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Chocolate Pudding without Cornstarch

Homemade Chocolate Pudding without Cornstarch

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How to make chocolate pudding from scratch without cornstarch, using cocoa powder and real chocolate.
Course Dessert
Cuisine American
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 10 servings
Calories 151


  • ¼ cup all-purpose flour or 1-to-1 gluten-free flour, if desired
  • ½ cup granulated sugar or coconut sugar/sweetener of choice
  • 4 Tbsp unsweetened cocoa powder
  • ¼ tsp salt
  • 3 cups milk of choice room temperature (separated into ½ cup and 2½ cups)
  • 3 egg yolks room temperature
  • 5 oz ~⅔ cup dark or milk chocolate, finely chopped
  • ½ tsp vanilla extract


  • Add flour, sugar, cocoa powder, and salt to a bowl and whisk to combine.
  • Add ½ cup of milk and egg yolks one at a time, whisking to combine after each.
  • Set aside.
  • In a saucepan, add remaining 2½ cups of milk and bring to a simmer over medium-high heat.
  • Once simmering lightly, remove from heat and slowly pour hot milk into cocoa mixture, whisking constantly to combine. (You don’t want to scramble the eggs!)
  • Add entire mixture back into saucepan and return to the heat.
  • Whisk constantly over medium-high until thickened, so the pudding leaves a “trail” as you whisk (2-3 minutes).
  • Remove from heat and add chopped chocolate and vanilla, stirring until smooth.
  • Transfer pudding into small containers and allow to cool. (It will thicken as it cools.)
  • Serve chilled or at room temperature. Store in airtight container(s) in the fridge for 5-7 days.
  • Enjoy on its own, or use to make DIY pudding dirt cups with crumbled Oreos and gummy worms!
  • Yields 10 servings of pudding, in 4oz mason jars.


Serving: 4oz | Calories: 151kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Fiber: 1g | Sugar: 18g