Classic Double Chocolate Mocha Pudding Recipe

I’m happy to have developed today’s recipe for Old-Fashioned Double Chocolate Mocha Pudding in partnership with Horizon Organic. I love cooking with their naturally good dairy and feel great about serving it to my active kids. They adore the creamy richness of this homemade pudding—simple, comforting, and far better than anything from a box.

When it comes to comfort food, nothing beats a warm, homemade pudding. My grandma, a preacher’s wife, always fed anyone who came through the door. Money was tight at times, but she was endlessly resourceful and somehow managed to feed many with what she had. Her cooking was generous and elevated—hearty but special. Of all her desserts, her puddings were my favorite. I’d stand at her elbow as she whisked cornstarch with cocoa, sugar, and a pinch of salt—her mantra was “you always need a little salty with the sweet”—and then she’d pour in milk and heat it to silky perfection. I’d wait with a spoon to scrape the saucepan clean when she ladled the hot pudding into bowls.

One day I noticed she stirred a bit of leftover strong coffee into the milk before adding it to the chocolate pudding. She knew coffee and chocolate belong together. What likely started as a way to avoid wasting coffee became one of my all-time favorite desserts: Old-Fashioned Double Chocolate Mocha Pudding.

Cook’s Notes

This is a short-ingredient recipe, so quality matters. This recipe is written for Dutch-processed cocoa powder; substituting natural cocoa may change the flavor and texture.
If you can’t find bittersweet chocolate chunks, chop a good-quality bar coarsely with a chef’s knife.
Whisk the dry ingredients thoroughly until the color is even before adding any milk—this prevents lumps and helps achieve a smooth pudding.
Use a heavy-bottomed saucepan to distribute heat evenly. If your pan is lighter, stir more frequently to avoid scorching.
Keep the heat at medium. High heat can scorch the pudding and give it a bitter taste.

Ingredients

1/2 cup granulated sugar
1/4 cup Dutch-processed cocoa powder
1/4 cup cornstarch
1/8 teaspoon kosher salt
2 3/4 cups whole milk
1 cup bittersweet chocolate chunks
2 tablespoons butter, softened to room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coffee extract (or a splash of strong brewed coffee)

Instructions

In a heavy-bottomed saucepan (at least 2-quart capacity), whisk together the sugar, Dutch-processed cocoa, cornstarch, and salt until the mixture is uniform in color.
Slowly drizzle about 1 cup of the milk into the dry ingredients while whisking vigorously. Continue whisking until perfectly smooth and lump-free. Whisk in the remaining milk before placing the pan over medium heat.
Bring the mixture to a slow boil, stirring constantly, and cook only until the pudding thickens. Remove the pan from heat.
Stir in the chocolate chunks and keep stirring gently until the chocolate melts and the mixture is smooth. Add the butter, vanilla, and coffee extract, and whisk until fully incorporated.
Transfer to a large bowl or individual serving dishes. Serve hot, warm, or chilled. To prevent a skin from forming if you refrigerate, lay plastic wrap directly on the surface; otherwise refrigerate loosely covered until chilled through.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.