If you're looking for a last course that will really wow your dinner guests, check out this incredible white chocolate pudding! This simple recipe can be whipped together with just five ingredients, but it will taste like you spent all day preparing it!
If you're looking for a rich, creamy white pudding that also doubles as an unforgettable dip for fruits and cookies, this recipe is the perfect thing for you!
- White Chocolate Couverture (high quality)
- Whole Milk
- Heavy Cream
See the recipe card for quantities.
The first thing you'll want to do is mix your cornstarch with a tablespoon of milk — and make sure you don't have any clumps!
Next, combine the white chocolate couverture, milk, and sugar in a medium saucepan, and bring them to a gentle boil over medium heat. In order to get the right white chocolate flavor for this recipe, it's really important you use high-quality white chocolate.
Once the pudding mixture is starting to boil, add in the mixed cornstarch, stirring constantly with a whisk, and bring it back to a boil.
Once the pan begins to boil again, remove it from the heat and pour your hot pudding into a bowl with a lid.
It'll need at least three hours in the fridge to cool, but personally, I like letting my pudding sit in the fridge overnight, so if it's possible, try making this the night before.
After you've waited at least three hours for your pudding to chill, though, you can start whipping the whipped cream with an electric hand mixer until stiff.
You'll know you have the right consistency once you start seeing stiff peaks form in the cream. Combine your cold chocolate cornstarch pudding with the freshly-whipped whipped cream.
You can add your pudding into a pastry bag with a star tip and pipe the cream into the serving bowls — or dipping bowls if you're planning to put out snacks for your guests. It won't make the pudding taste any different, but it's a great way to give the pudding a beautiful shape.
If you're preparing this as a dip, another nice little finishing touch I like to make is decorating with small pieces of cookies, chocolate sprinkles, and fruit. The white chocolate flavor isn't overpowering, and the creamy texture is a nice compliment to so many other dessert dishes.
This recipe can also be made with milk chocolate or dark chocolate! My family served all three versions as dips at Christmas with homemade sugar cookies. It was absolutely delicious and a huge hit among our guests!
- Small or medium-sized Saucepan
- Small Bowl
- Large Bowl (with lid)
- Electric Hand Mixer
- Piping Bag with Star Tip
- Glass Bowls or Small Dipping Bowls
🌡 Storage & Tips
This white chocolate cornstarch pudding will last up to three days when refrigerated! Just make sure you properly store it in an airtight container!
Once you brought all your ingredients together over a boil, this white chocolate pudding will only need to chill for three hours (any less, and you'll have more of a white chocolate soup!), but I highly recommend making this ahead of time the night before!
This delicious pudding can be prepped in as little as 20 minutes, but speaking from personal experience, bringing everything together for a party just feels so much easier when you don't feel like you're under a time crunch.
If you're making homemade pudding that isn't coming out of the Jell-O Chocolate Pudding box, the cornstarch is what's going to help thicken your pudding and give it the right consistency.
This recipe calls for cornstarch, but if you need to substitute flour instead, you'd use a 2:1 ratio; two tablespoons of flour for every one tablespoon of cornstarch.
Your homemade cornstarch pudding will begin to thicken up while you're cooking it over medium-low heat, and will finish properly setting after allowing it enough time in the fridge. If your white chocolate pudding is looking more like chocolate soup, though, you need to spend some more time cooking and stirring it over your stove top before chilling it in the fridge.
In order to prevent clumping, you'll want to mix in your cornstarch with a tablespoon of milk before adding it into your mixture! The cornstarch is what will help thicken up your pudding and give you the consistency you need before popping into the fridge to cool!
OTHER RECIPES FOR YOU TO TRY
- Baking Basics for Christmas Cookies
- Chocolate Dipped Butter Cookies
- Divine Leftover Egg Yolk Cookies
- Best Homemade Sacher Torte
- No Bake Mint Chocolate Cheesecake
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
White Chocolate Pudding
- Small bowl
- Bowl with a lid
- Piping bag with a star tip
- A glass bowl for serving (or small dipping bowls)
- 1 ¾ tablespoon Cornstarch
- 1 ¼ Cups Whole milk
- ½ Cup White chocolate high quality
- 1 ¼ tablespoon Sugar
- ½ Cup Heavy cream
- Mix 1 ¾ tablespoon Cornstarch with a tablespoon of milk.1 ¾ tablespoon Cornstarch
- Bring ½ Cup White chocolate together with 1 ¼ Cups Whole milk and 1 ¼ tablespoon Sugar to a gentle boil.1 ¼ Cups Whole milk, ½ Cup White chocolate, 1 ¼ tablespoon Sugar
- Add the mixed cornstarch, constantly stirring with a whisk, and bring to a boil again.
- Remove from heat and pour into a bowl with a lid. Allow cooling in the refrigerator for three hours.
- After three hours of chilling, whip ½ Cup Heavy cream with an electric hand mixer until stiff.½ Cup Heavy cream
- Combine the cold chocolate pudding with the whipped cream.
- Fill the pudding into a pastry bag with a star tip and pipe the cream into the serving bowls or dipping bowls. This is a great way to give the pudding a beautiful shape.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove