I know what you’re thinking: homemade chocolate pudding is WAY too complicated to make, especially when the out-of-the-box stuff exists!

To that I say: watch this. You will not only love how easy this from-scratch homemade chocolate pudding comes together, but you’ll be amazed at how much better it tastes than the boxed version!

This from scratch, salted dark chocolate pudding also a fun dessert that feels kinda fancy, which makes it the perfect end for a special occasion dinner (like Valentine’s Day or an anniversary dinner!)

This homemade chocolate pudding recipe is a version of the one my grandma once gave me over the phone.

She was the queen of “then add a little of that but not too much” in recipe instructions, which, as a recipe developer who’s way too Type A about recipe writing, used to drive me insane.

But now you know what? I cook a lot more like her these days than I used to. I think it’s because I spend so much time triple checking recipes and testing them over and again, staying in the lines, that it feels good to just loosen up in the kitchen.

Although the homemade chocolate pudding recipe I’ve included below is actually a triple-checked, multiple times tested recipe.

Because let’s face it, old habits die hard.

Also, I couldn’t in good conscience give you guys a recipe that calls for “I don’t know, 3 or 4 egg yolks” and “some cornstarch”, which are exact quotes from my Grandma.

You’re welcome.

What I do love about this recipe is that it’s super quick– I always look at the list of ingredients and think it will take me longer than it does. And then I’m pleasantly surprised!

The longest part is waiting for the pudding to chill and set, but even that only takes ~20 minutes or so.

I made this homemade chocolate pudding with dark chocolate and a sprinkling of sea salt (pink salt, for Valentine’s Day!) but you don’t have to go that far.

If you want to use regular milk chocolate and skip the sea salt, that totally works, too. Just decrease the sugar by those 3 extra tablespoons; they’re there to even out the bitterness from the dark chocolate, but scaling the sugar back that amount won’t change the final consistency of this homemade pudding.

I think my grandma would be proud. Specific ingredient measurements, and all.

Homemade Dark Chocolate Pudding with Pink Sea Salt

Ruthy Kirwan

Made with egg yolks and Dutch-processed cocoa powder, this homemade chocolate pudding is decadent and surprisingly easy to make!

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Course Dessert

Servings 4

Equipment

• 4-6 Large Ramekins, 12 ounce

Ingredients

  

1x2x3x

• 3/4 cup white sugar
• 1/2 cup Dutch processed unsweetened cocoa powder
• 1 tablespoon cornstarch
• 3 egg yolk
• 2 cups whole milk
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon pink Himilayan rock salt

Instructions

 

Make From Fresh:

• Mix together the white sugar, cocoa, and cornstarch in a small glass bowl.
• Bring a pot of water to boil, then turn the hat down to a simmer.
• Place a heat proof bowl over the top of the pot, using an oven mitt or a thick towel to hold the sides of the bowl (careful not to let it burn!)
• Add the egg yolks to the bowl and stir until smooth.
• Add the chocolate, sugar, and cornstarch mix and stir to combine.
• Slowly whisk in the milk, butter, and vanilla extract until everything is smoothly combined.
• Pour the hot pudding into individual ramekins or bowls.
• Sprinkle a bit of salt on top of the pudding, then cover each bowl with plastic wrap.
• Place in the fridge and let cool for 2-4 hours, until the pudding has set.
• Remove and serve chilled.

Notes

Using Dutch processed cocoa means the cocoa you use will be less bitter than regular cocoa, due to a specific alkaline processing it goes through. Natural cocoa has a bitter edge to it and since this recipe is so simple, you’ll want to use the best quality ingredients you can get your hands on. If you don’t have pink Himilayan salt, use a large flake Kosher or sea salt.

Tried this recipe?Let us know how it was!