Chocolate Pudding is a silky, yummy dessert made by refrigerating a blend of cornflour, coco powder, milk & sugar. Chocolate Pudding is a great choice of dessert for parties, get together and relished by all for its taste. Chocolate Pudding Recipe is explained in this post with step by step pictures and video.
Chocolate Pudding is our family favorite, Mittu just goes crazy when she sees it. I make it for her as an after meal surprise dessert or back from school dessert atleast once a month. I usually make puddings with custard powder but this time I tried with cornflour and it was equally good and I didn’t find much difference. This is such a easy and delicious pudding that you can make to impress your loved ones and guests.
About Chocolate Pudding
Chocolate Pudding is a delicious desert made with cornflour, sugar, coco powder and milk as main ingredients. This Chocolate Pudding is made without eggs and can get ready easily in just 20 mins – 10 mins preparation and 10 mins cooking that’s it chocolate pudding ready.
This Chocolate Pudding Recipe needs no fancy ingredients just the list which is in your kitchen. This pudding is a must try for all chocolate lovers and is a quick way to end up your chocolate cravings.
I have added dark chocolate to give a more rich taste but it tastes delicious even without it, so do try and enjoy this easy and quick dessert. The key to a perfect silky smooth chocolate pudding is to constantly stir the custard mixture to avoid lumps.This is a very easy yet rich and delicious dessert. I’m sure kids would love it as my little one was relishing every spoon.
More Pudding Recipes
- Chocolate Chinagrass Pudding
- Rose Pudding
- Caramel Pudding
- Vanilla Pudding
- Bread Pudding
- Red Velvet Pudding
Chocolate Pudding Ingredients
- Cornflour – Cornflour is the main ingredient also serves as the base of this pudding.
- Coco Powder – Choose good quality unsweetened coco powder.
- Sugar – Use regular white sugar. You can alternateively use cane sugar or brown sugar too but the measure varies accordingly.
- Milk – Use full fat milk boiled and cooled.
- Vanilla essence – Vanilla essence adds a great flavour to the pudding.
- Dark chocolate – Dark chocolate or choco chips is added to give the pudding a rich taste and texture.
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Chocolate Pudding
Ingredients
- 1 cup milk
- 2 tbsp corn flour
- 2 tbsp coco powder
- 3 tbsp sugar
- 2 tbsp dark chocolate chopped
- 1/4 tsp vanilla essence
- a tiny pinch salt
- white chocolate to garnish
Instructions
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To a sieve add 2 tbsp cornflour, 2 tbsp coco powder.
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Sieve it well to a sauce pan.
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Add 3 tbsp sugar to it.
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Mix it well using a whisk.
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Now add 1 cup milk(boiled, cooled) to it.
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Whisk well without any lumps.
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Now transfer the sauce pan to the stove and switch on. Keep whisking and cooking in low flame or low medium flame.
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Stir continuously in few minutes it starts to thicken.
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It will be slightly thick.
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Now add 2 tbsp chopped dark chocolate.
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Whisk well until chocolate melts completely.
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Switch off and then add 1/4 tsp vanilla essence.
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Mix it once.
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The pudding coats the laddle and looks shiny and thick.
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Remove from stove and pour into serving glass.
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Cover with foil. If you do not like pudding skin and want to avoid it : then wrap with cling wrap so that the wrap touches the pudding. Refrigerate for an hour atleast.
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After an hour you can see the pudding has set well now add chopped white chocolate as garnish.
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Chocolate Pudding is ready! It would be wobbly once set and is perfect to serve.
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You can dig in right away and enjoy!
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Delicious Chocolate Pudding is ready!
Video
Notes
- Cover the pudding with cling wrap in such a way that the cling wrap touches the pudding this is to avoid pudding skin forming on top. It is ok for us so I don’t do that. If you dont like pudding skin wrap the pudding bowls/cups with a plastic wrap and then refriegerate.
- After setting for a hour the pudding can be easily demouldable. Just run a knife at the sides and invert to demould.
- You can replace cornflour with custard powder too.
- If you prefer add some chopped nuts to the pudding and then set it.
- This pudding keeps well for 2 days when refrigerated.
- The topping is your choice, you can add chopped chocolate or nuts or sprinkles etc.
