Lovely photos, as always!

Sorry if this has been asked before, but can I use this pudding recipe for chocolate cream pie filling?

Thanks for the recipe. I just made this, but I used 1 3/4 cup evaporated milk (I MUCH prefer it, everything has a richer taste), and then 1/4 half-n-half to mix with the cornstarch. Store your chocolate pudding in an airtight container in the refrigerator for 2-3 days.

I’m sure this is a million times better! I thought wrong.

Hi Alyse, I have never tried to use this for a chocolate cream pie, but I do have a chocolate cream pie recipe if you’re interested:

), but this one just wasn’t happening. This chocolate pudding could not be simpler to make.

You could try cooking for a minute or so less if it’s too thick for you.

However, I only recommend products I love! Thanks for the visual reminder!!

This is what “thickens” the mousse.

Thanks for this simple recipe! Love how creamy this looks! Can’t wait to try it out with my “good” chocolate! I do want to say that the pudding was very delicious…I had never tried homemade before…so easy and so much fun! Pour the egg mixture back into the saucepan and keep whisking until thickened- 12 to 15 minutes. I love butterscotch pudding too (and homemade vanilla) but this..whoa, looks amazing, Lori!

It thickened VERY quickly.

This pudding only takes about 10 minutes to make, and then needs to sit in the refrigerator to chill for a few hours. Required fields are marked *, Can this be made with a non-dairy beverage such as rice or almond milk, Can you use flour instead of cornstarch. I used semi-sweet and it was WAY too sweet for me & my family. I hope that everything is okay. Hi Marcie, I have never used Baker’s chocolate, so I can’t speak to how it would taste in here. We have a fabulous picture of her face covered in the stuff. Do you have any recommendations on adjusting this recipe for white chocolate? I set off to earn my “good wife” badge and whip up some chocolate pudding. I found a Ghiradelli 70% extra bittersweet bar at Wally World. I used Valrhona 72% bittersweet; my favorite chocolate that you can usually find in the grocery store is Ghiradelli (the baking bars found in the baking aisle).

He also has a milk allergy so I’ll make it with almond milk for him, it won’t be as rich, but I hope it will be a treat since he misses a lot. Would Bakers brand be good? Hi Ruth, I would not recommend substituting cocoa powder for actual chopped chocolate.

More →, © 2020 Shugary Sweets.

For an after dinner dessert, daytime treat or lunchbox snack, everyone loves chocolate pudding. I will definitely be making this again, both for entertaining, and for an everyday weeknight dessert. Yum!

To be perfectly up front here, chocolate would not be my flavor of choice for homemade pudding. The first batch of pudding I made was a recipe that used a custard (i.e. Your recipe is the first time I made it from scratch and it’s sooooo much better! Classic chocolate pudding is the best! Do you think I could use agave in place of the sugar? Next time, I will double the recipe.

Your pudding should be at a rolling boil before you start your timer for one minute.

Thank you, It looks so rich and thick and just perfect! Did you use three tablespoons cornstarch? I usually refrigerate it, if I want to unmold it nicely for a more impressive result. I love that the ingredients are simple ingredients that I had in my cupboard, and didn’t contained processed products like Cool Whip or a boxed pudding mix.

The texture is super C.R.E.A.M.Y! Funny though, they never called it pudding, they always called it “cornstarch” and for YEARS as a kid it never clicked in my head that their “cornstarch” and pudding were the same thing. I would not have had enough for 4 servings. My little ones LOVE chocolate pudding and my tiny twin is allergic to eggs. I made it using Baker’s semi-sweet as that is what I had on hand. Nothing is better than homemade chocolate pudding!


My husband and my son are big on chocolate, and a homemade chocolate dessert like this is met with great enthusiasm! It was perfect. My recipe varies a bit from yours, though. I can’t wait to try this. It was still yummy. Chocolate mousse is definitely similar to chocolate pudding, but it’s lighter and airier than pudding. Reduce the heat to low and continue to cook for an additional minute, whisking constantly. All I know though is that I could just grab and plant a big kiss on the person who created cornstarch, that is, the white stuff in the box.

I made 1/4 of this recipe last night using unsweetened baking chocolate and no adjustment to the sugar and it was so easy, quick and delicious! Hi Rene, I didn’t try it with skim milk, so I can’t give you a 100% guarantee. Grab a cup of coffee (or beverage of your choice) and stay with me awhile.

So good and trying soon. Allow your pudding to cool completely.

I’m not sure how or why, but I’ve never made homemade chocolate pudding! ), you don’t need to do that any more.

To prevent skin forming, immediately put your pudding in a separate bowl and cover it with plastic wrap once it has finished cooking. Set timer for 1 minute and boil while stirring constantly.

It was awesome! I’m trying this tonight.

Do you think it will be firm enough..or how can I make it more firm? Whisk in cold milk until combined.

Snap a pic and hashtag it #RecipeGirl — We love to see your creations on Instagram, Facebook, and Twitter! I love, love chocolate pudding!! Butterscotch pudding has always been a huge draw for me on restaurant dessert menus.

I wonder if there’s a reaction between the chocolate and the egg that causes it? Michelle, As good as those chocolate pudding cups tasted as a kid, they’re nothing compared to the rich and creamy taste of this homemade chocolate pudding recipe.


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