There’s something special about Homemade Chocolate Pudding that a box mix just can’t match. It comes out thick, smooth, and rich with real chocolate flavor. The texture is creamier and more satisfying, and if you know you know, warm fresh pudding just on another level! Once you make and enjoy pudding from scratch, the boxed version feels like a shortcut you won’t need anymore.

Homemade pudding has a depth of flavor that’s hard to get from a mix. Real milk, egg yolks, and melted chocolate come together to create a silky texture that sets beautifully in the fridge. The chocolate flavor is fuller and less artificial because it comes directly from melted chips instead of powdered ingredients. Best of all, the process is straightforward and takes only a few steps on the stovetop.

This recipe is especially useful when eggs are plentiful and you’re looking for ways to use them up. Egg yolks add richness and help thicken the pudding naturally.

Plus it’s made with chocolate chips which makes this dessert particularly accessible. You don’t need baking chocolate to make pudding, you can just use more common chocolate chips.

What You Need To Make Homemade Pudding

The ingredients are simple pantry staples along with plenty of chocolate for a rich pudding. Using whole milk helps create a smooth texture that sets nicely once chilled.

whole milk
sugar
cornstarch
egg yolks–save the whites and make a pavlova!
milk chocolate chips
semi-sweet chocolate chips
butter

About Those Chocolate Chips

You can use all milk chocolate chips if that’s what you have on hand. The pudding will still turn out creamy and sweet. Adding a little semisweet chocolate helps balance the sweetness of the milk chocolate and gives the flavor a bit more depth. Either way works well depending on your preference.

How To Separate Eggs

Separating eggs is easiest when they are cold because the yolks are firmer and less likely to break. Crack the egg on a flat surface and open it over a small bowl. Gently pass the yolk back and forth between the shell halves while letting the whites fall into the bowl below. Once the white has fully separated, place the yolk in a second bowl and repeat with the remaining eggs.

If that feels like too much or you might crack the yolk you can just hold the egg in your hand, open your fingers and let the white slide on out.

Be sure to save the whites because you can use them to make omelets, pavlovas,

Don’t Boil Pudding

While you’re cooking the pudding mixture and it starts to bubble or boil while cooking you’ll get scrambled eggs IN your pudding. Gross no one wants that! If it does start to boil immediately reduce the heat or remove the pan from the heat until the mixture cools off and then continue cooking at the lower temperature.

If it does come to a boil and you don’t catch it in time all is not lost! Running the pudding through a fine mesh sieve removes any tiny cooked egg pieces and keeps the texture smooth. It’s an easy way to ensure you get a smooth silky pudding.

How To Store Pudding

Store leftover pudding in the refrigerator in an airtight container or covered bowl. Press a piece of plastic wrap directly onto the surface if you want to prevent a skin from forming. It will keep well for three to four days.

Creamy chocolate pudding served in decorative white bowls with chocolate chips.

Homemade Chocolate Pudding

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Prep Time: 10

Cook Time: 10

Chill Time: 2

Total Time: 2 20

Servings: Servings

Calories: 577kcal

Thick rich chocolate pudding made on the stovetop is easier than you think and far better than anything from a box.

Print Recipe

Ingredients

3 cups whole milk
1/4 cup granulated sugar
3 tbsps cornstarch
4 large egg yolks
2 cups milk chocolate chips
1/2 cup semi sweet chocolate chips
2 tbsps butter

Instructions

In a medium saucepan heat the milk just until it begins to simmer
Remove from heat and set aside
In a large saucepan whisk together the sugar and cornstarch
Add the egg yolks and whisk until completely smooth
Slowly pour the warm milk into the egg mixture while whisking constantly
Place the saucepan over low heat and cook while stirring
Add the chocolate chips and butter
Stir continuously until the pudding becomes smooth and thick
Remove from heat
If the mixture bubbled or boiled strain through a sieve into a bowl
Let cool for 1 to 2 hours or refrigerate until set
Serve in individual bowls and top with extra chocolate chips if desired

Video

Notes

If skin forms while cooling place plastic wrap directly on the surface of the pudding
Whole milk gives the richest texture but 2 percent can also be used