I made this Homemade Chocolate Pudding and it’s so shockingly smooth and creamy I can already see my son and grandson squabbling over the last spoonful.

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I am obsessed with Freda’s pudding. This pudding is so smooth and creamy I can see myself making this a lot in the future.

I loved chocolate pudding when my son was little but this is leagues beyond that boxed stuff. My grandson inherits that same chocolate hunger and I can’t wait to serve him Homemade Chocolate Pudding he actually remembers.

I adore the deep chocolate from real unsweetened cocoa powder and the little lift vanilla extract gives. It’s the kind of dessert that makes dinner feel worth it.

But seriously, this is my new Chocolate Pie Recipe Easy Pudding go-to.

Ingredients

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Granulated sugar: Basically the sweet backbone, balances bitterness and makes it feel dessert-y.
Unsweetened cocoa powder: Rich chocolate punch, a little goes a long way for depth.
Cornstarch: Thickens without tasting starchy, gives that silky, spoonable pudding texture.
Salt: Just a pinch wakes everything up, cuts any flat sweetness.
Whole milk: Creamy body and mouthfeel, it’s what makes it feel indulgent.
Egg yolks: Adds richness and silk, makes it feel homemade and comforting.
Unsalted butter: Basically glossy finish and a creamy, rounded mouthfeel.
Vanilla extract: Small but vital warmth, it ties chocolate and milk together.
Semisweet or bittersweet chocolate: Plus extra depth and glossy, intense chocolatey luxury.

Ingredient Quantities

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/4 cup cornstarch

1/4 teaspoon salt

4 cups whole milk

4 large egg yolks, lightly beat

4 tablespoons unsalted butter, cut into pieces

1 teaspoon vanilla extract

4 ounces semisweet or bittersweet chocolate, finely chopped (optional, for extra richness)

How to Make this

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1. In a medium bowl whisk together 1 cup sugar, 1/3 cup unsweetened cocoa powder, 1/4 cup cornstarch and 1/4 teaspoon salt until no lumps remain.

2. In a heavy saucepan warm 4 cups whole milk over medium heat until it is steaming and little bubbles form at the edges but not boiling.

3. Slowly pour about 1 cup of the hot milk into 4 lightly beaten egg yolks while whisking constantly to temper them so they dont scramble.

4. Pour the tempered yolk mixture back into the saucepan with the remaining milk and whisk continuously to combine with the dry mixture you made earlier.

5. Cook over medium to medium-low heat, whisking constantly, scraping the bottom and sides, until the mixture thickens and becomes glossy and pudding coats the back of a spoon, about 5 to 8 minutes. Do not let it boil hard or the eggs could curdle.

6. Remove from heat and immediately stir in 4 tablespoons unsalted butter cut into pieces, 1 teaspoon vanilla extract, and if using, 4 ounces finely chopped semisweet or bittersweet chocolate. Stir until everything is melted and silky.

7. For extra smoothness, press the pudding through a fine mesh sieve into a clean bowl to catch any bits of cooked egg or cocoa lumps. This step is optional but worth it.

8. If making pie filling, pour the hot pudding into your pre-baked crust; otherwise transfer to a shallow dish or individual cups. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.

9. Chill in the refrigerator at least 2 hours until fully set and cold. Pudding will thicken slightly more as it cools.

10. Serve chilled with whipped cream, sprinkles, shaved chocolate or fresh berries. Keeps covered in the fridge for about 4 days, though it rarely lasts that long.

Equipment Needed

1. Medium mixing bowl (for whisking the dry ingredients)
2. Whisk (sturdy, for smoothing lumps and tempering eggs)
3. Heavy saucepan (even heat, for cooking the pudding)
4. Heatproof spatula or wooden spoon (for scraping the bottom and stirring)
5. Measuring cups and spoons (for sugar, cocoa, cornstarch, salt, milk, butter, vanilla)
6. Small bowl or measuring cup (to beat yolks and to temper them with hot milk)
7. Fine mesh sieve (optional but worth it for extra smoothness)
8. Shallow serving dish or pre-baked pie crust and ramekins (depending on how you serve it)
9. Plastic wrap (press directly onto the pudding surface to prevent a skin)

FAQ

Q: My pudding got lumps, how do I fix it?

A: If you see lumps, whisk it vigorously off the heat until mostly smooth, then press through a fine mesh sieve into a clean pot or bowl. For next time, whisk the dry ingredients together first and slowly add the milk while whisking to prevent lumps from forming.

Q: Can I use regular eggs instead of just yolks?

A: You can, but the texture will be a bit thinner and less rich. If using whole eggs, use 3 large instead of 4 yolks and temper them carefully so they dont scramble: add a little hot milk to the eggs while whisking, then pour back into the pot.

Q: What can I use instead of whole milk?

A: 2% milk will work fine but the pudding wont be as creamy. For extra richness, half and half or light cream is even better, but you may need to lower the heat a tad so it doesn't scorch. Non dairy milks are okay but some are thinner so the cornstarch may need a bit more time to thicken.

Q: Do I really need the optional chopped chocolate?

