Silky Homemade Chocolate Pudding with Whipped Cream

Why You’ll Love This Recipe

• Classic German-style Schokopudding: silky, comforting, and deeply chocolatey, made completely from scratch.
• No fancy ingredients: just cocoa, milk, cornstarch, and pantry staples you likely already have.
• Molded presentation looks elegant, but the technique is simple and very forgiving.
• Perfect make-ahead dessert: prepare it hours (or a day) in advance and serve chilled with freshly whipped cream.

Grocery List

• Produce: Optional: fresh berries (raspberries, strawberries, or red currants), fresh mint sprigs for garnish.
• Dairy: Whole milk, unsalted butter, heavy cream.
• Pantry: Granulated sugar, powdered sugar, unsweetened cocoa powder, cornstarch, fine salt, vanilla extract, neutral oil (or extra butter) for greasing, optional dark chocolate bar for chopping.

Full Ingredients

For the Chocolate Pudding

• 750 ml whole milk (3 cups), cold
• 100 g granulated sugar (1/2 cup)
• 30 g unsweetened cocoa powder (about 1/3 cup, loosely packed)
• 35 g cornstarch (1/4 cup + 1 tbsp)
• 1/4 tsp fine salt
• 30 g unsalted butter (2 tbsp), cut into small pieces
• 1 tsp pure vanilla extract
• Optional but delicious: 50 g finely chopped dark chocolate, 60–70% cocoa (about 1/3 cup, loosely packed)
• 1 tsp neutral oil or very soft butter, for greasing the molds

For the Whipped Cream & Garnish

• 200 ml heavy cream (3/4 cup), well chilled
• 15 g powdered sugar (2 tbsp), or to taste
• 1/2 tsp vanilla extract (optional, for aroma)
• Optional garnishes:
  • Chocolate shavings or curls
  • Light dusting of cocoa powder
  • Fresh berries (raspberries, strawberries, or red currants)
  • Small mint leaves

Step-by-Step Instructions

Step 1: Prepare the molds and organize ingredients

Lightly grease 6 small pudding molds, ramekins, or heatproof cups (about 150 ml / 2/3 cup capacity each) with a thin film of neutral oil or very soft butter. This helps the pudding release cleanly later. Set them on a tray or shallow dish so you can move them easily once filled.

Measure out all your ingredients before you start cooking: milk, sugar, cocoa powder, cornstarch, salt, butter, vanilla, and optional chopped chocolate. Having everything ready makes the cooking process smooth and prevents the pudding from scorching while you search for ingredients.

Step 2: Whisk together the dry ingredients

In a medium-sized saucepan (preferably with a heavy bottom to prevent burning), add the granulated sugar, unsweetened cocoa powder, cornstarch, and salt. Whisk thoroughly while the pan is still off the heat. Breaking up any lumps now is important: once the milk goes in, you want a completely smooth mixture so the pudding cooks evenly and thickens without clumps.

If your cocoa powder is very lumpy, you can sift it first, or simply spend an extra minute whisking it into the sugar and cornstarch until the mixture looks uniform and powdery.

Step 3: Add the milk and make a smooth slurry

Pour about 250 ml (1 cup) of the cold milk into the saucepan with the dry mixture. Whisk vigorously until you have a smooth, thick paste with no dry spots or visible lumps. This step is crucial: the cornstarch must be evenly dispersed in cold liquid before heating, or you may end up with tiny gelatinous lumps.

Once the mixture is completely smooth, gradually whisk in the remaining 500 ml (2 cups) of milk. Take your time so everything combines evenly. The mixture will be thin at this stage; it will thicken as it heats.

Step 4: Cook the pudding until thick and silky

Place the saucepan over medium heat. Cook the mixture, whisking constantly and scraping the bottom and corners of the pan so nothing sticks. At first, it will feel very thin. After several minutes, it will begin to steam and then gently thicken.

As soon as you see the first signs of bubbling, reduce the heat slightly to maintain a gentle simmer. Continue whisking until the pudding becomes noticeably thick, glossy, and large slow bubbles rise and “plop” at the surface. Once it reaches this stage, cook for 1–2 minutes more to fully activate the cornstarch; this prevents a starchy taste and ensures the pudding sets properly.

