Our family has been making this decadent, velvety chocolate pudding in the same manner since the 1950s. Our favorite aspect about pudding after it has cooled down is the dark skin that forms on top. If desired, top with whipped cream.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ cup white sugar
- ⅓ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 ½ cups milk
- 1 ½ teaspoons vanilla extract
Instructions
- Sift and whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan.
- Heat saucepan over medium heat. Pour milk in slowly, whisking constantly until incorporated. Cook, stirring often with a metal spoon, until pudding is noticeably thicker and clings to the spoon, about 10 minutes.
- Remove from heat and stir in vanilla extract. Divide between 4 small bowls and serve immediately, or chill in the refrigerator for at least 2 hours.
Nutrition Facts
| Calories | 185 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 210 mg |
| Sugars | 24 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I need more sugar, tastes like coco.
nice and very smooth stir extra when adding vanilla!
This is a good, quick pudding. We like the skin on top, but if you don’t, you can cover the pudding (touching it) with plastic wrap right away.
I needed a simple chocolate pudding recipe to make for my dad, and this fit the bill perfectly. It was easy to make and tasted good!
Easy and good. similar to Betty Crocker’s chocolate pudding.
Great recipe. Very easy. I doubled the recipe. After reading other reviews I did add a little more cornstarch. I strained it into the bowl and covered it with plastic wrap on the top of the pudding because we don’t care for the skin. Turned out silky smooth and very chocolate. Will definitely make again.
Delicious and easy. Just the right amount of sugar. I used Valrhona cocoa powder which is rich and dark.
This is now my go to recipe for this comforting desert. I doubled the recipe, increasing the milk to 5 cups and the cornstarch to 1/2 cup and just doubled the other ingredients. Perfection
It was good, very simple and quick to make.
I used skim milk. You have to stir constantly but it was good. I might use a little more cornstarch with skim next time. But very good.
It’s the best chocolate pudding I’ve ever made. I used Ghirardelli cocoa which is pretty bold, so it probably wouldn’t hurt to scale back the amount by maybe a tablespoon or so. Delicious! Thanks for sharing!
This is the same recipe my Nana taught me when I was young. It still tastes just like I remember!
This is an excellent recipe but I found it needed to be a little sweeter so I would increase the sugar to 1/2 cup instead of 1/3 cup. However, if you like a less sweet chocolate flavor this will be perfect. Some guests liked it less sweet, others preferred sweeter so it is a preference issue.
love this. It’s very rich and not too sweet. One thing I find helpful, whisk the corn starch and the cold milk first until smooth, then add the other dry ingredients.
My Mom used to add a few mini marshmallows to the hot pudding and stir them in. WOW was that a special treat when we were growing up! The marshmallows would get all melty and really wonderful! This recipe can be changed to fit your family best. Full fat milk, skim, sub in some half n half or whole cream…whatever! It’s a winner!
EXCELLENT! Even though it’s only hubby and me, I always double the recipe.
Excellent texture and taste!
Easy and delicious! It’s now my go to!
I made triple recipe, used powder milk. Will cool it in a ban Marie so it looks like a pie. Not show yet how I will garnish it when served. Frozen strawberries ? Peanuts? Bananas with sweetened coconut flakes, maybe
Simple and good. Why isn’t this the first pudding recipe that comes up with allrecipes search? It’s so much better than the eggless cornstarch based version.
I love it and will definitely make it again.