2 cups milkor 500 ml milk (can use almond milk, rice milk or soy milk)
½teaspoon vanilla extract or ¼ teaspoon vanilla essence - optional
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.