Rich and creamy, this luscious chocolate pudding is amazing warm or chilled. Made with honey and cacao it’s a healthy(ish) answer to the chocolate cravings.
This recipe for homemade chocolate pudding is a breeze to make and has a lovely creamy texture that everyone is going to love. And things just taste better when they’re made from scratch!
There’s honey for sweetness and arrowroot powder as a thickener. If you don’t have arrowroot powder, you can just use corn starch as your thickening agent.
This chocolate pudding is great warm or chilled, and would even make a great sauce for some other dessert.
What can I say, except, “Chocolate goes with everything!”
OK, now that we have that established, let’s go make some pudding!
Chocolate Pudding Recipe
- 2 cups milk
- 4 Tablespoons arrowroot powder (or non-GMO corn starch)
- 3 Tablespoons Raw Chocolate Powder (or unsweetened cocoa powder)
- 1/3 cup raw honey
- 1 Tablespoon butter
- 2 teaspoons homemade vanilla extract
- Pinch of sea salt
First thing you need to do is whisk together the raw chocolate powder, and the arrowroot powder or cornstarch. (If you like a really deep chocolate flavor, feel free to add an extra Tablespoon of chocolate powder)
Then in a medium sized heavy bottomed saucepan, whisk together the milk and the chocolate mixture.
Whisking it together before adding it to the mix helps ensure that it’s all mixed really well.
Make sure the milk and chocolate is well combined.
This can take a few minutes so don’t be impatient. You don’t want lumpy pudding.
Next, over medium heat, add the honey and whisk again to incorporate.
I know that by heating the honey I am losing the benefits of it being raw, but when I use raw honey from a local source, I know it’s really honey and not HFCS.
Now, still over medium heat, bring the pudding to a simmer.
It needs to cook at a simmer until it has thickened.
You need to whisk constantly so nothing sticks to the bottom.
If you turn the heat up, it’s probably going to scorch. So just keep it on medium.
After about 5 minutes of whisking at a simmer, the pudding should start to get thick.
Keep in mind that it will continue to thicken up a little more as it cools.
When the pudding is thick enough, it will pass the spoon test.
“Passing” means when you stick a spoon in it, it will coat the spoon instead of all running off.
Kind of like this. See how it’s sticking to the spoon?
After it has thickened to your liking, remove it from the heat and whisk in the butter, the vanilla, and the sea salt.
You can pour this into individual bowls or just one to serve from.
If I’m serving it chilled, I usually put it in individual bowls.
I love using these little 4 oz canning jars for single serve desserts.
And as a bonus, the jars have lids so you can take them on the go or pack them in lunches.
If you are serving the pudding chilled, and don’t want a skin on top, place a piece of plastic wrap right on the surface of the pudding before putting it into the fridge. Chill for at least and hour before serving so it’s good and cold.
Garnish your homemade chocolate pudding how ever your little heart desires.
Maybe mint leaves.
Or whipped cream.
Or all of the above. Yum!
What is your preferred garnish for chocolate pudding?
Frequently Asked Questions About Homemade Chocolate Pudding
You know your pudding is done, when it has thickened to the point of passing the “spoon test”. Which means that when you stick a spoon in your pudding and pull it back out, the pudding will coat the back of the spoon instead of just dripping off. The pudding will continue to thicken as it cools until it’s set.
Your homemade pudding will set when it cools to around 45°F. Which takes approximately 2 hours in the fridge.
Other than just eating it out of cute little jars, you can use the pudding in a black bottom pie, heat it up just a tad and use it as a sauce over other desserts, or layer it with cherry pie filling for a Black Forest-esque dessert.
Here’s more delicious dessert recipes you should try:
Rich & Creamy Chocolate Pudding
- 2 cups milk
- 4 Tbsp arrowroot powder or non-GMO cornstarch
- 3 Tbsp raw chocolate powder
- 1/3 cup raw honey
- 1 Tbsp butter cut in chunks
- 2 tsp homemade vanilla extract
- pinch sea salt
- In a medium heavy bottomed saucepan whisk together the milk, raw chocolate powder, and arrowroot powder or cornstarch. Make sure it is well combined. This can take a few minutes so don’t be impatient. You don’t want lumpy pudding.
- Over medium heat, add the honey and whisk well to incorporate.
- Bring the pudding to a simmer, and cook it until it’s thickened, about 10 minutes. You need to whisk constantly so nothing sticks to the bottom.
- After it has thickened to your liking, remove from the heat and whisk in the butter, vanilla, and sea salt.
- Pour into serving dish(es) of your choice. Serve warm or chilled.