Step 5: Add butter, vanilla, and optional chocolate, then strain

Remove the saucepan from the heat. Immediately add the butter pieces and vanilla extract. If you are using chopped dark chocolate for extra richness, add it now. Whisk until the butter and chocolate are fully melted and the pudding looks very smooth and shiny.

For an extra-silky Schokopudding, pour the hot mixture through a fine-mesh sieve into a heatproof jug or bowl. Use a spatula to gently press it through. This step catches any tiny lumps of undissolved cocoa or cornstarch and makes the final texture beautifully smooth.

Step 6: Fill the molds and chill until set

Pour the hot pudding into your prepared molds, dividing it evenly among them. Gently tap each mold on the counter or tray to release any trapped air bubbles and level the surface.

Let the puddings cool at room temperature for about 10–15 minutes. If you prefer no skin on top, press a small piece of plastic wrap directly onto the surface of each pudding. If you enjoy the classic pudding skin, skip the plastic wrap and simply cover the molds loosely.

Transfer the tray with the molds to the refrigerator. Chill for at least 3 hours, or until fully cold and set. For best flavor and clean unmolding, 4–6 hours or overnight is ideal.

Step 7: Whip the cream, unmold, and serve

Just before serving, prepare the whipped cream. In a cold bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract (if using). Whip with a hand mixer or whisk until soft to medium peaks form: the cream should be billowy and just firm enough to hold its shape on the pudding without becoming stiff or grainy.

To unmold the Schokopudding, run a thin knife or small offset spatula gently around the inside edge of each mold. Briefly dip the bottoms of the molds into a bowl of warm (not hot) water for 5–10 seconds, taking care not to let water touch the pudding. Invert each mold onto a dessert plate and give a little shake; the pudding should slip out with a neat, glossy shape.

Top each portion with a generous spoonful or swirl of whipped cream. Garnish with chocolate shavings or curls, a light dusting of cocoa powder, and, if you like, a few fresh berries and a tiny sprig of mint. Serve well chilled.

Pro Tips

• Use cold milk with cornstarch: Always mix cornstarch into cold liquid before heating. Adding it to hot milk will cause instant lumps that are hard to remove.
• Whisk constantly while heating: Gentle, continuous whisking and a moderate heat level prevent scorching on the bottom of the pan and ensure a silky texture.
• Let it bubble for at least 1 minute: Cornstarch needs to reach a brief boil to fully thicken. Once the pudding has clearly thickened and is bubbling slowly, cook 1–2 minutes more.
• Strain for restaurant-smooth results: Passing the hot pudding through a fine mesh sieve makes a big difference in the final, velvety mouthfeel.
• Chill thoroughly before unmolding: If the pudding is even slightly warm, it may not hold its shape well. Give it enough time in the fridge to set completely.

Variations

• Mocha Schokopudding: Stir 1–2 tsp instant espresso powder into the dry ingredients, or dissolve it in a little of the milk before cooking. The coffee flavor will enhance the chocolate and give a subtle mocha note.
• Extra-dark and less sweet: Increase the cocoa powder to 40 g (about 1/2 cup) and reduce the sugar to 80 g (about 1/3 cup). Add the optional chopped dark chocolate for a more intense, grown-up chocolate flavor.
• Dairy-free version: Use a rich plant milk such as oat or soy instead of cow’s milk, swap the butter for a dairy-free margarine or omit it, and serve with coconut whipped cream. Make sure all ingredients (including chocolate) are dairy-free.

Storage & Make-Ahead

Schokopudding is an excellent make-ahead dessert. Once the puddings have cooled slightly, cover them: either press plastic wrap directly onto the surface (for no skin) or cover the molds tightly. Refrigerate for up to 3 days before serving. Unmold only when you are ready to plate; they hold their shape better if they stay in the molds during storage.

Leftover unmolded pudding can be kept covered in the refrigerator for 1–2 days, though the surface may dry slightly. It is not recommended to freeze cornstarch-thickened puddings, as freezing and thawing can cause the texture to become grainy and weepy. Whip the cream fresh on the day of serving for the best volume and texture.

Nutrition (per serving)

Approximate values for one of 6 servings (including whipped cream, without optional extra chocolate): about 330 kcal; 19 g fat; 40 g carbohydrates; 7 g protein; 1.5 g fiber; 120 mg calcium. Actual values will vary based on the exact brands of milk, cream, and chocolate you use, as well as portion size and garnishes.