The Best Homemade Double Chocolate Pudding Recipe

This homemade double chocolate pudding recipe is rich, creamy and delicious. It’s made with bittersweet chocolate, cocoa and simple ingredients.

While leafing through a binder of recipes torn from magazines, I discovered this pudding recipe. It’s from Food & Wine 1997 and I am just getting around to making it. Hot days call for cool desserts and this homemade double chocolate pudding recipe is the perfect no-bake dessert to serve when you don’t want to turn on the oven. It is easy to make and is sure to become one your family will love, especially when topped with fluffy whipped cream and chocolate shavings.

Homemade chocolate pudding takes me back to my childhood. When we were kids my dad made it all the time, it was his favorite too and still is. Sometimes he made it from a box and other times with the recipe that his mom made. Put away the box pudding and make this easy, no-bake, rich pudding recipe instead. Your sweet tooth will thank you.

The Best Homemade Double Chocolate Pudding Recipe

All you need to make homemade pudding from scratch are milk, chocolate, cocoa, cornstarch, vanilla extract and, a few other things. Nothing fancy, just good quality ingredients that you probably already have in your panty and fridge.

Ingredients for Double Chocolate Pudding

• 3/4 cup of sugar
• 6 tablespoons unsweetened Dutch process cocoa powder
• 3 tablespoons corn starch
• 1/4 teaspoon salt
• 2 cups whole milk
• 6 ounces high quality chocolate, dark chocolate or semisweet chocolate, finely chopped
• 11/2 cups heavy cream
• 1 teaspoon pure vanilla extract

Whipped Cream Garnish

• 1 cup heavy whipping cream
• 2 Tablespoons confectioners sugar
• vanilla extract
• shaved chocolate

Double Chocolate Pudding Directions

The method of making this pudding is a little tedious and probably could be simplified but I thought I would share it just as it is written. Make sure to read the directions the whole way through and have all of your ingredients and pans ready.

• Over a bowl sift the dry ingredients, 1/2 cup of sugar with the unsweetened cocoa powder, cornstarch and salt.
• Whisk in 1/2 cup of the milk to make a smooth chocolate paste. Scrape the bottom of the bowl with a rubber spatula to be sure that everything is well mixed.
• In a medium bowl add the chopped chocolate, make sure to use a heat proof bowl.
• In a medium saucepan combine the heavy cream with the remaining 11/2 cups of milk and 1/4 cup of the sugar, bring to just a simmer over moderately high heat.
• Reduce the heat to medium-low heat and stir in the cocoa paste.
• Whisking constantly, boil the mixture for 1 minute. Pour the mixture over the chopped chocolate in the bowl.
• Add the vanilla and stir until the pudding is smooth.
• Pour the pudding into small dessert dishes, ramekins, or 6 small glasses or one large bowl.
• Then cover the top of pudding with a piece of plastic wrap and refrigerate until set, at least 4 hours.

Whipped Cream Garnish

Add the heavy cream and the confectioners sugar to a bowl and whip with an electric mixer or a whisk for a couple of minutes until stiff peaks form.

When ready to serve the chocolate pudding, dollop with some whipped cream and a sprinkling of chocolate shavings.

Tips/Notes

• I like to use bittersweet chocolate, 60-70% but you can use semisweet chocolate as well. Just don’t use semi-sweet chocolate chips.
• If you want extra smooth pudding you can pour the pudding mixture through a fine mesh strainer before you pour into individual cups. I did not strain my pudding and it was creamy and delicious.
• ​You do not need to cover the surface of the pudding if you like the skin that forms on the top. Personally I like the skin and always have.

What milk is best for making homemade pudding?

Whole milk is the best milk to make homemade pudding. You will get a richer, thicker creamier pudding then if you use 2% or skim milk. That said, if you prefer you can use them and non-daily milk, oat milk and coconut milk too. The texture may be different if you use an alternate to whole mile.

How to store chocolate pudding

Cover pudding with plastic wrap and store in the refrigerator for up to 3 days.

More chocolate desserts to try:

Chocolate Ganache Mousse

Chocolate Ganache Rice Pudding Tart

Condensed Milk Brownies

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That’s All for Now

The next time you need a sweet treat for dessert, I hope that you try this easy recipe for creamy double chocolate pudding and I hope that you enjoy it as much as I did.

Have a great day friends, thank you for spending part of your day with me.

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The Best Homemade Double Chocolate Pudding Recipe

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This homemade double chocolate pudding recipe is rich, creamy and delicious. It’s made with bittersweet chocolate, cocoa and simple ingredients.

• Total Time: 25 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

Ingredients for Double Chocolate Pudding

3/4 cup of sugar

6 tablespoons unsweetened Dutch process cocoa powder

3 tablespoons corn starch

1/4 teaspoon salt

2 cups whole milk

6 ounces high quality chocolate, dark chocolate or semisweet chocolate, finely chopped

11/2 cups heavy cream

1 teaspoon pure vanilla extract

Garnish

1 cup cold heavy whipping cream

2 Tablespoons confectioners sugar

1/2 teaspoon pure vanilla extract

shaved chocolate

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Instructions

Over a medium bowl sift, a 1/2 cup of sugar with the unsweetened cocoa powder, cornstarch and salt.

Whisk in 1/2 cup of the milk to make a smooth paste. Scrape the bottom of the bowl with a rubber spatula to be sure that everything is well mixed.

Add the chopped chocolate to a medium sized bowl(make sure to use a heat proof bowl).

In a medium saucepan combine the heavy cream with the remaining 11/2 cups of milk and 1/4 cup of the sugar, bring to just a simmer over moderately high heat.

Reduce the heat to medium-low heat and stir in the cocoa paste.

Whisking constantly, boil the mixture for 1 minute. Pour the mixture over the chopped chocolate in the bowl.

Add the vanilla and stir until the pudding is smooth.

Pour the pudding into small dessert dishes, ramekins, or 6 small glasses. Alternately you can just pour it all in one bowl and serve from there.

Cover the top of pudding with a piece of plastic wrap and refrigerate until set, at least 4 hours or overnight.

To make the whipped cream garnish:

Add the cold heavy cream and the confectioners sugar to a bowl and whip with an electric mixer or a whisk until soft peaks form, then add vanilla extract and stir until just combines

Notes

Recipe from Food & Wine March 1997

• Author: Elizabeth
• Prep Time: 15
• Cook Time: 10
• Category: Dessert
• Method: Cooking
• Cuisine: American