Chocolate Pudding with Cream (Printable)

A smooth chocolate dessert crowned with fluffy whipped cream for a decadent treat.

# What You'll Need:

→ Chocolate Pudding

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

→ Whipped Cream

08 - 1 cup heavy whipping cream, cold
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon pure vanilla extract

# How to Make It:

01 - In a medium saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and salt until evenly mixed.
02 - Gradually whisk in milk until the mixture is smooth and fully combined.
03 - Place saucepan over medium heat and cook, whisking continuously, until the mixture thickens and begins a gentle boil, approximately 8 to 10 minutes.
04 - Lower heat to low and continue cooking for 1 to 2 minutes, stirring constantly to maintain smoothness.
05 - Remove saucepan from heat, then stir in chopped semisweet chocolate and vanilla extract until the chocolate melts completely and the pudding is smooth.
06 - Transfer pudding into individual serving dishes, cover surface directly with plastic wrap to prevent skin formation, and refrigerate for at least one hour until well chilled.
07 - In a mixing bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Whip using an electric mixer on medium-high speed until soft peaks form, about 2 to 3 minutes.
08 - Top each chilled pudding serving with a generous dollop of freshly whipped cream before serving.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes about thirty minutes of your time.
  • The texture is impossibly smooth—no lumps, no gritty cocoa, just pure chocolate comfort.
  • You can make it ahead and forget about it until guests arrive, which is basically a superpower.
02 -
  • Whisk constantly while the pudding cooks—if you wander away, it burns on the bottom and tastes bitter, which ruins everything.
  • The pudding will look thin while it's hot but firms up dramatically as it cools; resist the urge to add more cornstarch.
  • Don't skip the plastic wrap pressed directly onto the pudding surface; it's the difference between silky and skin.
03 -
  • Quality chocolate matters—use something you'd actually eat straight from the bar, because that's what you're tasting.
  • If you don't have an electric mixer, a whisk and two minutes of arm workout gives you the same result, just with more character.

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