We make chocolate pudding with heavy whipping cream that has been fermented with a viili yogurt culture. It’s simple to make once you have the culture (I got mine from Gem Cultures). You just mix 1 teaspoon (5 ml) of the already-fermented HWC with 1 cup of not-yet-cultured HWC in a glass container, cover it loosely and set it out of direct sunshine for 18-24 hours, then refrigerate. I make 4 cups (236 ml) at a time.
Pudding is made with 1 T cocoa powder, sweetener to taste, a few drops of vanilla, and 1 cup cultured cream. To make it into a drink, add a bit of water.