Chocolate Pudding with Whipped Cream (Printable)
Silky chocolate pudding topped with soft whipped cream. A classic dessert that's simple to make and utterly satisfying.
# 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 while whisking continuously until the mixture reaches a smooth consistency.
03 - Place saucepan over medium heat and cook while whisking constantly until the mixture thickens and begins to bubble, approximately 5-7 minutes.
04 - Remove from heat and add chopped semisweet chocolate and vanilla extract; whisk until chocolate is fully melted and pudding is smooth.
05 - Pour pudding into individual serving dishes and press plastic wrap directly onto the surface to prevent skin formation.
06 - Refrigerate for at least 2 hours until chilled and set.
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 Suggestions:
01 -
- The ratio of cornstarch to cocoa creates that perfect spoonable consistency that coats the back of a spoon but still wobbles just enough on your spoon.
- Its the kind of dessert that impresses guests despite taking barely 15 minutes of active cooking time - Ive made this in pajamas more times than Id like to admit.
02 -
- Always strain your pudding through a fine-mesh sieve if youre worried about lumps - I learned this after serving a lumpy batch to my in-laws during their first visit.
- Chocolate pudding continues to thicken as it cools, so dont panic if it seems slightly loose when you take it off the heat.
03 -
- Warm your milk slightly before adding it to the cocoa mixture - this one change dramatically reduces cooking time and prevents lumps from forming.
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream, and youll achieve that perfect texture in half the time with less arm fatigue.