Chocolate Pudding with Cream

There's something about a spoonful of chocolate pudding that stops time. I learned that lesson one rainy afternoon when I whisked together cocoa and milk almost absentmindedly, watching the mixture transform from grainy to impossibly silky in just minutes. My kitchen suddenly smelled like a chocolate shop, and I couldn't help but taste it warm straight from the pan—a decision I don't regret. That moment taught me that the simplest desserts often carry the most power to comfort.

I made this for my sister the night she moved into her first apartment, armed with just a hot plate and borrowed bowls. Watching her face light up when she tasted it—that moment when a dessert stops being dessert and becomes an act of care—I realized pudding was doing more work than I'd ever given it credit for. She's asked for the recipe every birthday since.

Ingredients

• Whole milk: This is your base, and the fat content matters—it makes the pudding taste creamy rather than thin, so don't skip to skim.
• Granulated sugar: Dissolves cleanly into the milk without any graininess if you whisk it properly from the start.
• Unsweetened cocoa powder: The flavor workhorse—it needs to be whisked into the sugar and cornstarch dry first, or you'll get lumps.
• Cornstarch: Your thickener and secret weapon; it creates that glossy, silky texture that makes this pudding unforgettable.
• Salt: Just a pinch, but it deepens the chocolate flavor in a way that makes people wonder what your secret ingredient is.
• Semi-sweet chocolate, chopped: Adds richness and a slightly more sophisticated chocolate note than cocoa powder alone can deliver.
• Pure vanilla extract: Brightens the chocolate and keeps it from feeling heavy or one-dimensional.
• Heavy cream, chilled: The crowning touch—whipped cream should be cold going in, so it holds peaks longer and tastes fresher.
• Powdered sugar: For the whipped cream, it dissolves instantly and doesn't weigh down the texture like granulated sugar would.

Instructions

Build your base:

In a medium saucepan, whisk sugar, cocoa powder, cornstarch, and salt together until no dry pockets remain. This step prevents lumps, so don't rush it.

Add milk slowly:

Pour milk in while whisking constantly, as if you're coaxing it all to blend into one smooth cream. Take your time here—hurrying creates lumps that even the finest strainer can't fully rescue.

Cook and watch:

Set the heat to medium and whisk constantly until you see bubbles breaking the surface and the mixture has noticeably thickened, about 5 to 7 minutes. You'll feel it resist the whisk slightly when it's ready.

Finish with chocolate:

Off heat, add your chopped chocolate and vanilla, then stir until completely melted and glossy. The residual heat does all the work here—no extra cooking needed.

Chill the smart way:

Pour into serving dishes, let cool just slightly, then press plastic wrap directly onto the pudding surface to prevent that leathery skin from forming. Refrigerate at least an hour, or longer if you're thinking ahead.

Crown with cream:

In a chilled bowl, whip your cold heavy cream with powdered sugar and vanilla until soft peaks form—fluffy but still pourable. Dollop generously just before serving for the best texture.

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I once served this pudding at a dinner where one guest said, just quietly, that it reminded them of their grandmother's kitchen. No one else needed to say much after that—sometimes chocolate pudding carries memories that aren't even ours, and that's its quiet magic.

Flavor Upgrades That Actually Work

Once you've mastered the basic version, small additions transform it into something new. A pinch of espresso powder deepens the chocolate without making it taste like coffee, and I find it's especially good if you're worried the pudding feels too sweet. Dark chocolate instead of semi-sweet shifts the whole personality toward sophisticated and less childlike, though honestly, there's no shame in either choice.

Why This Pudding Works

The magic is in how cornstarch and cocoa powder work together—cornstarch thickens while cocoa powder adds flavor, and they need each other. The chocolate pieces add richness that cocoa powder alone can never quite achieve, and the vanilla acts like a translator, making the chocolate taste more like itself. It's the kind of dessert that feels fancier than it is because every element earns its place.

Storage and Serving Thoughts

This pudding actually tastes best the next day, once the flavors have settled and deepened slightly. Keep it covered in the fridge for up to three days, though it rarely lasts that long in my house.

• Whipped cream is best added just before serving, so the pudding stays silky and the cream stays fluffy.
• If you're making this ahead for guests, prepare everything but the whipped cream, and assemble just before dinner.
• Chocolate shavings or a light dust of cocoa powder on top adds a lovely finishing touch without extra effort.

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Chocolate pudding is proof that you don't need hours or complicated technique to create something that feels like real dessert. Keep this recipe close—you'll make it again.

Recipe Questions & Answers

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

Press plastic wrap directly onto the surface of the pudding while it cools to prevent a skin from forming.

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

Yes, substituting dark chocolate will enhance the intensity of cocoa flavor for a richer dessert.

→ What is the best way to whip cream for topping?

Chill the heavy cream well, then beat with powdered sugar and vanilla extract until soft peaks form.

→ How long should the pudding chill before serving?

Refrigerate the pudding for at least 1 hour until fully chilled and set.

→ Is there a tip for adding espresso flavor?

Add a pinch of espresso powder to the pudding mixture during cooking to deepen chocolate notes.