to make topping for the pudding), but I’ve already gone back to the store to get bittersweet chocolate and whole milk to see how it’s different. Yum–can’t wait!

  82. Susan

    I used this recipe as my inspiration today; it really is easy and is so very, very good.

    I used a 4oz bar of Hershey’s Special Dark chocolate and 2 oz of Lindt 70% chocolate, because that’s what I had on hand. I also used the sugar volume in the original Scharffen-Berger recipe; 2/3 cup; I like it sweeter! (FYI: that recipe uses only 4oz of either 62 or 70% chocolate as well). I used 2%, Lactose Free Milk in the recipe too.

    I dumped everything into the pan at once and cooked it on med-low, stirring constantly until it boiled for 1 minute. I mention this because it is such a good basic recipe I’d hate to think that the double boiler process would make anyone not attempt it because it’s sounds so fussy. It’s not at all. Thanks for the inspiration, Deb.

  83. Lenore

    What fun! I’ve made pudding out of corn starch, milk and cocoa, but even pudding made with Ghirardelli cocoa never rose above the absolutely ordinary. Of course, that’s OK; everyone like pudding, after all. For some reason it never occurred to me that using baking chocolate might make the difference.

    I’m still eating on my last batch of arborio-rice pudding, but what the heck; I think I’ll use a bar of the Scharffenberger chocolate I just stuck in the pantry the other night. Can’t hardly wait!

  84. Cassie

    Hey!I made the pudding yesterday night and it didn’t set.I changed whole milk to evaporated milk and I wonder if that is why the pudding didn’t set.But this morning I added in some custard powder and after about two hours,it look something like what a pudding should look like.I’m trying it again tonight with whole milk to see if it makes a difference.But recipe wise,this is SUPER simple and I’m so glad I stumbled upon your website!

  85. Erika

    Thank you! I made Joy of Cooking’s recipe this wkd. Didn’t set, and tasted like the boxed variety–not chocolatey enough, overly sugary. And I’d used half-and-half, so I feel like it was wasted calories. Tried a Mark Bittman recipe for vanilla a few wks ago, and that was even worse (although it could be b/c I used 2%…). This will be next.

    I wonder, though, does corn starch lose its thickening qualities if it’s too old?

  86. Made this for Valentine’s day and it was a hit! Only alteration I did was to add about 1/3 tsp of orange zest with the vanilla at the end. Gave it just the right amount of orangey kick. Served with whipped cream. mmmmmm.

  87. I made this today, though 2/3 of the recipe–I can’t go with easy halves! LOL!!! Used 3-1/4 oz. of 72% chocolate and it came out good. I made it the same way I always make pudding–stir together dry ingredients in saucepan, stir in milk, cook on medium while stirring until it comes to a boil–then added the chocolate and stirred until it came to barely a full boil. This pudding really is silky!!!!

  88. lois

    My pudding sets up fine the first day but the second day it starts to liquefy. Could it be the fat-free lactose free milk?

  89. Megan

    OK–I think I’m doing something wrong here. I’ve made this receipe 3 times–the first it turned out absolutely awesomely, but then the second two times, the pudding just didn’t gel. I know that cornstarch can fail to work if you overheat it, but I did use the double boiler. I’m now craving pudding! Any thoughts on troubleshooting?

  90. Lorna

    I made it as written and unknown to me it hadn’t cooked enough. I was taking it to a friend’s dinner party when after 2 hours I took it from fridge and it was like chocolate milk. I heated it for 4 minutes in friend’s microwave and it was fabulous! Although not silky and smooth like pudding. It had some texture and I wonder if it had to do with a chemical change in the sugar.

    I just now made it in the microwave from start to finish and it’s very silky and smooth. Now, my friends want it the original way!!! I’ll try.

  91. spudchick

    Love your site and love this recipe. Made it with 2% in a 4-cup glass measure using a microwave, as I do all sauce-and pudding type recipes now. So much better than the cocoa powder recipe I’d been using, and so much easier! I wondered about butterscotch chips and see that someone else here has tried it, so that’s next.

    And I can’t wait to try the butternut squash and chickpea salad on another page. Got to love the butternut.

  92. Emily

    I made these a couple weeks ago, and while good, they didn’t turn out quite like yours. Maybe it’s because I cheated and cooked them for about half the time… or because I needed to use up some chocolate around my house and ended up using a GIANT hershey kiss (it weighed around 7 oz, but don’t worry, i didn’t use ALL of it) with some dark chocolate thrown in… but either way, it didn’t set up as nicely as yours, and after being left in the fridge for a day, some of the milk separated and formed a milky coating on top.

    But it was still yummy, and I’d probably make it again.

  93. tony v

    OMG!!!!!! What a great recipe, so simple and quick. The pudding came out delicious. I didn’t have corn starch, so I added flour. I didn’t have vanilla extract, so I added Godiva Liquor. I also added a teaspoon of coffee.
    At first I was a little nervous, but it worked out better than I could of hoped for. Thank you for such an AMAZING recipe.

  94. Laurie

    Since finding this recipe a few weeks ago, I’ve made this pudding 6 times. It is like pudding crack. ZOMG, is this good! Even with Nestle chocolate chips! I hadn’t made pudding for years, now I’m making it twice a week. Thank you!

  95. Chris

    Wow!!! Thank you!!! I made a half batch just to give it a try and my goodness!!!!!!!!! This is great!!!!! I can’t wait to use this in a chocolate pie!!! Do you have an easy meringue recipe? You’re great!!! Keep up the good work!!

  96. I just had gum graft surgery and I can only eat squishy foods.Thank goodness I found this recipe because it is single-handedly keeping my calcium intake at an appropriate level. Thanks!! Going to make some more right now with Green & Black’s dark chocolate. Yum.

  97. Tessa

    Thankyou for this recipe!
    At first I thought I had added too much milk… I had interpreted the recipe as 15/20min cooking time from the moment you add the milk! Realising this might have been where I had gone wrong after reading the comments, I poured it out of all my bowls and cooked again for 20mins, finally achieving a satisfactory thickness.
    I wish, however, that I had decided to go with ordinary chocolate instead of cooking chocolate… tastes so much better. Might not have worked so well though.

  98. Julie

    Soooo good. Perfect, actually. This recipe is a keeper.

    I halved the recipe and made it with skim milk (was still rich and creamy). It was super easy to make. It only took 10 mins to cook, from the time that I put it on the double broiler to the time I pulled it off and added in the chocolate. Sadly, I was a little cocky and didn’t strain my pudding, but next time I will. : )

  99. Ryan Johnson

    Amazing recipe, I did have to add some dark chocolate for more flavor. Didn’t have any whole milk on hand so I used a mixture of Cool Whip and 2%.

  100. J

    How could I possibly have gotten this wrong? Easy. I am very talented. Somehow, I ended up with very cold chocolate milk. How did it not thicken enough? Can I fix this? Can anyone help?

  101. Micah

    @J I just made this pudding, and I know from experience that when you cook w/ corn starch you have to make sure it gets thick in the pan before you let it cool. Another tip would be to mix the corn starch in a small amount of milk before adding it to the mix, that way it’s not clumpy, and cook it until it thickens up.
    I made this with soy and it rocked!!

  102. Ena

    If you want to add wipped cream or an egg or something like that, add the vanilla to this extra ingredient, whisk, and add after cooking.
    An egg makes a lot of difference, the texture is even silkier, and it cancels out the use of fatfree milk :)
    I have a very similar recipe for vanilla or almond pudding and always use fatfree milk and an egg, I simply love it that way.
    Oh but with an egg, you wouldn’t want to try the 3 days version – better eat it the same day. It also tastes wonderfull directly from the stove!

  103. Jacqueline

    Made this pudding for the 2nd time today, and made sure to use whole milk. Wow, is it ever creamy! That extra 2% milkfat sure made a difference. I mean, with 2% it was delicious, but now…now…there are no words! This recipe is definitely a keeper. Thanks Deb!

  104. I made this on Tuesday when some girlfriends came round for dinner and it was a big hit! So very simple to make and incredibly creamy and chocolatey. I poured it into some dainty tea cups I inherited from my Granny and we ate it with spicy chocolate cookies which gave the whole thing a very sophisticated air!

  105. Kim

    Just made it. I doubled it. It will be perfect in the chocolate banana cream pie I am making for Thanksgiving. My mother-in-law used to make a banana cream and a chocolate cream for family gatherings. My husband loved eating them mashed together the next day.

  106. kate

    With grandchildren who have peanut allergies I can rarely offer them chocolate desserts due to warning that chocolate may contain nut particles. I found that using two tablespoons of good quality baking cocoa and adding another two teaspoons of cornstarch allowed me to leave out the chocolate and still have an excellent chocolate pudding – now their favourite dessert. Thank you.

  107. Emily

    I love this recipe, it’s so easy and delicious but i can never finish all of it. I want to cut this recipe in half but i don’t have a 1/8 cup measure so i’m not sure how to cut the cornstarch in half. help please?

  108. You weren’t kidding – there is no need for any other chocolate pudding recipe – ever! I topped it with some candied clementines, which (in my opinion) makes it the perfect easy holiday dessert. Thanks Deb – as always!!

  109. Leticia

    My hubby loves butterscotch pudding. I’m thinking perhaps I could make butterscotch sauce and use it in this pudding instead of the chocolate? Any reason why I shouldn’t try it?

  110. Jess

    After almost 35 minutes in a double boiler the mixture was still not thickened, so taking on board the suggestions in the above comments, I poured it into a heavy based saucepan, stirring constantly – and it thickened in about 10 minutes. From the large amounts of comments above indicating the same problem, it’s probably safe to say you can just make this recipe starting in a heavy based saucepan over low-medium heat, ensuring you stir constantly to avoid the milk burning. Tastes beautiful warm on the spoon, so can’t wait to see what it tastes like tonight for dessert!

  111. Lauren

    I have made this recipe several times, and I also do it with a double boiler. I’ve never had a problem. I just half fill a pot with water and put a small metal mixing bowl on top. Only takes about 20 minutes or so when I do it that way.

    It’s a wonderful recipe by the way.

  112. iliana

    Yummy! I particularly love this for it’s simplicity. Sometimes a craving for sweet chocolate-y dreaminess comes on sudden-like, and this is my go-to pudding recipe, although generally it gets tweaked while underway with a bit of orange liquor or, as tonight, a little splash of this year’s hazelnut-coffee liquor and a spoonful of instant espresso granules.

    As a few others have mentioned, this recipe doubles, uh, just fine!

    I also use a single pot instead of a double boiler or double boiling setup. It’s not even a very heavy pot, but with diligent whisking and stirring, I’ve never burnt the milk yet. I use whole raw milk (scrumptious & local from a Jersey named Linden). I make a lot of yogurt, so I’ve learned to stir my milk a lot in order not to burn my yogurt-to-be.

    Thanks for sharing this perfect simple recipe :-)

  113. Alex

    So this may or may not be a totally stupid question, but what exactly does 62% semisweet? I couldn’t seem to find that in the store, so I bought Ghirardelli semi-sweet chips. Will this work?

    I absolutely LOVE this site! I found it last night and have made your 1234 cupcakes with chocolate cream cheese frosting. YUM!

    Happy new year!

    1. deb

      Hi Alex — Semisweet chips should be just fine; 62% is the level of “cocoa mass” in a chocolate; more and it will be more bitter, less, it will be sweeter.

  114. Erin

    Oh man. This recipe is super easy and super delicious! Another amazing winning recipe from Smitten Kitchen!!!

    Thanks, as always, Deb!

  115. John

    Everyone that’s having trouble getting it to thicken, try bringing it all the way to a simmer, or at least, until you see a few blorps and bubbles. Just like lemon meringue pie filling, or really anything else thickened with starch, bringing it to a simmer ensures full thickening power. Plus it’s a consistent mark instead of “until thickened”, unless someone knows the correct temperature, and you then use a thermometer.

  116. I’m without a double boiler, but I tried to create one by placing a glass bowl on top of a saucepan filled with about two inches of water. Perhaps this is where I went wrong…

    I stirred my “hot chocolate” around for about 45 minutes (I kept thinking… just a few more minutes an it’ll set!). After I finally admitted defeat, I took the advice of the many folks on the page who had the same problem… and what do you know… it turned out perfectly! I dumped my entire concoction into a saucepan, turned it on medium-low, and stirred frequently. Bingo! Ten minutes in, I had the perfect pudding.

    Thanks for the recipe, and thank you also to everyone who added such helpful comments!

  117. meryl

    I’m new to your blog but felt I have to chime in! I grew up on my Nana’s and then Mom’s chocolate pudding – a not too sweet cocoa – cornstarch- sugar – pinch of salt and milk recipe made by mixing the dry ingredients – making a paste with the milk – slowly adding the rest of the milk and cooking over a low temp while stirring – start to end maybe 1/2 hour. — The hot pudding was put in small (back in the day) Fire King (Nana) Pyrex (Mom and me for my kids) dessert bowls with a round of wax paper on top til they cooled (to prevent the “skin” from forming) — I’ll soon be repeating the recipe for my granddaughter!! — and as for MARSHMALLOWS!!! They are really easy to make with a stand mixer – and nothing can replace the taste!! I’ve made hundreds by now – if not more – for friends – community events – my girls weddings (as well as their friends) always something everyone asks me to include whenever I bring dessert (I’m the baker in the family – so I always bring dessert!!) So back to the pudding – no double boiler needed – just keep on mixing!!!!!

  118. Laura

    Tried this tonight, quartered the recipe because of my caramel pudding fiasco and man was it good! I am never going back to boxed pudding. I used a makeshift double boiler, glass bowl over boiling water for the time you specified and it thickened perfectly (even with soymilk!). I used semi sweet chocolate chips, may splurge and use some fancy pants chocolate with some espresso powder for a special occasion mmmmmmm.

  119. I just made this. It is absolutely delicious. My 3 children loved it too. Very chocolaty and perfect, smooth texture. It was a little liquidy. Maybe I didn’t cook it enough. I changed a few things from the recipe: Since I didn’t have whole milk, I used 2 cups of 1% milk & 1 cup of Half & Half. I also didn’t use a double boiler & cooked the whole thing in a pan directly over the stove. I will definitely keep this recipe & use it over and over as we are a chocoholic family!

  120. Katie

    I also found the problem of having no whole milk in the kitchen and made this pudding tonight. It came out beautifully and thickened up perfectly using this conversion that I found online.

    For 1 cup whole milk use:
    5/8 cup skim milk + 3/8 cup half and half
    2/3 cup 1% milk + 1/2 cup half and half
    3/4 cup 2% milk + 1/4 cup half and half
    7/8 cup skim milk + 1/8 cup heavy cream

    I had skim and heavy cream, worked like a charm! This chocolate pudding is fabulous.

  121. Yana

    I’ve used the boxed varieties of pudding from the grocery store (and so did my mom) ever since I can remember. Just recently, I’ve been trying to narrow down an allergy I suspect is coming from something in my diet, such as FOOD COLORING and/or PRESERVATIVES. So I checked the ingredients list on the side of the My-T-Fine variety (amongst other brands) and saw all the stuff I can’t eat if I really want to control my allergic reaction. Bummer. Chocolate pudding was the last thing I thought would be toxic to me… but I have to have it — I’m such a chocoholic! So I went searching for a simple recipe to make on my own and came across this one. I appreciate it more than you know — THANK YOU SO VERY MUCH!!! :)

  122. I made this pudding tonight with coconut milk because I wanted chocolate pudding and don’t have any milk in the house. Wow! There is a hint of coconut and it so rich and creamy.

  123. I love this pudding recipe! Its so easy and delicious and it always turns out. My husband is very picky about pudding and he likes this recipe the best of any I have tried. I am currently eating off the skin because he doesn’t like it and i’m out of plastic wrap :)

  124. Whipped this up late last night. It was fast and easy and def has some wow factor! Just sneaked a spoonfull so my kids wouldn’t see it before breakfast haha.

  125. cyndi

    I have made this recipe twice (son has a huge sweet tooth). Both times made with half bittersweet/half semi-sweet, and cooked in sauce pan directly over heat. Came out great both times…will be my go to pudding recipe….thanks!

  126. Thom

    Funny, funny, funny. I love chocolate pudding. I cook for a living. I met my wife in Culinary School. I studied in France. Cooking defines me more than I define it. It has been my life. I have done so for 20 years. I run a kitchen at a resort. On one slow night, I made chocolate pudding for the two servers that were on duty. They loved it! It has become the thing of legend since them. I have heard them say “I hope it’s slow tonight so Thom can make pudding”. I took chocolate milk and added a couple Hersey bars and thickened it with flour like my grandma did. Whisked it over heat to just hot enough to thicken it. A splash of vanilla and I finished it with butter, as in, I took it off the heat and whisked in a little butter to make it rich. Let it cool. Whipped cream. TADAH! Chocolate Pudding. It was an emergency recipe invented to get me through the craving. Chocolate pudding is a recipe that can be compilcated to the point of not seeing the forest for the trees. I teach classes at the resort to our guests with the idea of taking the mystery out of food. A funny story, them I will let you to your blogging…

    We make a berry dressing for a “Berry Chicken Salad”. It is made with fresh jelly that we make. As a manager and no longer a “cook”, I really miss cooking. I decided to help out over there and see how it is done. My mother never made jelly. It was a mystery to me. It just does not come up in the professional kitchen. We buy it. I thought it was Voodoo to make it. Some mystery held close by a secret society. I was told “Bring one pound of black berries to a boil with one pound of sugar. Strain it and cool it.” What? That’s it? Where is the secret hand-shake? Where is the Voodoo?

