Chocolate Pudding Homemade Whipped Cream (Printable)

Velvety chocolate pudding with fluffy homemade whipped cream topping for a rich dessert treat.

# What You Need:

→ For the Chocolate Pudding

01 - 2 cups whole milk
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 3 tbsp cornstarch
05 - 1/4 tsp salt
06 - 1/2 tsp vanilla extract
07 - 1/2 cup semi-sweet chocolate chips

→ For the Whipped Cream

08 - 1 cup heavy whipping cream, cold
09 - 2 tbsp powdered sugar
10 - 1/2 tsp vanilla extract

# How to Make It:

01 - In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
02 - Gradually whisk in the milk until the mixture is smooth and free of lumps.
03 - Place the saucepan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and comes to a gentle boil, about 5–7 minutes.
04 - Once thickened, remove the saucepan from the heat. Stir in the vanilla extract and chocolate chips until smooth and fully melted.
05 - Pour the pudding into individual serving dishes. Cover each with plastic wrap, pressing it directly onto the pudding surface to prevent skin from forming.
06 - Chill in the refrigerator for at least 2 hours, or until set.
07 - In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla extract with a hand mixer or whisk until soft peaks form.
08 - Once the pudding is set, top each serving with a generous dollop of whipped cream. Serve immediately.

# Expert Tips:

01 -
  • It tastes like you fussed all day, but your hands-on time is genuinely just fifteen minutes.
  • The whipped cream is homemade, which somehow makes the whole thing feel both elegant and deeply personal.
  • It's forgiving enough that you can make it while half-watching a show, yet impressive enough to serve to people who matter.
02 -
  • Don't skip pressing the plastic wrap onto the pudding surface—a skin that forms underneath is invisible but tastes unfortunate, and you'll regret it when you bite into it.
  • Cold cream is essential for whipping; if your cream is room temperature, it won't hold peaks no matter how long you beat it, so pull it from the fridge right before you need it.
  • The pudding actually tastes better the second day after the flavors have settled and deepened, so if you make it ahead, that's a feature, not a problem.
03 -
  • Room-temperature ingredients cook unevenly, so let everything sit out for a few minutes before you start, except the cream which must stay cold.
  • If your pudding breaks or gets grainy while cooking, pour it through a fine-mesh sieve into your serving dishes and no one will ever know—it'll taste just as good.

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