Chocolate Pudding with Cream

There's something almost meditative about making chocolate pudding on a quiet afternoon. I was testing recipes for a dinner party when I realized the silkiest pudding comes not from fancy ingredients, but from patience with the whisking—letting the heat gently coax cocoa and cornstarch into something that feels like velvet on your tongue. That first spoonful, still warm and glossy, taught me why this simple dessert has outlasted every complicated cake I've ever attempted.

My neighbor stopped by just as I was dividing pudding into bowls, and I convinced her to stay for a taste. Her eyes widened at that moment when she hit the whipped cream—the contrast of cold, airy sweetness against the deep, warm chocolate. We ended up making it together the next week, and now it's become our shorthand for 'let's do something nice without trying too hard.'

Ingredients

• Whole milk: Use the full-fat version—it's essential for that silky texture, not just for richness but because the fat carries the chocolate flavor more faithfully.
• Granulated sugar: Dissolves cleanly into the milk, but you can swap in a touch of brown sugar if you want a deeper, more complex sweetness.
• Unsweetened cocoa powder: The backbone of flavor, and it really matters which brand you choose—Dutch-processed gives elegance, natural cocoa gives brightness.
• Cornstarch: The quiet hero that thickens everything; don't skip it or cut corners, or you'll end up with chocolate milk instead of pudding.
• Salt: A pinch wakes up the chocolate and keeps the pudding from tasting one-note.
• Pure vanilla extract: Real vanilla, not imitation, makes the difference between a pudding that tastes good and one that tastes memorable.
• Semi-sweet chocolate, chopped: The final flourish that adds complexity and smoothness—chop it into small pieces so it melts evenly into the hot pudding.
• Heavy cream, chilled: Should be as cold as possible before whipping, which means keeping your bowl cold too.
• Powdered sugar: Dissolves instantly into the cream without grittiness, creating that cloud-like texture.

Instructions

Whisk the dry ingredients into milk:

Pour the milk slowly into your sugar-cocoa-cornstarch mixture while whisking steadily—this prevents lumps and ensures everything dissolves evenly. You'll feel the resistance change as the cornstarch fully hydrates.

Heat until it thickens:

Set the saucepan over medium heat and keep whisking constantly, watching for the moment the mixture shifts from pourable to coating the whisk in a glossy film. This usually takes 5–7 minutes, and you'll hear it before you see it—a slight sizzle tells you it's working.

Melt the chocolate into warmth:

Remove from heat immediately and stir in chopped chocolate and vanilla, letting the residual heat do the work. Keep stirring until everything is silky and unified, which takes less time than you'd expect.

Chill properly:

Pour into dishes and press plastic wrap directly onto the surface—this prevents the skin that forms when pudding sits exposed. Refrigerate for at least an hour; overnight is even better because the flavors settle and deepen.

Whip the cream:

In a very cold bowl, beat the chilled cream with powdered sugar and vanilla until soft peaks form—those gentle, cloud-like peaks where the cream barely holds shape. Over-whip and you're making butter.

Assemble and serve:

Top each chilled pudding with a generous dollop of whipped cream just before serving, so the contrast between cold and creamy stays bright.

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The first time I made this for someone who claimed they didn't like chocolate desserts, watching them finish their bowl without a word felt like winning something. Food doesn't always need to be complicated to be meaningful.

Flavor Variations That Work

I've learned that chocolate pudding is forgiving and curious—it welcomes additions without losing itself. A whisper of espresso powder amplifies the chocolate without making it taste like coffee, while a pinch of cinnamon adds warmth and sophistication. If you're using dark chocolate instead of semi-sweet, you might add an extra half-teaspoon of sugar to balance the intensity. Some afternoons I've stirred in a touch of almond extract, which creates this haunting, almost marzipan-like depth.

Make It Ahead or Keep It Simple

This pudding actually improves with time—make it the morning of or even the day before, and the flavors become more rounded and integrated. The whipped cream, however, is best made within a few hours of serving, or it starts to weep and separate. If you want to skip the whipping entirely, a dollop of cold heavy cream straight from the fridge, maybe dusted with cocoa powder, is equally elegant and takes zero effort.

Serving and Garnish Ideas

The beauty of this pudding is how it invites finishing touches without demanding them. A few shavings of dark chocolate curled with a vegetable peeler add texture and visual drama, while fresh raspberries or strawberries bring a bright note that plays off the richness. Even something as simple as a sprinkle of sea salt on top of the whipped cream creates an understated sophistication that guests always notice.

• Chocolate shavings can be made ahead and refrigerated in an airtight container until needed.
• Berries should be added just before serving so they stay fresh and don't bleed into the cream.
• A tiny pinch of fleur de sel on the whipped cream top adds a sophisticated edge without tasting salty.

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Chocolate pudding reminds me why simple cooking is sometimes the most rewarding—it asks for attention and repays you with something that tastes like care. Make this when you want to feel both relaxed and proud.

Recipe Questions & Answers

→ How do I achieve a smooth texture in chocolate pudding?

Whisk dry ingredients thoroughly and gradually add milk while stirring continuously. Cooking over medium heat while whisking prevents lumps and creates a silky finish.

→ Can I use dark chocolate instead of semi-sweet?

Yes, dark chocolate intensifies the flavor making the dessert richer and more robust, perfect for deep chocolate lovers.

→ What is the purpose of cornstarch in this dessert?

Cornstarch acts as a thickening agent, giving the pudding a creamy consistency without needing eggs or gelatin.

→ How long should the dessert be chilled?

It should chill for at least one hour to set properly and develop a smooth, firm texture.

→ How can I make whipped cream topping fluffier?

Use chilled heavy cream and beat it until soft peaks form. Adding powdered sugar and vanilla enhances flavor and stability.