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–+ servings
Israeli pudding in a cup topped with whipped cream.
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Israeli Chocolate Pudding Recipe - Milky

Smooth chocolate pudding topped with whipped cream.
Course Dessert
Cuisine israeli
Keyword chocolate pudding, milky
Prep Time 10 minutes
Cook Time 5 minutes
Servings 6 people
Author Dikla Levy Frances

Ingredients

For The Pudding

  • 3 Cup Whole milk (720ml)
  • 1/3 Cup Sugar (70g)
  • 2 Tablespoons Cornstarch (14g)
  • 2 Tablespoons Unsweetened cocoa powder (10g)
  • 1/4 Cup Chopped semi-sweet chocolate (40g)
  • 1/4 Cup Chopped milk chocolate (40g)

For the whipped cream

  • 1 Cup Heavy whipping cream, very cold (240ml)
  • 3 Tablespoons Powdered sugar (21g)

Instructions

Make the pudding

  • In a medium bowl, mix the cornstarch and cocoa powder with 1/2 cup of the milk.
  • Pour the rest of the milk and the sugar into a medium saucepan and cook over medium heat while stirring until there are bubbles on the sides of the pan.
  • Remove from the heat and add the chopped chocolate.
  • Stir until the chocolate has melted, then pour in the cornstarch mixture.
  • Return to heat and cook over low heat, constantly stirring until the mixture has thickened and coats the back of a spoon without dripping.
  • Remove from the heat and pour the hot mixture into the serving dishes.
  • Top each dish with plastic wrap over the surface of the pudding and chill to set, about two hours.

Make The Heavy Cream

  • Whip the cold milk and powdered sugar in a large bowl until stiff peaks form.
  • Using a piping bag or a spoon, top the pudding with the whipped cream.

Notes

  • This recipe makes about 3 1/2 cups, enough for 4-6 servings of individual serving dishes or one large bowl.
  • Cover and store leftover pudding in the fridge for up to 3 days. 
  • Room-temperature milk combines with the dry ingredients more easily, but cold milk also works.
  • Use chocolate bars rather than chocolate chips for this recipe, as they yield better results.
  • When cooking the pudding, be sure to stay close and stir continuously; it’s ready when thick enough to coat the back of a spoon without dripping.
  • If the mixture isn’t completely smooth and you notice lumps, transfer it to a food processor and blend briefly until smooth.
  • Wait until the pudding is fully chilled and set before adding the whipped cream topping.