Milky: An Israeli Chocolate Pudding

Milky, a delightful chocolate pudding topped with airy whipped cream, is one of Israel’s most iconic treats—perhaps even more beloved than Krembo or Chocolate Balls. But Milky is more than just a snack; it’s an experience. The way someone eats their Milky can reveal a lot about their personality. Some start with the whipped cream before savoring the pudding, while others mix the layers right from the start. I like to begin with a spoonful of just the pudding, enjoy a few bites with both layers, and then blend the two for that perfect taste.

Before we dive into the how, I want to emphasize that you can enjoy this homemade chocolate pudding recipe as you like, with fresh berries, or use it as a pie filling and pour it into a pie crust. But a Milky must have a crown of whipped cream on top of the pudding, so I included the whipped cream recipe. I also decided not to use egg yolks and only use a few simple ingredients, so every home cook at every level can enjoy this delicious and easy chocolate pudding recipe.

For more creamy dessert recipes, check out this Budino (Italian Pudding) and this no-bake Israeli Cheesecake.

Ingredients

• Whole milk. Whole milk will yield the best results, but if you have dietary restrictions, use skim milk, coconut milk, or other non-dairy milk. 
• Sugar.
• Cornstarch.
• Unsweetened cocoa powder. Either natural or Dutch-processed.
• Chopped bittersweet chocolate.
• Chopped milk chocolate.
• Heavy whipping cream.
• Powdered sugar.

How to Make

Make the pudding

1. Mix the corn starch, cocoa powder, and 1/2 cup of milk in a medium bowl.
2. Cook the milk and sugar in a medium saucepan over medium heat until you notice bubbles at the sides of the pan. 
3. Remove from heat, and add the chopped chocolate to the hot milk. Use a wooden spoon to mix until the chocolate has melted.
4. Pour the cornstarch mixture into the milk mixture and cook over medium-low heat, constantly stirring, until the mixture has thickened.
5. Divide the hot pudding between the individual dessert cups, leaving a gap for the whipped cream.
6. ​Place a piece of plastic wrap over the surface of the pudding and refrigerate to set.

Make the whipped cream and assemble 

1. Whip the heavy cream and powdered chocolate in a large bowl until thick and stable.
2. Using a piping bag or a spoon, top each pudding cup with the whipped cream. Serve.

For “Upside Down Milk” scoop or pipe some whipped cream into an individual cup, then top it with pudding.

Tips

• Room-temperature milk blends with dry ingredients more quickly, but you can also use cold milk.
• Avoid from using chocolate chips, for this recipe chocolate bars are recommended.
• When cooking the pudding, stay put and constantly stir the mixture; it is ready when it is thick enough to coat the back of a spoon without dripping (or thick, slow dripping).
• If the mixture is not smooth and you notice lumps, transfer it to a food processor and process for a few seconds until smooth.
• Only top the pudding with the cream after it is chilled and set.

Yields

This recipe makes about 3 1/2 cups, enough for 4-6 servings of individual dishes or one large bowl.

Storage

Cover and store leftover pudding in the fridge for up to 3 days.