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Chocolate pudding served in a glass
Creamy homemade chocolate pudding garnished with fruit and whipped cream

Silky homemade chocolate pudding

Author: Flavelo
Recipes Cakes and Desserts
Forget shop-bought powders! The secret to homemade chocolate pudding is the marriage of good quality cocoa and chocolate, along with proper cornflour handling. This dessert is silky, deep in flavour, and has just the right amount of wobble. The key to success is patience and constant stirring to ensure the cream's texture is perfectly smooth.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 285 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Hand whisk
  • Saucepan
  • Small bowls for cooling

Allergen Information

⚠️ Milk

Instructions

1 ✓

Break the dark chocolate into very small pieces or grate it so it melts easily in the warm cream.

Tip: The smaller the pieces, the sooner they melt, reducing stirring time which could affect texture.
2 ✓

In a bowl, mix the sugar, sifted cocoa powder, cornflour, and salt.

Tip: Pre-mixing dry ingredients helps prevent cocoa powder forming hard-to-dissolve lumps in liquid.
3 ✓

Take approx. 100 ml of cold milk from the total amount and mix until smooth with the powder mixture (make a 'slurry').

Tip: Cornflour granules disperse well in cold liquid. In hot liquid, the outer layer gelatinises immediately, sealing the inside, creating lumps.
4 ✓

Boil the remaining milk in a saucepan. When steaming, reduce heat and drizzle in the cold starch mixture while whisking continuously and quickly.

Tip: Constant stirring prevents starch settling and sticking to the bottom.
5 ✓

Cook over medium heat, stirring constantly, for 1-2 minutes until the pudding thickens and bubbles a couple of times.

Tip: Boiling is important as starch reaches maximum thickening power then, and the 'floury' aftertaste disappears.
6 ✓

Remove from heat and immediately stir in the chopped chocolate and vanilla. Stir until completely smooth and glossy.

Tip: Do not cook the chocolate further as it may burn or the cocoa butter may separate (emulsion breakdown).
7 ✓

Pour into bowls, smooth the top, and if you dislike skin, press cling film directly onto the surface. Chill for at least 2 hours.

Tip: During cooling, the starch network solidifies, giving the pudding its final set texture (retrogradation).

Recipe FAQ

Why is the pudding lumpy?
Likely you added starch to hot milk, or didn't stir enough when adding to the hot milk.
Why did a skin form on top when cooling?
The surface in contact with air dries out. Avoid this by placing cling film directly on the cream's surface.

Ingredients

  • 500 ml Whole milk
  • 100 g Good quality dark chocolate (min. 60%)
  • 20 g Unsweetened cocoa powder
  • 60 g Caster sugar
  • 30 g Cornflour
  • 1 tsp Vanilla extract
  • 1 pinch Salt