Chocolate Pudding with Cream (Printable)

Smooth chocolate pudding topped with fluffy whipped cream offers a rich and comforting dessert.

# 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 Steps:

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

# Expert Advice:

01 -
  • It's done in 30 minutes of actual work, then the fridge does the rest while you relax.
  • The texture is so luxuriously smooth it feels fancy, but the ingredient list is simple enough that nothing can go wrong.
  • Whipped cream on top turns a weeknight dessert into something that feels like a celebration.
02 -
  • Pressing plastic wrap directly on the pudding surface isn't fussy—it genuinely prevents that rubbery skin that kills the experience.
  • The pudding thickens more as it cools, so if it looks slightly loose in the pot, that's exactly right; don't overcook it trying to make it thicker.
  • Cold cream whips faster and better than room temperature cream, and it's the only way to get those fluffy peaks that aren't deflated in minutes.
03 -
  • Use a whisk, not a spoon or spatula—it gets into the corners of the pan and keeps lumps from hiding anywhere.
  • If you do end up with lumps, press the finished pudding through a fine sieve before chilling and nobody will ever know.

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