Chocolate Pudding Homemade Whipped Cream

My neighbor once stopped by on a gray afternoon, and I had nothing but milk, cocoa powder, and chocolate chips in the kitchen. Twenty minutes later, we were sitting at the counter with spoons in hand, and she asked why I'd never made this before—something so simple, yet impossibly silky. That's when I realized chocolate pudding isn't about complexity; it's about those moments when the fewest ingredients create the most comfort.

Years ago, I made this for my brother's birthday dinner, and he kept going back to the fridge for just one more spoonful, thinking no one was watching. By the end of the night, the pudding dish was nearly empty, and he finally admitted it was better than any bakery version he'd ever had. That's when I knew this recipe was worth keeping close.

Ingredients

• Whole milk: Use full-fat milk for the smoothest texture; it creates a pudding that feels luxurious on your tongue without any graininess.
• Granulated sugar: This sweetens the base and helps thicken the pudding as it cooks.
• Unsweetened cocoa powder: Don't skip sifting it first—lumps of cocoa powder are nearly impossible to smooth out once they hit hot liquid.
• Cornstarch: This is your thickener; it transforms liquid into that perfect silky pudding consistency.
• Salt: A tiny pinch brings out the chocolate's depth without making anything taste salty.
• Vanilla extract: Stir it in off the heat so the flavor stays bright and true.
• Semi-sweet chocolate chips: They melt right into the warm pudding, adding richness and actual chocolate flavor that powder alone can't deliver.
• Heavy whipping cream: Must be cold, straight from the fridge, or it won't whip properly.
• Powdered sugar: Use powdered, not granulated—it dissolves instantly into the cream and won't leave grittiness.

Instructions

Whisk the dry mixture:

Combine sugar, cocoa powder, cornstarch, and salt in your saucepan, stirring with a whisk to break up any cocoa lumps before the milk goes in. You're building a smooth foundation.

Add the milk slowly:

Pour milk in gradually while whisking, making sure no lumps form—this is the moment that determines whether your pudding is silky or grainy. Take your time here.

Cook and thicken:

Set the heat to medium and whisk constantly until the mixture thickens and just barely comes to a gentle boil, about five to seven minutes. You'll feel it go from pourable to velvety under your whisk.

Finish with chocolate:

Remove from heat, then stir in vanilla and chocolate chips until completely melted and smooth. The residual heat does the melting—no need to return it to the stove.

Chill in individual dishes:

Pour into serving dishes right away and press plastic wrap directly onto the surface to prevent that unwanted skin from forming. Refrigerate for at least two hours until fully set.

Whip the cream:

While the pudding chills, use a cold bowl and beat heavy cream with powdered sugar and vanilla until soft peaks form—they should curl gently when you lift the whisk. Don't overbeat or you'll have sweet butter.

Serve with a flourish:

Top each chilled pudding with a generous dollop of whipped cream just before serving. The contrast of cold cream on cold chocolate is part of the magic.

Save

I once served this pudding to my daughter's book club, and someone asked for the recipe before dessert was even finished. That's when I realized this simple dish has a quiet power—it makes people feel cared for without fussiness.

The Milk Question

If you're feeling indulgent, substitute half-and-half for milk and watch the pudding become even richer and more decadent. Some nights call for restraint; others call for half-and-half. I've learned to listen to the mood.

Variations and Garnishes

The pudding itself is a blank canvas once it's chilled. I've shaved dark chocolate over it, dusted it with cocoa powder, scattered fresh raspberries across the top, or drizzled a tiny bit of peppermint extract into the whipped cream for the holidays. Each version feels like a new dish.

Making It Work for Different Diets

When my cousin went dairy-free, I tried this pudding with almond milk and coconut cream, and honestly, it was just as good—different, but equally satisfying. The technique stays the same; only the main players change.

• For dairy-free, use unsweetened almond milk and coconut cream as your base, and the result is nearly indistinguishable from the original.
• Ensure your chocolate chips are also dairy-free if you're cooking for someone with that restriction.
• The whipping part becomes trickier with coconut cream, so make sure it's full-fat and very cold before you start.

Save

This pudding reminds me that sometimes the best desserts are the ones that let good ingredients speak for themselves. Serve it cold, serve it with joy, and watch people return for seconds without hesitation.

Common Questions

→ How long does it take to set?

The pudding needs to chill in the refrigerator for at least 2 hours to set properly before serving.

→ Can I use different types of milk?

Yes, using half-and-half results in a richer pudding, while almond milk works for a dairy-free version.

→ How do I prevent a skin from forming?

Pressing plastic wrap directly onto the surface of the pudding prevents a skin from forming while it chills.

→ Can I make this ahead of time?

Absolutely, the pudding can be made a day in advance. Whip the fresh cream right before serving.

→ How should leftovers be stored?

Store the pudding covered in the refrigerator for up to 3 days. It is best to add fresh whipped cream when serving leftovers.