Chocolate Pudding with Whip Cream

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This dessert is a favorite of my husband and daughter, I think chocolate pudding is just one of those things that takes you back to your childhood.  Here’s a little secret, my husband actual likes for the pudding to have the skin on the top because it reminds him of his mother’s pudding!

It’s really easy to make, but it does take a little attention.

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You start with sugar, cocoa, corn starch and milk.

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In a medium pot mix your sugar, cocoa and corn starch until well mixed, then drizzle in your milk until well combined


Turn the heat on medium and stir constantly.  Meanwhile an insurance agent knocks on your door and you say your really busy and can’t answer the door(think if the milk burns, you’re the one who will need life insurance`lady, true story!)

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When it comes to a boil, let it boil for about 2 minutes, remove from heat, and stir in 2 TBSP of butter, stir until it melts completely.  Let it cool a few minutes in the pan, then ladle in to jars or container or into a medium bowl to cool in the frig.  If you don’t want the skin on it put it in a bowl and put plastic wrap on top of the pudding.unnamed (162) unnamed (161)

Let them cool in the frig for an hour or so, meanwhile, put a small bowl and the beaters to your mixer in the frig.

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Add  a 1/2 cup of heavy whipping cream to the cold bowl, 2 TBSP of sugar and a tsp of vanilla, whip until very thick, add to a Ziploc bag with a piping tip, and put dollops on each chilled pudding jars.

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4 cups of milk

2 TBSP of butter

1/2 cup unsweetened cocoa

1 cup of sugar

1/4 cup of corn starch

In a medium pan add cocoa, sugar and corn starch, mix well, then drizzle in milk and stir to combine.  Heat to medium and stir constantly until it boils.  Boil for two minutes, remove from heat and stir in butter.  Continue to stir until butter melts.  Cool on counter for 5 to 10 minutes, then ladle into jars or pour into a bowl, and refrigerate.

Whip Cream

1/2 cup of heavy whipping cream

2 TBSP of sugar

1 tsp of vanilla

Add cream to a chilled bowl, and whip with chilled beaters, when it starts to thicken add sugar, continue to whip and just before it’s really thick add vanilla. Put in a Ziploc bag with a large piping tip and pipe on pudding.

Refrigerate any uneaten jars.

2 thoughts on “Chocolate Pudding with Whip Cream

  1. corinne1989

    I love pudding and have to admit I make the boxed variety. I can’t wait to try this authentic homemade version! Thanks so much for sharing your recipe at This Is How We Roll Thursday!


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