Nutrition
Chocolate Pudding Recipe Step by Step
1.To a sieve add 2 tbsp cornflour, 2 tbsp coco powder.
2.Sieve it well to a sauce pan.
3.Add 3 tbsp sugar to it.
4.Mix it well using a whisk.
5.Now add 1 cup milk(boiled, cooled) to it.
6.Whisk well without any lumps.
7.Now transfer the sauce pan to the stove and switch on. Keep whisking and cooking in low flame or low medium flame.
8.Stir continuously in few minutes it starts to thicken.
9.It will be slightly thick.
10.Now add 2 tbsp chopped dark chocolate.
11.Whisk well until chocolate melts completely.
12.Switch off and then add 1/4 tsp vanilla essence.
13.Mix it once.
14.The pudding coats the laddle and looks shiny and thick.
15.Remove from stove and pour into serving glass.
16.Cover with foil. If you do not like pudding skin and want to avoid it : then wrap with cling wrap so that the wrap touches the pudding. Refrigerate for an hour atleast.
17.After an hour you can see the pudding has set well now add chopped white chocolate as garnish.
18.Chocolate Pudding is ready! It would be wobbly once set and is perfect to serve.
19.You can dig in right away and enjoy!
Delicious Chocolate Pudding is ready!
Expert Tips
- Cover the pudding with cling wrap in such a way that the cling wrap touches the pudding this is to avoid pudding skin forming on top.
- The pudding is thick shiny and when you pour it will form streaks – This is the right stage to switch off.
- We ae ok with pudding skin so I just wrap with foil.
- After setting for a hour the pudding can be easily demouldable. Just run a knife at the sides and invert to demould.
- You can replace cornflour with custard powder too.
- If you prefer add some chopped nuts to the pudding and then set it.
- This pudding keeps well for 2 days when refrigerated.
- The topping is your choice, you can add chopped chocolate or nuts or sprinkles etc.
Serving & Storing Suggestion
Chocolate Pudding can be served with chocolate shavings, nuts, dry fruits or even fresh fruits like strawberry or rasberry.
Chocolate Pudding keeps well in room temperature for 1 day and 2 days in fridge. This pudding can be made well ahead and stored for parties and get togethers.
FAQS
1.What can I replace with cornflour?
You can replace cornflour with vanilla flavoured custrad powder.
2.Can I make a Vegan Chocolate Pudding?
Yes definitely! You can replace milk with almond milk or cahsew milk or oats milk. Do not use coconut milk as it might split while heated.
3.Can I skip dark chocolate?
Yes absolutely. You can skip dark chocolate and make this pudding with other ingredients it still tastes delicious.
4.How can I avoid lumps in my pudding?
The key to a perfect smooth creamy chocolate pudding is to stir continuously while cooking in low flame, this way lumps can be avoided completely.
5.Can I use cornstarch?
Yes you can use cornstarch for making this pudding. However cornflour and cornstarch are different they yield the same result when it comes to pudding.
Chocolate Pudding without cornflour / cornstarch
The recipe below is without cornflour or cornstarch and uses custard powder instead. Use vanilla flavoured custard powder.
Ingredients
- 2.5 tbsp custard powder(vanilla flavored)
- 2 tbsp cocoa powder
- 1 and 1/2 cups milk
- 3 tbsp sugar
- a pinch – a pinch
- 2 tbsp choco chips / chocolate shavings
- 1/4 tsp vanilla essence
Method
1.Take custard powder, coco powder in a mixing bowl,whisk it well.Then add sugar and whisk well.
2.Add vanilla essence.Add 1/2 cup milk first and whisk it well without any lumps.
3.Add remaining 1 and 1/2 cups of milk and whisk well.Now transfer this mixture to a pan and heat it up.Keep in low flame.
4.Keep whisking, once it starts to thicken use a laddle and keep stirring.Add cooking chocolate shavings.
5.Keep stirring well, at one stage it will become thick.It will coat the laddle well, it will be thick,creamy and shiny at this stage switch off.
6.Wash the moulds well and keep it ready.Scoop the pudding and fill it in the desired cups.Chill the pudding atleast for an hour or until serving time.I had lids so closed and refrigerated it.Garnish with chocolate shavings and sugar beads.
Serve chilled.
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