Homemade dark chocolate pudding

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This homemade dark chocolate pudding is rich and smooth and actually tastes like real chocolate. There’s no boning, boxed mixed nonsense. It skips egg yolks so there is no temper or risk of scrambling bits. Plus, it’s as thick as a dream, without the need for a double boiler. This is a simple recipe that checks all the boxes. There is no creamy texture, decadent flavour, or odd ingredients.

Ingredients needed for dark chocolate pudding

This is what you need to make this creamy chocolate pudding.

Granulated sugar – sweetens the pudding without overpowering the chocolate cornstarch – thickens without the need for unsweetened cocoa powder in egg yolks or flour – I like high-quality 100% cacao (like Charfenburger) for its powerful chocolate-based salt – Pinch balances from rich half and half milk. 85% cacao in the best chocolate flavoured vanilla extract – roll up the chocolate and give it a little warmth whipped cream (an optional topping) – special and even more special when making homemade whipped cream! Shaved Dark Chocolate (Optional) – for looks and crunch

How to make your own dark chocolate pudding

For more information about the complete recipes that include ingredient measurements, see the printable recipe cards at the bottom of this post.

Add granulated sugar and salt in a small cold pan. Sieve the cornstarch and cocoa powder, whisk and mix. Slowly flow in half, pour milk and whisk continuously to prevent lumps. Place the pan over medium-high heat and whisk continuously until the mixture begins to steam. Add the chopped dark chocolate before the mixture boils. Continue stirring until the chocolate melts and the pudding thickens, then switch to a rubber spatula. Remove from heat and stir in the vanilla extract until thoroughly mixed. Divide the pudding evenly into four serving dishes. Place plastic wrap directly on each pudding surface to prevent skin formation. Refrigerate for about 2 hours or until completely cooled. Once cooled, remove the wrap. Serve with whipped cream and a sprinkle of shaved dark chocolate, each one on top and top.

Pro Tip: You don’t need eggs to get a creamy and sweet pudding. This recipe skips them completely and uses cornstarch instead. It’s faster, easier, and honestly, less risky (no coagulation, no temper). Get all the goodness of all thick, shiny, spoon coating, without any extra steps.

Tips for success

If the cocoa chunks stick to the chip instead of the chip, use a fine mesh strainer.

Variations

Try one of these simple twists and make this recipe work for you:

Use milk chocolate for sweeter pudding (skip any one with lower cocoa butter content – it tastes flat) swapping with chocolate chips instead of bal chocolate (I know it won’t melt smoothly)

Storage + Create a direction to the destination

Place in a glass bowl in the fridge or cover individual dishes that serve dishes with a layer of plastic wrap on the surface of the pudding to prevent skin.

Go ahead: in the fridge it’s up to 4 days and is perfect for moving ahead with this!

Freeze: Freeze isn’t ideal. The texture breaks after thawing, and somehow it works.

More pudding recipes to try!

Once you’ve made this homemade dark chocolate pudding, the boxed mix won’t cut it anymore. It’s rich and easy, and the perfect recipe to store in your back pocket when you need to modify your chocolate. Printable recipe cards can be found below: Have a great day, friends! 🙂

If you are creating this recipe, I would really appreciate it if you could give me a star rating and leave a review in the comments! If you have a photo of the finished dish, please post it on Instagram using the hashtag #laurenslatest and tag it with @laurens_latest.