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A must-have for your cooking repertoire – a chocolate pudding dessert recipe. It’s a simple but elegant dessert. One of the classics that every cook should know. First, it’s deceptively easy to make from scratch! Once you know how to make the recipe the ideas are endless! Serve alone for dessert, use it as a filling for a pie, or add it in your favorite trifle.
Chocolate Pudding Dessert Recipe
This post contains affiliate links. I only recommend products or services I use personally and believe would be a good fit for my readers. This comes at no added cost to you! This post originally appeared Feb 14, 2014 and has since been updated.
—Want the recipe right now? Simply scroll straight to the bottom!—
A few years ago I posted a recipe for a Triple Chocolate Trifle. Chocolate pudding is one of the 3 layers but is awesome by itself. It is so easy to make, and naturally gluten free. I mastered the chocolate pudding first, and the more complex trifle came a little while down the road.
Once you master the basics, you can alter it any way you’d like. Prefer dark chocolate to milk chocolate- use the one you like. Make it triple chocolate by adding chocolate milk instead of just plain milk. In the past, I’ve used my favorite Promised Land Dairy Midnight chocolate milk. It’s so so so yummy! When the boys were little we used to take them to the dairy and so it holds a special place in our family memories.
Not too much effort goes into this dessert, and I like to keep the garnish the same. Fresh raspberries with mint sprigs do the trick. You can also use some whipped cream and a chocolate espresso bean.
One of the things about making homemade pudding is how you allow it to set. You can serve it warm, straight off the stovetop, or you can allow it to chill. When you chill it, a skin will form on the top. My husband loves this. I don’t. If you are not a fan, simply cover with cling wrap directly on the pudding before placing in the fridge.
You can serve the chocolate pudding in one big bowl (warm or chilled), or you can serve in individual ramekins. I’ve had these for about 15 years. They are one of those indispensable kitchen items you think maybe you shouldn’t buy but are always glad when you do.
Since we tend to make this is such a perfect dessert for a romantic meal, I thought I would list my top 5 romantic movies. Not all are sappy happy movies, but they all seem romantic to me. Enjoy!
1. Roman Holiday—It doesn’t get more classic than this.
2. Becoming Jane — The cinematography gets me every time. I’ve heard it’s pretty stretched on the truth, but I don’t care. It puts all of Jane Austin’s books into perspective.
3. The Painted Veil — Again, the scenery overwhelms me, and the story reminds you that love isn’t always nice and simple as some books lead you to believe.
4. Life is Beautiful — So hard to watch, but everyone should watch at least once. A story of a parent’s unending love.
5. Sense and Sensibility — Jane Austin on the screen. My husband and I still quote the movie. We often say, “I can not deny I greatly esteem him!”. In our family, “Greatly esteem” is the highest form of love.
In case you’d rather binge watch a series, may I suggest Outlander on Starz? I might slightly be in love with this show and even planned my Scotland adventures around it.
Have you seen all of these? What do you think? What movies would you recommend?
Love pudding and want more?
You will love my easy caramel vanilla pudding recipe!
Need a dessert style drink for your guests? Try easy cafe mochas for a crowd!
and now for the recipe you’ve been waiting for!
Recipe for Homemade Chocolate Pudding From Scratch
Chocolate Pudding Dessert Recipe
- 6 TBSP sugar
- 1/4 cup cornstarch
- 3 TBSP cocoa powder
- 1 cup heavy whipping cream
- 1 1/2 cup milk
- 1 12 oz bag of milk chocolate chips or chopped chocolate bars
- In a medium saucepan whisk together the sugar, cornstarch and cocoa powder
- Add in the whipping cream and milk, whisk to combine
- Heat over a medium heat, whisking constantly. Your arm will get a work out here!
- The mixture will come to a boil and thicken. You will know when it thickens–it’s like magic! It will be the consistency of those pudding cups you can buy at the store!
- Remove from heat.
- Stir in the chocolate chips and continue to stir until they are all melted.
- Allow to cool in the refrigerator or serve warm.
- **Note: if you make ahead (which this recipe is perfect for) and you don’t like a “skin” on your pudding, then cover with plastic wrap. Press the plastic wrap right up to the pudding to prevent the skin from forming.
I believe EVERYONE has a story, this blog shares mine.