    Point being, we have industrialized the recipes of our ancesters to the point that we no longer know where they come from. Micro waves and macaroni and cheese from a box have been around long enough for us to forget what they replaced. Making simple things like chocalate pudding from five or six ingredients is a wonderful return to simplicity with a much better end product.

    I will try your recipe.

    Keep cooking, tbb

  127. Margi in Ky

    Great pudding. Made it for hubby and guests and they all raved over it. Used 60% cacao bittersweet and 2 oz of sem-sweet and not a drop was left. Thanks

  128. Ilana

    I saw the above comment yesterday, when it suddenly hit me that on Valentine’s day I am supposed to do something probably for the occasion. I had about an hour and a half from the moment I come home from work with three kids picked up from their kindergartens till our family dinner, so no proper time for chilling, and three kids to fight with (yesterday was also family day in Israel this year),so no proper time at all. Anyway, operating with one hand (the other was occupied by mommy demanding toddler) I whisked up the pudding from Carnivorelocavore, and it thickened beautifully, and chilled quickly, and was fast to make and delicious to eat.

    I can’t compare the two recipes properly, because when I made Deb’s recipe I was short on milk, but had leftover butterscotch sauce from this site, so I subbed the missing milk with water, added the butterscotch sauce, reduced the chocolate amount, and it was gone before I could notice, leaving three little faces brown (ok, two grownup faces too).

    I think Deb’s recipe was richer, but the above recipe is surely to consider when you are tight on time, or hands.

    Thank both of you.

  129. A Cook in NY

    I made this recipe yesterday for Valentine’s Day and it was a big hit and tasted great with the 70% Scharffenberger chocolate that I used. However I think I cooked the milk mixture too long (17 min) because it was VERY thick in the final product — almost like a super-dense mousse rather than a creamy pudding. Next time I make this I’ll cook the milk mixture a little less! Thanks for posting this great recipe.

  130. Karen

    Long time lurker, first time commenter. Made this yesterday for V-Day and it was a hit with my hubby! Since I do not have a double-boiler, I just did it right on the stove on a low-medium flame in a heavy-duty pot, stirring for 20-minutes. My hubby thought it was perfect, I thought it was a tad too sweet. Next time I’ll either make it with bittersweet chocolate or halve the sugar. And there will be a next time–and soon!

  131. Jackie

    I have few precious hours to myself being as I’m 16 and spend most of my time in school. This pudding recipe is my new favorite. It took no time at all, didn’t take up a ton of space, since my kitchen is literally the size of a hallway, and it turned out amazing on my first try. Needless to say I loved it!

  132. Steve

    Ok – this is the BEST chocolate pudding ever! Told my partner I was making chocolate pudding and I was told there was no need to – the last time I made it it was not good! Anyway I made it and my partner raved!! Thank you!

  133. Sam

    I was desperate for chocolate and we had nothing, so i made this using drinking chocolate powder so that i’d have something chocolatey to eat. absolutely amazing- dread to think how good it would be using real chocolate.
    i also ate it warm as i couldn’t wait, and it was just amazing.

  134. I was totally going to make caramel pudding tonight for the Nth time but then I thought, chocolate and I was so delighted. In case anyone wonders, I mixed milk chocolate and unsweetened because it was all I had and it worked just fine.

  135. Catherine

    mmm just made this with 1% milk. And it’s so, so delicious. Makes my chocolate chips taste even yummier! I think I may have stirred the chocolate in too early as it never got thick, but I saved it! And now I feel like a real cook! I whisked in a teaspoon of cornstarch every few minutes until it got thick (took 2 and 1/2 teaspoons). Mmm so delicious, and it’s good for you too… right?

  136. Kara

    I’ve made this pudding a couple times and it usually works out well. However, after it’s been sitting in the fridge for a day or two, it starts to separate or something and I always find a layer of milk in the cups. Am I doing something wrong?

    1. deb

      Kara — It might just be the nature of cornstarch puddings; I often find that. Well, that’s not true. I rarely have pudding that lasts more than a couple days but when I have, I have seen some puddles. I guess the cornstarch bonds can only hold it together so long? I am sure a food scientist can give us a better answer.

  137. Jan

    Had to try this after seeing your beautiful photos, and the many reviews! It was perfect! I was concerned about it setting up because we have only 1% Lactose-free milk & my intense chocolate pudding craving would not allow time for a grocery store trip! So, I used the 1%, plus whisked approx. 2 tbsp oat flour (wanted to use rice flour but was out) into 3-4 tbsp of milk (in addition to the milk in recipe) into a lump-free slurry, then added to saucepan. Didn’t need to strain it as I whisked the cornstarch with 1/2 of the milk into a smooth consistency before adding to saucepan. It thickened beautifully in just about 5 min. I just used Toll House semi-sweet chips (maybe a tad more than the 6 oz.) and also substituted approx. 2 tbsp of milk for 2 tbsp of the strong coffee we’d had for breakfast. Wow, what a deliciously satisfying & easy recipe! Thanks SO much!

  138. DeeDee

    I caught my husband making this at 4am.. when asked why he was making chocolate pudding at that hour, he responded, “Because I’ve lost control of my life”. Should I be concerned :(?

  139. Delicious. Just what I was looking for in a basic pudding.

    Even more amazing – crush up a few handfuls of amaretti cookies and mix them into the hot pudding – or just bury a few whole cookies in the bottom of individual dishes. They soak up the pudding and it’s terrific. Mary Ann Esposito has a recipe for “Crema all’Amaretto” in Nella Cucina that does just this, in a richer egg-based pudding that’s also terrific. Top the pudding with a handful of sliced almonds, too. Total winner with any chocolate pudding recipe.

  140. Symphonic Chef

    My guy and I had a late-night craving for chocolate pudding. Why, I don’t know, because I’ve never made pudding before! Anyway, this recipe came through for me amazingly well. It was perfect in its simplicity. Thanks Deb, you saved the day yet again.

  141. Cured our late night sweet tooth! I just loving finding recipes that use everything you (we!) usually keep on hand. Also, I used 1% milk and it turned out great! Also, I tossed in a couple cinnamon sticks to the milk mixture, which added a (very slight) cinnamon flavor!

  142. Katie

    I’ve been reading your blog for a while but have been hiding til now… I just made this and my pudding never thickened :( the only thing I did different was used a bowl on top of a pot o’ bubblin water since I don’t have a double boiler… might this have anything to do with it??

  143. Hannah

    Just wanted to chime in that I also now make this regularly with 1% milk, and it’s still delicious. I don’t use a doubleboiler – just a saucepan – and it works just fine.

    One caveat: do not think that a little extra cornstarch will just make sure that it sets up easily. You will end up with chocolate rubber.

    I didn’t even know I liked ‘pudding’ as its not really big in Australia. Death by chocolate pudding. Delicious.

  145. Emily

    I’m making this for tonight’s dessert using my own breastmilk (I pump the extra and store it in the freezer) because we don’t use cow milk much and we are humans after all, so human milk for the humans in our house. :-) Sure it’ll be tasty!

  146. Linda

    Your so funny! The other day I was trying my own invented recipe of pudding and put a bit too much cornstarch, yup we had chocolate rubber! lol

  147. I’m a pretty preoccupied hiker and need to admit that I am anal about my tools. If there is one thing that I highly dislike, it’s when my tools break. That is why I always get quality equipment to outfit myself and be prepared for most anything the trail throws at me.

  148. Ouchimoo

    The first time I made this it was too sweet. I replaced the chocolate chips with straight up cocoa and it’s so good! It doesn’t look as pretty but hah, I don’t really care. It’s just as good as my favorite cook and serve Jello Pudding mix.

    For the thickening issue: I didn’t use a double boiler but if I have troubles with my milk setting up I stir less vigorously so that a layer forms on the bottom, once that happens and is mixed in, it seems to thicken up just fine. Just make sure it thickens before you add the chocolate.

  149. Regarding separation in the fridge – I have saved pudding (this recipe) in the refrigerator for a couple of days and had liquids separate out. I just heated it slightly in the microwave, stirred it a little, and it tastes very nearly like it was just made. I also just use a sauce pan, on the recommendation of my culinary arts major daughter.

  150. Marla T Barnett

    I did this recipe and it’s so good! I was looking for a way to make pudding (I was craving it) without a big process and a big butt! this is amazing because it is so simple and it only took me a couple of minutes.

    Amazing recipe 20 out of 10!

  151. I just found your recipe. I haven’t made pudding in probably 30 years, but my daughter, who is expecting, had a craving. This was simple and absolutely delicious. Thank you so much!

  152. Pam

    Just made a batch. Did not use double boiler, just a saucepan. Came together and thickened quite easily. Can’t wait to taste…looks gorgeous. Thanks!!
    (I used Ghiradelli 60% cacao…I use these for baking and I love them).

  153. Brooke

    Wow! Chocolate pudding pie is my husband’s family’s tradition. They always use the box for the filling. I did it for the first time with your recipe for his 30th Birthday and it was fabulous. Never going back to the box. Thanks!

  154. Bonnie Pierce

    ok just shoved em in the fridge. I swear, i waited and waited and waited hoverin over the stove for the milk mixture to thicken- it just never would get as thick as the picture of the spoon that you have…….so after 45 minutes i went ahead and put in the chocolate cuz i was gettin frustrated and stirred for 6 minutes……then poured it in the little dishes and fridged em…..i am SOOOO hoping they will thicken up. i will give it more than 30 tho. The only thing i can think of is that i used 2% milk instead of whole. IS that why it wouldnt’ get thick? I followed everything to a T.

  155. Bonnie Pierce

    ok. i am a failure at pudding making. I spent forever on it and the end result was chocolate soup even after 11 hours of chilling time. :(

  156. Beth

    Just yummy! No double boiler just used my Le Creuset pot which worked perfectly. No lumps either. Just make sure you whisk the dry ingredients with a small amount of milk at first and gradually add the rest. It does take about 20 minutes to thicken. I read a lot who say they had trouble getting it to thicken. I used whole milk and it was thick before I added the chocolate. Maybe your not using a full 1/4 cup of cornstarch if you have difficulty with thickening. This is a keeper recipe for me.

  157. Ouchimoo

    I keep coming back here because I love this recipe soo much and I want to make sure other ppl enjoy it. With the many times that I used this recipe I learned a thing or to from laziness/forgetfulness. Make sure to mix in the milk, sugar, salt and cornstarch in together right away. Forgot the cornstarch once until after the first minute or so; it refused to thicken. Another time I didn’t add enough cornstarch and it stayed soupy. Milk can be really finicky so I don’t add the chocolate or vanilla until it’s already thick. If there are still issues with thickening maybe turn up the heat? Like I posted once before, if it isn’t thickening let the bottom burn a little bit and then stir it in. That usually does the trick. I do like the toasted milk taste.

    If it still refuses to thicken . . .hmm I wonder how it would taste frozen O.o

  158. sarah

    I just made this last night for the first time…the reason? I needed to feed my chocolate craving! And this blew my mind! Fantastic, simple, delicious…perfect!

  159. Chloe

    I kind of rushed this lastnight when my guy was over, and cooked it directly in the pot, instead of a double boiler, and melted the chocolate instead of chopping it, then whisked it into the thickened pudding, before chilling it for about half an hour.

    It worked beautifully and he called it a “religious experience for a chocoholic.” I made it again tonight using the same method, only with chocolate chips that weren’t quite melted enough and solidified when chilled, which only added to the chocolate experience. Best pudding ever.

  160. Eliina

    OMG, this was wonderful. I made it with skim milk and did not have any thickening problems. I only had unsweetened chocolate on hand, so I added an additional quarter cup of sugar. Could have added an additional half cup of sugar instead.

  161. Katie

    I absolutely love this pudding, but I also had some trouble thickening. I made it 3 times last year with no thickening problems, and it was delicious! For some reason though this past month I have tried making it twice, the exact same way and it would not thicken at all! I finally tonight just put it at the end right into the saucepan on direct heat without using the double boiler, and it thickened right up within 3 minutes into the beautiful pudding I remembered. If all else fails, cook it without the double boiler

  162. Robert Konigsberg

    Thanks. I made this tonight. It’s not particularly thick, but then again I had some trouble moderating the heat. Either way, it’s absolutely yummy. Next time I’m going to make it without the chocolate; I’d prefer it that way (please forgive me this shortcoming.)

  163. I usually don’t agree, let me tell you, yeast starter is complete worthiness. I have some is in my family for over 20 years, oh my god, it was amazing. Good bread, great pancakes, incredible muffin – I can’t imagine life without it. You can even leave it alone for months at a time, as long as you use all 3-4. Suggest you: I have many, I just into the city. Because of my container overflow, get rid of some now. If you want it, please let me know. Otherwise they will be in vain.

  164. Jaclyn

    Made this for the kiddos last night…we all loved it! Thank you for posting this. Also, I kept tasting it during the cooking process and loved the vanilla flavor as well. So, I made a double batch and separated into half after adding the vanilla. I then just added the chocolate to the half-batch. Both were yummy!

  165. Beth

    I made this using half coconut milk and it was great. Also made it once completely in the microwave and it was excellent, though I rarely actually cook in the microwave this seems a good use for it.

  166. Victoria

    Just made this tonight. Delicious!!! I love recipes that are classic but so much simpler than their mass-produced counterparts. Kept it on the double boiler for a bit longer than 20 minutes (maybe closer to half an hour to thicken?), used the Ghiradelli 60% cacao bittersweet chips, and put in a few dashes of cinnamon as well. Didn’t strain or put into serving bowl(s), essentially made it a one-dish wonder with oh-so-easy cleanup.

  167. cindy

    Making this for the 3rd time this week; 2nd time was vanilla and this time chocolate mint (used 1% milk)! Didn’t use a double boiler, came out fine..Thanks!

  168. julia

    YES! just what the monthly hormones wanted! made it with the bittersweet ghiradelli chips and whole milk. my mom’s like your mom, but this pudding has swayed her!

  169. My kids didn’t know you could make pudding! (Neither did my wife.) Thanks for the great and easy recipe.
    BTW, I only had 1% milk in the house, so I replaced about 3/4c of milk with sour cream. It thickened up well and gave it a really rich twang to it. I tasted it before I added chocolate and it would be great with just vanilla added.
    Also, I was too lazy to chop chocolate and used about 5Tb of powdered cocoa. It worked fine and tastes great.

  170. Ella

    I never knew what pudding meant in America! Here (Australia) it’s not used much, I only knew of bread and butter pudding, rice pudding, and Christmas pudding- none of which are anything like your description. Oh, the things you learn! (Also: yum!)
    Thank you to those who let us know you can use soy milk! Definitely will try it.

  171. I just made this on Wednesday. So easy and delicious!!! I didn’t even have to strain and it came out perfectly creamy. I tried it with and without whipped cream and it’s great both ways, but decided the whipped cream addition made it more savory for me. Thanks so much, I am definitely adding to my recipe box!

  172. Troggy

    Hey Deb –

    Just thought I’d let you know that I made this a few nights back. I had a foray into your pudding pie, and decided I needed another chocolate hit, STAT! This was incredibly easy to make, and yeilded delicious results. I managed to somehow get lumps in it, but I’m going to blame being incredibly drunk when I made it and not smushing the cornflour into the milk enough.

  173. IMT

    I make a pudding much like this, but I have found that I can cook it in the microwave easily. Set at two minutes and stir after each two minutes. After a couple of stirs you will need to stir it about every minute. You will need to watch carefully near the end so it doesn’t boil over. Much less work than on the stove and no pot to scrub.

  174. Thanks for the recipe: I was craving chocolate pud and this was wonderfully rich and smooth. I would suggest some changes, though: No need to heat anything on the stove in a double boiler – do it all with the microwave. If you heat the chocolate separately, then heat all the milk, sugar and salt to nearly boiling, then stir in the choc and then the corn starch mixed with a little cold milk, you cut out all the long, tedious stirring to avoid lumps. Once you have everything mixed together, heat until nearly boiling, stirring every 30 seconds until the pud is thick. Add the vanilla at the end, then chill.

  175. Lindsay

    Thought I’d report: made this tonight in a smallish Le creuset, with unsweetened almond milk and had life-changing results. Wasn’t thickening at first, so I turned up the heat just a smidge — this was before adding the chocolate. It behaved beautifully after that, set up nicely in 30 minutes, and impressed everyone!

    Topped it with whipped coconut milk (one chilled can plus a few tbsp confectioner’s sugar and a little vanilla, whipped in my stand mixer on high) and chopped roasted salted almonds. I have never had such intense feelings about a pudding. Ever.

