You only have to look at the long list of ingredients on a box of pudding mix to know why I make my own. No junk, no chemicals, and it contains calcium for strong bones. - Jenny Jones
- 1/2 cup sugar
- 3 Tablespoons cornstarch
- 2 Tablespoons unsweetened cocoa powder (Dutch process is best)
- 2 cups milk (whole milk or low fat)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 ounce dark 70% chocolate (optional)
- In a medium saucepan, combine the sugar, cornstarch and cocoa powder.
- In a measuring cup, combine the milk & egg yolk.
- Slowly whisk the milk mixture into the dry mixture and combine well until there are no lumps.
- Cook over medium heat, stirring constantly, until it comes to a gentle boil. If desired, add a 1-inch piece of a dark chocolate bar.
- Once it boils it will thicken in less than a minute so keep stirring until it’s thick.
- Remove from heat and add vanilla.
- Pour into serving cups and serve warm or refrigerate.
do you have diabetes friendly recepies.? we love your Chocolate Pudding! and other recpies.thanks
Hi Jenny. You are a great cook. Thank you for your great tips. Dubsha Sue from Chicago
Absolutely the creamiest, simplest, most delicious pudding you’ll ever make. I add dark chocolate chips to it. Can’t wait to make it again and add espresso chocolate chips to it next time. I sift everything, the corn starch, the chocolate powder and the sugar. Unbelievably creamy. No need for heavy cream like other recipes ask for. 2% milk works perfectly fine. I added a tablespoon of butter to the chips and vanilla after I removed it from the heat.
As a PS. I made this for company but after I had a small taste, I’ll have to make another batch!! LOL
I have one complaint. I was a good boy and waited 9 days to make another batch and I added a very small handful of espresso chocolate chips and a small slice of butter. After I poured it in the cups, not enough stuck to the sides for the cooks taste. And after pouring 3 cups full, I had to have one warm, just for tasting. I did my dishes and cleaned the counter and had to reward myself with another cup. But now I only have one cup. Not enough for me and my girlfriend, so I’ll just have to eat the last one. Any suggestions???
I’m 70 and I can’t believe I waited all these years to make chocolate pudding from scratch rather than a box! I made it yesterday and it’s delicious, will never use a box again.
Just made your pudding but I didn’t thicken. Will I’ll thicken in the frig?
It will thicken if you bring it to a boil, and while stirring, let it boil for 1-2 minutes.
So easy and so yummy! I’ve made this 3 or 4 times now for my family and it’s a hit! I love how chocolatey it tastes and the texture. She’s right that it thickens fast so you have to keep your eye on it but it’s so worth it! Amazing taste and texture without the added chemicals. Love it! <3
Great, easy chocolate pudding! Ive been using organic potato starch instead of cornstarch, so use a little less. Added dark chocolate chips when started to thicken. Wow!! Best ever!
I just made this pudding and it is sooooo good! Thank you so much Jenny!
I love this recipe… so easy. I substituted swerve for sugar, cacao for cocoa, tapioca starch for the corn starch and used evaporated milk. I added a heaping tablespoon of boswellia for my chronic inflammation and pain. Just wonderful… I will sleep like a baby tonight.
Just made your chocolate pudding today……….So easy and so good!
luckily I had some extra bittersweet chocolate and put a couple squares in as recommended. Really enjoyed it. Looking forward to making your Tapioca pudding next!
Since finding your videos on utube I’ve been baking more and its been easy and fun. Everything I bake came out the way it was supposed to. My husband and I enjoy baking now. ?Tonight we made the pudding can’t wait to try it.
I’ve read these comments and I also found you by accident. I love your site the way you present your recipes everything. You’re amazing. How can I get your cookbook that others spoke of in these comments. I typed in amazon Jenny can cook and found nothing. I would lhave be to get a copy. Please tell me how. Thank you Jenny. You’re amazing
Don’t buy my book. My cookbook is out of print and is also out-dated. I am a much better cook today and all of the best recipes from the book are here on this website, the way I make them today… simpler, less steps, faster. You can look through the book using the link in this post: https://www.jennycancook.com/my-cookbook/
Catching up on my culinary skills during this C V period so tried your recipe even though I don’t mind the chemical laden box variety. Came out quite well but maybe a bit too thick so I cut back on the starch by 1/3. Enjoy your videos, keep it up.
What is one inch of choc.?
It’s a square inch of a dark chocolate bar, about 1/4 ounce. You can see it in the video but thanks for asking – I clarified the recipe.
Greetings from Toronto?? I’m so happy to have found you on You Tube!
I’m wondering if it’s possible to swap the dairy milk for an almond or cashew milk? Thank you.
