Homemade Dark Chocolate Pudding
You’ll be blown away by this simple yet delicious recipe for homemade dark chocolate pudding. It can be whipped together with just five ingredients, so the hardest part will be having to wait for it to chill!
This dark chocolate pudding can be enjoyed on its own or as a dip for cookies and fruits.
If you’re looking for a recipe that delivers a creamy, intense chocolate flavor that’s sure to impress any guest, look no further!
🥘 Ingredients
- Dark Chocolate Couverture (high quality)
- Whole milk
- Granulated Sugar
- Cornstarch
- Heavy Cream
- Fresh Berries & Cookies are Optional
See the recipe card for quantities.
🔪 Instructions
The first thing you’ll do is mix the cornstarch with a tablespoon of milk — this is going to help give your pudding the perfect texture and makes sure you don’t end up with clumps.
Next, in a small saucepan, bring the dark chocolate couverture, milk, and sugar to a gentle boil. Add in the mixed cornstarch, constantly stirring with a whisk, and bring to a boil again.
Once you’ve brought the saucepan to a boil, remove it from heat and pour your milk mixture into a bowl with a lid. You’ll need to allow at least three hours for cooling in the refrigerator, but whenever possible, I recommend preparing this the night before.
After at least three hours of chilling, though, start whipping the whipped cream with an electric hand mixer until stiff. Combine the cold chocolate cornstarch pudding with the whipped cream.
Fill the pudding into a pastry bag with a star tip and pipe the cream into the serving bowls or dipping bowls. This is a great way to give the pudding a beautiful shape.
This recipe is also perfect for dipping with fresh raspberries or cookies, or you could even serve it in a glass bowl and decorate it with grated walnuts or small pieces of cookies to spoon.
🍑 Variations
This recipe can also be prepared with milk chocolate or white chocolate! Personally, I love the intense chocolate flavor from the dark chocolate, but my family served all three versions as dips at Christmas with homemade sugar cookies. It was absolutely delicious and a huge hit among our guests!
🍽 Equipment
- Saucepan – small
- Whisk
- Small bowl
- Tablespoon
- Bowl with a lid
- Electric hand mixer
- Piping bag with a star tip
- A glass bowl for serving (or small dipping bowls)
🌡 Storage
This dark chocolate pudding will last up to three days when refrigerated! Just make sure you properly store it in an airtight container or cover in plastic wrap.
💭 Top tip
This recipe only needs to chill for three hours (any less, and you’ll have more of a chocolate soup!), but I highly recommend making this ahead of time the night before!
This homemade chocolate pudding recipe can be prepped in 20 minutes or less, but bringing everything together for a party feels so much easier when you don’t feel like you are under a time crunch.
🙋🏻 FAQ
Dark chocolate is a fantastic addition to so many different sweet treats — from pudding and cakes to fudges and pastries! It can be used in more savory dishes, though, like a mole!
Dark chocolate pudding is easy to whip up at home — the recipe only calls for five ingredients and only three hours of chilling time in the fridge!
Yes, Jell-O makes a great dark chocolate pudding for the nights you’re too tired to bake!
The one crucial ingredient you’ll need when making puddings at home is corn starch!
Other Recipes for You to Try
- Simple Layered Eggnog Vanilla Pudding Dessert
- No Bake Mint Chocolate Cheesecake
- White Chocolate Raspberry Halloween Cheesecake
- Dark Chocolate Mousse with Heavy Cream
- Best Chocolate Ricotta Cheesecake
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Scrumptious Dark Chocolate Pudding
Equipment
- Saucepan small
- Small bowl
- Tablespoon
- Bowl with a lid
- Piping bag with a star tip
- Glass Bowl for serving (or small dipping bowls)
Ingredients
- ½ Cup Dark chocolate couverture high quality
- 1 ¼ Cups Whole milk
- 1 ¼ tbsp Sugar
- 1 ¾ tbsp Cornstarch
- ½ Cup Heavy cream
Instructions
- Mix 1 ¾ tbsp Cornstarch with a tablespoon of milk.1 ¾ tbsp Cornstarch
- Bring t½ Cup Dark chocolate couverture together with 1 ¼ Cups Whole milk and 1 ¼ tbsp Sugar to a gentle boil. Add the mixed cornstarch, constantly stirring with a whisk, and bring to a boil again.½ Cup Dark chocolate couverture, 1 ¼ Cups Whole milk, 1 ¼ tbsp Sugar
- Remove from heat and pour into a bowl with a lid. Allow cooling in the refrigerator for three hours.
- After three hours of chilling, whip ½ Cup Heavy cream with an electric hand mixer until stiff. Combine the cold chocolate cornstarch pudding with the whipped cream.½ Cup Heavy cream
- Fill the pudding into a pastry bag with a star tip and pipe the cream into the serving bowls or dipping bowls. This is a great way to give the pudding a beautiful shape.
- Perfect for dipping with fresh fruit or cookies. Or served in a glass bowl, decorate with small pieces of cookies to spoon.
Nutrition
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⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling – FDA.
Such a decadent and creamy chocolate pudding! This was an elegant dessert to serve my family – and I wanted to dive into it and eat my way out. Will definitely make this recipe again.
I am so happy you liked it that much! Thank you, Stephanie!
Used to make this when kids were much younger – time to revisit this thanks ot your recipe!
Oh that is so wonderful to hear! Thank you!
Homemade pudding is so good. I know my grandkids will love this for dessert.
Kids love this pudding! My daughter was definitely thrilled!
I switched the milk and cream for vegan versions and this was AMAZING. Seriously delicious and I’ll definitely be making it again.
Yum! Sounds perfect! Glad it turned out so well with the vegan alternatives too!
Such a great snack or sweet treat! Thanks for the recipe!
Thank you, Elizabeth!