Chocolate pudding with cream

There's something about the smell of cocoa powder hitting hot milk that stops me mid-thought every time. I discovered this pudding on a grey afternoon when I was supposed to be doing something more productive, but instead found myself mesmerized by how a few pantry staples could transform into something so velvety and dark. The first spoonful was a quiet revelation—not too heavy, not too sweet, just the right amount of chocolate comfort wrapped in cream. Now it's the dessert I make when I need to remember that the best things don't require hours of fussing.

I made this for my neighbor last winter when she was recovering from the flu, and watching her face light up at that first spoonful felt like a small victory. She later told me she'd eaten the entire portion in one sitting because she couldn't stop, and somehow that felt like the highest compliment. That's when I realized this pudding has a kind of quiet power—it's humble enough for a Tuesday night but elegant enough for when you want to impress someone without breaking a sweat.

Ingredients

• Whole milk (2 cups): The foundation of everything—use full-fat because it's the richness that makes this taste like real chocolate, not cocoa-flavored water.
• Granulated sugar (1/2 cup): Dissolves completely into the milk mixture and carries the chocolate flavor without tasting grainy.
• Unsweetened cocoa powder (1/3 cup): The star ingredient, and worth sifting if it's lumpy because even one tiny cocoa clump will stick between your teeth.
• Cornstarch (3 tablespoons): This is the secret to the silky texture—it thickens the pudding without making it taste starchy if you cook it long enough.
• Salt (1/4 teaspoon): Sounds like a tiny detail, but it's what makes the chocolate taste like chocolate instead of just sweet brown powder.
• Pure vanilla extract (1 teaspoon): Vanilla doesn't make things taste vanilla—it amplifies the chocolate and adds depth you didn't know was missing.
• Semi-sweet chocolate, chopped (3 ounces): The final touch that pushes this from good to unforgettable, adding smoothness and a subtle richness that cocoa powder alone can't achieve.
• Heavy cream, chilled (1/2 cup): The crown jewel on top, and chilling the bowl beforehand is worth the two minutes it takes.
• Powdered sugar (1 tablespoon): Dissolves instantly into the cream without leaving grittiness.

Instructions

Mix your dry ingredients:

In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until there are no lumps hiding at the bottom. This is where patience pays off—lumps that slip through here will haunt you in the final pudding.

Gradually add milk while whisking:

Pour slowly, whisking constantly, so everything dissolves smoothly instead of turning into chocolate sludge at the bottom of the pan. You're aiming for a smooth, thin mixture at this stage that looks almost soup-like.

Cook until it thickens:

Place the saucepan over medium heat and whisk constantly for 5-7 minutes until the mixture bubbles gently and coats the back of a spoon. You'll feel the moment it shifts from thin to silky—that's your sign to keep going for just another minute or two.

Remove from heat and add chocolate:

Add your chopped chocolate and vanilla extract, then stir gently until the chocolate has melted completely and the pudding is glossy and smooth. This moment feels like magic—all that cocoa suddenly becomes rich and almost glossy.

Divide into serving dishes:

Pour the warm pudding into four dishes, and here's the trick: let it cool for just five minutes before covering with plastic wrap pressed directly onto the surface. This prevents that papery skin from forming on top, which nobody wants.

Chill thoroughly:

Refrigerate for at least an hour, though overnight is even better because the flavors settle and the texture becomes impossibly smooth. The pudding thickens slightly more as it cools, reaching that ideal consistency somewhere around the two-hour mark.

Whip the cream:

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form—you want clouds, not butter. Soft peaks means the cream holds its shape but still looks pillowy and light.

Top and serve:

Add a generous dollop of whipped cream to each pudding just before serving, and if you have cocoa powder or chocolate shavings on hand, dust it across the top.

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The moment I understood this recipe was when someone told me they'd made it three times in one week, which seemed excessive until I thought about how a single bowlful of this pudding can be deeply satisfying in a way that's hard to explain. It became the dessert I reach for when I want to feel cared for, or when I want to care for someone else without too much fuss.

The Chocolate-Cocoa Balance

Cocoa powder gives you the chocolate flavor, but that final handful of chopped chocolate is what transforms it from good to ethereal—it adds a silkiness and richness that cocoa powder alone simply cannot deliver. The two working together create a depth that tastes intentional and luxurious, like someone spent hours on this when really you just stood at the stove for seven minutes.

Why This Works Better Chilled

Hot pudding tastes one way, but as it cools and sits in the fridge, the chocolate flavor actually deepens and becomes rounder—the cocoa and sugar settle into each other in a way that improves over time. This is why making it ahead isn't a compromise; it's actually the better choice. If you're tempted to eat it warm, go ahead, but you'll understand the difference the moment you try a spoonful that's been properly chilled.

Variations and Moments

I've made this pudding a hundred different ways depending on the moment—sometimes with a pinch of espresso powder stirred into the cocoa mixture for a whisper of complexity, sometimes with dark chocolate instead of semi-sweet for people who want their chocolate serious and unapologetic. Once I topped it with crushed cookies instead of whipped cream and no one complained, but the cream is still the tradition in my kitchen because it lets the chocolate shine instead of competing.

• A tiny pinch of espresso powder deepens the chocolate flavor without making anything taste like coffee.
• Dark chocolate instead of semi-sweet is perfect if you're cooking for someone who thinks sweet is a four-letter word.
• Garnish with chocolate shavings, crushed cookies, or fresh berries if you want it to feel fancy—but honestly, it's fancy enough without them.

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This pudding has been there through quiet afternoons and hurried weeknight dinners, and it never asks for much in return. Make it, chill it, top it with cream, and watch how something so simple becomes the thing people remember.

Your Recipe Questions

→ Can I use dark chocolate instead of semi-sweet?

Yes, substituting dark chocolate will intensify the chocolate flavor for a deeper taste.

→ How do I prevent a skin from forming on the pudding?

Press plastic wrap directly onto the pudding’s surface while it cools to keep it smooth and skin-free.

→ What thickening agent is used in this dessert?

Cornstarch acts as the thickener, giving the pudding its smooth, creamy consistency.

→ Is it necessary to chill the pudding before serving?

Yes, chilling helps the pudding set properly, enhancing its texture and flavor.

→ How is the whipped cream prepared?

Heavy cream is beaten with powdered sugar and vanilla extract until soft peaks form, creating a light topping.