Homemade Chocolate Pudding!

3 Reviews / 5 Average
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Chocolate pudding used to be a regular thing for me as a kid and also for my kids before we cut out all highly processed food. We used to “make it” ourselves. By that I mean we would mix milk together with some mystery powder out of a box. I just thought that was how it was done. I can’t believe I even managed to find this picture of my now 11-year-old (soon to be 12) daughter during one of our many pudding making moments back in the day! She was hamming it up for the camera (and yes, it was an actual camera back then, not my phone, haha).

Homemade Chocolate Pudding on 100 Days of Real Food
My daughter when she was two in 2007! Back when we ate processed pudding…

Once we made the switch to real food, though, it meant saying goodbye to things like highly processed instant pudding (and for good reason!). Come to find out, it’s full of artificial additives, preservatives, and other unwanted ingredients. Not to mention it contains way more sugar than necessary to taste great. So we’re loving this tasty homemade recipe for Homemade Chocolate Pudding, which does contain regular sugar and refined corn starch and is therefore considered a special treat!

Homemade Chocolate Pudding on 100 Days of Real Food

My Go-To Chocolate Chips: Enjoy Life

For this recipe, I used our favorite chocolate chips from Enjoy Life! Since their chips are only made with ingredients that are supposed to be in chocolate, they’re also allergy-friendly (which, let’s face it, can come in handy these days) as well as vegan and paleo. And they taste great, too. I loved adding the mini chip version as a garnish on top so you’d still get plenty of pudding in every bite.  I also melted some right into the recipe. Trust me, this is a good one! :) And be sure to check out what’s coming soon – Enjoy Life chocolate chips in little snack pack sizes. I know my girls would flip out if I surprised them with this treat in their lunch one day!

Homemade Chocolate Pudding on 100 Days of Real Food

Made from Scratch Chocolate Pudding on 100 Days of Real Food

Homemade Chocolate Pudding

This Homemade Chocolate Pudding only takes 5 minutes to make and it's not full of artificial additives, preservatives, and other unwanted ingredients.
3 Reviews / 5 Average
Prep Time: 5 mins
Cook Time: 2 hrs 50 mins
Total Time: 2 hrs 55 mins
Print Recipe
Servings: 4 people

Ingredients
  

Instructions
 

  • In a wide-bottomed sauce pot, whisk together the milk, sugar, corn starch, cocoa powder, and egg. Set it over medium heat and whisk until the mixture begins to bubble up. Turn the heat down to medium-low and keep whisking until thick and creamy, less than 5 minutes.
  • Remove from heat and stir in the chocolate chips, butter, and vanilla. Divide among 4 or 5 bowls, cover with plastic wrap and refrigerate until the mixture cools and is set, about 2 hours.
  • Garnish with whipped cream and more chocolate chips, if desired, and serve. YUM!

Notes

*We recommend organic ingredients when feasible.
**With a few substitutions this recipe can be made dairy-free and allergy-friendly.
Nutrition Facts
Nutrition Facts
Homemade Chocolate Pudding
Amount Per Serving
Calories 276 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 63mg21%
Sodium 104mg5%
Potassium 195mg6%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 32g36%
Protein 6g12%
Vitamin A 380IU8%
Calcium 161mg16%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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44 thoughts on “Homemade Chocolate Pudding!”

  1. I grew up on homemade chocolate pudding. I still remember trying store-bought pudding for the first time and thinking how awful it was! I have recipes for vanilla and butterscotch pudding as well. All are favourites with my family!

  2. Amy Taylor (comment moderator)

    Hi there. That is not something we’ve tried. If you give it a go, let us know how it turns out.

    1. Lauren, did you try making it banana pudding? If yes, how did it work out? I’m looking for a good dairy free banana pudding recipe for my son’s birthday treat.

  3. I was so excited to make this but unfortunately in never set up. Has anyone else had this problems? Any ideas on what went wrong? Thanks!!

    1. Amy Taylor (comment moderator)

      Hi. Well, we do not use agave but in developing recipes, Lisa usually tries honey or maple before going with granulated sugar.

  4. This may be a silly question, but does the raw egg end up fully cooked by the end? I’m asking bc a pregnant woman will be eating this and I don’t want to put her at risk by the chance of any raw egg being in there!

    1. Amy Taylor (comment moderator)

      Hi Jen. Well, I would think it is heated to a point of being fully cooked but if you are concerned, you could leave it a bit longer on the higher heat. I’m definitely not an expert on Listeria, though, so check with your OB. :)

  5. 5 stars
    Thank you for this awesome recipe. Made it for guests and everyone including myself loved! I doubled it and would say it took about 15 minutes before it thickened but this will be my go to recipe from now on!

  6. This looks awesome. We arent a huge milk family. I understand it would change the thickness….but how about with a skim milk or almond?

  7. I hate to be a downer here, but Enjoy Life brand is not fair trade or ethically sourced. They are one of the many chocolate companies who continue to engage in child slave labor and trafficking to make their products. One alternative I found is Nuts.com – they have fair trade mini chocolate chips that are also vegan. I hope everyone gives this some consideration because it’s a real problem in the world today.

    1. Amy Taylor (comment moderator)

      Hello. We’ve not tried it in this recipe but I have found that arrowroot works well as a sub as long as the food does not need to be reheated.

  8. This looks fantastic! Now i have a new recipe to try during the hurricane tomorrow (if we still have power). Thank you!!!

  9. I do this kind of custard in a two-quart pyrex bowl (looks like a big measuring cup) in the microwave. Nuke at one minute intervals and stir. Works great, no lumps, no chance of scorching. Have not made this particular recipe, but I make the custard for banana pudding that way all the time. Also make Creme Anglais. that way

  10. Made it yesterday after I saw the post on FB. It was so easy and yummy. Hoping to find a vanilla pudding recipe when I search the site.

    1. I use the pudding recipe from the better homes and gardens basic cookbook. The only difference between chocolate and vanilla pudding is the cocoa powder. So, for vanilla, simply omit the cocoa powder.

  11. Do you have any idea if this would work with coconut milk? I substitute coconut milk for dairy in all of my cooking because of allergies in the family – but I’m not sure if pudding would set.

    1. That is correct and why I mentioned this above “So this recipe for Homemade Chocolate Pudding (which does contain regular sugar and refined corn starch and is therefore considered a special treat) is definitely worth it!”

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