6 large fresh strawberries, stems removed and bottoms cut flat
1 cup heavy whipping cream
2 tablespoons powdered sugar
Instructions
In a medium saucepan, whisk together the sugar, unsweetened cocoa powder, cornstarch, and salt. Make sure there are no large lumps of cocoa powder before you proceed, as this ensures a smooth and silky pudding texture.
Slowly pour in the milk while whisking constantly to incorporate the dry ingredients. Place the saucepan over medium heat and continue to whisk as the mixture warms up, ensuring the cornstarch is fully dissolved and does not settle at the bottom.
Cook the mixture for about 8 to 10 minutes, whisking frequently. Once the pudding begins to bubble gently, it will thicken significantly. Continue cooking for one more minute after it thickens, then remove the pan from the heat.
Stir in the alcohol-free vanilla extract until well combined. Pour the pudding into six individual glass cups or ramekins. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, then refrigerate for at least 2 hours until cold and set.
In a cold mixing bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Transfer the whipped cream into a piping bag fitted with a star or round tip to make the assembly process easier and cleaner.
Once the pudding is set, pipe a generous swirl of whipped cream on top of each cup to act as the fur trim of the hat. Place a strawberry, flat side down, onto the whipped cream. Add a small dot of whipped cream to the tip of each strawberry to serve as the pom-pom for the Santa hat.
