Rich, creamy chocolate pudding topped with fluffy peppermint whipped cream tastes so luxurious, and looks beautiful on any holiday table. Yet this holiday pudding is surprisingly easy to make from scratch. All you need are some basic ingredients!
I don’t know why I don’t make pudding more often. It can be such an elegant and decadent dessert, yet doesn’t require much work at all.
My urge to make pudding today came about because of a happy accident. I had a gallon of whole milk, really good whole milk from a local dairy, sitting in my refrigerator. I don’t usually buy whole milk, but when the owner of my favorite coffee shop was looking to give away some milk that was soon to expire, my coffee-loving friends and I took her up on it. We each walked out with a gallon of this creamy deliciousness. I made stovetop hot chocolate yesterday with it, and it was seriously the best hot chocolate I have ever made. It will be hard to go back to hot chocolate with 2% milk!
What a supremely simple, elegant, and delicious dessert! So glad our coffee shop owner’s distributor gave her too much milk! In any case, I am finding all kinds of tasty ways to use whole milk as a special treat this holiday season.
It is hard to believe that Christmas is only a couple of days away. I am looking forward to celebrating with both my family and my husband’s family, and going to a late-night candlelight service at the church where we were married almost 22 years ago. One of my favorite traditions is when everyone sings Silent Night in the candlelight. During those few minutes, all my worries melt away and I feel at peace with the universe. I truly hope you all have a great holiday season, and I wish you peace, joy, and goodwill.I am sharing this pudding over at Angie’s Fiesta Friday!
For the pudding:
- 2/3 cups of sugar
- 1/4 cup of cocoa powder (regular or dark)
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 2 and 1/2 cups of milk (whole milk makes very creamy pudding!)
- 1/2 cup of chocolate chips
- 1 teaspoon of pure vanilla extract
For the whipped cream:
- 1 cup of heavy whipping cream
- 2 tablespoons of powdered sugar
- 1/2 teaspoon of peppermint extract
For the pudding:
In a large saucepan, combine the sugar, cocoa powder, cornstarch, and salt. Whisk in the milk and turn the heat to medium-high heat. Stir constantly as the mixture warms up, dissolving lumps. Continue to stir and heat until the mixture thickens. (About 8-10 minutes) When large bubbles appear, stir for one more minute, as the pudding continues to thicken. Then remove the pot from the heat and stir in the chocolate chips and vanilla extract. Spoon the pudding into six 4-ounce dessert cups or bowls. Cover each cup with wax paper (the paper should touch the surface of the pudding to prevent a “skin” from forming) and refrigerate for at least two hours. When you are ready to serve it, top with whipped cream.
For the peppermint whipped cream:
While the pudding is chilling, prepare your whipped cream. Chill a large metal or glass bowl and your mixing beaters in the freezer for about 25 minutes. Pour the whipping cream into the chilled bowl. Beat the cream on low speed until the cream has thickened slightly. Add the powdered sugar and peppermint extract. Increase the speed to medium and continue to beat, scraping the sides of the bowl, until the mixture is thick and peaks begin to form. Use the whipped cream immediately, or refrigerate until you are ready to use it. You may need to fluff it up if it’s been in the refrigerator awhile. Spoon the whipped cream on top of the cups or bowls of pudding and enjoy!
The pudding recipe is adapted from the blog Good Cheap Eats.