Creamy Old-Fashioned Chocolate Pudding Recipe with Easy Whipped Cream Topping
A nostalgic, creamy chocolate pudding made from scratch with simple pantry ingredients, topped with light and airy homemade whipped cream. Perfect for a comforting dessert that feels like a warm hug.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes plus 2 hours chilling
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- ¾ cup (150g) granulated sugar
- ⅓ cup (35g) unsweetened cocoa powder (preferably Dutch-processed)
- ¼ cup (30g) cornstarch
- Pinch of salt
- 3 cups (720ml) whole milk (can substitute 2% or almond milk)
- 2 tablespoons (28g) unsalted butter
- 1 teaspoon vanilla extract
- For whipped cream topping:
- 1 cup (240ml) heavy whipping cream, chilled
- 2 tablespoons (16g) powdered sugar
- ½ teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together granulated sugar, unsweetened cocoa powder, cornstarch, and a pinch of salt until smooth and lump-free.
- Gradually pour in whole milk while whisking constantly to combine evenly and prevent lumps.
- Place saucepan over medium heat and whisk constantly for 8–10 minutes until the mixture thickens and bubbles, coating the back of a spoon.
- Remove from heat and stir in unsalted butter and vanilla extract until melted and fully incorporated.
- Pour pudding into serving dishes and press plastic wrap directly onto the surface to prevent skin formation. Let cool to room temperature, then refrigerate for at least 2 hours to set.
- While pudding chills, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, being careful not to overwhip.
- Serve pudding chilled topped generously with whipped cream. Optionally, garnish with shaved chocolate or a dusting of cocoa powder.
Notes
Constant stirring is essential to prevent lumps and burning. Use medium heat for best results. Press plastic wrap on pudding surface while cooling to avoid skin formation. Chill pudding for at least 2 hours for proper setting. Whip cream until soft peaks form to avoid turning it into butter. For vegan version, substitute milk with almond or oat milk and use coconut cream for topping.
Nutrition
- Serving Size: About 1/2 cup puddin
- Calories: 275
- Sugar: 30
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
Keywords: chocolate pudding, old-fashioned pudding, homemade pudding, whipped cream topping, easy dessert, creamy chocolate dessert