I use unsweetened soy milk and muxh less sugar and it’s delicious. I’m adicted.
Hi Jenny, I just can’t get enough of you cooking. I even have my husband, my daughter and her mother-in-law hooked. You brake all of the recipes down to the simplest of directions and give the best hints to make everything come out perfect. Thank you sooo much you fabulous woman. Hugs, hugs, hugs. Keep those recipes coming. Paleeezzzze.
I remember you from tv. Happened upon your website and I’m glad I did. Your recipes look delicious and I can’t wait to try them. On my way to the grocery store to get some ingredients to make the bread, vegetable soup and chocolate pudding. My kind of meal!! You can bet I will be visiting your site often.
I made this pudding using 2% milk. I did not have a 72% chocolate bar, so I used 8 semi-sweet chocolate chips. I added a slightly rounded 1/4 teaspoon of espresso powder with the Dutch process cocoa. It was so delicious. A real nice mocha pudding. My family likes to eat this slightly warm or room temperature when it is first made, but if there is any left, it goes into the refrigerator.
i followed all of the ingredients and measures but just used the cooking pot, no other bowl[s]. started with the dry ingredients, mixed well, added a bit of milk and mixed until i had a nice slurry then added the rest of the milk and egg yolk…turned out perfectly and messed only one pot. thanks for great recipe and video.
Absolutely love all of your recipes. Every recipe I’ve made has been a hit. I bought your cookbook. It’s a beautiful book with great pictures and directions.
Thank you for all of your delicious, and healthy recipes.
This turned out great, but my cinnamon rolls failed terribly. I will not attempt them again. I tried the donuts they were not that good either. Will try Ziti it’s looks like the way I made it off the net before. Love lemon pie so I try that.
Sorry my computer changes stuff spells whatever. Lol
Love, love, love your amazingly easy recipes!
Have made so many of them. Just cannot THANK YOU enough for your amazing easy step creations. I have back problems and cannot stand for long periods of time. Although I love to cook as well as bake, I am just not capable anymore. Your quick and delicious recipes are a lifesaver. I am now able to prepare anything without losing quality or taste. Keep your great recipes coming. I eagerly await new recipes.
Happy cooking and baking…
Get a high stool. I have one at my little island saves me from standing.
I printed out the recipe, but the printable version has the title wrong as “Tapioca Pudding.” I’m going to try it tonight. Thanks for your great recipes, Jenny.
Thanks for letting me know. It is fixed.
Made this chocolate pudding yesterday.
It is the BEST chocolate pudding I have EVER tasted!!!!!!!!!!!!!!!
Nice template recipe.
For those who are egg sensitive/averse, this pudding sets up just fine without it.
I don’t use refined white sugar, used an organic cane (Turbinado) instead, and less of it than called for. Added some pieces of a dark Dove bar that melted in well. Layered the pudding with banana slices. Was very tasty warm, should be really good chilled.
So many variations possible.
Questioning why the egg had to be separated, I made this with a whole egg, and it worked, with no apparent drawback. Perhaps it’s time to challenge the practice of separating the yolk when there’s no compelling need to do so?
Great recipe Jenny. For those people who do not like a “skin” on their pudding just press a piece of plastic wrap onto the surface before chilling.Hope you are having a great day!
I have a similar recipe called Chocolate Blancmange, and it was my favourite dessert as a child. It had coconut sprinkled on the top which really adds a nice taste and texture to the top layer.
For some reason I could not print the Chocolate Pudding recipe. When I hit the print button it came up blank,
I assume you are using a desktop computer. For some reason, in some browsers (like Google Chrome), the “print menu window” appears to load faster than the actual recipe page you’re trying to print. The workaround we’ve used is to close the print window and then either wait for the recipe page to load or refresh it, and then print via the Chrome browser menu – File > Print. I hope this helps.
if you will highlight the recipe and then place your cursor into the middle of the recipe and right click your mouse it will pop up to print. That’s how I print out her recipes. Hope this helps.
I’m going to make this choc. pudding and put it in your pie shell recipe that has been baked and cooled. Chill it and top it with homemade whipped cream. And some shavings of choc. 🙂 All is so good! Thank you Jenny.
I am never enjoyed baking until I found you Jenny.. Have made your oven bake paczki donuts and cinnamon roll. They have been a big hit with all my family and friends. I am going to make the chocolate pudding and no knead bread today. Love you and your videos xxxx just amazing!!!
Thanks for a very good chocolate pudding, only tasted the pudding left in the pan, and it was soooo good!
Isn’t eating raw egg bad? If so what can I substitute for egg yolk??
Eating raw egg is not a good idea but the egg in this recipe is cooked. As the egg yolk cooks on the stove, it’s what helps thicken the pudding.
