Homemade Chocolate Pudding

Three glasses filled with chocolate pudding on a white table.

You'll love the velvety texture of this microwave chocolate pudding! This delicious dessert is quick and easy to make - just 8 minutes from measuring to eating! Decadently creamy recipe is sure to be a hit with family and friends.

Course Desserts

Cuisine American - Vintage

Prep Time 2

Cook Time 8

Total Time 10

Servings to 8 servings

Calories 502kcal

Author Marye Audet-White

Equipment

Ingredients

1 cup sugar
⅓ cup dark cocoa powder I use Hershey's extra dark
½ cup cornstarch
¼ teaspoon salt
4-½ cups evaporated milk
½ cup heavy cream
½ cup butter
2 teaspoons vanilla extract

Instructions

Mix dry ingredients together in a large, microwave safe bowl, until there are no lumps of cocoa or cornstarch.
Add the milk slowly, whisking smooth as you add it.
Whisk in the cream just until it's smooth.
Put in the microwave and cook, stirring every minute, until mixture is thick and coats a spoon - about 6 to 9 minutes.
Remove from microwave and add butter in small pieces, whisking it in to blend.
Finally add vanilla.
Cover (or not) and chill until ready to serve.

Video

Notes

Storage:

Homemade chocolate pudding will last for about three days as long as it's covered tightly with plastic wrap or in an airtight container.

Be sure to seal the dish or bowl tightly so that the homemade pudding doesn't absorb any funky odors. I like to store leftovers in glass, but you can use whatever containers you prefer.

Don't freeze—it won't keep well.

Tips:

If you like a skin on top of the pudding, don't cover it while chilling. On the other hand, to prevent pudding skin from forming, press a piece of plastic or wax paper right onto the surface of the pudding.
Evaporated milk or whole milk, and heavy cream give this easy pudding the best texture. Non-dairy, 2%, 1%, and skim milk are too thin.
While in the microwave, the pudding bubbles up a bit. So, use a larger bowl to prevent it from overflowing.
Test the thickness of your pudding by swirling a wooden spoon in it. If you can draw a line with your finger through the pudding on the back of the spoon, and the line doesn't immediately fill in, it's thick enough!
If your microwave is extra powerful, you might only need to heat the pudding for 5-6 minutes. Don't overcook it if it's thickened enough.

Nutrition