Chocolate Pudding with Cream (Printable)

Rich, silky chocolate dessert paired with luscious whipped cream for a delightful finish.

# 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 - In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
02 - Gradually whisk in the milk to dissolve the dry ingredients completely.
03 - Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 5 to 7 minutes.
04 - Remove from heat, then stir in the chopped chocolate and vanilla extract until the chocolate is fully melted and the mixture is smooth.
05 - Pour the pudding into 4 serving dishes. Let cool slightly, then cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
06 - Refrigerate for at least 1 hour or until fully chilled.
07 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
08 - Top the chilled pudding with a generous dollop of whipped cream before serving.

# Expert Advice:

01 -
  • It's ready to eat in under 20 minutes of actual work, then you just let the fridge do the heavy lifting.
  • The texture is genuinely luxurious without requiring fancy ingredients or restaurant-level technique.
  • You can make it hours ahead, so it's perfect for dinner parties when you want to seem effortlessly pulled together.
02 -
  • Whisking the dry ingredients first is non-negotiable if you want silk instead of sand in your pudding.
  • Pressing plastic wrap directly onto the pudding surface really does work—skip this and you'll understand the regret of a thick brown skin by morning.
  • Chill your bowl and beaters before whipping cream, or you'll be whisking forever and the cream may break into butter.
03 -
  • Use a whisk, not a spoon—it breaks up lumps as they form and gives you actual control over the texture.
  • Don't skip the plastic wrap pressing step; it's the difference between silky pudding and one with an unappealing skin.

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