Chocolate pudding has always been my comfort food—and, contrary to what the title of this post might suggest, my momma makes a great one. That hot, creamy Cook N’Serve of my childhood was pure heaven to the both of us more nights than I can count. We’d pull out the tiny cardboard box, rip open a paper envelope, combine the contents with milk on the stove and whisk and heat that mixture until it grew into a thick, creamy, throat-coating dessert. I liked it best when it was hot, almost steaming. But we’d both also eat it cold, having been covered with wrap in the fridge. It was milky. It was rich. It was the first thing I’d reach for when I’d had a rough day. But lately, I’ve been learning there’s more than one kind of creamy, chocolate comfort.

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