Chocolate pudding recipe with step by step pics. This is a 15-minute delicious chocolate pudding made with 4 ingredients. Yes, this pudding can be made very quickly. The 15 minute time includes getting the ingredients together and cooking the pudding mixture. Then do allow a few hours for the pudding to set in the fridge. You can even serve it hot or warm if you want. But the chocolate pudding thickens nicely after being set.
There is a creaminess, velvety feel in the chocolate pudding and tastes too good after its set. the recipe uses cocoa powder which is easily available than cooking chocolate in India. So this is not a very rich version, but good enough to enjoy chocolate cravings. I have shared few more tasty recipes made with cocoa powder like:
If you are allergic to dairy or a vegan, then use almond milk, gmo free soy milk or rice milk to make the pudding. Instead of corn starch which is used as a thickener, you can even use arrow root flour or tapioca starch. The recipe can easily be doubled or tripled.
Serve this egg free chocolate pudding as a dessert.
Few more Chocolate recipes for you!
Chocolate Pudding
INGREDIENTS
for making paste
- 2 tablespoons cocoa powder
- 3 tablespoons corn flour
- ¼ cup milk
for making pudding
- 2 cups milk or 500 ml milk (can use almond milk, rice milk or soy milk)
- ⅓ cup sugar
- ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence - optional
INSTRUCTIONS
for making cocoa powder paste
- In a bowl take 2 tablespoons cocoa powder and 3 tablespoons corn flour (corn starch). For a more chocolaty taste, you can add 2.5 to 3 tablespoons cocoa powder. But do add some more sugar than what is specified in this recipe.
- Add ¼ cup milk. Milk can be chilled or at room temperature.
- Whisk to a smooth slurry. Keep aside. There should be no lumps.
making chocolate pudding
- Take 2 cups milk in a heavy sauce pan. Heat the milk on a medium-low flame and let it become warm or slightly hot
- When the milk becomes warm or slightly hot then add ⅓ cup sugar.
- Stir till all the sugar is dissolved.
- Keep the flame to its lowest and then add the cocoa powder + corn flour slurry.
- As soon as you add, begin to stir and mix.
- Mix very well and simmer the pudding mixture on a low flame.
- Keep on stirring continuously till the pudding mixture thickens.
- Cook till the pudding mixture thickly coats the back of a spoon well. It should coat the back of a spoon well and then the pudding mixture slowly drops or falls from the spoon. the consistency will be medium thick.
- Switch off flame and add ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence.
- With a wired whisk mix very well.
- Immediately pour the chocolate pudding mixture in 4 glass bowls.
- With a spatula scrape everything and add the pudding clinging at the sides of the pan also to the bowl. This last part of the pudding will be slightly thick.
- Cover the bowls with a foil or lid. You can let the pudding cool and then cover with foil.
setting chocolate pudding in fridge
- When the pudding cools down at room temperature, then keep in fridge to set for 4 to 5 hours or overnight.
- The pudding will be wobbly once its set.
- Serve chocolate pudding once its set.
- While serving chocolate pudding add some grated chocolate or sliced dry fruits or nut on top.
NUTRITION INFO (approximate values)
How to make chocolate pudding recipe
1. In a bowl take 2 tablespoons cocoa powder and 3 tablespoons corn flour (corn starch). For a more chocolaty taste, you can add 2.5 to 3 tablespoons cocoa powder. But do add some more sugar than what is specified in this recipe.
2. Add ¼ cup milk. The milk can be chilled or at room temperature. Do not add warm or hot milk.
3. Whisk to a smooth slurry. Keep aside. There should be no lumps.
4. Take 2 cups milk in a heavy sauce pan. heat the milk on a medium-low flame and let it become warm or slightly hot.
5. When the milk becomes warm or slightly hot then add ⅓ cup sugar.
6. Stir till all the sugar is dissolved.
7. Keep the flame to its lowest and then add the cocoa powder + corn flour slurry.
8. As soon as you add, begin to stir and mix with a wired whisk.
9. Mix very well and simmer the pudding mixture on a low flame.
10. Keep on stirring continuously till the pudding mixture thickens.
11. The color will change and the mixture will become thick.
12. Cook till the pudding mixture thickly coats the back of a spoon well. It should coat the back of a spoon well and then the pudding mixture slowly drops or falls from the spoon.
13. The consistency will be medium thick.
14. Switch off flame and add ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence.
15. With a wired whisk mix very well.
16. Immediately pour the chocolate pudding mixture in 4 glass bowls.
17. With a spatula scrape everything and add the pudding clinging at the sides of the pan also to the bowl. This last part of the pudding will be slightly thick.
Setting chocolate pudding in fridge
18. Cover the bowls with a foil or lid. You can let the pudding cool and then cover with foil. If you cover with foil when the pudding is hot, then a few water droplets (from condensation) will be there on top of the chocolate pudding when it sets.
19. When the pudding cools down at room temperature, then keep in fridge to set for 2 to 4 hours or overnight. Below pic is of set chocolate pudding. The chocolate pudding will be wobbly once its set.
20. Once the chocolate pudding is set well, then serve chilled. While serving chocolate pudding add some grated chocolate or sliced dry fruits or nuts.
Hi, I love to follow your recipes. Its easy and turns out good. No need to go to restaurants . My daughter loves to eat what ever I make now. Thank you and happy I found your site. I am good cook now. Will try this pudding .
Welcome Suchitra. Glad to know that you are happy with the site and the recipes. If your daughter is loving the recipes then it means the effort we are putting in the website is worth it. Thanks for your positive feedback.