Chocolate pudding with cream (Print Version)

Rich chocolate pudding topped with luscious whipped cream delivers smooth, indulgent dessert perfection.

# What You'll Need:

→ Pudding

01 - 2 cups whole milk
02 - 1/2 cup granulated sugar
03 - 1/3 cup unsweetened cocoa powder
04 - 3 tablespoons cornstarch
05 - 1/4 teaspoon salt
06 - 1 teaspoon pure vanilla extract
07 - 3 ounces semi-sweet chocolate, chopped

→ Whipped Cream

08 - 1/2 cup heavy cream, chilled
09 - 1 tablespoon powdered sugar
10 - 1/2 teaspoon vanilla extract

# Directions:

01 - Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Gradually add whole milk while whisking to fully dissolve the dry ingredients.
02 - Place saucepan over medium heat and cook, whisking constantly, until mixture thickens and bubbles, about 5 to 7 minutes.
03 - Remove from heat and stir in chopped semi-sweet chocolate and vanilla extract until chocolate is completely melted and mixture is smooth.
04 - Pour pudding evenly into four serving dishes. Cool slightly, then cover the surface directly with plastic wrap to prevent skin formation.
05 - Refrigerate for at least one hour until fully chilled.
06 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
07 - Top each chilled pudding with a dollop of whipped cream before serving.

# Expert Tips:

01 -
  • It's silky-smooth in a way that feels indulgent without the guilt of making an entire cake.
  • Ready to eat in under two hours, mostly just sitting in the fridge while you do other things.
  • The chocolate flavor deepens as it chills, so it actually gets better if you make it ahead.
02 -
  • Cornstarch needs real heat and constant whisking to do its job—if you don't cook it long enough, the pudding will be thin and disappointing, but if you keep going past the bubbling stage, it becomes thick and creamy like it should be.
  • Pressing plastic wrap directly onto the pudding's surface is non-negotiable if you want to avoid that weird skin, and it's worth the extra thirty seconds.
  • Don't let the milk get so hot it scalds—medium heat gives you time to whisk and watch instead of racing against a boil.
03 -
  • Chill your bowl and beaters before whipping cream—it whips faster and holds its shape longer, and you'll finish with clouds instead of soup.
  • If you accidentally make the pudding too thick, whisk in a tablespoon of milk at a time until it reaches the right consistency; too thin gets another minute on the heat with constant whisking.

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