    Thank you.

  176. Jackie

    I had a craving for chocolate pudding this receipe is easy and delicious I used 1 1/2 c of half and half and 1 1/2 c skim milk. Reminds me of the My-t-fine pudding from my childhood.
    Thank You for sharing

  177. Hi! I used this recipe for my blog – second recipe I’ve taken from you – Thank you so so so so much for having the easiest to follow recipes. This pudding was delicious btw…six servings..ha…there are two of us, there is about half a bowl of pudding left. Ah well.

  178. The pictures look delicious!!
    I’m making it right now with soy milk, and am planning to put it in a tub of store-bought chocolate pudding my dad bought and see if he will be able to tell I did that, hee hee >:)
    I’ll prove to him vegan pudding is just as good!!

  179. Deb, love your blog – we use your recipes all the time. Also love this recipe. Question though – if you use egg yolks as emulsifiers (much like you would in making a custard), can you leave out the cornstarch? Or do you think you’d still need the cornstarch to get it to thicken up?



    1. deb

      You can. It would be, indeed, a custard, not a pudding but that’s just semantics. I can’t say how many but there are a lot of egg yolk-only chocolate puddings around if you search a bit.

  180. hdelway

    Hi Deb! Ok, just to get this out of the way, I love your website and the cutie-pie’s photos just like everyone else. (I show Jacob’s pictures to my Mom when she is feeling down-he makes her smile.) On to this pudding! I had three cups of whole milk burning a hole in my fridge (mixing metaphors is my speciality!) and tried your wonderful recipe. But (of course you knew a “but” was coming) I made it in the microwave on 60% power, stiring every 5 minutes. Worked like a charm. Also added a few drops of almond extract and a couple dashes of cinnamon. Yummy! Thanks again for a wonderful (EASY) recipe!

  181. hdelway

    One last comment – regarding Troggy’s note above about mixing the cornstarch – I took a page from Chinese cooking and make a slurry out of the cornstarch and a small amount of the milk. Stir until all the cornstarch is incorporated and then add to the rest of the milk and sugar. Just a suggestion.

  182. kearsten

    Delicious pudding! Made this with my 7 year old…she loves to help in the kitchen. Used 4 tbsp of cocoa pwder instead of chocolate, though, because it’s what we had in the house. Turned out fabulous! I was a bit sceptical as I had never had pudding that didn’t contain eggs (or at least yolks!) Or butter, but this was delicious! Definitely will be making this again!

  183. Ivy

    Very good! We’re all lactose intolerant in our house, so I used 2.5 c of almond milk and it turned out beautifully! I’ve been craving pudding a lot this pregnancy and instant mixes don’t firm up with almond or rice milk, so I have to make it from scratch or buy premade soy pudding, and this was totally worth the time and effort!

  184. I just made a quadruple batch! My coworker requested chocolate pudding for his birthday celebration at the office. The cooking worked like a charm and the chilling is underway.

  185. Laurie

    I didn’t have any whole milk in the house, so following a substitution guideline I found (1 c. whole milk = 1 c. skim + 2 T butter) I supplemented the 3 c. of skim with 6 T of unsalted butter. The mixture thickened up perfectly, and the pudding is delicious!

  186. Stefanie

    Thanks so much for this recipe!!! I am 8 months pregnant and craving pudding, but don’t have any “box pudding” in the house. This sounds like what I have been looking for anyways!!! Thanks you, love your site :)

  187. I made a half batch of this the other day with 1% milk and a combination of the dark chocolate we keep on hand for eating and some unsweetened baker’s chocolate. It was absolutely delicious! I followed the recommendations from other commenters and made it directly in the pan over medium-low heat. Cooked in 10-15 minutes and got nice and thick.

    Today I made a half batch in butterscotch, and half in dark chocolate, and have layered them in ramekins. It’s cooling now, but having licked the pans clean from both batches I have great confidence that it will be fantastic!

  188. Caleb

    I made this tonight with potato starch instead of cornstarch – it being Passover and all – and it turned out perfectly. So I’m declaring this the ideal Passover dessert, maybe after chocolate matzah crack (and the recent jelly roll cake looks great too; I might try that tomorrow).

  189. Meghan

    Best. Pudding. Ever. It’s a great showcase for a high quality chocolate. The chocolate flavor really shines through.

  190. Emlylow

    I made many ‘changes’ (mistakes) and it came out amazing! I miscalculated the chocolate and went a little too light but I used dark chocolate so it’s still very chocolatey. I doubled the recipe but only had 4 cups of milk and HAD to use whipping cream for the last 2! Oh no! I also only used 3/4 cups of sugar because my tastes in pudding tend to be a little less swear than most recipes. It’s still setting but I licked the bowl spoon and measuring cup and it was perfection!

  191. karen

    mmm!!! It’s cooling right now but i saved some of it to try it warm. SO GOOD!!! I’m obsessed with your pudding recipes, i LOVE that they dont use eggs :)

  192. Michelle

    Yummy! I just made this for my choco-holic-husband and I, and it was outstanding. It reminds me of my grandmother’s “chocolate gravy”, which she would always make for us on Saturday mornings, ladled over freshly made buttermilk biscuits that had been torn into chunks. Nothing better, IMHO.

  193. hana

    hi, i’m Hana from Egypt. i’m only 15 years old but i truly love cooking. you inspire me and you help me keep moving forward. THANK YOU! :D

    i did this recipe today for the whole family and they absolutely loved it.

  194. cookiemama

    Thank you! So simple and incredibly delicious. I made this for my daughter and her friend. Both girls were squealing with delight. Thank you!

  195. Jessica

    I am 33 weeks pregnant and made this in about 15 minutes when I suddenly had a craving for chocolate last night (which is a new thing for me, I do NOT have a sweet tooth!). I didn’t use a double boiler nor did I strain. I cooked the first step on medium heat while whisking in the beginning, then with a wide wooden spoon, then added the chocolate chips when it was almost at boiling point. I whisked for another 5 minutes until it was at boiling point on low heat. Poured and ate, and it was lovely! I think I’ll add a fewer chocolate chips next time, I used 2/3 cup and I’ll try 1/2 cup next time, I like “light chocolate”. Anyway, a really fabulous quick recipe I was able to make with ingredients I already had! I had one serving with breakfast (ok, well really it was FOR breakfast) this morning. This is recipe I will come back to again and again.

  196. Kellie

    This recipe didn’t work for me. It wouldn’t set, so I added an egg yolk (tempered, after mixture began to thicken) for silkiness and just made it in a pot so it could get hot enough to thicken properly. It doesn’t need to be coddled on a double broiler and goes much faster if just done in a small pot. You just have to stir the whole time.

  197. Priyam

    This turned out wonderful. THANKS! I used skim milk since that’s what I had at home. It took less than 20 minutes though, and I skipped the double boiler or the straining. My husband nearly licked the bowl clean.

  198. Great idea! I didn’t have whole milk on hand, so I used 1 cup of heavy cream and 2 of fat free milk. I used the only chocolate on hand, 73% bittersweet, and therefore added 1/4 cup more sugar, since I’m a bit wussy about dark chocolate.

    I also skipped the double boiler and it worked just fine on low heat.

    Thanks for the recipe and for meeting my chocolate craving. Seems like you’re designing all of my food lately!

  199. Dorothy P

    Thank you, thank you, thank you! I have a gluten intolerant friend & I’ve been looking for a pudding recipe without flour that I can use to make a Halloween treat for her upcoming halloween party. This is perfect!

  200. Elizabeth

    For some reason my pudding never “set”. Even after 14 hours in my fridge, the most it ever came to being pudding was a thick (think whipping cream) chocolate milk. I made it twice, just to make sure I wasn’t doing something wrong, but the second time it was still bittersweet chocolate milk. I think I’ll have to stick to Jell-O.

  201. Susan

    This IS the best chocolate pudding! I have not been in the mood to bake lately (I think I’m still mourning the end of peach season) but I still wanted something sweet, but easy. It so happened that I had a 6oz bag os Sharf’s 62% chocolate chunks. Based on some comments about setting, I reduced the milk to 2 3/4 cups and slightly heaped the 1/4 cup of cornstarch, (maybe 1 tsp more). I cooked it right on the stove and had no problem; I just whisked it the whole time. Turned out perfect. I don’t think I would have had a problem by sticking to the recipe. I think you just have to bring it to a boil, lower the heat, add the chips and stir them in (it will start to bubble again in a minute) then remove from heat and continue whisking until smooth. Whisk in the vanilla and you’re done. Too easy..and so smooth! This is a good one, Deb. Thanks!

  202. Daria

    This recipe is amazing. I was a little concerned about it not thickening because of the double boiler thing, but it came out smooth and perfect every time. (I made several batches after the first one came out so spectacularly). I also cheated with a stainless steel bowl over a pot of boiling water because I don’t have a double boiler. Still came out beautifully. I used the store brand semi sweet chips and it tasted amazing. The first time I just added them as the recipe instructed, but I found it came out smoother if I melted them first. (just in the microwave for 30 seconds with a little milk or your favorite complimentary liqueur. Amaretto worked well.) Anyways. It’s amazing and will be my go to pudding recipe from now on. Love it! I’m not even a fan of skin, but the skin that formed on this was delicious and I didn’t mind it.

  203. Bob from Gwinn

    It sure is something, a little simple pudding recipe generates 2 years worth of comments. Pudding is the very first thing I ever cooked and it is still a great joy. Skip the double boiler, don’t need it, skip the eggs too but they make a tasty addition. Keep it simple, lick the spatula when you’re done and for God’s sake DON’T TELL THE KIDS.

  204. PeggyC

    I saw this recipe when you first posted it but then life intervened and I didn’t get the chance to make it. Tonight, however, I really wanted chocolate pudding… so I came back to find this recipe again. I skipped the double boiler and just whisked it on medium-low heat the entire time. I used 60% Ghirardelli and then added 1/4 cup black cocoa at the end. It is DIVINE! I wonder if it would set well enough to be used in chocolate pudding pie? As it is, I will not be going back to the box!

  205. Nina

    I made this last night and it was delicious but never set. Then I read online, this morning, that someone who had this same problem just put it back on the heat until it thickened- SUCCESS!!! I licked the bowl, I licked the whisk, I even licked the freaking sieve. This was beyond easy (never used a double boiler and used 2% milk, next time I will just wait a lot longer for it to thicken) and I want to eat it every day.

  206. Jackie Mitchell

    Okay, I know you already have enough comments on this recipe, but I just made the pudding and have to say how awesome I think it is. I’m making a black forest trifle and don’t even usually bother with touches like homemade pudding for that, but I don’t have any instant on hand and need the dish for a dinner tonight – so I looked and found your recipe. I was expecting something “as good as” and got instead a bowl full of chocolate goodness! Very fun, and thank you so much. I think it will very much make a difference to my trifle, and I can hardly wait to taste it! <3

    P.S. no double boiler, plenty of stirring!

  207. Dorothy P

    This is fantastic! For those who don’t have a double boiler, you can make one with a saucepan with 2″ of gently simmering water and another bowl on top (caution: you may want to wear oven mitts when handling the bowl on top since it tends to get hot). I found this about a week ago and have made it three times already. My husband seriously can’t get enough of the chocolatey goodness! I add a vanilla bean and about 2T of chopped raw cacao to add to the flavors & I’m planning on experimenting with different additions to make flavors other than chocolate. Thanks for the great recipe!

  208. heidi

    I just made the fudge pops and as I was “cleaning out” the pan I was commenting to the kid and the Mr. “this tastes just like pudding” “Yum, I should just not put this in the freezer” Well, you never disappoint me…of course you have a simple pudding recipe! I am going to make this one now! Oh, and I did put the pops in the freezer to enjoy tomorrow.

  209. Sarah

    hi deb! i just wanted to thank you for this recipe! i make it all the time and its everything you promised…crazy simple and crazy good! my boyfriend doesnt drink milk so i often make it with almond or soy milk and last night, i steeped chai tea in the milk first…and we ate chai chocolate pudding!

  210. this was so rich and hit the spot. i made it because none of my leftover thanksgiving desserts had chocolate and that was not going to cut it the evening before i had to go back to work. i did have to put it straight on the stove, but after that, it thickened up right away.

  211. Eliza

    YUM! Insanely rich, made with raw milk and some Hershey’s chips. Too rich for the kids though, so I’ll just eat and eat and eat ;-) Oh, and it was super simple too!

  212. Liz

    I wanted a quick and easy chocolate pudding recipe to use up some milk I had in the fridge and this was perfect, thank you! I did start with a double boiler but encountered the same problem as a few others above – after an hour of stirring, it was no thicker than when I started. So I put it into a pot directly on the heat and in less than 5 minutes, I had me some pudding. Yay!

  213. Maggie

    Thank you! This was soo rich. I don’t want to think how many calories I packed on… ;) I did a little modification: I don’t have a double boiler and I am an expert at burning milk. So I did the whole thing in the micowave in a glass bowl. After I heated the milk I added all the ingredients and cooked for total of about 5 or 6 min. I stopped the microwave every 30-60 sec to stir and watched it like a hawk to prevent pudding from running out of the bowl. It worked out perfect! The key is to use a deep enough bowl to have time to catch your milk/pudding when it starts rising.
    I used Toll House semi-sweet chips, but I think I’m going to experiment with other types of chocolate in the future or skip the extra sugar. I thought it was a bit too sweet with those, but it is a question personal taste.

  214. CrimsonMonkee

    Love this recipe. I make it in a saucepan with coconut milk beverage, scharffenberger bittersweet dark choc baking chunks, a sprinkle of cardamom and some orange zest. Top with fresh whipped cream (splash of kahlua!)… Doesn’t last very long.

  215. Leslie

    I love tapioca, so I substituted pearl tapioca for cornstarch. Just soak the tapioca in warm water for 20 min, drain and add the pearls to the mixture. Perfect!

  216. AHHhhhh, I made this and it turned out all wrong! :-( I cooked it over the simmering water for 30 minutes but it never got super thick. I figured it just need to sit in the refrigerator but six hours later it’s still thin. And worse than that, it doesn’t taste good! I’m sure I must have done something wrong… any ideas?

  217. Lesley

    You must be talking about Dorie Greenspan’s recipe, right? I tried that recipe with the back & forth between the saucepan and food processor.. and it was such a huge, annoying mess! And makes a tiny scrap of pudding. I thought it was delicious though. You didn’t like it? Wasn’t too pastry creamy for me, even if it is one. haha I’ll try this recipe next time I make pudding. thanks!

  218. AnnieD

    I made this recipe once before and, as some people have commiserated in the comments, it didn’t set. Not sure why I decided to take another crack at it but this time I made certain that I let that pudding simmer until it thickly coated the back of a spoon. It took me upwards of 25 minutes to get it there. I now know that the first time I removed it prematurely. Keep it going. You’ll get there and it’s delicious.

  219. Mary K.

    Made this with 2.5 c 1% milk, .5 c heavy cream. Had the same problem others had — still wasn’t near set after 30 minutes atop my makeshift double boiler. I poured it out of the double boiler and into a regular saucepan and within half a minute it was setting up. Two minutes of whisking later and it was perfect. Saw other commenters say this worked with a heavy enamel pan, but it also works in a plain metal saucepan from Target.

    I also used a mix of 3/4 Nestle semisweet chips and 1/4 Ghiradelli 100% unsweet choc, and it worked fine. Initially there were some grainy flecks but it eventually came out smooth, creamy, and delicious. Just keep simmering and whisking!

  220. sara

    The only thing easier is making it in the microwave!I have been making pudding in the microwave for years. Just stir every 2 min at first, then every minute til thickened. Beats standing over the stove and eliminates the chance of scorching.

  221. I made this today and it was super easy and so delicious, especially when it was still warm. It firmed up a bit more than I expected in the refrigerator. I’m wondering if it will soften up if I let it sit at room temperature. I used about 2 cups whipping cream and 1 cup 1% milk – maybe that has something to do with it. I’ll definitely try this again with whole milk.

  222. Delicious and dreamy! My girls loved eating this for their Valentine’s dessert. We had the lasagna from this blog (phenomenal) and this for dessert. I served it with fresh whipped cream and a beautiful red strawberry. My pudding thickened up great, but I didn’t rush it on the stove top. I was making “epic lasagna” for goodness sake-I wasn’t leaving the kitchen anytime soon.

    I used bittersweet chocolate and cut the sugar just a bit. Yum!

  223. Megan

    I don’t know if anyone wrote this, but I just put all of the ingredients (other than the chocolate and vanilla) into a big pot, turned it on high and whisked like mad and it started to boil and get thick quickly. Then i added the chocolate chips, whisked until melted, turned off the heat, added the vanilla, and it turned out fine.

  224. Another amazing recipe from your site. Seriously, how do you do it? Everything I’ve tried to make so far from your blog turned out super delicious. By the way, I used fat free milk for this (and last time for the vanilla pudding from your site) and it worked just as well. So good!

