Homemade Chocolate Pudding

This homemade stovetop chocolate pudding is comfort food at its finest when served warm! Or chill it in small cups for DIY pudding cups!

Homemade chocolate pudding is unreal y’all. I really am obsessed in a dangerous way.

The first time I tried homemade pudding was just a few months ago! I’ve always eaten the instant pudding, and I’ve almost always eaten cold. I’ve had Jell-O Cook-and-Serve, which is good…. but making it from scratch? It’s phenomenal.

This homemade stovetop chocolate pudding is comfort food at its finest when served warm! Or chill it in small cups for DIY pudding cups!

It’s so incredibly chocolate-y and rich. That’s the first big difference I noticed from store bought. And it’s also a little thicker, which I liked too. I decided I really prefer eating it warm, right off the stove top. But I made pudding cups for the fridge too, and my daughter was in heaven. So you really can’t go wrong either way.

Unless you don’t try it warm. That would be wrong.

This homemade stovetop chocolate pudding is comfort food at its finest when served warm! Or chill it in small cups for DIY pudding cups!

Add a big (BIG) dollop of whipped cream and let it get all melty on top of the pudding. Then dig in and enjoy!

Homemade Chocolate Pudding

Add a big (BIG) dollop of whipped cream and let it get all melty on top of the pudding. Then dig in and enjoy!

Ingredients:

3 egg yolks

3 cups milk

1 1/2 cups white sugar

3 tbsp cornstarch

1/2 cup unsweetened cocoa powder

1/2 tsp salt

1 tbsp butter

1 1/2 tsp vanilla extract

Directions:

In a large saucepan (the heat is NOT on at this point), whisk together the egg yolks and the milk.

In a medium bowl, mix together the sugar, corn starch, salt and cocoa powder.

Whisk the dry ingredients into the wet ingredients in the sauce pan. Turn heat to medium-high. Whisk continually until mixture begins to thicken and bubble (about 10-15 minutes).

Remove from heat and add the butter and vanilla. Mix well. Serve immediately warm, or pour into cups with lids and store in the refigerator.

A "skin" forming on top of the warm pudding is very normal. If you want to avoid that altogether, pour it into a container (or multiple containers) and cover immediately.

Some separation during chilling is also normal. Just stir before eating if any occurs (I don't usually see much of this though unless it sits in the refrigerator for a very long time).

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.