One spoon of this homemade German chocolate pudding and I begin to dream. Happy childhood memories and chocolate go hand in hand and creating my Oma's version of this creamy milky Schokopudding (as chocolate is called in German) has been an aim for many years.
The creamy texture, the rich flavour of semi-sweet cocoa, and the joy that my children have making chocolate desserts - make memories come alive.
German Schokopudding is a smooth and silky custard-based pudding. It is quite rich, and moreish!
I kind of see it as the fun brother of the sensible German Vanilla Pudding, which is less rich and often used as a cake filling for Bienenstich or to make German Buttercream.
Why make this traditional German Chocolate Dessert?
Let's be honest - when has anyone ever said no to homemade chocolate pudding? But just in case you need a little nudge…
- It is super easy to put together and can be made in under 20 minutes! A super-fun recipe to make with kids.
- No bake- and prepare-ahead dessert. You can prepare my recipe up to three days in advance - place them in the fridge ready for your guests to arrive (or spread your treats throughout the week).
- You know what's in it. Have you ever looked at the ingredients of ready-made chocolate puddings or mixes? You won't find any of those here. This recipe uses all-natural ingredients.
- Did I mention the flavor? This rich, melt-in-your-mouth chocolate bliss will take you to a little moment of happiness.
- Still worried about the calories? Don't worry, I have you covered and also give you a basic version without cream and not too much sugar.
How to make Homemade German Chocolate Pudding
It is easy to make this chocolate pudding from scratch. No shop-bought pudding powder needed! All you need is 6 ingredients and less than 30 minutes. Let me show you how to cook this yummy dessert.
For the detailed instructions and exact measurements, please jump to the printable recipe card
Ingredients you'll need
- Chocolate (use the best chocolate you can afford. I used milk chocolate, but for a richer, less sweet flavour us semi-dark chocolate)
- milk and heavy cream
- sugar (this is optional as the chocolate is sweet enough
- Vanilla extract (affiliate link) (just a little for a warm kick)
- Cornstarch to thicken the pudding
- Set aside 4 tablespoons of milk in a separate bowl. Pour the milk and cream into a small saucepan and slowly warm it up.
- Add the chocolate in chunks, sugar, and vanilla, stirring to dissolve the chocolate (do not boil).
- Mix the cornstarch with the 4 tablespoons of milk until smooth.
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Add to the chocolate mixture and bring to a boil while stirring continuously until the mixture thickens. Divide into prepared bowls.
The healthier variation
Is this Schokopudding recipe a tad too rich for you? Do you just want to enjoy a light chocolate pudding without the guilt? I completely understand you - and it's easier to reduce the calories in this recipe.
- Substitute cream for more milk
- Replace the real chocolate with cocoa powder - then you can adjust the sugar content to your liking.
Check out the exact quantities in the printable recipe card below.
Easy, Peasy and still super delicious!
What to serve with Schokopudding?
This German chocolate dessert is rich and doesn't really need anything else, but I like to lighten it up with some fresh seasonal fruits such as strawberries, raspberries, bananas, or red currants (as you can see in the picture).
If you want, you can whip up some heavy cream and serve it on top. It also goes well with vanilla custard (check out my recipe for German vanilla sauce).
Prepare in Advance and Storage
This is a great dessert to make up to two days in advance. Just pop it in the fridge and wait for your guests to arrive.
Leftovers will stay good in the fridge for up to four days. I wouldn't recommend freezing it - but it's so easy to whip up fresh anyway.
More German Chocolate Desserts
Recipe
Ultimate German Chocolate Pudding (Make My Oma's Beloved Recipe)
Ingredients
- 1 cups (250 ml) milk
- 1 cups (250 ml) heavy cream
- 7 oz (200 g) chocolate use milk chocolate for a creamier flavour and semi-dark chocolate for a less sweet, a little bitter flavour
- 3 tablespoon (3 tablespoon) granulated sugar optional - as the sugar in the chocolate might be sweet enough
- 1 teaspoon (1 teaspoon) vanilla extract
- ¼ cups (30 g) cornstarch UK cornflour
For the lighter chocolate pudding
- 2 cups (500 ml) milk
- ½ cups (40 g) cocoa powder
- ¼ cups (50 g) sugar
- 1 teaspoon (1 teaspoon) vanilla extract
Instructions
- Pour milk and cream into a small saucepan (set aside 4 tablespoons of the milk) and slowly warm.1 cups milk, 1 cups heavy cream
- Add the chocolate, sugar, and vanilla. Stir slowly until the chocolate dissolves. Do not let it boil.
- In a separate bowl mix the cornstarch with the 4 tablespoons of milk until smooth. Add to the chocolate mixture and bring to a boil while stirring until the mixture thickens.¼ cups cornstarch
- Pour the chocolate puddings into prepared bowls. Tastes delicious both lukewarm and cold.
Lighter Variation
- Pour milk small saucepan (set aside about ¼ cup of the milk) and slowly warm.2 cups milk
- In a separate bowl, mix the cornstarch, sugar, and cocoa powder with the remaining milk and whisk until smooth.
- Once the milk starts to boil, remove the saucepan from the heat. Add in the corn-starch paste and bring the milk back to a boil until the pudding begins to thicken.
- Pour the chocolate puddings into prepared bowls. Tastes delicious both lukewarm and cold.
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Nutrition
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