  225. Sarah R

    Success! I actually had a bar of really crummy chocolate I was given at Christmas that I didn’t want to just throw out, so I started plotting ways I could repurpose it to hide its poor quality. Chocolate pudding came to mind, so I just threw this together on my lunch hour. I threw in some higher quality chocolate chips and some extra cocoa powder to up the chocolate factor. I looked at the crummy chocolate wrapper after I chopped it up and threw it in and saw that it said “chocolate flavor”. I wasn’t even sure if it would turn out due to all the other junk that was in there. It worked! I’m sure it would be even better with the good stuff.

  226. Mikki in Wisconsin

    I just made this – I’m feeling better enough to cook tonight after not being able to do much for the past 13 months or so. Collaborated on the meat and potatoes w/my sweetie, but looked here for a pudding recipe that we actually had the ingredients for in the house, b/c he *asked* for dessert.

    I did it just on the stove w/o the double boiler, and it took about 14 minutes from start (putting the pan on the heat) to finish (putting in the vanilla extract). I added about 2 T butter and about 1/2 tsp peppermint extract after the vanilla and used Hershey dark chocolate Kisses (all we had), plus 1 T Hershey Special Dark cocoa powder (again, all we had – need to do some *serious* pantry refilling!!!).

    We had to make ourselves stop ‘testing’ so we could try some chilled! I love your blog and have requested your cookbook for Christmas. Thank you for all the hard work you put into your recipes and for making *our* worlds a tastier place to live!

  227. I made this for the second time and I was feeling lazy, so I didn’t use a double broiler. It worked like a dream and so much faster. I’m not even sure if I can tell a difference. Anyway, just wanted to pass that along.

    Delicious, as always. Thanks Deb!!

  228. Sandra Mort

    I don’t really understand the point of buying boxed chocolate pudding mix. Yeah, it tastes the same as your average pudding recipe, but that’s because it’s just sweetened, flavored cornstarch. Why pay the extra money for something you can mix up in seconds?

    That said, anything with this lovely chocolate in it instead of the basic cocoa/sugar/cornstarch/salt/vanilla will certainly be better than My-T Fine.

  229. Jo

    I just made this — wonderful. I poured this into 5 dessert cups and ate the rest from the cooking bowl. My husband is out cutting grass so I may eat another bowl before he comes in — he wouldn’t know there was supposed to be 6 . . . Smooth, silky and super easy. I used a large sauce pan and stainless steel bowl for my double boiler and it worked like a dream. I normally use a recipe using cocoa powder, but I ran out so I searched for a recipe. I also, used 2% milk (that’s all I had) and semi sweet chocolate chips (store brand). Amazing — I followed the recipe and it was really easy. This is now my favorite pudding recipe. Thanks so much!

  230. Jessica

    I tried this recipe last night with my fresh cows milk, all I can say is WOW, Thank you so much for posting this recipe, it was amazing & very very easy!!!!

  231. Sarah

    Tried this last night, and while at first it didn’t set up, I followed some of the other tips on here to do it directly on the stove–perfect! I suspect it has to do with using a glass bowl rather than metal in the double boiler. I was using glass since I don’t have metal, and glass is a poor conductor of heat, whereas metal is good. That’s my hunch, anyway. I had some for dessert w/ my lunch, with some whipped cream mixed in, and can’t wait to get home to have some more!

  232. Donna

    My daughter requested chocolate pudding for dessert tonight and I knew just where to come because I love your recipe for vanilla pudding, and I was SO RIGHT! Your recipe was spot on… so delicious, not heavy, and on top of that, SO easy! Diabolical! ;-) Thank you very, very much, Deb!

  233. Mike S

    Heh… I was just looking through my mom’s old recipes while searching for pudding recipes and realized that this was the exact same recipe my mother used to make me when I was little. :-)

  234. I just made this because I needed a little sweet shot and it is truly delish! I used unsweetened chocolate so it wasn’t very sweet and then made a rhubarb-ginger compote. It was so yummy! I had just picked the rhubarb from the garden this morning.

  235. James

    The texture of this recipe was really great. I’ve tried some others that either called for less cornstarch or use arrowroot powder and the consistency is always goopy, slimy or rubbery. This was like real/regular pudding. The changes I made to this based on what I had were unsweetened vanilla almond milk, two ounces unsweetened chocolate, four tbsp sugar, and no vanilla. I just threw everyone into a sauce pan and whisked very quickly on medium high heat until it was thick. Thanks!

  236. Danielle Kyle

    I love your blog, but I didn’t care for this recipe. I really enjoy the eggs, and more custard like pudding. I can taste the corn starch. And it is such a highly processed ingredient that really shouldn’t be eaten. I think I will stick with the other recipes. Thanks though!

  237. Rianne

    I followed the recipe exactly but my pudding never set and is still soupy after 2 hours being in the fridge…

  238. Linda

    This was simple and superb! Who knew pudding-from-scratch could be so effortless? I will NEVER go back to the box.

  239. Teri

    I had a dinner party the other night and I was looking for a simple recipe that might wow people. I just discovered your blog about a month ago and have been reading it and drueling over the recipes. (my favorite pastime is to read cook books) Anyway, I’ve made chocolate pudding from scratch before and when I saw this recipe it reminded me of how easy it was.

    I didn’t have unsweetened chocolate, so I used semi sweet. I didn’t use a double boiler, I just cooked it over the stove and stirred constantly. I also added Amaretto instead of the vanilla. OMG – over the top!!!! The women I had over were so full from my dinner, that they didn’t eat the desert. So there I was “stuck” with 6 servings of home made chocolate/amaretto pudding. I made it Friday night and finished it last night. It was tough, but someone had to do it.

    This recipe is definately a keeper!!! Thanks for tweeking/sharing it!! I”m trying to think of an excuse to make it again. I’m having a gentleman friend over Friday night. He just might get this for desert. Hopefully I won’t get “stuck” with it all again!! But if I do, I’ll suffer through. :-)

  240. Lauren

    AWESOME AWESOME AWESOME recipe. I was nervous to try it out, but I halved it (only serving myself and the birthday boy) and it worked out perfectly! Sooo easy to make! and such little ingredients. Home-made hands down. Thanks! :)

  241. Rapture

    This recipe can be implemented without so much work. Put all but 1/2 cup milk in a pan and bring to just short of a full boil. Meanwhile, mix the corn starch and 1/2 cup milk, sugar and chocolate together and add to hot milk and it will quickly thicken (20 seconds or less). Takes a lot of time and effort from the recipe with the same results.

  242. Linda

    Thank you for this delicious recipe! Just made it, and the pudding is currently cooling down in the refrigerator…tasted it…and it was beyond amazing…will certainly be making it again!

  243. Kim

    Absolutely wonderful! Made it for the first time for my boyfriend who has been my friend for 36 years. Something we always talk about our mother’s making for us growing up ( and yes the skin is the best part). He loved it. Something you eat with the one you love, you couldn’t have been more right. Thank you for sharing.

  244. Anu

    Just made this and boy was it fast and easy. Really had the water boiling in the bottom part to get the milk to thicken. Did things in the kitchen and gave it a stir every few minutes. Once it coated the spoon, added the chocolate and it was just a few minutes after that. Thank for such a simple recipe. Going to serve it with raspberries on top.

  245. Rachel

    Deb. OH. MY. GOD. I think this might have been the best thing I’ve ever put in my mouth. (I tried really hard not to type that sentence, but for the life of me, I couldn’t think of a better way to describe my feelings.) I seriously started laughing (out loud and to myself) after I tasted the first bite. It was that good. Amazing. Thanks for posting this recipe.

  246. J. Mac Neal

    Just the other day I found an ice cream bar recipe that uses a vegan chocolate pudding base that contains avocado. Someone might like to try making THAT chocolate pudding! I haven’t tried it, but I am a chocolate pudding lover, and am intrigued by the thought of the avocado.

    Vegan Chocolate Pudding Ice Cream Bars
    dipped in white chocolate

    As for the Silky Chocolate Pudding…As soon as I buy some milk I’m going to make it. I may even put the pudding in the fridge in a 9×12 pan so there’s more “skin” to enjoy! Ohhhh, heaven….

  247. Krista

    I make a similar pudding, but even simpler. I mix cocoa and sugar in with the cornstarch instead of adding semisweet chocolate. Cocoa is cheaper. :P
    Also, I make it with almondmilk (I’m completely dairy–and gluten–free at the moment) and it turns out great!

  248. Mmmmm. Happened to have the ingredients at hand! I really enjoy your blog and your recipes are quite inspiring. I’m impatiently waiting for the pudding to set right now! Yum!

  249. Angela

    I cannot get this recipe to turn into pudding. It is delicious, but it will not thicken. I have no idea what to do. I followed the directions to a T. After about 6 hours in the refrigerator, it became the consistency of a thick gravy, but it would not get any thicker. I’m so disappointed, it tasted very good.

  250. I think the problem many have with this recipe is because it’s thickened with cornstarch. When cornstarch is used as a thickener, the liquid must come to a boil for it thicken correctly, and it’s hard to get something to boil when you’re using a double boiler (sort of the point of a double boiler.) I’m not sure why you’d need to use a double boiler when there are no eggs in this recipe anyway. There’s no way it can curdle without eggs. Try making it in a saucepan, and make sure it bubble before you add the chocolate.

  251. brandy

    I made this tonight and it came out so soupy! I used every ingredient, can someone tell me what I might have done wrong? It’s delicious soup, though. Thinking of whipping some cream and folding it in so I don’t waste it- but I’d love to make it again and have it come out right.

  252. brandy

    well, i read someone’s comment to just reheat it in a saucepan and that seems to have done the trick! it’s now chilling in the fridge. also, just an fyi- in case i couldn’t salvage it, i took some of the soupy pudding and mixed it with some whipped heavy cream and it’s delicious that way too. it’s like mini mousses. thanks for the recipe!

  253. Jina

    Is there a secret to making pudding without cornstarch lumps? Because i was straining my brains out with this pudding. It was sooo good, but is there a trick for lumpfree pudding?

  254. It must be just me, but I’ve made this recipe twice now with disappointing results. The first time it just never thickened, and stayed a soupy chocolate puddle no matter how long I cooked it.

    Last night I tried again, and while it set, I found it was way too sweet and the chocolate flavour was really flat (and I used NICE chocolate!). Then, to top it all off, this morning it had re-soup-ified.

    Now I’ve got pudding on the brain, so I’m going to play around, but I cannot figure out what’s going on with this recipe!

  255. Dawn

    I have made this many times and finally decided to post it to thank you about how awesome it is. You can use any type of chocolate and it will come out awesome!

  256. Marta

    This is sinfully good! It hasn’t even cooled down yet but I couldn’t stop eating it. I could see that there were a few lumps so I put it through the strainer, it’s silky smooth! I made it for my roommate, who just had really complicated wisdom tooth surgery, and he has to survive on this sort of thing for a while. I think it will be perfect! Thanks for you your beautiful blog, I can’t wait to try more recipes!

  257. Mandy

    Just made this on Friday was unbelievably delicious!! I wanted it non dairy so I made it w good quality soy milk and a little extra cornstarch and it was so good I’m bookmarking this one. Yet another smitten kitchen winner for me.

    Thank you!

  258. Angie

    Just made this. It’s super quick and delicious. I used Scharfenberger semisweet choc. I’m expecting guests any minute for dinner and they are going to love it.
    Thank you for a great recipe.

  259. Kathy

    11:49 pm just poured this into 5 pretty coffee cups @ 3/4 c each! Since it’s late I won’t have one until tomorrow, but the little tasting I did from the pan was sooo delicious! I haven’t had homemade chocolate pudding since my Mom made it for us as kids. Loved it then — and was always so sad there was never more than one serving until next time. Now I’ve got 5! This is my tester for a Thanskgiving dessert offering… with whipped cream of course. BTW, I’ve had this bookmarked for at least two years. I’m happy the link still goes to an active blog. Thanks very much! Happy Thanksgiving everyone.

  260. Jody

    I was trying to find a way to use leftover whole milk after our Thanksgiving holiday family favorite ” Grapenut Pudding” since my husband is not a fan , I ask him what other kinds of puddings whould he eat.. I suggest bread? he responds chocolate, I suggest rice? he responds chocolate I suggest vanilla? he smiles and says chocolate!!! so I scour recipes.. all too complicated , and then ahhh…I’ve been smittened.. Easy and yum yum yum! :))

  261. Bear Peterson

    That last tip about the pudding skin is how to prevent the skin from forming, not make it form. To make it form a skin all you need do is leave it uncovered as it cools.

  262. Ruth Jorian

    I found your web site because I forgot to pick up cook and serve pudding on Christmas eve and town is 20 minutes away! This was so easy and delicious. You do not need a double broiler, a regular saucepan is fine. the secret to no lumps is to stir constantly till it is done. Cook over medium heat till it boils before you add the chocolate and it will set up fine. I forgot the vanilla and it still tastes great. I only had dark chocolate available and it tasted wonderful!! Looking forward to serving it at Christmas dinner. I poured it into an oreo cookie crust and plan to add whip cream on top. Thank You for a great recipe. Merry Christmas!

  263. Mary bowman

    This looks wonderful! I just tried a new pudding method extrapolated from Cooks’ Illustrated’s divine butterscotch pudding recipe. Enables one to skip the unpredictable “tempering” step, as well as the need for a double boiler. Now I will be making all kinds of puddings more often than we should be eating them. The chocolate pudding I just made may be my best ever, but it does contain a couple eggs, so I will try yours next. I have no issues with eggs, though, and it was fun to discover the way around the curdling/scrambling dangers. I LOVE your blog!

  264. Peg K

    had a craving for chocolate pudding so I made this recipe. Was definitely amazing. I had a problem with it setting up but I think that is mainly because I’m at 7000 feet and I get very impatient when I cook at high altitude. I was wondering though why mine ended up being a light chocolate color. I used 6 ounces of very good 72% chocolate disks. It tasted like dark chocolate but has a milk chocolate color to it. Just curious.

  265. Julie

    Kids wanted chocolate pudding today and I found your recipe. YUM! It turned out perfectly and we will definitely make this again!

  266. Tracey

    Help! I made this last night, but it never seemed to get thick. So, now I have this lovely, runny mess in a bowl in my refrigerator. Any idea what I did wrong? It seemed thicker in the pan than it is now. Can this pudding be saved?

  267. Julology

    I found a similar recipe last week using a sauce pan and cocoa powder and butter instead of the chocolate pieces. I made that. Family loved it. Today on a whim I bought a 6 oz bag of Scharffenberger semi-sweet chocolate pieces. Later I found this recipe. I have no idea what the percentage the chocolate was but I’m thinking it must have been close. The recipe was far superior with the chocolate bits than with the cocoa powder. My husband ate two bowls of it. I have to say that I agree with the other comments though, not sure why you need the double boiler. I think it would work fine in a sauce pan.

  268. Tamryn

    I just made this tonight – it was so easy to make, and so good. This is the first time I have ever made pudding from scratch, and I am so glad to have discovered how amazing it is!

  269. Aria

    I’m French and I’ve always wanted to tast chocolate pudding so when I found your article and all these great comments I thought: this is the recipe I want to try. Unfortunately, I don’t have any idea of the volume of a cup.

    I looked for the weight of an once for the chocolate and I found it (exactly 28,35 grammes :D ), but the cup seems to depend on the country and I’m definitely lost. So if anyone has an idea of the volume of a cup (or time to measure it), it would really help me! I’m soooooo dying to try it!

    (sorry for any spelling or grammatical mistake…)

  270. Caris

    I ran into this and immediately thought, “Hey, I have milk and chocolate. Nothing’s hindering me!” and cooked it. That’s the fastest I’ve ever seen a blog recipe and found myself cooking. And you’re right: this is simple, easy, and absolutely delicious. THANK YOU for sharing it!

  271. Aria

    Thank you so much!
    I saw your answer and I jumped into my kitchen. An hour later (so hard to wait until it was refrigerated…) I could finally taste it and I must say, it was definitely not the last time I made that chocolate pudding…

  272. Thanks so much for this. This is the chocolate pudding of my youth but with nearly 3 times the chocolate! Sometimes I look at older recipes and wonder how people survived in the old days with such minimal amounts of the good stuff. At any rate, you gave me courage – the last time I made pudding it did not thicken. So embarrassing since I’ve been cooking fearlessly for decades. I followed your procedure to the letter, nervous when it was not very thick after 20 minutes, but within 2 minutes of adding the chocolate it was just as nice and thick as could be. I used a large ladle to transfer it to the dessert dishes, but I think your idea is better. And for the person who wondered how it would be with low fat milk: I didn’t have whole milk on hand and used 1% and it worked just fine. It’s yummy and MUCH better than My-T-Fine!!!! Also I really appreciated having the weights – I often find it easier to weigh things than to use a scoop or measuring cup. Thanks again!

  273. Tenshi

    I rarely use the same recipe twice. After all, there are so many great recipes out there, and one life is too short to try them all. I’ve made this three times already, and I’m sure many more times are to follow. This literally is the best chocolate pudding ever.
    I sometimes add a bit of espresso powder or use heavy cream instead of milk, dpeending on whatI have in my fridge.

