This Homemade Chocolate Pudding is 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!
Watch Now: How to Make Chocolate Pudding
Perfect Chocolate Pudding -video recipe
This Homemade Chocolate Pudding is 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.
Ingredients
Raspberry Layer
- 3 oz Raspberry jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 1/2 cups whipped cream or cool whip
Chocolate Layer
- 1/2 cup half and half milk
- 2 packets unflavored gelatin
- 2 cups cold water
- 1/2 cup unsweetened chocolate chopped or chocolate chips
- 2/3 cup granulated sugar
Instructions
Raspberry Layer
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Place a muffin tin on a work surface. Set 6 wine glasses on the diagonal in the cups and set aside.
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In a small-medium bowl, add 1 cup of boiling water and gelatin and stir slowly until dissolved.
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Add 1/2 cup cold water and mix well. Set aside to cool until half set (Thick but not firm). It takes about over 1 hour at room temperature or 5-10 minutes in the fridge.
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Once it’s half-settled, add whipped cream and mix well.
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Pour the mixture into each glass. Keeping the glasses in position, slowly lift the tray and transfer to the fridge to chill for at least 2 hours to set.
Chocolate Layer
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In a small-medium saucepan, add half and half milk. Sprinkle gelatin on top and set aside for 2 minutes.
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Whisk in cold water until mixed, and then add the chocolate and sugar.
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Place over medium-low heat and cook for about 8-12 minutes until the mixture can coat the back of a spoon easily. Then remove from heat. Let it cool completely.
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Remove glasses from the fridge and place on a flat surface. Pour the chocolate mixture into glasses and cover the raspberry layer.
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Chill at least one more hour to set.
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Garnish with optional raspberries and mint. Serve and enjoy!
Strawberry banana Jello would be amazing! Also…can you just use the Cook & Serve Jello Chocolate Pudding instead of the expense of the homemade? Milk Chocolate pudding for me! I DO love Raspberry & Chocolate!
Thanks Nini. You can absolutely use Strawberry Banana Jello, and the color will look almost the same. It’s a great idea to use Chocolate Pudding. It will be must faster too. The only thing is the texture of chocolate pudding will be much thicker, and the surface won’t be as smooth as homemade one. But you can decorate with fruits to cover it up!
Nice with nutella mousse
Can you use sweet chocolate and then just use less sugar? I really want to try this but we don’t have any unsweetened chocolate or Jello Chocolate Pudding mix….
Hi Choloe, yes you can use sweetened chocolate with less sugar. You can follow the instructions, and it’s time to add sugar, do it gradually and taste the mixture in the meantime. You can stop when you feel it’s sweet enough. The rest it the same. Hope it helps!
I am confused. In the ingredients for the raspberry it says 1/2 cup cold water, but in the directions it says 2 cups?? I want to make this ASAP. It looks wonderful
Hi Stacy, it should be 1/2 cup cold water for the raspberry. It was a typo and I have corrected it in the recipe. Thanks for letting me know. Hope you enjoy it!
Hi could you tell me how much geliatin is in a packet as we have large packs here. Thank you
2 packets unflavored gelatin are 1/2 oz or 14 g. Hope it helps.
Hi there I would like to make this not sure about the gelatine is it one pack for each the raspberry and chocolate….and would I still use the gelatine if I was instant pudding?
Hi Belinda, for the raspberry layer, you need to use raspberry jello. For the chocolate layer, you don’t need to use gelatine if you use instant pudding. Hope it helps.
Hi what is half and half milk I’ve never heard of that before? They look amazing!
Thanks Karolyn. Half and half is a type of cream which has more fat than milk but less than heavy cream. You can create Half and Half using one-half cream and one-half whole milk. Hope it helps.
Hey – I’m heating the chocolate layer now. It smells great, thanks for posting! I thought I might offer an unsolicited suggestion – 20 mins prep time is fair, but I might include that the recipe requires a good bit of inactive chill times next to that at the top of the recipe. I started yesterday and ran out of time because I am a noob and didn’t read the recipe first! I saw his on Pinterest- so cute! Thanks again for sharing!
Hi Laura, great point! I will add that to the post. I am so glad that you like it!
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Doing the recipe and I he choc is taking a lot longer to coat the spoon. Hope it sets up. Is there a trick to pouring the raspberry into the glasses? Yikes
Hi Marcia, Thanks for your question. Did it set in the end? It can take a good 10 minutes to set… 🙂
Hi! Let’s start by saying… THIS LOOKS AMAZING! NOW, I followed the instructions to a T and the jello portion separated and I’m unsure as to why. Is there a trick to get this not to happen or did I miss something? Thank you!
Hi Tiffany, TYSM and sorry the jello separated! The trick is allowing the jello to “soft set” before mixing in the cream. That way it’ll be thicker and not separate later. Hope that helps!
If I just use chocolate pudding from the store instead of making my own- how many boxes will I need per recipe? I’m making this for a girls night that we will all work on together. We are making a lot of recipes with limited stove space and on a budget. Strawberries are cheaper so I think I’ll do strawberry jello w/ strawberries on top. Looks super good though… Did you make your own cool whip so that it doesn’t separate because of the fat content and density of the cool whip versus the jello? How did you make them not separate into lines (one pink and one red)? It is pretty both ways- I’m just curious.
Hi Emily, I am glad that you like this recipe. I made these many times and used both homemade and store bought cool whip. They both work well. The key to prevent separating is to let the jelatin mixture half-set. It may take 20 to 40 minutes depending on your room temperature. The texture should be thick before you add the whipped cream. This way it won’t separate. Hope it helps.