Hi Jenny, I am new to your site and love it. I was wondering when you have 1% milk in your recipes if you can substitute skim milk instead.
I never use skim milk so I can’t say for sure where it would work so you would have to try. Most times I count on the small amount of fat in 1% milk in my recipes so with this pudding, you would probably need more cornstarch.
This seems so easy! I have a lunch to go to tomorrow! Is it possible for me to double or triple this recipe to make more servings
I’m sorry I missed your question but I was away for a couple of days. Did you double/triple and how did it go?
Can I use a whole egg?
I have never used whole eggs so I don’t know how my recipe would work if you change it, but I know there are other recipes that use whole eggs so you might be better to try one that’s proven using whole eggs.
I would like to make almond pudding for my daughter. Can I substitute cornstarch with almond powdered? Thank you in advance!
No, you need the cornstarch because that is what thickens the pudding. You could try using my recipe but adding almond extract instead of vanilla.
OMG i love your recipe i’ll try it bacause it so easy
Thank you Jenny. I just made your recipe and it came out beautifully, even though I messed-up and put the whole egg in. Did not realize until it was cooking. I kept cooking and stirring and it thickened right up. I added a quarter teaspoon of instant espresso powder to make it mocha flavored Next time, I will try adding some orange extract because I love chocolate and orange together.
When I was in elementary school, back in the 60’s, the cafeteria ladies made warm pudding. Sometimes they put sliced bananas in the vanilla pudding and it was a special treat for me. Bananas were not in my family’s budget, so it was rare to have them.
Blessings to you!
Just made this and it came out okay. I think I’ll add more chocolate next time.
I loved this recipe. Could u please do a video on how to make homemade ice cream without a machine. It would be very kind of you if you did. Thank you
Sorry, I do not make ice cream.
I made this on the weekend and it turned out perfect. I added some peppermint extract to mine as well as the vanilla in the recipe and YUM…chocolate mint pudding!
Hi, I made the granola recipe and my family loved it! But now I want to try something a little different. I have always used the instant puddings and have been curious about making puddings from scratch, but I have always been concerned about the egg. This may sound silly, as I am a beginner cook, but I’m not sure if the egg is cooked all the way. Does it need to reach a certain temperature; is salmonella an issue?
It’s not a silly question because uncooked eggs are not always safe to eat. But this pudding boils on the stove for about a minute (with the egg yolk) and that’s plenty of time to cook the egg yolk. In fact, it’s the cooking of the yolk that helps thicken the pudding. If it wasn’t cooked, the pudding would not thicken properly. Maybe watching my video would give you peace of mind when you see the bubbling mixture on the stove. Try the pudding. If you’ve been having packaged pudding, I think you will find that homemade is a lot better.
I watched the video, but I’ll still try it. Thanks for the response.
My husband had never had chocolate pudding made from scratch until last night. He loved it. I will be making it again, soon. 🙂
Do you have a recipe for vanilla pudding?
I have a fabulous vanilla custard pudding which I will try to post next week. If you’re in a hurry, it’s the same recipe that I use as a custard filling in my paczki recipe. You just double it and put it in 4 pudding cups instead of a plate. (https://www.jennycancook.com/recipes/paczki-polish-doughnuts/)
Your chocolate pudding is the best I’ve had. This will be my only go to chocolate pudding recipe.
Thank you for all you do. 🙂
I have to thank you for this pudding recipe it was so easy to make and omg so delicious,Thank you very much jenny.
Hi Jenny, This pudding is amazingly delicious , I made a doubled batch of it tonight because everyone loved it, thank you for sharing this ammazig recipe .
Hi Jenny! I’m nine and I live in the Philippines and I love your recipes! I did the Chocolate Pudding. It was fantastic!
the chocolate pudding tastes amasing!
THAT PUDDING WAS AMAZING!!!!! 😀
I just made this this afternoon and instead of 1% milk I used Silk Almond Milk. I had some warm and some cold and it’s the best pudding I’ve ever had.
So easy and so good. Family favorite!
thank you! i just made it and it was delicious 🙂
I LOOOOOOOOOOOOOOVE THIS! I’VE BEEN MAKING IT FOR A YEAR! It’s delicious!
I made your chocolate pudding and my husband is definitely addicted to it!! I’m afraid I’ll have that problem with your granola recipe. I made it today and just love it. I also made the rasberry pudding from your cookbook and found it delicious too.
I must tell you, I found your site by accident when I googled low fat chocolate pudding and yours came up. I just made it today and it’s absolutely delicious! I am so excited to try all of your other recipes, and look forward to the home made tortillas tonight. We moved to the Dominican Republic from Florida last year and we eat everything in tortillas. Thank you so much!