Chocolate Pudding with Cream (Printable)

A smooth chocolate dessert served with a dollop of fresh whipped cream.

# What You Need:

→ Chocolate Pudding

01 - 2 cups whole milk
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 3 tablespoons cornstarch
05 - 1/4 teaspoon salt
06 - 1 teaspoon vanilla extract
07 - 3.5 ounces dark chocolate, chopped

→ Whipped Cream

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

# How to Make It:

01 - In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until evenly blended.
02 - Gradually whisk in whole milk, stirring constantly to achieve a smooth mixture.
03 - Place saucepan over medium heat and whisk continuously until the mixture thickens and begins to boil gently, approximately 5 to 7 minutes.
04 - Remove from heat and stir in chopped dark chocolate and vanilla extract until fully melted and glossy.
05 - Distribute pudding evenly into serving dishes. Cover surface directly with plastic wrap to prevent skin formation.
06 - Refrigerate for a minimum of 2 hours until the pudding is completely set and chilled.
07 - In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer or whisk until soft peaks form.
08 - Top each pudding serving with a generous spoonful of whipped cream before presenting.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when it actually took minutes.
  • The contrast between silky pudding and clouds of whipped cream feels impossibly luxurious for so little effort.
  • It impresses people without requiring any fancy equipment or skills you don't already have.
02 -
  • The plastic wrap pressed directly onto the pudding surface is non-negotiable—skip this and you'll get that grainy brown skin that nobody wants.
  • Rushing the cooking step by turning up the heat will scorch the cocoa and create a bitter flavor that nothing can fix, so medium heat and patience are everything.
03 -
  • Use a whisk, not a spoon, during cooking—it breaks up lumps as they form instead of letting them hide in the pot.
  • Let the milk come to a gentle boil so you know the starch is fully cooked and the pudding will set properly when chilled.

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