Simple Chocolate Pudding That’s Way Better Than Store-Bought
Pudding is one of those things that’s so easy you’ll wonder why you ever bought it premade. Actually, I know why. It’s because adding more dishes to your life is annoying. Well, this one is worth the two minutes at the sink because chocolate pudding is one of those things where homemade is totally worth the effort.
We like to portion this out into half-pint mason jars, top with dollops of homemade whipped cream, and pack in a lunchbox during the week.
One of my children likes this so much that she actually eats it warm, which is completely weird. But that’s how good it is!
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Table of Contents
Ingredients and Tools You’ll Need
Cacao powder is less processed than cocoa powder and has a more intense chocolate flavor. You can usually find it in the baking aisle or the natural foods section of your grocery store. But, cocoa powder will work just fine! Be sure to use pure maple syrup for the best flavor. Avoid pancake syrups that contain added sugars or corn syrup.
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This only makes 2 large cups. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
- 4 tablespoons cacao powder or cocoa powder
- 3 tablespoons cornstarch
- ⅛ teaspoon sea salt
- ⅛ teaspoon cinnamon
- ⅔ cups maple syrup, 100% pure maple syrup with no added sugars or syrups in the ingredients
- 2 cups milk
- 2 egg yolks
- 2 tablespoons butter, unsalted
- 2 teaspoons vanilla extract
How to Make Chocolate Pudding
Don’t walk away. This recipe requires constant attention while cooking. Stay close by and keep whisking!
Step One: Mix Dry Ingredients
Add cacao powder, cornstarch, sea salt, and cinnamon to a small mixing bowl. Whisk all dry ingredients until there are no clumps and it’s thoroughly combined. Set aside.
Step Two: Mix Wet Ingredients
Add milk, maple syrup, and egg yolks to a medium-sized mixing bowl. Whisk the mixture, being sure to break up the egg yolks completely.
Step Three: Combine
Slowly add the milk mixture to the dry ingredients. Whisk ingredients together as you add, continuing to whisk until all ingredients are fully dissolved and well mixed. This step is crucial to make sure you end up with a nice, smooth consistency.
Step Four: Heat
Pour the mixture into a medium-sized saucepan. Place over medium heat and continue whisking as it heats up. You want to be careful not to allow your mixture to burn or overcook. This is the purpose of consistently whisking. Cook over medium heat until your mixture thickens, about 4-5 minutes.
Step Five: Add Butter And Vanilla
Once the mixture thickens, remove from the heat and add the butter and vanilla. Continue stirring until everything is combined and your mixture becomes a thick, pudding consistency.
Step Six: Cover
Pour pudding into a bowl or container. Add a piece of plastic wrap over the top, allowing the plastic wrap to rest directly on top of the pudding to prevent any skin from forming.
Step Seven: Chill
Refrigerate the pudding for at least an hour before enjoying it.
Storage Instructions
Make a big batch of this, along with the vanilla pudding version, to enjoy throughout the week.
Since this recipe only makes 2 cups, there probably won’t be leftovers. If there are, or if you are making this ahead of time, it will keep well in the refrigerator for up to 5 days in an airtight container or a bowl covered tightly in plastic wrap.
This is a great recipe to double and enjoy throughout the week.
Troubleshooting
You probably didn’t whisk the dry ingredients into the milk mixture slowly enough. Next time, add the milk mixture little by little while whisking like crazy. If it’s already lumpy and you’re trying to rescue it, strain it through a fine mesh strainer.
Let it cool completely first, then pour into your pie crust. It’ll set up nice and firm in the fridge. I like this with an Oreo crust and a layer of (ahem) Cool Whip on top
Printable Recipe
Chocolate Pudding Recipe
Ingredients
- 4 tablespoons cacao powder or cocoa powder
- 3 tablespoons cornstarch
- ⅛ teaspoon sea salt
- ⅛ teaspoon cinnamon
- ⅔ cups maple syrup 100% pure maple syrup with no added sugars or syrups in the ingredients, see notes for substitutions
- 2 cups milk
- 2 egg yolks
- 2 tablespoons butter unsalted
- 2 teaspoons vanilla extract
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Instructions
- Mix dry ingredients. Add cacao powder, cornstarch, sea salt, and cinnamon to a small mixing bowl. Whisk all dry ingredients until there are no clumps and it’s thoroughly combined. Set aside.
- Mix wet ingredients. Add milk, maple syrup, and egg yolks to a medium-sized mixing bowl. Whisk the mixture, being sure to break up the egg yolks completely.
- Combine. Slowly add the milk mixture to the dry ingredients. Whisk ingredients together as you add, continuing to whisk until all ingredients are fully dissolved and well mixed. This step is crucial to make sure you end up with a nice, smooth consistency.
- Heat. Pour the mixture into a medium-sized saucepan. Place over medium heat and continue whisking as it heats up. You want to be careful not to allow your mixture to burn or overcook. This is the purpose of consistently whisking. Cook over medium heat until your mixture thickens, about 4-5 minutes.
- Add butter and vanilla. Once the mixture thickens, remove from the heat and add the butter and vanilla. Continue stirring until everything is combined and your mixture becomes a thick, pudding consistency.
- Cover. Pour pudding into a bowl or container. Add a piece of plastic wrap over the top, allowing the plastic wrap to rest directly on top of the pudding to prevent any skin from forming.
- Chill. Refrigerate the pudding for at least an hour before enjoying it.
Notes
Nutrition
Love,
I made mine in the microwave, I also9 used monk fruit instead of the syrup, making it sugar free, It was creamy and delicious, I am looking for the vanilla recipe as well.
Thank you for sharing your experience! I’m so happy you enjoyed it.
I made this pudding, I used monk fruit in place of the syrup, I also made it in the microwave, I have a 1200 watt, it was done in about 4.5 minutes, creamy and delughtful.
This was so simple to make with basic ingredients that are already in the fridge and pantry. It came together quickly and made the kitchen smells so yummy. I also appreciated that it used real maple syrup as its sweetener. There is nothing quite like homemade pudding. A sweet treat for any day of the week!
Hi Katie,
I’d love to try this, but have a small problem. We always buy farm eggs, which are difficult to come by in the winter months. Would making this without the egg yolks change it significantly? I’m assuming they add richness to the pudding but do they also serve another purpose? I don’t think a flax egg would work here 😃.