Homemade Chocolate Pudding Has Never Been Easier To Make!
Don’t be scared to make chocolate pudding from scratch! This easy chocolate pudding recipe will have you enjoying delicious chocolate pudding in minutes. Seriously.
Made from just a handful of simple ingredients and nothing fancy, this chocolate pudding recipe with eggs is easy to follow and tops store-bought pudding every time (in our opinion, at least)!
Be sure to top it with some whipping cream, some slices of fruit, or just eat it plain – it’s a sweet pudding that easily satisfies those chocolate cravings!
We’re big fans of homemade pudding. Chocolate pudding is delicious but we also really like vanilla pudding.
In general, pudding is also something that is frequenty used in German baking so we’re used to consuming pudding (in one form or another) with our baked goods.
From Bienenstich cake to Pudding pretzels (recipe coming soon!), there’s no shortage of German recipes that utilize pudding (usually vanilla) in one way or another!
How to Make Chocolate Pudding – Step by Step Instructions
If you want to make chocolate pudding, you can find the recipe card with exact measurements for our homemade chocolate pudding at the bottom of this post.
And if you’d like to check out the chocolate pudding recipe process photos, you can see them below.
This way, if you are unsure about how to make chocolate pudding, you can see what ours looked like at each step of the way!
Start by pouring the milk into a medium-sized pot but don’t turn on the burner just yet.
(You can if you feel comfortable with multi-tasking. However, we don’t want this recipe to be overwhelming having to make sure the milk doesn’t boil over while doing other things).
Add the cocoa powder and the granulated sugar into the pot with the milk and whisk until there are no more lumps.
Depending on the cocoa powder you use, this might not be possible with cold milk – so just remember to do this later when heating the milk up. Then set the pot aside for now.
Separate the eggs and put the egg yolks into a medium-sized bowl. You can save the egg whites and use them for other recipes (see some suggestions in the recipe card below).
Now add the powdered sugar to the egg yolks and mix everything together using the normal beaters of your electric mixer.
Keep mixing until it has a creamy consistency and gets lighter in color (from yellow to lighter).
Now add in the cornstarch and the same amount of milk from the pot. You do this so that the consistency of your mixture doesn’t get too firm.
Use your electric mixer to mix until everything is well combined and there are no cornstarch lumps.
No go back to the chocolate milk in the pot. Bring the milk to a boil while whisking regularly.
As soon as the milk is boiling, remove it from the hot burner and pour in the egg-sugar-cornstarch mixture. Make sure to whisk constantly.
Return the pot to the hot burner and let the pudding mixture simmer for 1-2 minutes until it thickenes. Whisk constantly!
Once the pudding has thickened, remove it from the heat and pour or ladle the pudding into serving bowls. Let it cool.
If you don’t want the pudding to get the skin that some people hate so much, cover the pudding with cling film while it cools.
You can decorate the chocolate pudding with some fresh fruit, such as sliced strawberries or raspberries, and/or whipping cream before serving.
In our opinion, homemade chocolate pudding tastes best fresh – but you can store leftovers in the fridge for around 1-2 days.
Just make sure to store the pudding in a container with a lid or at least cover it well with cling film.
- 2 cups milk
- 3 tablespoons cocoa powder
- 2 1/2 tablespoons granulated sugar (more or less to taste)
- 3 medium-sized eggs
- 2/3 cup powdered sugar
- 3 1/2 tablespoons cornstarch
- Into a medium-sized pot, add the milk and put it on the stovetop. Don't turn it on to heat just yet. Add the cocoa powder and the granulated sugar into the milk and whisk until it is uniformly mixed into the milk. There should no longer be any dry cocoa powder floating around. Set the pot aside for now.
- Separate the egg yolks from the egg whites and put the egg yolks into a medium-sized bowl. Save the egg whites for another recipe like coconut macaroons or cinnamon stars.
- Now add the powdered sugar to the egg yolks and mix these two ingredients together with the normal beaters of your electric mixer. Keep mixing until you have a creamy consistency that gets lighter in color (more white than yellow).
- Add in the cornstarch and the same amount of milk from your pot. Once again use the electric mixer to combine everything well. Set this mixture aside.
- Go back to the pot of milk on the stove. Whisk regularly while bringing the cocoa powder milk to a boil.
- Once the milk is boiling, remove it immediately from the burner. Pour the bowl of egg-sugar-cornstarch mixture into the milk pot while whisking constantly. A second set of hands is helpful for this step!
- Once the bowl is empty, place the pot back onto the hot burner and let the mixture simmer for 1-2 minutes as it thickens. Be sure to whisk constantly.
- Once the pudding had thickened, pour the pudding into serving bowls and let it cool. The pudding will thicken a little bit more as it cools in these bowls.
- You can decorate the chocolate pudding with fresh fruit (like sliced strawberries) and/or whipping cream before serving.
- We topped our chocolate pudding with whipping cream but this chocolate pudding is definitely sweet enough and enjoyable on its own. Feel free to adjust the amount of sugar you use to fit your personal preferences.
- For this recipe, we use unsweetened cocoa powder. If you use cocoa powder that has already sugar added to it, you should reduce the amount of granulated sugar accordingly.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 177mgSodium: 149mgCarbohydrates: 42gFiber: 0gSugar: 24gProtein: 11g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice. The exact values can vary depending on the specific ingredients used.