Chocolate Pudding with Cream

My sister called me in a panic one Sunday afternoon—she was hosting dinner and had completely forgotten about dessert. I had exactly thirty minutes and a handful of pantry staples, so I made this chocolate pudding from muscle memory. The moment she tasted it, I watched her eyes close like she'd just solved everything. That's when I realized the simplest desserts are often the most powerful.

Years ago, I made this for a potluck where everyone brought elaborate casseroles and fancy salads. My humble pudding in a mason jar somehow disappeared first, and someone asked for the recipe written out by hand. I still have that crumpled note tucked somewhere, and it reminds me that food doesn't need to be complicated to matter.

Ingredients

• Whole milk (2 cups): The foundation that makes this pudding truly silky—don't skip the full-fat version, it makes a noticeable difference in texture.
• Granulated sugar (1/2 cup): Sweetness that melts completely into the pudding without any grittiness if you whisk it in early.
• Unsweetened cocoa powder (1/4 cup): The soul of this recipe—buy a good quality one because it's the star ingredient you really taste.
• Cornstarch (3 tbsp): This is your secret weapon for that silky, coating-your-mouth texture that makes pudding feel indulgent.
• Salt (1/4 tsp): A tiny pinch that makes the chocolate flavor pop in a way that seems almost magical.
• Vanilla extract (1 tsp): Rounds out the chocolate and adds warmth without any vanilla flavor announcing itself.
• Dark chocolate, chopped (100g): Real chocolate at the end creates that glossy finish and adds depth that cocoa powder alone can't achieve.
• Heavy cream, cold (1 cup): For the topping—must be cold so it whips properly and holds its shape with confidence.
• Powdered sugar (2 tbsp): Sweetens the cream without the grittiness that granulated sugar would leave behind.

Instructions

Whisk the dry ingredients together:

In a medium saucepan, combine the sugar, cocoa powder, cornstarch, and salt. This dry blend is your insurance policy against lumps—mixing them first means the milk has nothing to grab onto.

Slowly introduce the milk:

Pour the milk in gradually while whisking constantly, like you're coaxing a shy friend into conversation. This slow approach prevents lumps from forming and keeps everything smooth.

Cook over medium heat with patience:

Keep whisking as the mixture warms, watching for the moment it thickens and tiny bubbles appear at the edges—about five to seven minutes. You'll feel the whisk become slightly heavier as the starch does its work.

Add the chocolate moment:

Remove the pan from heat and stir in the chopped chocolate and vanilla until you have something glossy and seamless. The heat of the pudding will melt the chocolate completely without any extra effort.

Divide and protect:

Pour the pudding into serving dishes and press plastic wrap directly onto the surface. This stops that unwanted skin from forming and keeps the pudding from picking up any stray flavors from the refrigerator.

Chill thoroughly:

Let it sit for at least two hours until completely cold and set. This time in the cold isn't wasted—it's when the flavors deepen and the texture becomes perfectly spoonable.

Whip the cream just before serving:

In a cold bowl with cold beaters, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Stop before it becomes grainy—soft peaks mean it's still luxurious and pourable.

Finish and serve:

Top each pudding with a generous cloud of whipped cream right before eating. The warm kitchen, the spoon, the moment—that's when this dessert becomes special.

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I once made this pudding for a friend going through a rough week, serving it in small glasses with crushed cookies on top. She took one spoonful and actually got teary—not because it was fancy, but because someone had taken ten minutes to make something just for her. That's the magic of simple, made-with-care food.

Flavor Variations That Change Everything

Once you understand the base, you can play around without losing what makes this pudding special. A tiny pinch of instant espresso powder deepens the chocolate without adding bitterness—add it to the dry ingredients before whisking in the milk. For a sweeter version that my nieces prefer, substitute milk chocolate for some of the dark chocolate, or go luxurious with a mix of dark and dark chocolate for even more complexity.

The Garnish Moment

This pudding looks beautiful on its own, but the presentation is where you can have fun. Fresh berries catch the light against the dark chocolate, chocolate shavings add texture and visual interest, and a sprinkle of sea salt on top creates an unexpected savory note that people genuinely notice. The garnish takes thirty seconds but transforms the whole experience.

Storage and Make-Ahead Wisdom

This pudding keeps beautifully in the refrigerator for up to three days, covered with that crucial plastic wrap, so you can make it ahead for stress-free entertaining. The whipped cream is best made fresh, but if you need to prepare it early, you can make it a few hours ahead and keep it in the cold refrigerator without it weeping.

• Prepare the pudding the night before and whip the cream just before serving for freshest texture.
• Keep your mixing bowl and beaters in the freezer for five minutes before whipping cream—cold tools make better cream.
• If you're doubling this recipe for a crowd, use the same cooking time but stir more frequently to ensure even thickening.

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This pudding has taught me that dessert doesn't need complexity to feel special. Make it once and you'll return to it again and again, finding comfort in its simplicity.

Recipe FAQs

→ What type of chocolate is best for this dessert?

Using dark chocolate enhances richness and depth, though milk chocolate can offer a sweeter result.

→ How long should the dessert chill before serving?

It is best to refrigerate for at least 2 hours to allow the dessert to set properly and develop a smooth texture.

→ Can I substitute the dairy ingredients?

Yes, plant-based milk and coconut cream make good dairy-free alternatives without compromising creaminess.

→ How is the whipped topping prepared?

Cold heavy cream is beaten with powdered sugar and vanilla extract until soft peaks form, adding a light, sweet contrast.

→ Are there any tips to enhance the chocolate flavor?

Adding a pinch of instant espresso powder intensifies the chocolate notes without altering sweetness.