Homemade Chocolate Pudding

by Sarah Recipes, Snacks and TreatsComments: 10

homemade chocolate pudding

It is a sad fact that most folks under the age of 60 don’t remember how to make homemade chocolate pudding from scratch. Boxed pudding (like Jell-O Brand – yikes!) was introduced to the American public during the processed food explosion that gained momentum after WWII ended.

The incredible ease of making instant pudding by just emptying a box of sugar/chemicals into a bowl and mixing in some milk quickly eliminated any memory of how to cook homemade chocolate pudding over the stove with real ingredients!

There’s not doubt that warm, homemade chocolate pudding cooked over the stove is the ultimate comfort food.   There is no reason why it can’t be full of nutrition as well!    After you try this recipe, I guarantee you won’t be buying boxed pudding (a la “chemicals in a box”) ever again.   Your children (and YOU) will love this.

Homemade Chocolate Pudding


3 cups whole milk (preferably fresh, nonhomogenized milk from a local family farm)
2  extra large, free range eggs or 4 egg yolks
1 Tbl grassfed butter (where to find)
1/4 cup freshly ground flour (where to find)
1/2 cup cocoa or carob powder (where to find)
1/2 cup sucanat or rapadura (evaporated cane juice) (where to find)
4 drops liquid stevia (where to find)
2 tsp vanilla (where to find)
2 tsp chocolate extract if using carob powder (where to find)


In a large saucepan, combine sugar, flour and cocoa or carob powder. Stir in milk.  Cook and stir with a whisk over medium heat  until the mixture is thickened and bubbly.  Cook a couple more minutes and then remove saucepan from heat.

In a small glass bowl, beat eggs or egg yolks and then gradually stir in about a cup of the cooked mixture all the while whisking vigorously.      Return egg/milk mixture to the saucepan and put back on medium heat.     If using eggs, cook/stir until nearly bubbly but not a boil.    If using yolks cook/stir to a low boil.     Reduce heat and cook/stir for a couple more minutes.

Remove homemade chocolate pudding from heat.   Stir in butter, stevia, vanilla and optional chocolate extract.  Let cool for 5 minutes and serve warm.

Spoon out the uneaten portion into single serving homemade chocolate pudding snack cups with lids and you have healthy lunchbox pudding cups!

For a how-to video of this homemade chocolate pudding recipe, click here.


More Pudding Recipes to Enjoy

Egg Custard Pudding
Bread and Butter Pudding
Jello Pudding
Macademia Nut Pudding
Thai Custard Pudding
Homemade Vanilla Pudding
Russian Custard
Coconut Milk Pudding

Sarah, The Healthy Home Economist

* This recipe has not been reviewed or endorsed by the Weston A. Price Foundation.

Comments (10)

  • Nancy

    Could arrowroot be substituted for the cornstarch? Did anyone try with honey yet? I think that sounds wonderful!

    October 14th, 2012 11:45 pm Reply
  • Karen

    Hi, quick question on this. How long will it keep in the refrigerator. I would love to make this for dessert on a Sunday night and use it for the kids lunch Monday and Tuesday… but I am not sure if it will keep.

    September 27th, 2012 12:10 pm Reply
  • Carissa

    I’m thinking of substituting the sucanat for honey since that’s what I have on hand… has anyone done that?

    April 28th, 2012 11:18 pm Reply
  • Dona

    just made the chocolate love it thanks and with my first goat milk

    January 1st, 2012 9:05 pm Reply
  • jean finch

    Julie and I would ask if the flour can be nongluten—-I would love to try this with coconut flour or almond flour —-anybody have experience with that?
    Sarah, you are a treasure!

    Jean in California

    May 19th, 2011 1:15 pm Reply
  • Beth


    This sounds wonderful! I will have to try the recipe. I am one of the box pudding mix victims, I am embarrassed to say. No longer! :)

    Do you have any idea how to make a raw milk pudding? I wonder if you could use gelatin to thicken it with a little hot water then add to the milk and other ingredients. Maybe honey would mix in the milk with the stevia to sweeten and not leave a grainy texture?


    May 4th, 2011 6:36 am Reply
    • ellie

      I was hoping to find the same thing. It seems a shame to cook our raw milk and lose all those benefits. If someone figures out a recipe, please let me know. :)

      May 11th, 2015 5:07 pm Reply
      • Sarah TheHealthyHomeEconomist

        If it makes you feel any better, cooking raw milk does not denature the proteins like pasteurization does :) You do lose enzymes though.

        May 11th, 2015 5:13 pm Reply
  • Julie

    Hi All- Anyone know if this can be made with gluten free flour such as Brown Rice Flour or Bob’s Red Mill All Purpose Baking Flour? Thanks for any info you can give.

    February 19th, 2011 8:29 pm Reply
  • Barb

    I just made the chocolate pudding for my family. We all loved it! Thanks for sharing! I'll be making it again.

    January 10th, 2010 7:57 pm Reply

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