This simple recipe for homemade chocolate pudding calls for only a few items that are typically kept in a pantry. It is the perfect sweet treat or dessert because not only is it chocolatey and rich, but it is also very easy to make from scratch. If you give this recipe a shot, you won’t ever want to use a mix that you bought from the store again.

This chocolate custard is the stuff that dreams are made of. It has a luxuriously velvety and smooth consistency, and the flavour is intensely chocolate. Because it is so simple to make at home with commonplace ingredients, you do not need to go to the store and purchase a pre-made box mix. This homemade custard is an all-time favorite, and all you need is a handful of basic ingredients and a few straightforward steps to prepare it. 

I like that this custard can function either as a straightforward dessert for the children or as an elegant capstone for the adults who are attending the party. You are free to season it with the condiments in any way that strikes your fancy. Chocolate custard is an excellent choice for a lunchtime dessert if you’re looking for something chocolatey and sweet to satisfy your cravings.


  • Milk Although I personally prefer whole milk, it is possible to prepare a chocolate custard that is free of lactose by exchanging the whole milk for full-fat oat or almond milk. It is essential to keep in mind that using low-fat milk will result in a custard that has a less decadent flavour than would be achieved by using whole milk.
  • Cocoa powder, of which I favour the unsweetened variety, but which can be substituted with cocoa powder that has been processed using the Dutch method for a flavour that is more intensely chocolate.
  • Egg yolks — egg yolks are both a flavour enhancer and a binder.
  • Cornflour is the one and only thickener that can be used for custard.
  • Butter: Adding butter to the custard batter will make it even creamier and more decadent than it already is. Because of the butter, the custard has a glossy appearance.


  • 2¼ cups whole milk (540ml)
  • ½ cup granulated sugar (100g)
  • ⅓ cup unsweetened cocoa powder (33g)
  • pinch of salt
  • 2 large egg yolks
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter cubed
  • 2 teaspoons vanilla extract


  • Calories: 294kcal
  • Carbohydrates: 40g
  • Protein: 7g
  • Fat: 13g
  • Saturated Fat: 8g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 4g
  • Trans Fat: 0.2g
  • Cholesterol: 123mg Sodium: 59mg
  • Potassium: 329mg
  • Fiber: 3g
  • Sugar: 32g
  • Vitamin A: 520IU
  • Calcium: 191mg
  • Iron: 1mg


Prep Time 10 minutes

Cook Time 10 minutes

Chill Time 3 hours

Total Time 3 hours 20 minutes

Servings 4 servings

Calories 294kcal


  • Small saucepan
  • Mixing Bowls
  • Plastic wrap


  1. To make the chocolate sauce, bring the two cups of milk, sugar, cocoa powder, and salt to a simmer in a small saucepan. Whisking the ingredients together thoroughly will accomplish this. Bring to a simmer over medium heat while stirring frequently until the mixture becomes very steamy.

2. The second step is to combine the egg yolks, cornflour, and the remaining quarter cup of milk in a separate, larger bowl.

3. Third, add approximately one cup of the hot chocolate milk to the egg yolks and whisk until combined. The last of the hot milk should be added, then it should be stirred in. The contents of the bowl should be returned to the stove.

4. Place the saucepan back on the stove and continue to cook the mixture while stirring it frequently over medium heat until it begins to bubble. Continue to cook for an additional three minutes, or until the mixture is sufficiently thick that stirring it with a whisk leaves a trail behind it. (Temperature should be about 170F on an instant-read thermometer)

5. After removing the pan from the heat, stir in the butter and vanilla extract with a whisk until it is melted and smooth.

6. Place the custard in a bowl, then cover the bowl with cling wrap to keep it fresh. Place in the refrigerator for a minimum of three hours and up to four days to chill. Give it a good stir just before you transfer it to the bowls for serving. Before serving, you can dollop some whipped cream on top if you’d like.


  • Continue to whisk the mixture because you do not want the chocolate to catch on the bottom of the pan and burn.
  • While the pudding is chilling, pressing the plastic wrap directly onto the surface will prevent a skin from forming on the surface of the pudding.
  • As it sets, the custard acquires a slightly more substantial consistency. If you give the custard one last stir right before you serve it, you’ll get a better air circulation.
  • Make sure to use pure vanilla extract for the most authentic flavour. Make sure everything is ready ahead of time by using my homemade vanilla extract. The flavour is beyond description.
  • It is essential to keep in mind that you should add the chocolate after you have added the eggs, and not the other way around. Eggs will not cook as a result of this because the heat won’t be able to reach them.
  • Chocolate shavings can be created by first scraping the chocolate bar with a knife at an angle, and then chopping the scraps so that they melt together.
  • It is possible to speed up the custard’s chilling time by separating it into individual containers. Repeat this step so that the plastic wrap is pressed directly onto the pudding.


Where is the best place to store the custard so that it does not go bad?

If it is stored in an airtight container, the chocolate custard that you make at home can be kept in the refrigerator for up to four days. If there are any leftovers, wrap them up in plastic wrap as tightly as possible for a second time.

Is it tenable to store this in the refrigerator freezer?

It is best to consume this custard as soon as it is removed from the oven. After being frozen and then thawed, the consistency is different. The consistency of the custard will be altered slightly if it is frozen for up to three months in a container that is safe for the freezer. After it has been defrosted, give it a thorough stir to make sure that everything is incorporated.

I’m looking for some suggestions for toppings?

You are free to add whatever you like on top of your sundae; options include whipped cream, shaved chocolate, chopped nuts, crushed graham crackers, sprinkles, and even fresh fruit such as strawberries and cherries. This custard pairs nicely with a wide range of flavours and textures, from smooth to grainy.

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