88% would make this again

Homemade Chocolate Pudding

Q: How long does homemade chocolate pudding last in the fridge?

Homemade chocolate pudding keeps best for about 3 to 4 days in the refrigerator when stored in an airtight container. For best texture and safety, keep it chilled and don’t leave it at room temperature for more than a couple of hours. Because it’s made with real dairy and sometimes eggs, it won’t last as long as store bought versions.

Q: Why didn’t my chocolate pudding set properly?

If pudding stays runny, it’s usually because it wasn’t cooked long enough for the thickener to activate or the ratio of thickener to liquid was too low. Make sure you heat the mixture until it thickens and gently simmers for a minute or two so the cornstarch can fully gel; chilling it only sets what’s already been activated.

Q: Can you freeze homemade chocolate pudding?

You can freeze pudding but many people find the texture changes once it thaws and may become watery or grainy, especially without stabilizers found in commercial products. If you do freeze it, cool completely first and thaw slowly in the fridge before serving.

Q: What’s the best way to avoid a skin forming on top of pudding?

Press plastic wrap directly onto the surface while it cools so no air hits the top. That simple step stops that thin skin from forming as it chills in the fridge.

Q: Do I need eggs in homemade chocolate pudding?

Not always, many successful recipes use just cornstarch to thicken and still deliver creamy results, while some use egg yolks for extra richness. Both ways work. Cornstarch alone makes it simpler while eggs add a slightly custard like depth.

Q: Can I make dairy free home made chocolate pudding?

Yes use full-fat plant milks like oat or almond to replace dairy and make sure the milk you choose has enough fat to help the pudding thicken and taste rich. Some people also swap butter for non-dairy alternatives to keep the texture satisfying. When we've made this dessert for any vegan friends this is what we've done and the results have still turned out tasty.

Vish G

May 4, 2026

Home made chocolate pudding might just become your new best friend after you try this recipe. A smooth and rich velvety dessert that makes every bite feel luxurious. We love these mini desserts because they always hit the spot. Easy to make and served with fresh strawberries for a sweet ‘n’ tangy burst that pairs with the chocolate flavour. A great way to spoil yourself when you get a late night craving for something to snack.

PREP TIME

10 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

2 cups whole milk (480 ml)
1/2 cup double cream or heavy cream (120 ml)
1/3 cup granulated sugar (65 g)
3 tablespoons cornflour or cornstarch (24 g)
3 tablespoons unsweetened cocoa powder (18 g)
100 g or 3.5 oz good quality dark chocolate, chopped
1 teaspoon vanilla extract
Pinch of salt

Instructions

Add the sugar, cocoa powder, cornflour and salt to a medium saucepan and whisk well so there are no lumps.
Slowly pour in the milk while whisking until the mixture looks smooth and fully combined.
Place the pan over medium heat and keep whisking gently but constantly as it warms.
Once it starts to thicken and gently bubble, continue cooking for about 1 minute until it looks glossy and pudding thick.
Remove the pan from the heat and add the chopped chocolate and vanilla, then whisk until the chocolate is fully melted and smooth.
Stir in the cream until the pudding looks rich and silky.
Pour the pudding into small glasses or bowls, smoothing the tops if needed.
Press plastic wrap directly onto the surface to prevent a skin from forming.
Chill in the fridge for at least 2 hours or until fully set and cold.
Serve as is or top with a fresh strawberry just before serving if you like.