Take a small bowl and add the cocoa powder, wheat starch, and sugar. Mix everything well.

Mix the whole milk and cream in a measuring cup. Take about 50 ml (or 6 tablespoons) of it and stir this amount into the cocoa powder mixture until no lumps are visible.

Place a serving bowl or several small bowls, where the pudding will go later, in the fridge so they are nice and cold.

Pour the remaining milk-cream mixture into a pot and heat it over medium heat until it just barely starts to simmer.

Once the milk is hot, thoroughly stir in the prepared cocoa powder-starch mixture. Keep stirring constantly so nothing burns or clumps.

Let the pudding simmer for at least one minute, stirring constantly, or until it has reached a nice, thick consistency and doesn't get any thicker.

Remove the pot from the heat and immediately stir in the chocolate chips. Make sure you don't stir too long so the chips don't completely melt, but remain as small chocolate pieces.

Immediately transfer the finished pudding into the prepared, cold bowls.

Let the pudding cool completely, then place it in the fridge for at least 8 hours, but preferably overnight. This way it can set properly and develop its full flavor.

The next day you can enjoy your delicious creamy chocolate pudding! Bon appétit!