A: No, its optional. Adding chopped semisweet or bittersweet chocolate after you remove the pot from heat deepens the chocolate flavor and makes the pudding silkier. Stir until melted and smooth. If you skip it, the cocoa powder still gives plenty of flavor.

Q: How do I keep a smooth skin from forming on top?

A: Press a piece of plastic wrap directly onto the pudding surface while it cools, that prevents a skin. If a skin forms, scoop it off or whisk it smooth when reheating briefly before serving.

Q: Can I use this as pie filling and how do I assemble?

A: Yes. Let the pudding cool until thick but still spreadable, then pour into a prebaked crust. Chill until set, at least 2 hours. For a cleaner slice, chill overnight. Top with whipped cream right before serving so it doesnt weep.

ALL TIME FAVORITE Chocolate Pudding And Pie Filling Homemade By Freda Recipe Substitutions and Variations

Whole milk: use 2% or whole plant milk like oat or canned full fat coconut milk in equal amounts. Oat milk works best for creaminess, almond milk will be thinner so the pudding may set a bit softer.
Cornstarch: swap with an equal amount of arrowroot powder for a clearer, silkier set, or use 2 tablespoons all purpose flour plus 2 extra tablespoons of flour water slurry if you have only flour. Keep in mind flour gives a slightly pastier texture.
4 large egg yolks: you can use 2 whole large eggs plus 2 extra tablespoons cornstarch to help with thickening, or for a vegan option try 1/2 cup silken tofu blended until smooth plus 1 tablespoon cornstarch. The flavor and color will change a bit.
1/3 cup unsweetened cocoa powder: substitute with 3 ounces (about 50 grams) finely chopped unsweetened or semisweet chocolate, reduce the butter by 1 tablespoon if using chocolate. Or use dutch processed cocoa 1:1 for a mellower, less acidic chocolate note.

Pro Tips

1. Sift the cocoa and cornstarch first, or at least whisk them really well, so you dont end up with gritty lumps once the milk is added.

2. Temper the yolks slowly and keep whisking the whole time. If you dump hot milk in too fast the eggs will scramble and youll be scooping out curdled bits.

3. Cook on medium-low and scrape the bottom constantly. The moment it starts to thicken, back off the heat — overcooking gives a grainy, starchy texture.

4. After you add butter and chocolate, press plastic wrap right onto the surface while it cools so a skin doesnt form; chilling overnight improves flavor, so if you can wait, do it.

ALL TIME FAVORITE Chocolate Pudding And Pie Filling Homemade By Freda Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made this Homemade Chocolate Pudding and it's so shockingly smooth and creamy I can already see my son and grandson squabbling over the last spoonful.

Servings

servings

Calories

454

kcal

Equipment: 1. Medium mixing bowl (for whisking the dry ingredients)
2. Whisk (sturdy, for smoothing lumps and tempering eggs)
3. Heavy saucepan (even heat, for cooking the pudding)
4. Heatproof spatula or wooden spoon (for scraping the bottom and stirring)
5. Measuring cups and spoons (for sugar, cocoa, cornstarch, salt, milk, butter, vanilla)
6. Small bowl or measuring cup (to beat yolks and to temper them with hot milk)
7. Fine mesh sieve (optional but worth it for extra smoothness)
8. Shallow serving dish or pre-baked pie crust and ramekins (depending on how you serve it)
9. Plastic wrap (press directly onto the pudding surface to prevent a skin)

Ingredients

1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
4 cups whole milk
4 large egg yolks, lightly beat
4 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
4 ounces semisweet or bittersweet chocolate, finely chopped (optional, for extra richness)

Directions

In a medium bowl whisk together 1 cup sugar, 1/3 cup unsweetened cocoa powder, 1/4 cup cornstarch and 1/4 teaspoon salt until no lumps remain.
In a heavy saucepan warm 4 cups whole milk over medium heat until it is steaming and little bubbles form at the edges but not boiling.
Slowly pour about 1 cup of the hot milk into 4 lightly beaten egg yolks while whisking constantly to temper them so they dont scramble.
Pour the tempered yolk mixture back into the saucepan with the remaining milk and whisk continuously to combine with the dry mixture you made earlier.
Cook over medium to medium-low heat, whisking constantly, scraping the bottom and sides, until the mixture thickens and becomes glossy and pudding coats the back of a spoon, about 5 to 8 minutes. Do not let it boil hard or the eggs could curdle.
Remove from heat and immediately stir in 4 tablespoons unsalted butter cut into pieces, 1 teaspoon vanilla extract, and if using, 4 ounces finely chopped semisweet or bittersweet chocolate. Stir until everything is melted and silky.
For extra smoothness, press the pudding through a fine mesh sieve into a clean bowl to catch any bits of cooked egg or cocoa lumps. This step is optional but worth it.
If making pie filling, pour the hot pudding into your pre-baked crust; otherwise transfer to a shallow dish or individual cups. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
Chill in the refrigerator at least 2 hours until fully set and cold. Pudding will thicken slightly more as it cools.
Serve chilled with whipped cream, sprinkles, shaved chocolate or fresh berries. Keeps covered in the fridge for about 4 days, though it rarely lasts that long.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.