Homemade American-Style Chocolate Pudding from Milk Recipe
This thick, creamy chocolate pudding is a homemade version of the popular American cup desserts. It’s cooked on the stovetop from simple ingredients: milk, cocoa and a bit of butter. The flavor is similar to thick chocolate custard, but more intense and velvety.
You get a rich, intensely chocolate dessert with a silky texture, made from basic pantry ingredients without any instant mixes.
Chef's tips
Stir constantly while cooking and don’t rush the thickening stage – this prevents lumps and ensures a perfectly smooth pudding.
How to serve
Serve in small glasses layered with whipped cream and fruit, or as a filling for simple cookie cups or tart shells.
Ingredients
- milk - 600 ml
- sugar - 70 g
- cocoa powder - 25 g
- cornstarch - 35 g
- butter - 20 g
- vanilla extract - 0.5 teaspoons
- salt - 1 pinch
Preparation
- In a heavy-bottomed saucepan, mix the sugar, cocoa, cornstarch and a pinch of salt. Add about 100 ml of milk and whisk until you get a smooth paste with no lumps.
- Gradually pour in the remaining milk, stirring constantly so everything combines well.
- Place the saucepan over medium heat and cook, stirring all the time with a whisk or spoon, paying special attention to the bottom and sides of the pan.
- After a few minutes the mixture will start to thicken. When the first bubbles of boiling appear, reduce the heat to low and cook for another 1–2 minutes, stirring constantly, until the pudding is clearly thick, like thick custard.
- Remove the pan from the heat, add the butter and vanilla. Stir until the butter is completely melted and the mixture is smooth and glossy.
- Pour the pudding into 4 small bowls or glasses. If you don’t like a skin forming on top, cover the surface of each pudding with plastic wrap, pressing it directly onto the surface.
- Let cool to room temperature, then refrigerate for at least 2 hours, until the pudding is fully set.
Storage
Keep the pudding covered in the fridge and eat within 2–3 days. If a skin forms on top and you don’t like it, simply remove it before serving or whisk the pudding briefly to smooth it out.
This pudding brings back memories of classic American lunchbox desserts, but in a homemade version where you control the sweetness and chocolate intensity.