  274. Emma

    I have made this pudding several times before and have always loved it. However I think it outdid itself this time. My husband has recently decided to become vegan, so I went to the store to buy some rice milk to use in place of the whole milk (I thought soy would be too strong a flavour in this case). However, at the store I spied a carton of hazelnut milk, which I have never tried but something in the back of my mind told me it would go nicely with the chocolate. I was right – it was absolutely delicious. In fact, I’d go so far as to say it was the most amazing pudding I’ve ever eaten! I highly recommend it for any vegans (or non vegans) out there.

  275. Thanks!
    That makes two easy pudding recipes, as I found a recipe for almond pudding that looks very similar, just swap the chocolate for chopped almonds and serve with raspberry sauce!!

  276. jmarie3

    love it! added a couple tbs of cocoa to up the chocolateyness (and to compensate for the choc chips i was using) and it turned out great!

  277. Mary bowman

    Brilliant! Always thought eggs were a “must” but then you have to temper them, lest they scramble and turn your pudding into a messy, lumpy soup! Great solution. I will top it off with a dollop of stabilized whipped cream, made sturdy by the addition of a tiny amount of dissolved unflavored Knox gelatin! Thanks for passing on another wonderful recipe. One of the “Martha” sites has a novel approach to pot de creme, using cocoa powder (solely) for the chocolate. It is very good, and light to boot, but this is yummier:)

  278. Mary bowman

    Discovered the stick blender is an easy, less messy alternative to straining, though straining gives you one more thing to lick.

  279. Joanna

    I am so, so, so glad that I read the comments. You see, I’m not used to having cooking failures and let me tell you that it was a serious blow to my ego that I could not get this recipe to work…twice…

    I had read in some of the comments that it didn’t come together for a few people, but there were mostly success stories so I went on my merry way. I threw my first batch of chocolate soup out last night. This morning, I made it again with the same result. I went back to the comments and read the last half of the comments and noted that several people said to put it in saucepan.

    So I took out my second batch of chocolate soup, cooked it until it boiled, whisking the entire time and voila! Success! I cannot even tell you how excited I was. In hindsight, it was pretty silly of me not to think about it. I use a cornstarch slurry sometimes in cooking and you do have to add it to something that is boiling and my milk mixture never boiled. DUH. Thank you fellow commenters.

  280. CrimsonMonkee

    Love this recipe. I used coconut milk drink instead of milk, stirred in a little orange zest and topped with sliced almonds. Delicious and easy. It ‘s not as firm as the version with milk but firm enough for a nice smooth consistency. This recipe is in my standard dessert rotation.

  281. I’ve made this 4 times now – twice with chocolate chips, once with mint chocolate chips, and this time with Trader Joe’s semisweet chocolate grated with a little Zyliss crank-style grater – and 2 teaspoons of instant coffee (decaf). Best EVER.

  282. Gloria M.

    My husband haaaates when I ask him to taste something before it’s ready to eat. He complained all the way to the stove. He complained until the second the spoon touched his tongue. Eyebrows shot up, eyes opened wide, complaints choked into “Mmmmmm!!”

    He didn’t leave a single thing for me to lick. :) I already told him that our children (when we have some) will grow up on this recipe.

  283. Marjie

    So I love to cook, but I ABSOLUTELY LOVE to bake. Every family holiday or birthday, I always bring the dessert. Well, for my grandmother’s 86th birthday, I decided I wanted to make pecan baskets with chocolate mousse topped with whipped cream and raspberries. After reading at least 10 different chocolate mousse recipes, I stumbled upon yours, and I had to come comment that everyone told me it was THE BEST dessert I have every made. And ALL thanks to you! (Also, I had to substitute orange liqueur because it was all I had on hand). Now, I cannot stop reading all of your recipes, and I have to get my hands on your cookbook this week! Thank you for your incredible recipe!!

  284. Jeanne

    I made it on Sunday for my husband and son and was forced to make it again on Tuesday – added some orange liqueur for kicks – no double cooker required – never managed to serve it cold – it doesn’t last that long

  285. Julie

    I just made this last night and it was delicious! I enjoyed it warm right out of the pot and chilled as well. I can’t wait to try you vanilla pudding recipe next. Thanks!

  286. Amy Reid

    Hi Folks!
    Contrary to culinary standards of The Right Way To Do Things, I made it with skim milk. In the microwave. Delicious & thick. No double boiler. No pot to wash. Yum!

  287. Michelle

    My dad and I had a hankering for a late-night creamy dessert and I thought of a chocolate pudding. After reading several recipes, I decided on this one because I love this blog and the pictures look so amazing! I whipped this out in 30 minutes and just decided to skip the refrigerator part because we were impatient and warm pudding is always nice. I halved the recipe and it came out perfect! I topped this with banana slices but I think any fruit would work (raspberries, strawberries, pears, etc.) A splash of Grand Marnier would also be nice ;) This was absolutely delicious and I will definitely try this again. Thank you!

  288. Irene

    This was fantastic! So easy to make, and so delicious. Even my husband (who stays away from anything sweet) couldn’t walk past the bowl.

  289. Lisa

    Oh my word. Delicious beyond delicious. My mind is reeling with possible variations. (A good excuse to buy

    Made it first last night and ended up with a thick soup even after a night in the fridge. In retrospect, I’d made the silly decision to use a makeshift double boiler with a glass bowl as the top. Womp womp.

    After about 5 minutes on the stove in a sauce pan today…utter, thick deliciousness!

    Never again will I have pudding from a box!

  290. Gladys

    I made your vanilla pudding with blueberries last week and last night your chocolate pudding!!! What a great recipe. Kind of easy and delicious! Tx. I think i am going to try one of your recipe every week!

  291. Sofia

    I needed a quick and delish recipe for my 3-yr old, with as little ingredients as possible. I ran into this recipe, tried it, and here I am now officially bookmarking this site. Whenever my two darlings [daughter and/or husband] ask for a quick chocolaty dessert, guess what I make for them!!?? Thank you for an awesome recipe!!

  292. Merrie

    You are so right about chocolate pudding recipes, in general. And this one is the best! Thank you. You are one smart and talented woman.

  293. News flash from the front! You don’t have to grate the chocolate! I used Trader Joe’s bittersweet (from a Pound Plus bar), just broke it into squares and added it to the hot milk mixture at about the 15 minute mark. In no time it was melted. It’s better than TJ’s chocolate chips, so it’s grand to be able to make this without that tiresome, messy step.

  294. Renee A

    Absolutely delightful!

    I halved the recipe as it’s just me and my hubby and skipped the double boiler, cooked up beautifully in 10mins with lots of stirring with a small wisk.
    (on medium for 5 and medium low for 5 and then an additional 2mins off the heat for the chocolate to melt.) Made enough for 4 easily!

    I also used 1% milk because that’s what I had and it was thick, smooth, rich and all together amazing!

    Thanks for the recipe, this one will go in my favorites for sure!!

  295. joh

    best recipe! i substituted tapioca starch for cornflower 1:1 and it came out perfect! also used the bowl over simmering water trick as i also don’t have a double boiler.

  296. Bea

    Dear Deb-

    Thank you for the recipe! I’m addicted to chocolate and I wanted to make a pudding from scratch. I didn’t had whole milk so I used heavy cream and fat free milk. I had the same problem as the rest of the people with the double boiler and trying to get it thick after 30 minutes so I pour all the mixture into a heavy pan and it got thick after 5 minutes. I think it might be a problem with electric stoves and the “heat control” because i had done it in a gas stove i bet, it would turn great. But at least I did turn out good and I’m happy!

  297. Akitar

    Made this tonight, started with a double boiler. Didn’t thicken a ton but tried to set it anyways. No dice. Checked the comments and heated it over med heat directly in a saucepan for about 10 mins and it thickened up quickly! Try that if you can’t get your pudding to set.

  298. Anne

    I have tried three recipes on this site so far, and each one I love, especially this one. I’m eating pudding with one hand and typing with the other. Now I have to try the chocolate pudding pie — so glad it’s pie season. Yum, yum, yumyumyum!

  299. Indrani

    OMG!.. truely …for once I have all the things that I need to make the thing that I am craving for in the pantry …. bliss!!!!!!

  300. Andy

    I’ve made this before and it was just what I’d imagined. So simple and smooth. Tonight I tried subbing in tapioca flour for the cornstarch. Won’t ever try that again. It was like hot brown mucus. I don’t recommend it to anyone, though I see some other comments that give it the okay. Blech

    Oh well.

  301. Olivia

    I’ve been making a pudding very similar to this one for years! In my house we make it in a very large glass bowl in the microwave (must be only half full) and add the chocolate at the end to avoid burning it. If you microwave it in 2 min intervals it is usually done in 8 to 10 min. Bonus: This method only requires one bowl… We also never chill it – It doesn’t last that long!

  302. irma

    Agh! My cup measures 240 ml (I have no idea why), I thought you meant maybe 750… Well, I ended up using 720 ml today and they were delicious. Thank you.

  303. D.R. Morgan

    I just had to say, your story is catchy but cornstarch is not a traditional thickener for homemade cooked pudding, in fact I hate it made with cornstarch, reminds me of the cheesy lazy way of making it. Traditional from over 50 years ago was with eggs… a couple whole and several egg yolks. The reserved egg whites were whipped to make a wonderful meringue for the top. so, though you may love your pasty oriental tasting cornstarch style pudding, please don’t tell the world that that way is the real way and using eggs and chocolate is new and unnecessary. I will always love the creamy richness of real chocolate pudding made with eggs, milk, sugar, chocolate, flour and vanilla extract. Just sayin’…

  304. Kristen

    I’ve made this many times before and when I saw the word “update,” I thought “what could I have possibly been doing wrong? It’s so good!” But then … then … I made it the new way! Yay! So quick I could hardly believe it, and I think even smoother than with the double boiler (maybe because my patience didn’t wear thin?). Thanks for this! (from a fellow mom to a 4 yo, who is also very happy to not have to wait so long!)

  305. Jim

    Thanks for this great simple recipe.
    I gave it a boost with a sprinkle of Medaglia d’Oro Espresso powder added with the vanilla. The coffee flavor isn’t discernible, but it gives a boost to the chocolate. A big, rich, round tasting pudding!

  306. Algeria

    YUMMY!!!I was overseas and was missing chocolate pudding swiss miss this reminds me of it.
    Thank-you so much for posting it online!!!

    1. deb

      Algeria — They don’t really work interchangeably (you’ll probably need more sugar) but if you’re going to try it, whisk it in with the cornstarch and sugar and cook it with the milk. It still might be delicious.

  307. Joan

    I made this chocolate pudding this afternoon for dessert tonight and it was a big hit! It was so easy and I had no problems with lumps. Thanks for sharing!

  308. Louise

    I made this last night – it took about 15 minutes on the stovetop, and with frequent whisking, I didn’t encounter any lumps.

    I just had some for breakfast (after letting it chill overnight, so responsible of me), and I found it a little one-note. (And I used good quality bittersweet chocolate.)

    If I make it again (I’m feeling a little butterscotchy for my next pudding…), I would add some espresso powder, or go the spicy route with some curry, or chile and cinnamon.

    Super simple, just like homemade pudding should be! Given that there’s so much of it (for two people), I’m thinking about freezing some and making pudding pops!

  309. April

    I *just* made chocolate pudding from a recipe I’ve been using for years and can whip up in a few minutes. Mine is simple and delicious but does call for two egg yolks which I frequently leave out. I’m looking forward to trying this one next time I’m in the mood! Btw, mine is 2 cups milk, 2 egg yolks (optional), 2 tablespoons cornstarch (make them heaping if you don’t use the yolks), 1/3 cup cocoa powder, ½ cup sugar. I usually blend the egg yolks right into the milk in the same measuring cup and then pour it all into the powder mixture which I measured right into the pan.

  310. Mike

    There is no improving on this recipe overall, but I humbly offer a suggestion for less or no lumps.

    Mix the cornstarch with just enough water to get it in a liquid form before adding it to the other ingredients. I add it last in this recipe, and keep stirring until it has thickened. You can either reduce the amount of milk by the amount of water, or add a couple pinches more cornstarch (which is what I do).

    My wife is on a low carb kick, but I still like to eat rich foods. I tend to make a lot of dry-rubbed roasts, and love making gravy with the drippings. I used to make a rue with flour, but with the carb limits, I switched to cornstarch. The first time I added cornstarch to the fat like it was flour was disastrous, but did some research and found the water trick.

    One other small note for anyone still reading, I live in Brazil, and chocolate chips (if you can find them) are in the uber expensive, import category, so I just use a chopped up dark chocolate bar instead.

    Great recipe!!! Thank s for sharing it ;-)

  311. Tammy

    I’ve made this recipe twice now and IT DOES NOT DISAPPOINT! I make only one modification though: I use soy milk in lieu of the whole milk because my husband cannot have dairy milk. This change makes no difference, IMHO. The pudding is still super creamy and so delicious.

  312. Erica V

    Thank you for this great recipe. I am insulin resistant and was seriously craving dark chocolate pudding. Having resisted the temptation to buy a tub of sugar-saturated Cozy Shack, I used your recipe, replacing all but 2 Tbsp of the sugar with all-natural Xylitol. Not having whole milk on hand, I used 1% and added a splash of the light cream I keep around for coffee. Even with my adulterations, the pudding turned out rich and delicious.

  313. Jill

    I made this last night, just in a metal saucepan on the stove-top (I have a glass-top electric stove). Followed the directions in the recipe to a T (including all the ingredients and proportions) but it took WAY longer than 10 minutes on low-med heat to get the liquid to start to thicken. Probably about 30 minutes. That was surprising since I usually have a hard time with things getting TOO hot on my electric stovetop. Anyways, I stirred in the chocolate once the mixture was somewhat thickened, stirred for 3 minutes, then removed from the heat. It set up some overnight, but is still not as thick as I would like my pudding to be. Tastes AMAZING though, wow, so so so yummy. Next time I will use medium (not med-low) heat and let the mixture come to a bubbling boil, then reduce the heat and wait until it is very very thick before stirring in the chocolate.

  314. I made this for my daughter’s birthday “cake” and it was a big hit with the kids. We did a “mud puddle” with the pudding and some crumbled brownie. I used semi-sweet chocolate chips and doubled the recipe with no issues. Really easy, really chocolatey – I’ll definitely make this again.

  315. Rebecca

    Hey Deb,
    I want to make a kosher for Passover version of this. What do you suggest replacing the cornstarch with? Any ideas??


  316. I just made this pudding for my teenager who had her tonsils out and wanted chocolate. It tastes delicious. As for the sour dough starter I have had mine in the frig for a few years. It is a live organism and will last forever. I just reactivated mine and made English muffins that were great. Just pour off the liquid and add flour, sugar, and water. Leave it out for 24 hours and then you should be good to go. Thanks for the pudding recipe. I love your recipes as they are always accurate.

  317. Angie

    I make this recipe often and have never used the stovetop, ONLY the microwave!! It works like a charm! I whisk together the dry ingredients, whisk in the milk, microwave on high for 2 min, stir, 2 min more, stir in the chocolate. Oh, and Ghiradelli bittersweet chocolate chips work great for this recipe!

  318. Angie

    AND I usually use a lower fat milk, and it still satisfies my cravings! I should add that warm chocolate pudding is my go-to comfort food. It is like heaven in a bowl for me. Or a warm hug from grandma. Seriously.

  319. symphonic chef

    Hi Deb, do you think this would be a good substitute for the while chocolate pudding in the pudding cup recipe in your book? Thanks!

  320. Nancy Handler

    I was cleaning out my kitchen cabinets getting the coop ready to sell and came across my mother-in-law’s cut glass ice cream glasses and thought, hmm, wouldn’t chocolate pudding look nice in these. As I am also cleaning the refrigerator, I found a quart of half and half that friends bought that we were unlikely to use in coffee so I confess that I made the recipe above with half and half. Not surprisingly, it thickened quite nicely and tasted mighty fine straight out of the pot! It’s cooling as I write and I will have a happy hubby tonight. Thanks for the excuse to cook something rather than clean: I will always find an excuse to choose the former over the latter!

  321. Kim

    Loved this recipie! Have you ever made frozen pops with it? Would anything need to be adjusted to do so? Thanks for providing so many great recipes!

  322. Liz

    I have made this with honey or maple syrup and unsweetened chocolate (I can’t eat cane sugar) and it always turns out. I nuke the milk in the microwave first to make it cook even faster on the stove. Our house has been grieving and I decided nothing would be better than this for comfort dessert, it is cooling and I am off to the store for whipping cream.

  323. Lauren

    I’m having trouble! It doesn’t want to thicken, even though I added the 1/4 c corn startch. I thought as it would chill it would thicken but it still isn’t. I don’t know what went wrong! It’s almost cooled and it’s basically a thick soup. I’m contiplating put it on the stove again! I hope it comes out, I’ve been craving homemade pudding for weeks!

