In a large bowl, combine 1 (approx 3.4-ounce) box instant chocolate pudding mix and 1 1/2 cups nonfat milk. Whisk until smooth and no dry pockets of mix remain.

Let the pudding sit undisturbed for 5 minutes, until it reaches a soft-set consistency.

While the pudding is setting, pour 1/2 cup heavy whipping cream into a separate bowl. Using an electric mixer or a whisk, beat the cream until stiff peaks form (the cream should hold firm peaks when the beaters or whisk are lifted).

Gently fold the whipped cream into the soft-set pudding with a rubber spatula: cut down through the center, scoop across the bottom, and turn the mixture over until fully combined and no streaks remain. Be careful not to overmix so the whipped cream keeps its light texture.

Cover and chill the dip for 30 minutes to firm slightly before serving.

Serve chilled with dippers or spoon into dishes as a chocolate mousse.