Homemade Chocolate Pudding without Cornstarch
Decadently creamy, this homemade pudding recipe is packed full of flavor without any questionable ingredients. The perfect treat for school lunches, a sweet snack or a delicious dessert, you won’t ever want to buy pudding box mixes or store-bought pudding packs again!
This simple homemade pudding is made up of 7 wholesome ingredients that you probably already have in your pantry. Boasting approximately 8 grams of protein per half cup serving, this snack packs a powerful satiating punch that store-bought versions lack.
Why You Should Choose Homemade Pudding Over Store-Bought:
As mentioned above, my homemade pudding boasts a lot of protein per serving thanks to the use of whole milk and whole eggs (thank you egg yolks!). Typical store bought pudding packs have as little as 1 gram of protein per serving.
There are only 7 simple ingredients in this creamy pudding recipe compared to the leading brands 10+ ingredients which include natural and artificial flavors (whatever those might be). There are no artificial colors, flavors or preservatives in this perfectly creamy chocolate pudding!
This simple chocolate pudding takes less than 30 minutes to prepare and makes a family size batch. I love to make up a batch at the beginning of the week for a quick (and protein rich) treat to have on hand when a sweet craving strikes.
Homemade Pudding is Easier to Make Than You Think
Pudding is a simple dessert. If you can operate a spoon and whisk, you can make homemade pudding!
This is the easiest of all homemade chocolate pudding recipes because it doesn’t call for any strange thickening agents like such as gelatin or potato starch. Instead this recipe calls for arrowroot powder, a simple cornstarch substitute.
If you prefer to use cornstarch you certainly can, but using arrowroot powder means this recipe has a few more health benefits and is slightly higher in fiber.
How to Temper Eggs for Pudding:
This recipe does call for tempering eggs, but don’t fret! Tempered eggs sound fancy, but, really, if you can operate a whisk, you can temper eggs.
Tempering eggs is a simple cooking technique used to gently raise their temperature to prevent scrambling when added to hot liquids, such as heated milk.
This technique is often used in dishes like custards, puddings, and sauces like Hollandaise. In this recipe, tempering the eggs helps create a creamy texture that’s impossible to achieve without it.
As a preventative measure, I always run my final pudding through a fine mesh sieve to avoid getting any accidental cooked egg bits into my final pudding.
Helpful Kitchen Tools:
- Heavy bottom sauce pot- A heavy bottomed pot helps reduce the risk of scorching the milk because it heats more evenly.
- Whisk- A danish whisk or regular whisk works great to thoroughly mix in the white sugar, all purpose flour, arrowroot powder and cocoa powder.
- Small mixing bowl- to temper the eggs in.
- Fine Mesh Sieve- to run the final chocolate pudding through to ensure a fool proof creamy pudding
Ingredients:
When it comes to simple recipes like this, using top quality ingredients matters greatly in terms of flavor. I recommend using the best quality ingredients you can source.
- Cocoa Powder- a good quality dutch-processed cocoa powder is my preference
- Vanilla- a top quality vanilla extract (I adore vanilla from Mexico for its rich flavor!) will lend the best flavor
- All purpose flour- the flour is used with arrowroot powder to thicken the pudding.
- White Cane Sugar- In this recipe I prefer white sugar, but for a more caramel flavor (such as in butterscotch pudding) you can use brown sugar.
- Arrowroot Powder- a thickening agent, similar to cornstarch
- Whole milk- The type of milk you use helps determine how thick and creamy the final pudding will be. I prefer using full fat whole milk in this pudding because it lends to a creamier texture. I don’t recommend using low fat or almond milk in this recipe. If you need this recipe to be dairy free, I recommend going for a creamier non-dairy milk alternative.
- Whole Eggs- This recipe uses whole eggs for added richness (and protein!)
- Salt- A pinch of a good mineral salt (I use Redmond’s) enhances the sweet flavor of the pudding
How to Make Homemade Chocolate Pudding:
To a heavy bottom sauce pot add cocoa powder, flour, sugar, salt and arrowroot powder. Use a whisk to thoroughly combine the dry ingredients.
Add 4 cups of milk to the dry ingredients and whisk to combine.
