Recipe: The Best Chocolate Pudding (with Cocoa Whipped Cream)

Can I confess something? I made my first batch of ice cream of the season a few weekends back and something about it just didn’t satisfy me. Don’t get me wrong, it was delicious, but I just wanted something different. Since then I’ve been trying to switch up my dessert game; get away from my standards of cookies and ice cream. I’ve been looking for healthier options, or at least options with only a handful of ingredients. And that is how I arrived at this chocolate pudding recipe from Smitten Kitchen. It’s called The Best for reason!

The Best Chocolate Pudding with Cocoa Whipped Cream (makes 8 servings)
1/4 cup cornstarch
1/2 cup sugar
1/8 tsp. salt
3 cups milk (I used 2%)
6 oz. good chocolate or 1 cup good chocolate chips
1 tsp. vanilla
For the cocoa whipped cream:
2 cups heavy whipping cream
1 tbsp. cocoa powder (add more if you want a strong cocoa flavor)
3 tbsp. sugar

Start with some really good chocolate. I used a .4 lb. piece of Callebaut chocolate from Whole Foods. Oh Belgian chocolate, you are the best. If you’ve bought a chocolate brick, coarsely chop it up into bite size pieces. Since it’s bite sized, you should probably sample a piece or two.

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In a sauce pan, whisk together the cornstarch, sugar, and salt.

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Slowly whisk in the milk (trying to avoid lumps) and cook over medium-low heat for 10 minutes, making sure to stir every minute or so. The base is ready when the mixture thickly coats the back of a spoon. Sidenote: As I was cooking and stirring during this part of the recipe I did not think the mixture was thickening at all. For some reason it didn’t start to thicken until about 9 minutes into the cooking process. So stay patient!

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When the mixture has thickened, add in the chocolate and vanilla, and whisk to combine. Stir for another few minutes and then remove from the heat.

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Let the pudding cool in a big bowl at room temperature for about an hour before putting it in the fridge. If you are worried about pudding skin, press a piece of plastic wrap down over the top of the pudding. Chill for 4-5 hours before serving.

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Right before serving make the cocoa whipped cream. You definitely don’t have to add cocoa here, I just wanted a little extra body and flavor to the whipped cream. Whisk the ingredients together by hand, with a hand mixer, or in a stand mixer until the cream has formed soft peaks.

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Serve the pudding in any dish you like, top with the whipped cream, and garnish with any extra toppings you fancy. I used chopped up hazelnuts here, they added the perfect crunch to the pudding and whipped cream.

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This pudding is sweet but not cloying, creamy, and oh so chocolatey. The whipped cream on top adds the perfect lightness to this dessert too. This will definitely be a repeat is our house, that’s for sure.

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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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