  324. Lauren

    UPDATE: I ended up bring it back to the stove and cooking for longer! I read some of the comments about it taking much longer then the 10 minutes and I have to agree- and boy am I relieved as it is now chilling and I cannot wait! Thanks for the recipe!

  325. Fabia

    Hey, the recipe sounds and looks absolutely delightful! Could you provide measurements for 3-4 servings rather than 6-7 as mentioned in the recipe? Me and my family are not big on desserts but we have our sweet tooth moments every now and then :)

  326. Fabia

    Hey, the recipe looks and sounds absolutely delightful! Now me and my family, we’re not big on desserts but we do have our sweet tooth moments every now and then! I want to try out this recipe, could you provide measurements for 3-4 servings rather than 6-7? Thanks :)

  327. Kristina

    Can this recipe be tripled? Or should I do three separate batches? I’m making worms and dirt for my son’s birthday party :) Thanks!

  328. Peggy

    Made this over the weekend. It did not set. Came back here and scanned all the comments. Looks like I’ll be enjoying the rest of this batch of chocolate soup and trying again at a higher temp next time. Grateful to all you helpful commenters.

  329. I haven’t looked through all the comments to see if this was asked, but knowing that coffee enhances chocolate, I wonder if there would be a problem with substituting 1/2 or 1 cup of milk with brewed coffee to make this awesome pudding even more awesome-er? Has anyone tried it yet?

  330. Beth

    Want a quick fix for one? Try 1/4 the recipe in a mug in the microwave – yum!
    1 T cornstarch, 2 T sugar, 3/4 C milk, pinch salt, 1/4 t vanilla, 1.5 oz good chocolate (I mix Trader Joe’s 72% and dark)

    Stir cornstarch, sugar, salt and milk together, make sure it all mixes together
    Microwave high 2 minutes – will be fairly thick
    Stir in chocolate, add vanilla
    Microwave additional 30 seconds

    Tip: I put this into a big mug just in case the cornstarch milk mixture rises too much.

    Well, my pudding is now cool enough to eat, so…

  331. Kimberly

    I had some leftover whole milk from a mac and cheese recipe that I didn’t want to go to waste, so made this for dessert. Fantastic recipe; I followed the instructions in the head notes to cut back on the sugar and use a mix of bittersweet and semi-sweet chocolate and thought it was the perfect amount of sweetness. Thanks so much!

  332. Anne

    I just made this. Mine had a bit of a grainy quality – so I was wondering why and it’s because i used corn meal instead of corn starch (just in case someone else did that without realizing). So I just put them in the fridge, and it’s really more like chocolatey grits rather than chocolate pudding – but it looks like it’s setting. I tipped one a bit to see if it would move and i didn’t. Hopefully anyone who doesn’t have corn starch (probably preferable) but who has a craving can use corn meal. Thanks for posting the recipe!

  333. Anne

    update on my previous comment: chocolatey grits are seriously delicious. really, really good. we let the “pudding” overnight in the fridge and had it for breakfast. SO GOOD.

  334. When I was growing up,my aunt used to make chocolate pudding,,but she never ……..measured the ingredients,,and the pudding always tasted super,,i make it now but I sort of measure the ingredients,,i sometimes add single cream and kahlua,,which gives the most devine taste thanks Querino de-Freitas

  335. Dan

    My Grandmother made a hot chocolate pudding for breakfast (in a double boiler) and it was so good. I can’t find the recipe (wish I could as it has been years since I had some). I know she used cocoa and milk but that is about all I can remember. If anyone has any ideals or recipes I would really appreciate your help, as there was nothing better than some hot chocolate pudding with butter and a couple of buttered biscuits on the side with bacon turned in flour before being cooked. Thanks for your time!! You can contact me at

  336. Cindy

    My Brooklynite-Jewish grandmother made delicious chocolate pudding with Droste cocoa–pudding of the type Dan is looking for: mixing 1/3 cup cocoa, 1/4 cup cornstarch, 1/2 cup sugar in the double boiler, then adding 2 cups milk and cooking and stirring until thickened and cooked-tasting–probably originating from the back of a box of cocoa. I don’t recall whether she used a whisk for the first part of the mixing but I do know she used a wooden spoon for some part of it because we got to lick the utensils. She needed us to do it, she said! since she could not eat chocolate, until she was very old and her migraines went away.

    My mother made it about the same way at first, though with Hershey’s cocoa, and poured hers into a baked pie shell, topping it with whipped cream. I can’t recall whether she used white sugar or maple syrup back then. I often requested that pie for my birthday.

    Later, when my mother monkeyed with her diet to try to stave off the terrible cancer she had, my bittersweet chocolate-loving stepfather left out the milk and made it with water–and maple syrup! It was really quite good even with whatever cocoa they had in Maine at the time.

    Now that we make our own maple syrup, and my daughter loves milk chocolate best, we do it like this:

    1 oz (1/3 cup) cocoa
    1 oz (1/4 cup) cornstarch
    6 oz (1/2 cup) maple syrup
    2 cups whole milk

    I just found a recipe that uses much less cornstarch and I am going to try that cook’s method to see if it improves the flavor:–foodie_tuesday

    Today, I am going to try it without the double boiler and I am going to try maple versus sugar side by side and see which I like best.

  337. grace coop

    I’ve a bottle of Baileys Crème Liqueur (which is cream and Irish whisky) must be drunk/consumed fairly quickly cos of cream content – I’m wondering if you could substitute some of the milk for this? It would give it a bit of a kick!

  338. Lorie

    Just made this tonight after I realized I didn’t have any brown sugar for your butterscotch pudding recipe! It was AWESOME and made me question why I’ve waited so long to make homemade pudding. The hardest part was just waiting for it to cool!

    I upped the milk to a full quart, just to use it all up, so I added an extra tablespoon of cornstarch. I also added a 1/2 teaspoon or so of instant espresso to amp up the chocolate flavor.

    Thanks for a great recipe!!

  339. wendyb964

    After bookmarking your buttercothc pudding recipe I knew you must have a chocolate one on the site. With a cold and sore throat feeling like ground glss I wanted this…N.O.W. (ok, I had a box, but, blech.) While waiting for it to cool in one large, single-serving dish I dug ut some Deeply Chocolate Gelato (Valrhona chocolate and raspberry liqueur) by Ina Garten I’d made last summer.

    I’m looking forward to pudding in the morning.

  340. stephanie

    sigh. this is the first SK recipe that hasn’t worked out for me. i feel like it must have been the chocolate, but i don’t know.

    everything seemed to be going great…i used whole milk, carefully whisked and everything looked smooth and lovely and for the first time ever i slowly warmed milk without having it suddenly boil over while i had my back turned. i used toll house semisweet chocolate chunks for the chocolate – i know this may not seem “good” to some people (hilarious visions of ina garten now dancing in my head…) but it’s what i use in any other chocolate recipe because it melts well and i like the flavor, and the pricier offerings at my regular grocery store i don’t care for. (i’m looking at you, ghiradelli, which tastes like plastic and old rum balls…)

    anyway, the first thing i noticed was that the mixture was nowhere near the color of yours. it was more the color of generic storebought hot chocolate mix, very light. i added a few more chunks, and tasted it. it tasted good so i figured it was just because i’m sure you didn’t use toll house, haha. put it in the fridge, waited. after awhile it looked speckled. it thickened but didn’t set (i almost sloshed one on the floor taking it out to check), and i tasted it and the texture was awful. really grainy.

    sadly they are going down the sink today. i bought a box of jello pudding mix at the store instead.

    1. It sounds like you didn’t cook it long enough to melt the chips and definitely not long enough for it to set. After you add the chips or chunks, regardless what brand, it will look speckled and it will look light. Keep cooking until the pudding comes to a boil and it will set with no problem, have no speckles, and will amazingly turn nice and dark. :) And by the way, I don’t use a double boiler, just a good saucepan on medium heat.

  341. Amy

    Made this the other day, and it was incredible! Replaced some of the white sugar with brown sugar, and used 2oz unsweetened chocolate with 4oz of semisweet chocolate. It was dark and delicious.

    It took about 15-20 minutes to thicken up, and I’m glad I read the other comments about it taking a bit longer to cook than expected. Great recipe!

  342. I used this as part of a ‘chocolate lasagna’ recipe and not only was it easy, it was the first homemade pudding I’ve ever had/made. And the people at work thought I was a genuis. Thank you so much for such a great recipe!

  343. Amy

    I made this today it is wonderful! Mine took right around 10 minutes to cook. Seemed too easy! lol But it is delicious! I used the suggestion about replacing an ounce of the semi sweet with unsweetened.

  344. Denise

    Just made it and it turned out delicious. I used dark chocolate and found the sweetness level just right (we don’t like things too sweet). It thickened up around the 15 minute mark for me.

  345. Megan

    This really is the best chocolate pudding! I tried the suggestion to cut sugar to 1/3 c and use all bittersweet chocolate. My kids love it for an after school snack. I love it for those times when you just need a bite of something to satisfy a sweet/chocolate craving (although I can’t really stop at one spoonful of this deliciousness). This will be my go-to pudding recipe for sure. Used 2% milk, still good. Made it on the stovetop, easy peasy. Great that it doesn’t need egg yolks or butter. Tried it today in the microwave – worked! Combined ingredients as for stovetop method in a glass bowl. Microwaved in 2 min intervals until thickened, took it out to stir every 2 min – mine took 6 min. Whisked in chocolate and returned to microwave for an additional 2-3 minutes, taking it out to stir after each minute.

  346. Annie

    Delicious, and so simple! Made this last night to prove to my husband that pudding doesn’t have to come in a plastic cup topped with foil. I used good-quality chocolate chips and am now contemplating variations with white chocolate, butterscotch chips, etc… YUM.

  347. Mary

    Just made this and it is wonderful and so easy! My 7-yr-old son was requesting chocolate pudding, and is on a restricted diet, as well as myself (a different one lol). This was easily adaptable to our needs and turned out perfectly and quickly! Thank you, will be making this on a regular basis!

  348. Cameo

    This recipe presents an excellent opportunity to reuse “spent” vanilla extract beans. I toss in a few pieces from the extract jar, which add a nice little bit of vanilla beany crunch to the final product. I also find I prefer this with half the sugar – or less! It’s hard to beat warm chocolate pudding. :)

  349. katie

    First time I have ever made chocolate pudding, and it was amazing! I tried another recipe claiming to be the best chocolate pudding recipe but it didn’t come close to this one! Great job. Sooooo gooooood

  350. Kathleen

    I added cinnamon and cayenne and didn’t cook as long after I added the chocolate chips (I didn’t want it to be too thick), cooled it down a bit, then poured the pudding into popsicle molds and made some seriously fabulous Mexican chocolate fudgesicles. Because, yes. Also, homemade pudding is the single best argument for always keeping whole milk in the house (not that I really needed encouragement).

  351. Rachel

    We’ve made your delicious chocolate pudding a couple times & the recipe is spot on. Today we’re using your recipe to make a graham cracker pudding pie topped with whipped cream. Yum!

  352. Holly

    I made this last week and it turned out great. Today, since I didn’t have any chocolate, I made a variation. Instead of chocolate, I scraped the vanilla from two fresh vanilla pods, and added canned lychees (minus the syrup) in the pudding cups. Vanilla Lychee Pudding! Just tried it and it came out really good!

  353. Kimberly

    I’ve made this several times, but this last batch was by far the best. Instead of whole milk, I used 2 cups 2% milk and 1 cup heavy cream. The consistency was fantastic, and I used your recipe notes for a more bittersweet edge. Most importantly, I finally read the directions and harnessed some patience and did not let the dairy boil. The end result was well worth it, kind of kicking myself for being lazy on the previous recipes!

  354. My mother always made pudding from scratch, hier is a hint

    Put cornstarch in a handheld mixer/shaker and add a few tablespoons of milk. Shake vigorously. Check for lumps and remove if needed. Heat rest of milk and add cornstarch when Milk stats to boil Add chocolate and Vanilla.

    Question – ever cooked cream-of-wheat pudding???

  355. Jenna

    I had the same experience as Stephanie (1/29/15). I heated it nice and slow (closer to 20 minutes than 10) and (like Stephanie) I used chocolate chips (Ghirardelli) but it never set and after chilling had a terrible, grainy texture… Dang – this is my first SK recipe failure!

  356. Ricardo

    The only thing wrong with the recipe is the number of servings it claims to make. It makes only one serving. ONE! I regret nothing.

  357. Jess

    I love Smitten Kitchen recipes – they are always my go to! I did have problems with this recipe though – my pudding did not thicken or set. After some googling, I think this was due to too much whisking and maybe also due to my corn starch being old. But I was able to resurrect the pudding today! I put it into a pot, made a slurry with milk and three tblsp of new corn starch, mixed it in and heated the pudding slowly. This time, I didn’t whisk it – just stirred occasionally and it quickly thickened up to normal pudding consistency. It was a little lumpy but I strained it and I’m super happy I was able to salvage it. Hope this helps others!

  358. Jess

    “Babe, do you like chocolate pudding?”
    (long pause) “…I like Jell-O pudding.”

    (A few hours later)
    “Oh, you made pudding!”
    “Do you want to try some?”
    “Sure.” (samples) “…This is the best pudding I’ve ever eaten.”

    So, this was a hit, despite it being a little bit runnier than I’d have preferred. I cooked it very slowly before adding the chocolate and probably could have waited longer to add it. I maybe also could have cooked it longer after adding the chocolate. I used a 4-oz Ghirardelli bar and half a 4-oz Baker’s bar – I forget if they were both bitter- or semi-sweet, or a mix. I am definitely considering using a higher percentage cocoa next time, and I’ll probably also run it through a mesh sieve as it has a few small lumps. BUT, it was my first time making pudding so I’m going to put this one in the “Win” column and make it again! Thank you!

  359. AKM

    Just finished making a double batch of this pudding with a few extras:

    Used Clear Jel cornstarch that I now prefer infinitely above the regular variety–no aftertaste, blends superbly, and thickens perfectly, every time.

    Added, as another commenter has said, some powdered instant coffee. Mixed a variety of types of chocolate, forgot the vanillas till after I had already filled one of two pie crusts–so one with and one without….hard to say which is better. Oh my, this is another winner from SK! Thank you!

  360. Alison

    So easy and so good. I used it as part of the Fauxmartha’s Christmas trifle – basically chocolate pudding, brownies, and a mousse that’s similar to the mint cream from your chocolate souffle cupcakes. Highly, highly recommended, though it may do bad things to your ability fit in your pants/through doorways.

  361. Ksenija

    I tried the recipe twice in a month, it’s so addictive and so easy! The first time with bitter chocolate, the second with semisweet and instead of vanilla extract I used about half a teaspoon of mahleb! Everyone who tried it, talked about it for days!

  362. Rachel Bruce

    If I used ALL unsweetened chocolate, would this still be good? and if not, should i just jack up the sugar to 3/4 of a cup instead of the 1/2 cup?

  363. Aidel.K

    I just made this with So Delicious Coconut Milk Creamer. It comes in the kind of carton that is shelf-stable, and the carton holds 32 fluid ounces. I keep kosher and want to serve this with a meat meal, hence the need for non-dairy milk. This worked out beautifully and doesn’t have a pronounced coconut flavor (not that I’m averse to that). Thanks for recipe! Good Shabbos!

  364. Sarah G.

    I just made this with 1% milk and Nestle chocolate chips because that was all I had. It thickened within 5 minutes and tasted absolutely amazing. Thanks for another perfect recipe!

  365. suzanprincess

    Try #449 Beth’s scaled-down version for a single serving and top the hot pudding with a scoop of vanilla ice cream for a Reverse Hot Fudge Sundae. Nirvana, I swear.

  366. Margaret

    Just made this and I am happy to report – no lumps!! I took your advice to keep the heat low so maybe that helped? Very easy and delicious. I used Guittard Akoma chips so it is very rich. Thanks for this recipe!

  367. Dorothée

    Hi! First comment on your blog that I’ve been reading for so many years.
    I used bittersweet chocolate and didn’t add any sugar.
    It was a perfect grown up not-that-much-guilty pleasure.

    Thanx for all the good stuff Deb, hello from Strasbourg!

  368. I’m just a few years late to the game, but this chocolate pudding is everything i’ve dreamed off! I’m always happy when I try another one of your recipes : )

  369. Absolutely divine! The texture and consistency was perfect, and it tasted amazing! I haven’t had a failure from your website yet; the way you write is so clear, and the recipes are superb! Thanks!

  370. ceilidhbec

    Made this tonight using 3C half and half that needed to be used up plus ghiradelli bittersweet Choc chips. I used an all clad copper lined saucepan over medium heat. Delicious and easy! I had to laugh though because I’d had in my mind it would take 10-15′ but it took a lot longer than that. Exactly 22′. That’s why I laughed. As soon as I realized that was the time, I remembered Deb saying the source – John Scharffenberger (sp?) – said it was 22′ pudding. True!

  371. I just made this for the first time and made a simple whipped cream with heavy cream and powdered sugar to plop on top. The pudding was so easy and delicious. I love that there are only six ingredients! I did strain the pudding through a mesh strainer because it was a little lumpy. I will definitely be making this again! Thx!