Heat the pudding mixture over medium low heat until the mixture thickens enough to coat the back of a metal spoon. Stir frequently, making sure to scrape the bottom of the pan to prevent the mixture from sticking and scorching. Don’t rush this process, it can take around 8-10 minutes.
While the pudding is cooking, add 6 whole eggs to a separate bowl and make sure to beat them well.
Temper the eggs by slowly mixing in 1/3 cup of hot pudding into the eggs while whisking the eggs constantly as you pour. Continue adding pudding a little at a time until the egg mixture is nearly the same temperature as pudding.
Add the warm egg mixture back into the pot of pudding and cook on low for 2-3 minutes, just to cook the eggs through stirring frequently. Do NOT bring the mixture to the boil.
Once the pudding has cooked for a couple of minutes on low, turn off the burner.
Place a fine mesh strainer or sieve over a clean bowl.
Pour the pudding through the sieve. This ensures a fool proof creamy pudding! And if you happened to scramble any eggs in the process, this ensures no egg bits make it into your final pudding.
Once you have worked all the pudding through the sieve, add in a splash of vanilla to the bowl and mix to combine.
Serve warm or chill the pudding in the fridge.
I think the absolute best way to serve this pudding is cold, but my family also enjoys it warm. I find the sweetness of the pudding really comes through once chilled.
Either way you serve it, once you make your own pudding you will never go back to store-bought pudding mixes!
Printable Recipe Card:
Homemade Chocolate Pudding without Cornstarch
Ingredients
- 1 cup white cane sugar
- 1/3 cup of all purpose flour (rounded)
- 3 tablespoons arrowroot powder (heaping)
- 3/4 teaspoons salt
- 1/2 cup cocoa powder
- 4 cups whole milk
- 6 whole eggs
Instructions
- To a heavy bottom sauce pot add cocoa powder, flour, sugar, salt and arrowroot powder. Use a whisk to thoroughly combine the dry ingredients.
- Add 4 cups of milk to the dry ingredients and whisk to combine.
- Heat the pudding mixture over medium low heat until the mixture thickens enough to coat the back of a metal spoon. Stir frequently, making sure to scrape the bottom of the pan to prevent the mixture from sticking and scorching. Don’t rush this process, it can take around 8-10 minutes.
- While the pudding is cooking, add 6 whole eggs to a separate bowl and make sure to beat them well.
- Temper the eggs by slowly mixing in 1/3 cup of hot pudding into the eggs while whisking the eggs constantly as you pour. Continue adding pudding a little at a time until the egg mixture is nearly the same temperature as pudding.
- Add the warm egg mixture back into the pot of pudding and cook on low for 2-3 minutes, just to cook the eggs through stirring frequently. Do NOT bring the mixture to the boil.
- Once the pudding has cooked for a couple of minutes on low, turn off the burner.
- Place a fine mesh strainer or sieve over a clean bowl.
- Pour the pudding through the sieve. This ensures a fool proof creamy pudding! And if you happened to scramble any eggs in the process, this ensures no egg bits make it into your final pudding.
- Once you have worked all the pudding through the sieve add in a splash of vanilla to the bowl and mix to combine.
- Serve warm or chill the pudding in the fridge.
Notes
How to Store Leftover Homemade Chocolate Pudding:
Store leftover pudding in an airtight container in the refrigerator for up to 4 days.
Homemade pudding naturally develops a “skin” or “film” on top when exposed to air. This is harmless and can just be stirred back into the pudding.
If you prefer, you can press a piece of plastic wrap on to the top of the pudding. Keeping the surface of the pudding covered keeps the pudding from developing this film.
How to Serve Homemade Chocolate Pudding:
Serve pudding alone, or simply dressed with whipped cream.
For a more decadent look, serve with fresh fruit such as strawberries or raspberries on top of the whipped cream.
Make a simple trifle by layering chocolate cake and chocolate pudding for an elegant looking dessert that looks impressive.
If you want to serve this chocolate pudding as chocolate pudding pie, simply thicken the mixture with more arrowroot powder. Serve in a graham cracker crust with meringue or cool whip on top.
