A decadent, creamy, chocolate pudding that is easy to make from scratch and perfect to keep in the fridge for your next chocolate craving.
Why You Should Make this Recipe
My promise to you is that this recipe will beat any store-bought pudding, and will have you wanting to make it over and over again.
Instead of using cornstarch as the thickener in this recipe, we are using arrowroot (link opens in new tab) which contains dietary fiber and more calcium than cornstarch for added nutrition.
As an alternative way to serve this, you can blind bake a pie crust, fill it with the pudding, and refrigerate overnight for a chocolate pudding pie!
arrowroot powder - you can substitute with cornstarch.
turbinado sugar - has a slight caramelized molasses flavor that is fantastic in this recipe. If you cannot find it, regular cane or granulated sugar work in this recipe.
cocoa powder - use unsweetened cocoa for this recipe. We are adding our own sugar and don't need any extra fillers and additives.
How to Make this Recipe
Whisk 3 cups of milk, turbinado, and cocoa in a ceramic or anodized stainless steel saucepan over medium-high heat. Bring to simmer. Remove from heat.
Whisk 1 cup milk, arrowroot, salt, egg yolks, and vanilla in a medium to large bowl. Then, temper the egg mixture by whisking while slowly adding it into the cocoa mixture.
Pour entire mixture back into the saucepan and whisk constantly over medium-high. When it comes to a full boil you will notice the mixture thickening. Reduce the heat to simmer and continue whisking until thick (~3 minutes).
Split between 8 cups/bowls/ramekins.
Optional: cover with parchment paper or plastic wrap. I don't do this because I like the film that forms on top of the pudding. Try both and see which you like.
Refrigerate for at least 6 hours.
Note: You can serve this chocolate pudding hot or cold and is delicious, and different, both ways!
Chocolate Pudding FAQs
There are two main differences between mousse and pudding: mousse is not cooked and uses egg whites, and pudding is cooked and uses egg yolks.
Pudding is made by tempering a milk mixture with egg yolks, sugar, and cornstarch or arrowroot base and cooking it until thick. Mousse is made by folding beaten egg whites and whipped cream.
You can thicken pudding using cornstarch, arrowroot powder, flour, tapioca powder, or rice starch.
Pudding, Mousse, and Chocolate
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- 1 quart whole milk
- ¾ cup turbinado
- ⅔ cup unsweetened cocoa powder
- 8 teaspoon arrowroot powder
- 6 large egg yolks
- 4 teaspoon vanilla extract
- ½ teaspoon salt
- Whisk 3 cups of milk, turbinado, and cocoa in a ceramic or anodized stainless steel saucepan over medium-high heat. Bring to simmer. Remove from heat.
- Whisk 1 cup milk, arrowroot, salt, egg yolks, and vanilla in a medium to large bowl.
- Temper the egg mixture by whisking while slowly adding the cocoa mixture.
- Pour entire mixture back into the saucepan and whisk constantly over medium-high.
- When it comes to a full boil you will notice the mixture thickening. Reduce the heat to simmer and continue whisking until thick (~3 minutes).
- Split between 8 cups/bowls/ramekins. (Optional: cover with parchment paper or plastic wrap. I don't do this because I like the film that forms on top of the pudding. Try both and see which you like.)
- Refrigerate for at least 6 hours.
This post was originally published in January of 2017, but was republished with new photos, step by step instructions, a new video and tips November of 2020.
Oh my....I can never resist this one. My all time favorite is chocolate pudding. It's so easy to make and soooo delicious!
So glad to hear you liked it, Jo!
I've always loved puddings and did not know it was that easy to make them myself. I don't have arrow root but I have cornstarch and all the other ingredients. It was so good! This is happening regularly from now on!
I'm so glad to hear it, Nicolette!
So delicious. I appreciate the attention to detail in going for that natural decadent flavor from using unsweetened cocoa and caramelized molasses vibe from the turbinado down to the type of pot used! So of course, it came out great!
I'm so glad to hear it, Marwin... thank you for sharing!
Absolutely delicious, I love pudding so this is right up my alley! So good.
I'm glad to hear you liked it, Melanie!
I would love to eat this delicious pudding all the time, it's that good! Absolutely delicious, going to make it again tonight!
Yay! That makes me so happy to hear... glad you liked it, Vern!
Well, I just shouted out to my husband. "honey, look, a fantastic chocolate pudding recipe, we can make it at home!" You guessed right, chocolate pudding is his favorite dessert of all time, and he only has had store-bought for as long as we are together. His mom used to make it, and we both never thought of asking her for the recipe—too late now. Anyhow! Your recipe is fabulous! I will make a batch today to enjoy after dinner. Thanks so much, we both can't wait.
I'm so glad to hear you liked it, Jenny!
This is delicious! I love using arrowroot for pudding, and this is a recipe worth bookmarking. Making it again this weekend!
Yay! It's definitely a good one to keep in the fridge for those chocolaty cravings!
I'm never NOT craving chocolate. How rich and satisfying these little treats are. I'd never cooked with arrowroot powder but I now know it's great as another thickening agent. These are great.
I'm so glad to hear you l liked it... it's one of our favorites!
Oh my, I had no idea chocolate pudding was so easy to make from scratch! What a great recipe, my kids flipped out when I told them what we are making again this afternoon!
That makes me so happy to hear Aleta... enjoy!
This homemade pudding is the best. You know exactly what is in it. NO preservatives!! It was a hit with the grandkids when they slept over.
That makes me so happy to hear, Gloria... I'm glad they enjoyed it!