Chocolate Pudding Homemade Whipped Cream (Printable Version)

Rich chocolate layers paired with fluffy whipped cream for a velvety, indulgent treat.

# What You'll Need:

→ 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

→ Whipped Cream

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

# How To Make It:

01 - In a medium saucepan, whisk together granulated sugar, unsweetened cocoa powder, cornstarch, and salt until well blended.
02 - Gradually whisk in the whole milk to the dry mixture, ensuring the consistency is smooth and free of lumps.
03 - Place the saucepan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and reaches a gentle boil, approximately 5–7 minutes.
04 - Remove the saucepan from the heat. Stir in the vanilla extract and semi-sweet chocolate chips until the mixture is smooth and the chocolate is fully melted.
05 - Pour the pudding into individual serving dishes. Cover the surface of each dish directly with plastic wrap to prevent a skin from forming.
06 - Refrigerate the pudding for at least 2 hours, or until completely set.
07 - While the pudding chills, beat the cold heavy whipping cream, powdered sugar, and vanilla extract in a cold mixing bowl using a hand mixer or whisk until soft peaks form.
08 - Once the pudding is set, top each serving with a generous dollop of the prepared whipped cream and serve immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality decadent but comes together in under 20 minutes of active work.
  • The whipped cream topping transforms simple chocolate pudding into something that feels fancy enough for guests.
  • You actually control the chocolate intensity here, so it can be a gentle comfort or a full-on cocoa experience.
02 -
  • Temperature matters more than you think—a cold bowl and cold cream whip up in half the time and to better volume than room temperature ingredients.
  • Pressing that plastic wrap right onto the pudding surface isn't fussy, it's the only thing that actually stops a skin from forming.
  • The moment chocolate chips hit hot pudding, they need stirring to melt properly, so don't walk away thinking they'll sort themselves out.
03 -
  • Sift your cocoa powder before mixing it into the sugar if you want the silkiest possible pudding with zero grit.
  • Let the pudding sit at room temperature for about 10 minutes before serving if it came straight from a very cold fridge, it softens to the perfect spoon-through texture without melting.

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