Chocolate Pudding with Whipped Cream (Printable Version)
Velvety chocolate pudding topped with clouds of whipped cream. An elegant yet simple dessert that's vegetarian and serves four.
# 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 ounces semisweet chocolate, chopped
→ Whipped Cream
08 - 1 cup heavy whipping cream
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
02 - Gradually add milk to the dry mixture, whisking continuously until smooth with no lumps.
03 - Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, approximately 5 to 7 minutes.
04 - Remove from heat. Add chopped semisweet chocolate and vanilla extract; whisk until the chocolate is completely melted and pudding achieves smooth consistency.
05 - Pour pudding into individual serving dishes. Press plastic wrap directly onto the surface to prevent a skin from forming.
06 - Refrigerate for at least 2 hours until chilled and set to desired firmness.
07 - In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
08 - Top each pudding with a generous dollop of whipped cream and serve immediately.
# Expert Advice:
01 -
- This pudding achieves that perfect balance between rich chocolate intensity and cloud-like creaminess that store-bought versions never quite nail.
- It transforms the most ordinary evening into something special with ingredients you probably already have hiding in your pantry.
02 -
- After making this a dozen times, I discovered the biggest secret is to keep the heat at medium, not high - rushing causes scorching and lumps that no amount of whisking can fix.
- Pressing plastic wrap directly against the surface of the warm pudding feels counterintuitive but makes all the difference between smooth pudding and an odd rubbery skin on top.
03 -
- After countless batches, I learned that warming your milk slightly before adding it to the dry ingredients creates a much smoother texture and prevents those stubborn cornstarch lumps.
- When whisking the pudding as it cooks, occasionally scrape the bottom edges of the pan where thickening starts first - this prevents scorching and ensures even cooking.