Chocolate Buttermilk Pudding Recipe

Alexandra Penfold

The rich sweetness of dark chocolate pairs nicely with the tang of the buttermilk, and if you like Red Velvet cake, the effect is similar but the tartness is a little punchier. Anytime you can have homemade pudding from pan to bowl in about 20 minutes, especially on a cold snowy day, well, that's a winner for me.

This recipe is adapted from this Easy Chocolate Pudding recipe.

Recipe Facts

Active: 20 mins
Total: 20 mins
Serves: 4 servings

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  • 1/4 cup cornstarch

  • 1/3 cup sugar

  • 2 tablespoons light brown sugar

  • 3 tablespoons unsweetened cocoa powder

  • 1/4 teaspoon salt

  • 1 1/2 cups whole milk

  • 1 1/2 cups buttermilk

  • 4 ounces 72% cacao chocolate, melted in a double boiler or microwave

  • 2 teaspoons vanilla extract


  1. In a small saucepan whisk together cornstarch, sugars, cocoa powder, and salt until combined. Whisk in milks until thoroughly combined.

  2. Bring mixture to a light boil over medium heat while whisking constantly. Once pudding has thickened to desired consistency (usually a couple more minutes) remove from heat and pour immediately into a medium bowl. Quickly whisk in chocolate and vanilla. Serve warm, if desired, or place a piece of waxed paper or plastic wrap on top of the pudding to prevent pudding skin from forming and refrigerate until you're ready to serve. Pudding will thicken further upon chilling.

Special equipment

medium saucepan, whisk

Nutrition Facts (per serving)
392 Calories
13g Fat
59g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 392
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 37%
Cholesterol 19mg 6%
Sodium 371mg 16%
Total Carbohydrate 59g 22%
Dietary Fiber 2g 9%
Total Sugars 46g
Protein 10g
Vitamin C 1mg 5%
Calcium 269mg 21%
Iron 3mg 19%
Potassium 375mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)