Molasses Rum Chocolate Pudding with Whipped Cream
Decadent chocolate pudding infused with the rich sweetness of molasses rum, topped with light whipped cream for a luscious dessert. This general-inspired desserts ready in about 20 minutes layers whole milk, heavy cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tbsp cornstarch
- 1/4 tsp salt
- 3 tbsp molasses rum
- 1/2 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1/2 cup heavy cream for whipped topping
- 1 tbsp powdered sugar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, whisk together 2 cups whole milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 3 tbsp cornstarch, and 1/4 tsp salt until smooth and no lumps remain.
- Step 2: Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens and starts to bubble, about 6-8 minutes.
- Step 3: Remove from heat and stir in 3 tbsp molasses rum, 1/2 cup semi-sweet chocolate chips, and 1 tsp vanilla extract until the chocolate melts and the pudding is glossy and smooth.
- Step 4: Pour the pudding into individual serving dishes and cover the surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before serving.
- Step 5: Meanwhile, in a chilled bowl, whip 1/2 cup heavy cream with 1 tbsp powdered sugar until soft peaks form. Dollop whipped cream on each pudding just before serving.
Frequently asked questions
How long does Molasses Rum Chocolate Pudding with Whipped Cream take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Molasses Rum Chocolate Pudding with Whipped Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Molasses Rum Chocolate Pudding with Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Molasses Rum Chocolate Pudding with Whipped Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Molasses Rum Chocolate Pudding with Whipped Cream?
General desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