  372. Cathy

    I have made so many chocolate pudding recipes- this one is the best! No need to try any other. Tastes great and perfect texture

  373. Nina Wong

    Quite disappointed. my pudding never set. even overnight.
    I really like the Apple cake from this website, and thought
    this would be great also. I was horrified to find the pudding never
    got thick. I followed the instructions perfectly, so, not sure what went wrong.
    The worse part was that I was making this for company .
    I had to at the last minute pull out the instant Jello pudding.
    Have lost confidence in this website.

    1. Ashby

      I’ve been following Deb’s recipes for 9 years now and the only times I haven’t liked the results are when I did something wrong (or when I tried to convince myself that I liked carrot soup – still nope). Don’t write this site off so quickly, it’s a gem :)

    2. kmnoble1

      Nina, how frustrating for you! What a disappointment. LIke Ashby, though, I’d encourage you to come back and try other things. I’ve had wonderful success with a number of Smitten Kitchen recipes and have enjoyed sharing them with others. A few of my favorites are the Meyer lemon scones, Homesick Texan carnitas and apple cider donuts. I”m sure you’ll find something wonderful.

    3. Jenny

      I wonder if maybe you took it off the heat too early? When I was heating it up on the stove, it was liquidy for quite a while, then suddenly it started thickening up and that’s when I put in the chocolate to melt. It set beautifully. I believe if you slowly heat it until it start thickening up like Deb wrote, it should work. I’d encourage you to try again, because it really is delicious!

    4. Katarina

      I agree with Ashby. If you don’t like the recipe – you must have done smt wrong. All her recipes are amazing! Don’t give up this website.

  374. jkdandy

    No one will read this comment because it’s at the end, but I promise you it’s worth it: I added the zest (microplaned) of one orange and it totally changed it and made it fabulously different. Deb, try it for your next version!

    1. jjjeanie

      I’ve read it! I usually read *all* the comments in the “I made this” section, because they can be so helpful. I’m not a big fan of orange, but I can see how this would create a totally diff. beast. Thanks for posting.

    2. SallyO

      I read it too! Thank you! The combination of chocolate and orange has been one of my favorites since childhood. Baskin Robbins used to make a chocolate orange sherbet waaaaay back in the day, and I think I have them to thank. Next time I will use your idea. This first time I made it spur of the moment.

  375. Elizabeth

    Sounds wonderful! Do you know if it would work with dairy free and nut free milk alternatives? I’ve been afraid to attempt vegan pudding…

    1. RB

      This is late, but coconut cream (unsweetened) is a fantastic substitute for recipes needing whole milk or cream. I have used it in making pudding and in making fudge for a friend with a dairy allergy and it is awesome! The coconut is not even noticeable since the chocolate is so strong.

  376. Leann

    Deb, thanks for bringing a nostalgic taste memory back to our table. While our children are grown, aka empty nesters, chocolate pudding can be a perfect dessert for two! Snow is falling in Colorado and this made the perfect end to our meal.

  377. Rhea

    Yum Yum Yum. At 31 weeks pregnant, all I want is chocolate anything. This certainly was easy to make and hits the spot! Thanks for a great preggo lady craving recipe!

  378. Jackie

    I’ve never made pudding before, so I didn’t know what to expect. I used whole milk and unsweetened chocolate, and the as-called-for 1/2 cup of sugar. While I was cooking the cornstarch-sugar-salt-milk mixture I began to worry… it wasn’t thickening, and it had already been cooking for 15 minutes on medium-low heat. I even added another tablespoon and a half of cornstarch just to be safe (I thought I was a bit stingy when I measured initially). However, at about the 25 minute mark… ta-da! Thickness! Yes! In you go, chocolate!
    It’s cooling in my fridge as I type, but of course, I licked the spoon. Daaannnng. What a luxurious, simple dessert. THANK YOU!

  379. Delicious! Like many commenters I had trouble getting to thicken but discovered it was more of a temperature issue. I think I was too cautious and on the lower end of the medium-low temp. i ended up trying to bring it to a simmer and as soon as I saw it start to bubble I turned it down every so slightly just so it wouldn’t, and at that temp it thickened right up :)

  380. Pamela Silberman

    The my first effort at this did not set. Luckily, I had made it the night before so I was able to put it back on the stove and cook it a bit longer. It definitely takes more than 10 minutes to reach the right consistency. One clue is the color. On my fist attempt I noticed that it didn’t have the same rich brown, shiny appearance as in the photos, but I just thought that was due to the type of chocolate and professional photography. On my second try, it looked exactly like the pictures. Yum!

  381. Tammy

    Just made this using Guittard semi-sweet chocolate chips, skim milk, 1/4 cup white sugar + couple tsps of brown sugar and I think it’s perfect. No too sweet and very chocolately. If it’s not thickening, turn up the heat slightly. It needs to come to a simmer in order to thicken.

  382. jjjeanie

    I also grew up on My-T-Fine, and find there’s nothing like chocolate pudding—sweet, but not too sweet; creamy, but not too rich; chocolatey, but not teeth-achingly so. Mom always left some in the pot, so we could help her “clean up.” And because she did, I always stir this with a wooden spoon.
    Anyway, I made this last night using 2% milk and a med-high heat (in a hurry to get back to watch the Warriors). I also used 14 squares of Trader Joe’s 72% Pound Plus (chopped), and it was Deelish!! I threw in the chocolate a little bit earlier than Deb says (because of my hurry), and if anything, it helped it thicken faster. I also ate it hot–cuz I like it that way. The whole thing took 10 minutes. Best of all, I can premix the dry ingredients into a jar for my own “mix.” Might even be a good gift! Thanks Deb for all your great recipes. huge fan!

  383. So I never go back and comment on websites because, well, who has the time?? But I had to come talk about how glorious this recipe is. It’s our favorite for sure. We’ve made it lots of different ways with lots of different types of chocolate (milk! dark! Bittersweet with a smidge of semi!) and added lot of different flavorings at (orange! peanut butter! mint! caramel!) and every single time we love it. It’s really so so good. I use it for my chocolate pie and lately we’ve been layering it into little parfaits which my family loves. Go, make it now.
    Flavoring tips:
    For mint steep the leaves in milk before adding to the cornstarch mixture. For extracts or liquers we just replace the vanilla with them. Peanut butter and caramel we warm a bit in the microwave and swirl in when the pudding is done but before we dish it up and cool it down.

  384. Diane

    I made this last night with the intent to have it for a Valentine’s Day dinner in. We didn’t even make it to the end of the 2 hour chill before digging in! I cut the recipe in half and accidentally put the cornstarch, sugar, salt and milk all in a saucepan at the same time and it worked out just fine. It is a very easy recipe. My plan is to make some crumbled cookie tartlets with it. I think the richness of the pudding with some fresh whipped cream and some berries might make it look and taste like I made a fancy dessert. I have some lovely Dutch almond cookies that should do the trick.

  385. Karen Thorne

    Absolute keeper. I used Lindt 60% mild chocolate and it was the best. Good quality chocolate is a must. It barely made it out of the pan and into the cups. I’ve made it twice in two weeks. Amazing!

  386. sarrible

    I just made this for, oh, the tenth time, and because I had half a huge navel orange in the fridge, I put the zest of the orange in with the dry ingredients at the beginning and then the juice in with the milk. It didn’t curdle, which I was afraid of, and the end result TASTES LIKE A TERRY’S DARK CHOCOLATE ORANGE. (I used a 70 percent cacao bar for the chocolate solids.) I am so happy I almost cried.

  387. This recipe was really easy to make. However beware of lumps forming. I stirred the whole time and while the mixture appears smooth, after adding the chocolate the lumps became more noticeable. I did a half recipe with 2% milk and found it a bit too thick with the 1/8 cup of cornstarch. I would make this again but maybe sift the cornstarch over the milk to prevent it from clumping so much.

  388. Divya

    We’re in India and school’s on a break for a month between graded. A 6 year old has to be kept busy…and this was just the most perfect thing to make and do. Half the chocolatey gloop was polished off the spatula and the pan..the little remaining is now chilling. Yum Yum…and thank you!!!

  389. Sara Denbo

    We used to love My-T-Fine pudding, too! I have a microwave recipe that tastes almost exactly like it. Let me know if you love it:
    Whisk dry ingredients: 3/4 c sugar, 1/4 c+ cocoa, 3 TB cornstarch, 1/4 tsp salt, then stir in 2-1/4 c milk. Combine in a large 8 cup pyrex, microwave 2 mins, then stir, 2 mins, then stir, 2 mins, then stir. Drop in 2 TB butter, stir. 1 tsp vanilla, stir. Divide up into serving cups. Refrigerate. I love the ‘skin’ it forms on top.

  390. Becky

    Perfect. I used 5oz. Ghirardelli 60% cacao chips and 1oz. unsweetened chocolate. Simple and delicious can’t-go-wrong recipe.

  391. Mary A.

    Oh, my goodness! I have just finished licking the bowl, the pan, the strainer and the spatula. It is awesome! Now, mine took a long time to thicken, but I probably had my burner a bit lower – scorched pudding is nasty and why hurry it? Please and thank you, Deb. You’ve done it again!

  392. Kimberly A

    I LOVE this pudding; it comes together so easily and the flavor is sensational. I usually make it with 1/3 cup sugar and Trader Joe’s dark chocolate. I’ve made this loads of times, but last night we tried it frozen into fudgesicles for the first time. Complete summer game-changer. Thanks a million for the recipe! :)

  393. Ashley

    Hi Deb, I’m trying to make my grandmother’s cake recipe which calls for the frosting to be made with “dark and sweet royal cooking pudding” with a note that instant pudding is not an acceptable substitute. Any sense of I can sub In your chocolate pudding for the recipe? The other frosting ingredients are milk, instant coffee, and whipped cream, and it’s served cold. Thanks!

  394. Kathryn

    This was fast, easy, and very good-my favorite combination. I use this recipe, and the one from Joy of Cooking. Last night my daughter and I made pie dough, and this pudding. We added an extra tablespoon of corn starch so it would set well as a pie, but we probably didn’t need it. We used the unsweetened baking chocolate and 1/2 cup sugar. It was definitely a more bitter-dark chocolate flavor, but paired perfectly with the topping of sweetened whipped heavy cream. Another success, and I’m not surprised. Thank you, Deb.

  395. Jo

    I changed this recipe quite a bit, and it still turned out exactly right. I used coconut milk instead of cow’s milk, 1/3 cup of maple syrup, and I put in 1/4 of a vanilla bean into the milk and fished it out before adding the chocolate.

  396. I just made this and it’s setting up in the fridge right now. It’s so hard to wait for it to set. The bits that I licked off the spoon were delicious. Thank you

  397. A.

    I have three words for this chocolate pudding — yum, yum, yum!!
    Try it once … you will never go back to store bought packages again!
    Thank you!

  398. choth21

    I made this recipe and not only is it easy, it tastes great. For those days when you’re hosting a dinner at home and want a non complicated but satisfying dessert, this is perfect.

    I made one substitution. I used tapioca flour instead of corn starch because I dislike the taste of corn starch and I find that it always lingers even after cooking.

  399. Anja

    For me, this was a childhood staple (Belgium – Europe). It is very easy to avoid the lumps: dissolve the cornstarch in a half cup of cold milk (just stir it it, leave the lumps to dissolve for 5 minutes, then stir again). It gets whisked into to the boiling milk (not before), and constant stirring is only required from this point on (yes, even a child can do it, under supervision).
    Chocolate is best added when it is off the fire: overheating may make it bitter.
    Replacing it with cocoa will make the pudding even leaner, without compromising on the taste! The sugar can be added at any time (before it cools too much), since it will dissolve without a problem. This means that you can add chocolate, cocoa and sugar to taste at the very end!
    For vanilla flavour you scrape and boil a vanilla pod with the milk, … (fish the pod out before adding the cornstarch), … adding instant coffee and caramel will give you moka flavour … (these are the top 3 pudding flavours in Belgium)
    Another tip: full (or semi-skimmed) milk is less likely to burn than skimmed milk, and rinsing the pot with water before pouring in the milk might make burning the milk even less likely (it supposedly fills micro-fractures in the bottom – keeping the milk out).

  400. Francesca

    I doubled the recipe for a picnic, and it took about 40′ to reach the simmering point! The reward was a velvety vat of chocolaty goodness with no hint of lumps or uncooked starch. I am looking forward to making the orange flavored version, and a Kaluha version.

  401. sara

    Hi, I tried this twice, the first time I halved the recipe and everything went smoothly and delish, the second time I tried to make 2/3 of the recipe but something went wrong, the chocolate (mebs not top quality) wouldn’t melt and I used my blender, and the pudding never got to the right texture, even after I added some more cornstarch and put it back on the stove…oh well, I added some homemade peanut butter while blending and crushed hazelnuts on top…it turned out more like a thick chocolate smoothie and nobody complained. I was wondering if I can make it vegan by using, say, almond milk? Has anyone tried this option? Ciao from Sardinia

  402. Eve

    I made this delicious recipe. Turned out fabulous and was just what i needed.
    Loved the information on pudding recipes! I was trying to figure out which one to make, and decided simple was best, and it is.

  403. I made this, it came out perfectly, smooth, creamy, set beautifully but it tastes a bit chalky. Any ideas why that would be? I used good chocolate, and it blended in well with the milk/cornstarch mixture but it was not super fresh. Maybe too old? I’m sad, my first good pudding attempt.

  404. THE best chocolate pudding recipe.
    I make it with almond milk and semi-sweet (non-dairy) chocolate chips and it’s perfection.
    I use 3/4 of the sugar amount because of the sweeter chocolate.
    (Can I still consider myself a “foodie” if I admit I prefer semi-sweet to bittersweet chocolate??)
    Couldn’t deal with straining a double recipe so used an immersion blender just enough – before I started getting bubbles.
    Thanks for this really wonderful recipe.

  405. Yonina

    Nope. Rubbery! I cannot give this one a thumbs up. I’m sure I’ve done recipes with just cocoa pdr that were tastier. The difference – eggs. Tempered, but the addition of eggs. This one a disappointment. Not even as good as Cozy Shack.
    I think this time your Mom was right!

    1. Maro

      maybe you overcooked the cornstarch? i just made it and it’s anything but rubbery. i ate what didn’t fit in my bowls warm out of the pan it was so good — i did the lower sugar/all bittersweet version and it’s definitely better to me than cozy shack.

    2. Mike

      Yeah you definitely messed up something. Mine came out amazing. Low and slow. I constantly stirred for about 30 mins once the milk and dry ingredients were mixed.

  406. With Valentine’s Day around the corner this is THE recipe I needed. My hubby doesn’t care too much for cakes or cookies, but chocolate pudding is HIS dessert. He devours the chocolate pudding I make in one sitting. Sadly it’s stovetop from the box, he refuses instant. I can’t wait to see what he thinks. Thank you!

  407. Julie

    Well, this tastes great but mine turned out pretty thick and heavy–more like a pots de creme than a pudding. It’s very rich and very thick….not light and smooth like a pudding. Not sure what happened….but this is not pudding as I envisioned it.
    Again, tastes fine–just very very heavy and I can only take a few bites because it’s so rich.
    I followed the recipe exactly. I even weighed out ingredients.

  408. Brenda

    Would this be okay to pour into prepared pie crust? if so, is it enough to fill the crust, also would I need to cool it a bit before adding it to the crust? thank you. cant wait to try this recipe.

      1. Allie

        Hi! Do you think flour would work instead of cornstarch? PS – I love your blog and make at least 2-3 recipes of yours every week!!

  409. Abby

    I made the mistake of going by time and not consistency so after letting the pudding cool in the fridge it was still soup. Luckily, I found blog post (my kitchen table) if someone that had the exact same problem and fixed the pudding by reheating and adding two more tsp of cornstarch mixed with a splash of milk. I tried it and it worked for me too! Plus, it gave me a chance to adjust the chocolate flavor (i wanted more!) by adding 2tsp of unsweetened chocolate powder. So delicious and worth a second try.

  410. Andre

    I made this last night, and while the taste was good, it ending up having a slightly chalky/grainy texture. I was a little disappointed that it was not smooth. Any ideas as what could have gone wrong? I did cook the cornstarch for the full 10 minutes, but maybe it should have been longer or at a higher temp? Appreciate any help!!

  411. Renee Olson

    Pudding ended up thin, likely due to the ancient cornstarch in my cupboard. It was cooked at low heat for about 25 minutes. I used 60 percent cacao chips with 1/3 cup of sugar and half a teaspoon of espresso powder. Next time I’ll cut the sugar to 1/4 cup or add 1 oz. of unsweetened chocolate. Definitely worth trying again with fresh cornstarch.

  412. Nisha

    This was delicious paired with the salted peanut butter cookies. I used 1/3 cup sugar and dark chocolate chips, we thought it was plenty sweet enough.

  413. Amy

    Made this today with 2 cups half & half, 1 cup 2% milk because that’s what I had. Sifted the cornstarch into the pan and stirred in the sugar and salt. Cooked it at 3 on my large gas burner and at approximately 8.5 minutes it started to thicken noticeably. Stirred in the chocolate according to instructions and was done in about 12 minutes. No lumps. Now I want to try your butterscotch recipe.

  414. Avani

    I made this yesterday and it couldn’t be easier. I used bittersweet chocolate and whole milk and definitely recommend bittersweet chocolate it so it’s not too sweet. Definitely had to be watchful of lumps but it came out so well – it began to thicken close to the 10 min mark since I kept it on a lower heat setting. I didn’t make any of the 2013/2014 adjustments to drop down the sugar but maybe for next time! Thanks for the wonderful recipe – I made it for my husband who had his wisdom teeth out and he enjoyed it.

  415. nicole

    if I do individual servings in 4oz mason jars should I put the lid on before placing in fridge or should I make a big bowl and then transfer for serving?

  416. Gretta Cox-Gorton

    I remember trying to make chocolate pudding as a preteen and failing miserably, so thank you for prompting me to test it out again! I just made a half batch of this with mostly bittersweet chocolate and more salt than I originally intended, with enough for a little taster, with a dollop of plain greek yogurt on top for contrast *unghhh*

  417. Renee

    Made this a few months ago with antique cornstarch resulting in thin pudding. I tried again with fresh cornstarch. I used 1/2 teaspoon espresso powder, 1/3 cup of brown sugar and 65% cacao chips. In the same time that a super sweet boxed pudding mix would take, you get silky dark chocolate instead. Pudding nirvana!

    1. Sunny Farmhouse

      I am trying this recipe today but when I’ve made other puddings and custards, it has gone wrong if it’s not cooked long enough on the stove top. Cook until it’s getting close to the thickness that you desire.

      1. kdrum

        I agree with “Sunny Farmhouse”. The pudding needs to cook on low until it’s visibly thickening. The recipe says 20 minutes but it always takes me much longer, closer to an hour, probably because the milk is cold when I start. I’m going to try to let the milk come to room temperature before I start so the cooking doesn’t take so long.

  418. malika green

    Deb, I’m making this for a school bake sale ( have made the recipe twice and love it.) Do you think it would work scaled up? Or should I make it in batches? I’m going to make 5 batches and am wondering if I can massively scale it. Or should I just try doubling it?

  419. Dorothy

    I made this once and it didn’t set, then I tried it again and realized my mistake– the first time I made it I didn’t put it in dishes, I just put the pot in the fridge, but with a lid on. The second time I also put the whole pot in the fridge but this time did not cover it (because had I put it into individual cups they wouldn’t have had lids), and the pudding set! So I think the lid prevented it from setting, maybe kept it too hot or has something to do with the condensation? Anyway, I wanted to share in case this might help anyone else with a setting problem.

    I used semi-sweet chocolate and a scant 1/3 c sugar and it was rich and not too sweet.

  420. kdrum

    My husband makes this for our community Square Dance potluck dinner and it’s a big hit every time. We triple the recipe.
    One time he accidentally put organic lemon extract in when he thought he was reaching for the vanilla. It was a subtle and delicious. Now, I try different additions like cinnamon or peppermint along with the vanilla (in place of the lemon).
    This week I have about a cup and a half sour cream in the fridge and will add that to see what happens.

  421. Molly

    Have made this for quite a few valentines dinners! So yummy. I like to make fresh whipped cream, and do a layer of pudding a dollop of whipped cream, crushed oreo crumbs and repeat for a super delicious parfait! I use small clear glass duralex picardie cups so you can see the layers and so the portion it isn’t overwhelming!

    1. Dietary restrictions in our house mean we are a refined sugar free zone. Any attempts at a sugar substitute (Swerve or Erythritol) and sugar free chocolate? I know some things are better as nature intended, lol…but for our kiddos, we have to cross the line sometimes. ;-) Thank you!!!

  422. Shilpa Vimalananda

    Well, I have made this fabulous recipe so many times with excellent results. This time, my toddler was driving me up the wall, my husband was doing everything wrong, I lost my mind and took it off the stove too early. Now the ramekins have been in the fridge overnight and are nowhere near setting. Any way I can thicken them up at this point, or should we just try to enjoy this as delicious chocolate soup?

    1. deb

      I haven’t tried returning it to the stove to cook longer but I don’t see why you couldn’t. Also, been there. It’s so hard to focus amid chaos!

  423. Justine

    I’ve made this a few times and we always love it. I made it last night while I was cooking dinner on the side and was rushing a bit – not giving it my full attention. It came out very liquidy – kind of like the consistency of the hot chocolate you dip churros into in Spain. I think I probably didn’t cook it long enough – is it possible to put it back on the stove now that it’s been chilled overnight?

    1. Shilpa Vimalananda

      I actually did this same thing last month. Deb told me to give it a shot and I did. Thickened right up to perfection!

          1. Justine

            OK this happened again! This time I tried putting it back on the stove. I was concerned that maybe I had skimped a little on the cornstarch, so I added another tablespoon (sifted over and whisked into the chocolate soup) and it somehow came off the stove even thinner than it went on! I just saw Sunny Farmhouse’s comment thread, and I’m assuming that I’m just not cooking this long enough. It’s strange though since the first few times I made it, I didn’t seem to cook it much longer and it set just fine. I did, however, sub in a cup of heavy cream those times and it thickened nicely – maybe the extra fat helped?

  424. Sara Spencer

    It never fails. I can comb the internet try recipes from all over trying to find a good one and failing. At some point I wonder if theres a recipe for said dessert on Smitten Kitchen, and if there is, its always the best version I’ve tried. Case and point, chocolate pudding. Thank you Smitten Kitchen! You never disappoint! You made my 7 year old(and 6 year old and 5 and 4 year old 😂😂) Very happy!

  425. Craig

    Finally found the right pudding recipe. I tried a few including with eggs, but the eggs would always curl giving a not so good texture. I made once with chocolate chips from Costco, and it tasted pretty good. Then switched chocolate chips, and it was too bitter for my taste. So think I just have to find the right chocolate chips. I’m actually using this for a chocolate pie, with whip cream which cuts down on the bitter taste. I especially love how simple it is to make.

  426. Rachel

    Deb, I have loved your blog for about ten years now and your recipes just keep getting better. I’m experimenting on this recipe using ALL unsweetened chocolate and some cocoa powder ( since I only had 4 ounces not six on hand) so I added 2 heaping tablespoons of cocoa to help. Plus a little more sugar (my husband loves the darkest chocolate you can get) I’ll comment the results especially since its sweetened with erythritol and stevia. Love this site so much!

  427. Pam

    This was excellent.

    I followed the suggestion in the notes: I used the smaller amount of sugar and 77% solid chocolate.

    For a smaller dairy-free/vegan effort, you can half all of the above dry ingredients and vanilla with one can (14.5 oz or so) of coconut milk. No odd amount of leftover liquids! I used lite coconut milk: it still had great texture (smooth!) and less coconut flavor. I like coconut, but sometimes, like here, I just want the flavor I’m used to, and not something that although tastes great also tastes like I made a substitution.

  428. Liz B.

    Made this to use up some milk, and to feed my sweet tooth. Excellent chocolate pudding, and couldn’t be easier to make. It took probably closer to 15 mins (heeding the tip for low and slow) for the milk and cornstarch mixture to thicken, but when it did it was unmistakable. I wonder if those that that had trouble with it didn’t wait for it to thicken? I used a mixture of mostly semi-sweet and some bittersweet chocolate. It thickened up nicely the fridge but definitely had some lumps – I’d sieve this for company but certainly not for just me.

  429. Abbi Warren

    This recipe, Deb. It is SO GOOD. And those skins. I had no idea pudding skins could be desirable!

    I just have to gush about your site, briefly. It’s why people think I’m a good cook — I’m not, but don’t tell them ;). It’s just that your recipes are so well-written and easy-to-follow (also the comment section is incredibly, almost weirdly, helpful). 90% of the time my recipe search begins and ends with Smitten Kitchen (not to mention the 40 or so old favorites I fall back on oh-so-regularly). I really don’t know where we’d all be without you!

  430. jeane

    i know this is a “classic” recipe but wanted to say i made this tonight. with the abundance of alternative milks i tried it with coconut milk (from the carton not the can) and it was amazing. a little too sweet but a quickly fixed with a small tweak in the future.

  431. Deneen Clark

    I want to make a cake with chocolate pudding and I always look at this recipe, can I put this in a chocolate cake as a filling?

  432. Meg

    I made this as a kid 1960s from a cookbook and have since lost the recipe for proportions. So glad you posted it. I think it had more sugar and used cocoa powder but potato, potahto. Great to use the milk that may be going over the edge soon since i can’t make clam chowder after i ran out of clams in a can. Thanks.

    1. Pam

      I like using lite coconut milk in a can for this recipe; it has the texture needed to say “this is pudding” but isn’t as rich as full-fat coconut milk — there’s enough richness from the solid chocolate imo. Lite coconut milk also doesn’t have as strong of a coconut flavor as full-fat coconut milk. I love coconut, and 99.999% of the time I use full-fat, but sometimes I just want something with the texture and flavor of dairy/cream, and chocolate pudding is one of those times. This makes a great filling for chocolate cream pie in graham cracker crust.

      Also, because I get annoyed with partial cans of coconut milk, I have made this with 1 can (15ish oz) of lite coconut milk and 1/2 of the other ingredients with great success…there’s plenty of chocolate flavor…and if you’re worried just add a little more solid chocolate. As always, ymmv.

  433. reid

    try this sometime…..melt the sugar in the sauce pan until it turns a dark golden brown. slowly add !/2 cup milk (or half and half if you want. cook it will bubble and the sugar will harden. Simmer under low heat til sugar has melted. Slowly wisk the milk into the cornstarch until smoothly blended then continue with the receipe …

  434. Carie Lyn

    Seriously perfect pudding, and so very easy. I have been frustrated by various pudding recipes over the past year and will never try another one again. I even used used part of a Trader Joe’s dark chocolate pound plus bar and it was amazingly chocolatey and rich. Thanks for this simple winner of a recipe that far exceeds the sum of it’s parts!

  435. Becky

    This was super delicious and decadent! I’ve made other cornstarch puddings that never came out this rich and thick. And it was WAY better than any box mix. This is definitely a keeper recipe for our family!

  436. Janice

    I made this during the quarantine. I used powdered nonfat milk as that is all that I had. It foamed up quite a bit when I whisked it together and the foam lasted throughout the cooking process. I could not see when it was thick enough to coat my spoon because of all the foam on the spoon, however, I could feel that the mixture was thickened as I was stirring, I then added a tablespoon of butter to make up for the nonfat milk along with the chocolate. The pudding was a bit lumpy (couldn’t see the lumps for all the foam), but my husband and I both agreed that it was delicious!

  437. Emily

    so simple, so good! i used low fat milk, 1/3c sugar, and 67% dark choc baking chips and it turned out great! even made this over facetime with my 9yo niece during covid quarantine.

  438. Libby

    Wow wow wow was this good and easy. I used 88% dark chocolate and 1/3 cup sugar and it was beautifully rich without being too sweet — almost like chocolate mousse. It took much longer than 10 minutes for the milk to thicken — and my burners run hot — but I nudged the heat up to medium after about 15 minutes and it thickened beautifully, no lumps at all. I’ll be returning to this again and again; it’s sophisticated enough with some berries or cookie crumbles to serve for company (if we ever get to have company again!).

  439. Grace

    This turned out perfectly and is a great stovetop dessert for summer.
    I made it as suggested in the three update notes: heating the mixture directly in the pot, using some bittersweet chocolate, and reducing the sugar to 1/3 cup. Using good quality chocolate is key for the best flavor. I’m already planning to make this again soon and turn it into pudding pops! (And no, I don’t even have kids :D It’s just that good!)

  440. JT

    I and everyone in my family love this pudding. It turns out perfectly every time I make it. I’ve learned not to beat pudding but rather to just stir it very gently so as t not break down the cornstarch. I use a mixture of bittersweet and semisweet chocolate and keep the sugar at 1/2 c. The pudding is rich and chocolately and just sweet enough. It’s wonderful with a dollop of whipped cream on top!

  441. KathyT

    I agree with your Mom somethings aren’t worth it especially pumpkin pie from a pumpkin which taste just like it came from the can. Thank you for the recipe. I used this recipe to figure out how to make the one I had in mind and I made it in the Vitamix blender running it twice on the “soup” setting which gets the mixture quite hot. I will admit I monkeyed with the recipe using more chocolate (8 ounces) and a half cup of cream replacing milk half cup of milk, as well as a half cup of Dutch process cocoa- King Arthur triple blend. I made it twice, the first time with bittersweet Callebaut chocolate and the next time with Lindt milk chocolate (lessened the amount of sugar in half because of the extra sugar in milk chocolate). Next time I am making it with the unsweetened Guittard Chocolate for that bitter taste. I will sweeten to taste since I add the extra cocoa. With the dark chocolate on the first go it set up so hard it could have been a pie filling. The milk chocolate didn’t get as firm but I loved the flavor of the milk in the milk chocolate. It was that unmistakable chocolate taste I loved as a child and haven’t outgrown. Thank you for the recipe. Sorry I changed so many things. I had to add that cocoa though. Still the recipe helped me and I wanted to give you the tip on the blender because it makes the process so easy your Mom couldn’t have possibly minded.

  442. sange

    This is SHOCKINGLY good. Never have I made such a low stress, minimal ingredient load dessert that delivered the most perfectly satisfying chocolate bite. I’m glad I read the comments because my milk also wasn’t thickening up at 10mins – I turned the heat up to medium-high and it reached the right consistency in another five minutes. For chocolate, I used a bag of semisweet chocolate chips that were destroyed in a heat wave that struck my apartment. So even with questionable quality chocolate, this recipe is a winner. I added a bit more salt and topped the puddings with a generous pinch of Maldon. Fantastic stuff, Deb!

  443. Laura L

    This is perfection. Turned out silky smooth, well balanced and a breeze to throw together. I added a big pinch of espresso powder to oomph the chocolate. I strained it, but it was unnecessary because the pudding was already perfect. You’re my go-to for a reason!

    1. deb

      Guittard is my favorite for baking — high-quality but mid-price — but I can’t always get it. Trader Joe’s has great pound-plus and other chocolate bars that work.

  444. Janet

    This is the second time I made this; this time I used a Belgian 70% chocolate and a packet of Via coffee for added depth of flavor. No whole milk in the fridge, so a combination of 2 cups 1% and 1 cup of half and half was pressed into service. I’d forgotten how smooth and silky this pudding is. I am spoiled for any other chocolate pudding now.

  445. Janet T

    This is the best chocolate pudding, and so easy, and so foolproof. I make it often after dinner when we want something delicious. We eat it warm. Delectable adult comfort food!

  446. Colleen

    Deb, the payoff for this simple and quick treat is so huge. I made it with the lower amount of sugar and all age groups in our house swooned. Thank you. Right now the purple plum torte is in the oven, and later we’ll have leftovers (yay!) of the southwestern pulled brisket. Thank you for improving our lives with your good ideas and good instructions. Sometimes things get discouraging and I feel overwhelmed by things I don’t have control over. But I do have control over how we eat, and I rely on your recipes to eat well. Thank you for being a positive influence in the world.

  447. Adrianna

    I made this this easy and delicious recipe this evening. I followed Deb’s instructions but only had 2% instead of Whole Milk on hand and it worked perfectly.

  448. CK

    just made for the second time, this time heeding the commenters who said to cook the milk and cornstarch mixture way longer than 10 mins. it worked! it was about 25 mins from cold milk to desired thickness, and the heat was more medium than med loe. i wonder if deb used a larger saucepan than i did? that would explain the time difference. i also added a little almond extract and instant espresso (in addition to the vanilla)

  449. Ron

    Thank you for reposting this recipe. My mom died last month and her home made pudding was one of my favorite things she made. (with skin always) Your recipe is quite similar. It does deserve to be on a monthly rotation. Your site is my go to place for delicious recipes. Thank you.

  450. Rebecca Freedman

    Has anyone made this with oat milk? We are vegans and that’s our milk of choice. I would use coconut milk otherwise, but would love to use oat if folks think it will thicken up nicely.

    1. Pam

      Cornstarch and solid chocolate are doing the thickening here, not the milk. Texture, aka creaminess, will be affected by the milk you choose. But solid chocolate helps with creaminess too.

      I have never tried this with oat milk. Many vegan milks have an off-putting aftertaste when heated or otherwise used in cooking, so in general I shy away from them for anything other than cereal (not even in coffee). For this recipe I have landed on reduced fat coconut milk (cans) because it is closest to whole milk and doesn’t have an odd aftertaste after heating it. Full-fat coconut milk is closer to cream, and for this recipe I didn’t love it. A good solid chocolate (I like the bittersweet + less sugar adaptation) does a lot of lovely work here.

  451. Nevena

    When you say 1 cup of high quality chips, do you mean like a Couverture or Callebaut? Do you happen to know the weight equivalent?