Chilled "Hot Chocolate" Pudding with Marshmallow Whipped Cream

Step 1

For the pudding: In a large saucepan set over low heat, combine the cocoa, sugar, cornstarch and salt and mix well. Whisk in the milk. Stir constantly with a wooden spoon while the mixture comes to a low boil and begins to thicken, 5 to 6 minutes. Continue to stir until the mixture reaches the consistency of pudding, 7 to 8 minutes more.

Step 2

Remove from the heat and stir in the vanilla. Transfer to 4 to 6 mugs. Place plastic wrap or parchment paper directly on the surface of the pudding to prevent a skin from forming, then cool to room temperature. Refrigerate until chilled, 4 to 6 hours.

Step 3

For the marshmallow whipped cream: Meanwhile, in a medium bowl, combine the whipping cream, marshmallow creme and vanilla. Use an electric mixer to beat until soft peaks form.

Step 4

Top each pudding with a dollop of whipped cream and a sprinkle of cocoa powder.