Czech Chocolate Pudding (Čokoládový pudink)

This is an easy recipe for chocolate pudding, a Czech old-school dessert that our grandma used to make for us, her grandchildren. It was in the 1980s, in former Czechoslovakia, during the last years of the communist era.

Currently, the best-selling pudding powder in the Czech Republic is the Dr. Oetker brand.

I myself stopped buying pudding powder a few years ago and make pudding from cornstarch, which makes up most of the pudding powder anyway. The advantages are lower cost, no artificial additives, the flexibility to flavor the pudding as you like, and, of course, better taste!

⇢ See more Czechoslovak desserts

➜ What you need to make chocolate pudding

You only need four ingredients to make homemade chocolate pudding: cornstarch, milk, chocolate, and granulated sugar. You are done in fifteen minutes, then you just have to wait a while for the pudding to cool down and you can serve it as a dessert.

Notes on ingredients

• Cornstach: Do not confuse cornstarch with potato starch. Always use the cornstarch version to make the pudding. Potato starch forms lumps when cooked and does not dissolve well.
• Milk: Use whole milk for a rich taste.
• Chocolate: Chocolate brings a significant flavor to the pudding. I like fine milk chocolate. If you want a stronger taste, use dark chocolate with a higher cocoa content. In this case, you may need to add a little more sugar to make the pudding sweet enough.

✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.

Kitchen equipment: Prepare a saucepan with a thicker bottom so the milk won't scorch. Also, grab a hand whisk and heatproof bowls.

➜ Making chocolate pudding from scratch

STEP 1: Pour the milk into a saucepan and heat it on the stove. Once the milk is lukewarm to warm, transfer about ¾ cup to a separate container. Whisk in the cornstarch and sugar until combined.

STEP 2: Carefully bring the remaining milk in the saucepan to a boil. Add the chocolate pieces to the boiling milk, reduce the heat to medium, and stir until the chocolate melts.

STEP 3: Remove from heat and gradually add the milk mixture with cornstarch while stirring. Return to the stove, bring the pudding to a boil, and simmer for a minute.

STEP 4: Pour the cooked chocolate pudding into bowls and let it cool on the kitchen counter.

I have to mention that the hot pudding has a runny consistency, but it will gradually thicken as it cools.

➜ Topping ideas and serving

You can serve the chocolate pudding slightly warm as it is, which is how we typically enjoy it in our family. However, if you are looking to add a little extra flair to your pudding, here are some topping suggestions:

1. Fruit: Consider adding any fresh fruit, such as bananas, which complement chocolate well, as well as raspberries, strawberries, or orange pieces.
2. Whipped cream: A dollop of whipped cream is a classic topping, not only because it pairs deliciously with chocolate pudding but also because it creates a striking black-and-white contrast.
3. Piškoty biscuits: You can also try Czech crispy Piškoty biscuits, which, if left in the pudding longer, will soak up moisture and soften.
4. Grate chocolate: For added indulgence, sprinkle coarsely grated chocolate over the top.

Here is a topping tip from my grandma that may seem weird to many: She always drizzled a little fruit syrup over the pudding. Back then, syrup was known as "šťáva" in Czech—a thickened fruit syrup that we diluted with water and made into a drink. While pouring the syrup usually causes the pudding's surface to crack, it adds a contrasting flavor that enhances the overall experience.

Enjoy this chocolate pudding as a stand-alone dessert or as a sweet treat to round out your dinner.

Try Czech Pudinkové šneky (Pudding Rolls), our family loves them!

➜ How to store

• In the refrigerator: Once the pudding has cooled completely, refrigerate it and cover it with cling film to prevent the surface from drying out. Consume within three days.
• In the freezer: As for freezing, I would not recommend it. Thawed pudding tends to have an irregular, rather lumpy consistency.

More Czech sweets you may enjoy

• Prague Kolach Cake (Pražský koláč)
• Cream of Wheat (Krupicová kaše)
• Farmers Cheese Pancakes (Tvarohové placky)