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Homemade Pudding Cups Recipe

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A simple chocolate flavored take on homemade pudding cups using rich cocoa powder, sugar, egg yolks, salt, and half and half.

Chocolate pudding cups were one of my favorite treats as a child. Now, I realize eating so many of them wasn’t a great idea.

However, from time to time, I still get a craving for that chocolate flavored dessert. So, Kim and I decided to try making homemade pudding cups.

Since we had plenty of cocoa powder on-hand, creating the recipe wasn’t a problem. She made her version and I made mine.

The chocolate pudding cup topped with Chantilly cream.

After trying both versions, we agreed that her’s was the better of the two.

The recipe only uses 5 ingredients and is done in about 2 hours. Of course, waiting is the hardest part, as they need to chill for at least 1 1/2 hours in the fridge.

For for another homemade dessert? Then check out our mango mousse!

The finished chocolate pudding cup served in a ramekin.

How to make homemade chocolate pudding cups?

First, start by placing a large saucepan on your stove-top. Add 2-cups of half and half (or milk) to the pan.

Next, 1/2-cup of sugar, 1/4-cup of cocoa powder and 1/2-teaspoon of salt to the half and half.

Cocoa, sugar, and other ingredients in a large saucepan.

After that, use a whisk to blend the ingredients together. I don’t recommend using a spoon because it won’t break down the cocoa powder.

At this point, you can turn the heat on to low and allow the mixture to cook until it starts to steam. Don’t let it come to a boil!

The chocolate pudding cooking in a saucepan.

Then, crack 4 eggs and separate the yolks from the whites. Place the yolks into a small mixing bowl. You can discard the egg whites.

When the dairy mixture starts to steam, turn off the heat, and pour about 1/4-cup of the warm half and half mixture into the yolks. Whisk the yolks vigorously to combine.

  • This process is called tempering the egg yolks. By warming them, it should prevent them from scrambling when added to the saucepan.
Tempered egg yolks added to the saucepan.

Now, pour the warmed egg yolks into the saucepan. Turn the heat back onto low and allow the pudding to thicken as it cooks.

  • You might need to remove the pan from the heat from time to time while whisking. Otherwise, the mixture will overcook and may separate.

Once the pudding thickens, (it should coat the back of a spoon) remove the pan from the heat and turn off the burner.

The cooked chocolate pudding in a saucepan.

If needed, press the pudding mixture through a mesh sieve. You’ll need to do this step is some of the egg yolks scrambled.

Afterward, transfer the homemade pudding cups into individual serving dishes or into a large bowl.

Last, cover the container(s) with plastic wrap and place the chocolate pudding into the fridge to chill for at least 1 hour before serving.

The pudding has been transferred to dish to chill.

That’s it, your homemade pudding cups recipe is done! Kim and I hope you enjoy this dessert.

Love homemade desserts? The check out our tender coconut sorbet or our strawberries and cream popsicles!

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The chocolate pudding cup topped with Chantilly cream.

Homemade Pudding Cups Recipe

Yield: 2 Cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes

A simple chocolate flavored take on homemade pudding cups using rich cocoa powder, sugar, egg yolks, salt, and half and half.

Ingredients

  • 2 Cups Half & Half or Heavy Cream (or milk)
  • ½ Cup Sugar
  • ¼ Cup Cocoa Powder
  • ½ Teaspoon Salt
  • 4 Egg Yolks

Instructions

In a large saucepan, whisk together the half and half, sugar, cocoa powder, and salt before turning on the heat. Once the ingredients are mixed, turn the heat on to low.

Bring the mixture to a steep until it just begins to steam. While it heats, crack and separate 4 eggs. Place the yolks into a small mixing bowl. 

When the half and half mixture starts steaming, turn off the heat. Pour a small amount of the warm mixture (about ¼ cup) into the egg yolks and whisk to combine. This will bring the yolks to the same temperature as the milk mixture without cooking them. Pour the egg yolks into the milk mixture and adjust the heat to medium.

Put the heat back onto low and slowly heat the pudding. Whisk continuously until thickened, about 8 to 10 minutes. Then turn off the heat. When ready, the pudding will coat the back of a spoon when it’s the proper thickness. 

Pour the pudding through a mesh sieve to ensure no lumps remain. The pudding can be chilled in one large container or 4 smaller serving containers. Cover with plastic wrap and make sure the plastic wrap touches the pudding to keep a film from forming on the surface. Chill completely before serving.

Notes

You can substitute milk in place of the half and half to reduce the fat content and calories of the dish. Additionally, for vanilla pudding, simply omit the cocoa powder and add 1/4 to 1/2-teaspoon of vanilla extract.

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As an Amazon Associate and member of other affiliate programs, we may earn a commission from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 235mgSodium: 349mgCarbohydrates: 35gFiber: 1gSugar: 30gProtein: 8g

The calories listed are an approximation based on the ingredients listed and a serving size of 1/2-cup of chocolate pudding. The calorie count does NOT include the Chantilly (whipped) cream or fresh raspberries shown in the photos. Actual calories will vary.

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