Chocolate Pudding Whipped Cream (Printable View)

Velvety chocolate pudding topped with light, fluffy homemade whipped cream for an indulgent treat.

# Ingredient List:

→ 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 - 1/2 teaspoon vanilla extract
07 - 1/2 cup semi-sweet chocolate chips

→ Whipped Cream

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

# How to Prepare:

01 - Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan.
02 - Gradually whisk in milk until the mixture is smooth and free of lumps.
03 - Place the saucepan over medium heat and cook, whisking constantly, until thickened and gently boiling, approximately 5 to 7 minutes.
04 - Remove from heat and stir in vanilla extract and chocolate chips until completely melted and smooth.
05 - Divide pudding into individual dishes, cover surface directly with plastic wrap to prevent skin formation.
06 - Refrigerate for at least 2 hours until fully set.
07 - In a chilled mixing bowl, beat cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Top each chilled pudding serving with a dollop of the homemade whipped cream and serve immediately.

# Expert Suggestions:

01 -
  • You get real chocolate flavor without fussy tempering or melting techniques.
  • The whole thing takes just fifteen minutes of actual hands-on work before the chilling does the job for you.
  • Homemade whipped cream tastes so much lighter than anything from a can, and it proves how four ingredients can transform into cloud.
02 -
  • Whisking constantly while the pudding cooks prevents lumps from forming and ensures an even, silky texture that tastes refined rather than stodgy.
  • Pressing plastic wrap directly onto the pudding surface is the difference between a beautiful dessert and one with a rubbery skin that nobody wants to eat.
  • Whipping cream goes from perfect to over-whipped in about thirty seconds once it reaches soft peaks, so keep your eye on it and stop early if you're unsure.
03 -
  • Keep your mixing bowl and beaters in the freezer for ten minutes before whipping cream because cold equipment whips cream faster and fluffier than room temperature tools.
  • If you find yourself with whipped cream that's been sitting out, you can always re-whip it gently back to soft peaks without ruining it completely.

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