Chocolate Pudding with Cream

There's something about chocolate pudding that stops time in the kitchen. My grandmother kept a small ceramic pot just for making this—nothing fancy, but somehow it always came out perfect. One afternoon, my sister and I were supposed to be studying, but instead we ended up huddled around the stove watching the mixture thicken, sneaking tastes before it even hit the fridge. That moment taught me that the best desserts aren't about impressing anyone; they're about creating an excuse to slow down.

I made this for a dinner party once when I was too nervous to attempt anything with layers or flames or last-minute timing. Four people, four little glasses of dark chocolate, and suddenly everyone was quiet—not awkward quiet, but the kind where people are actually present with what they're eating. That's when I realized this pudding has a dignity to it that fancier desserts sometimes lack.

Ingredients

• Whole milk: Use full-fat because that richness is the whole point; skim milk will leave you wondering why you bothered.
• Granulated sugar: This dissolves into the pudding and sweetens it evenly—don't skip it or use honey here.
• Unsweetened cocoa powder: The real deal, not hot chocolate mix; it gives you pure chocolate flavor without extra sweeteners.
• Cornstarch: The quiet hero that transforms liquid into silk; it's what makes this thick and glossy.
• Salt: A tiny pinch that makes the chocolate taste more like chocolate—trust it even though it seems small.
• Semisweet chocolate, chopped: Added at the end so it melts from residual heat; buying a quality bar and chopping it yourself makes a noticeable difference.
• Pure vanilla extract: Vanilla and chocolate are meant to be together; it brightens the whole thing.
• Heavy whipping cream, cold: Cold matters here because it whips faster and holds air better; take it out of the fridge right before you need it.
• Powdered sugar: Dissolves into the cream instantly, no gritty bits like granulated sugar would leave.

Instructions

Combine your dry ingredients:

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until there are no lumps. This is less about fancy technique and more about avoiding surprises later—lumpy cocoa powder hiding in your pudding is nobody's friend.

Introduce the milk slowly:

Gradually whisk in the milk, watching as the brown powder transforms into a smooth liquid. If you rush this and dump it all in at once, you'll have clumps, so take a breath and pour steadily.

Cook until it thickens:

Place the saucepan over medium heat and whisk constantly for about 8 to 10 minutes. You'll feel it before you see it—the mixture will go from thin to velvety, and you'll hear the whisk moving through something that actually has body.

Give it one more minute:

Reduce the heat to low and stir for another minute or two, letting the pudding continue to thicken slightly. This extra time lets the cornstarch do its job fully.

Add the chocolate and vanilla:

Remove the pan from heat and stir in your chopped chocolate and vanilla extract until everything melts together. The residual heat will handle the chocolate; you just need patience and a wooden spoon.

Divide into serving dishes:

Pour the warm pudding into individual glasses or bowls, then press plastic wrap directly onto the surface of each one. This prevents that thin, papery skin from forming on top—the one thing nobody actually wants to eat.

Chill thoroughly:

Refrigerate for at least an hour, though two hours is even better if you have time. The pudding gets firmer, colder, and more luxurious as it sits.

Whip the cream:

In a clean mixing bowl, combine cold heavy cream, powdered sugar, and vanilla, then whip with an electric mixer on medium-high speed until soft peaks form in about 2 to 3 minutes. Stop before you overmix it into butter, which is a line you cross surprisingly fast.

Serve and enjoy:

Top each chilled pudding with a generous dollop of whipped cream just before serving. The contrast of cold, thick pudding against fluffy, slightly sweet cream is the whole experience.

Save

I once made this for someone who hadn't eaten chocolate in years due to a health thing, and watching them taste it felt like giving them back a small part of joy they'd been missing. That's when I understood that desserts like this one aren't indulgences—they're tiny moments of permission to experience something purely good.

The Science Behind the Silkiness

Cornstarch is your secret ingredient here, and understanding what it does makes you a better cook. When cornstarch heats in liquid, its starches absorb water and swell, creating that signature pudding texture—thick without being heavy, smooth without cream cheese or gelatin. The key is whisking constantly so these starches distribute evenly instead of clumping together in random spots.

Making It Your Own

This pudding is a canvas once you understand the foundation. A pinch of cinnamon warms it into something almost spice-cake-like, while a whisper of espresso powder makes the chocolate taste even more intense. Peppermint extract, almond extract, or even a tiny bit of chili powder all work beautifully if you want to venture beyond plain.

Storage and Make-Ahead Magic

This is the kind of dessert that gets better as it sits—the flavors settle, the texture becomes more luxurious, and you get to take all the credit with zero stress on serving day. The pudding itself keeps covered in the fridge for up to three days, though honestly it rarely lasts that long.

• Make the pudding in the morning and whip the cream right before serving for the fluffiest topping.
• If your whipped cream breaks or gets too thick, you can always dollop plain cold cream on top instead and nobody will know the difference.
• Chocolate shavings or fresh berries scattered on top turn this into something that looks like you spent much more effort than you actually did.

Save

This pudding reminds me that sometimes the most sophisticated thing you can do in a kitchen is make something simple, make it well, and serve it with genuine care. It's dessert that asks nothing of you except to sit still and enjoy it.

Recipe FAQs

→ What type of chocolate works best?

Semisweet chocolate offers a balanced flavor without overwhelming sweetness, melting smoothly into the pudding base.

→ How do you prevent lumps in the pudding?

Whisk the sugar, cocoa, cornstarch, and salt together before gradually adding milk to ensure a smooth mixture and prevent clumps during cooking.

→ Can this dessert be made dairy-free?

Yes, substitute plant-based milk and coconut cream to maintain creaminess without dairy ingredients.

→ How long should the pudding chill?

Refrigerate for at least one hour until fully set and cooled for the best texture.

→ What is the best method for making whipped cream?

Use cold heavy cream with powdered sugar and vanilla, whipping on medium-high speed until soft peaks form for a light topping.