Perfect Chocolate Pudding (2024)

ThisHomemade Chocolate Puddingis a stunning make-ahead mouthwatering dessert that’s creamy and smooth. It’s an easy recipe with a few simple ingredients: raspberry jello powder, cool whip, half and half milk, gelatin, unsweet chocolate and sugar. Scroll down for recipe video!

This no-bake Chocolate Pudding features fresh raspberry in a raspberry jello layer on the bottom, and a rich, chocolatey and creamy chocolate pudding on top. It’s perfect for that special occasion such as Valentine’s Day, birthdays or holidays!

This two-layer Chocolate Pudding looks more sophisticated than the chocolate pudding you had before. But it’s really easy to make and tastes so much better! There are a few secrets to help you to make it perfect every single time!

How to Make Chocolate Pudding

Chocolate Pudding is easier to make than you might think. Start by making the raspberry layer: simply add raspberry jello powder into the boiling water and mix well. Then add cold water and mix. Let the mixture to get thicker but not fully set. You can place it in the fridge if you are short on time. It takes about 5 to 10 minutes to half settled in the fridge.

When the jello mixture is half set, add Cool Whip and whisk together until completely mixed.

Meanwhile, set wine glasses on the diagonal in a muffin pan. There is an easy trick to hold them in place. Just place some small paper baking cups upside down in the muffin tin, and they will help stabilize the glasses easily.

Pour the jello and cool whip mixture into the glasses. Transfer the muffin tin to fridge and chill for at least 2 hours.

For the chocolate layer, mix together half and half milk, gelatin, water, chopped chocolate and sugar in a saucepan over medium-low heat. Cook the mixture until the mixture can coat the back of your spoon. It might take anywhere between 8 to 12 minutes, but it’s important to take your time. This is a secret to the creamy and rich Chocolate Pudding which will firm up once chilled. If you remove the mixture before it passes the back-of-spoon test, you might end up with runny chocolate pudding.

Remove from heat and let it cool completely. Then place the glasses with jello layer on a flat work surface and then pour in the chocolate mixture to cover.

Now you can return the glasses to the fridge for at least one hour so the chocolate layer can set. Garnish the top with fresh raspberries and mint and enjoy!