Chocolate Pudding Homemade Whipped Cream

There's something almost magical about the moment when cocoa powder dissolves into warm milk, turning from a dusty brown cloud into liquid silk. I discovered this particular pudding on a rainy Wednesday when I had exactly three ingredients in my pantry and a craving that wouldn't quit. What started as improvisation became something I've made dozens of times since, each version slightly more confident than the last.

I made this for my neighbor Sarah the night before her big presentation, knowing she needed something that said I'm thinking of you without requiring me to actually show up in person. She texted me an hour later saying she'd eaten the whole thing straight from the fridge at midnight while stress-reading her notes. That's when I knew this recipe had real power.

Ingredients

• Whole milk: Two cups gives you the right body without tasting thin, though you can experiment if you're feeling adventurous.
• Granulated sugar: Half a cup is the sweet spot that lets the chocolate shine without drowning it out.
• Unsweetened cocoa powder: This is where flavor lives, so don't skimp on quality here.
• Cornstarch: Three tablespoons creates that silky, spoon-coating texture that separates real pudding from hot chocolate.
• Salt: A quarter teaspoon seems tiny but it's the secret that makes people say your chocolate tastes more chocolatey.
• Vanilla extract: Half a teaspoon adds warmth without announcing itself loudly.
• Semi-sweet chocolate chips: Half a cup melts into the hot mixture and adds depth that cocoa powder alone can't achieve.
• Heavy whipping cream: Cold cream whips higher and faster, so pull it from the fridge right before you need it.
• Powdered sugar: Two tablespoons sweetens the cream without the graininess you'd get from granulated sugar.

Instructions

Combine your dry mix:

Whisk together the sugar, cocoa powder, cornstarch, and salt in your saucepan first. This keeps the cocoa powder from clumping up when it hits the milk, which I learned the hard way.

Wake up the milk:

Pour in the milk gradually while whisking constantly, like you're coaxing it into smoothness rather than dumping it all at once. You want zero lumpy bits before heat touches it.

Cook with patience:

Set the heat to medium and whisk constantly for about 5 to 7 minutes until you see the mixture thicken and a gentle bubble or two break the surface. The constant whisking prevents a film from forming on the bottom.

Finish with chocolate:

Remove from heat and stir in the vanilla and chocolate chips until everything melts into pure smoothness. The residual heat does most of the work, so resist the urge to put it back on the stove.

Pour and cover:

Divide the pudding among serving dishes and press plastic wrap directly onto the surface of each one. This simple step stops that unwelcome skin from forming while it chills.

Give it time:

Refrigerate for at least 2 hours until the pudding sets firm enough to hold a spoon's shape. Patience here makes the difference between loose pudding and that perfect spoonable texture.

Whip the cream:

While pudding chills, grab a cold bowl and beat heavy cream, powdered sugar, and vanilla with a hand mixer or whisk until soft peaks form, meaning the peaks gently flop over when you pull the whisk out. Don't overbeat or you'll have butter before you know it.

Top and serve:

Once the pudding is completely set, crown each serving with a generous dollop of whipped cream and serve right away so the cream stays cloud-like and light.

Save

The first time someone told me this pudding tasted like something from a real restaurant, I realized homemade doesn't mean simple or less-than. It just means you know exactly what went into it, and you made it with your own hands.

Making It Your Own

Once you nail the basic recipe, the fun begins. You can swap the semi-sweet chips for dark chocolate if you want intensity, or add a pinch of espresso powder to deepen the flavor in a way that's hard to name but everyone notices. A splash of liqueur like Kahlúa or Cointreau transforms it into something you'd serve at a dinner party.

The Whipped Cream Secret

Homemade whipped cream is so far superior to the canned version that once you make it, you'll wonder why you ever settled for anything else. The whisk marks of hand-whipped cream add a texture that tastes as good as it looks, and the whole process takes less time than it took you to read this sentence.

Storage and Timing Tips

You can make the pudding a full day ahead and keep it covered in the fridge, which makes this perfect for entertaining since the hardest part is already done when guests arrive. The whipped cream is best made no more than a few hours before serving or it begins to weep, but honestly, whipping it fresh takes five minutes tops.

• Store leftover pudding covered in the fridge for up to three days, though it won't last nearly that long.
• Make the pudding first, chill it, then whip the cream just before people arrive for the freshest result.
• If you have extra whipped cream, dollop it onto coffee or fruit the next morning and feel like you're living a better life.

Save

This is the kind of dessert that makes people feel cared for without any fuss, which is really the whole point. Make it often enough and it becomes the thing people remember about your kitchen.

Recipe FAQs

→ How long should the pudding chill?

Refrigerate the pudding for at least 2 hours to ensure it sets properly before serving.

→ Can I make this dairy-free?

Yes, substitute whole milk with almond milk and use coconut cream instead of heavy whipping cream.

→ Why use cornstarch?

Cornstarch acts as a thickening agent, giving the pudding its signature velvety texture.

→ How do I prevent a skin from forming?

Press plastic wrap directly onto the surface of the pudding while it chills in the refrigerator.

→ What type of chocolate is best?

Semi-sweet chocolate chips offer a balanced sweetness, but dark chocolate can be used for a richer flavor.