Chocolate pudding is one of those childhood desserts that even grown-ups go crazy for, but I bet you didn’t know it’s just as easy to make from scratch as it is to open a box in this article.
We will show you how to make a chocolate pudding that is rich, smooth, and that you’ll love, with two different recipes for people who like putting eggs as well as those who don’t.
So, don’t hesitate and read till the end to learn how to make a chocolate pudding.
Pudding
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Pudding can generically refer to the sweet, final course of a meal, what we know as “Dessert.” Almost all desserts in Britain are referred to as “Pudding,” with a few exceptions like cookies and biscuits. In some other countries, Pudding is a custard made from milk and eggs, sometimes thickened with cornstarch.
Bread pudding can be sweet or savory, and it’s good either way. Not a runny custard that you pour over other sweet things. A Pudding with a silky texture that can stand on its own. For Example, Chocolate pudding, Butterscotch pudding, and Vanilla Pudding. Then there’s bread pudding which is neither betwixt nor between. Bread soaked in milk and egg custard, then baked in the oven.
A long list of variously named puddings may relate to the ingredients or their origin.
Chocolate pudding
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Chocolate pudding is one of the greatest desserts of all time. This pudding is always a treat and surprisingly easy to prepare using only some basic kitchen ingredients. Using Chocolate and Cocoa powder makes this pudding extra chocolaty and flavorful. It is worth trying this homemade chocolate pudding recipe.
It is a homemade chocolate pudding with a savory flavor, no powdery aftertaste, and very little odor. Pudding, which makes you a little happy. Homemade chocolate pudding is amazing because it has a simple and delicious texture. There is no way to get them hot straight from a pan.
How to make a Chocolate Pudding: Nutrition Facts
% Daily Value*
Calories 142
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Total Fat 4.6 g 7%
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Saturated fat 1.3 g 6%
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Cholesterol 1 mg 0%
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Sodium 152 mg 6%
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Potassium 184 mg 5%
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Total Carbohydrate 23 g 7%
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Dietary fiber 0 g 0%
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Sugar 17 g
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Protein 2.1 g 4%
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Caffeine 2 mg
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Vitamin C 0%
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Calcium 5%
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Iron 7%
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Vitamin D 0%
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Vitamin B6 0%
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Cobalamin 1%
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Magnesium 4%
*% Daily Values are based on a 2000-calorie diet. Your daily values might be higher or lower depending on your calorie needs.
“Desserts are the fairy tales of the kitchen a happily-ever-after to supper.”
-Terri Guillemets
How to make a chocolate pudding at home?
How to make a chocolate pudding on the stove?
Some of us have cravings for chocolate pudding but not the items from the grocery stores. After trying the silky and delicious homemade pudding recipe, you’ll be able to eat it again!
Homemade chocolate puddings are classic creamy desserts that are extremely simple. Rich and creamy, this delicious chocolate pudding recipe is surprisingly easy. A Classic chocolate pudding recipe without toffees, bananas, or avocado!
With patience, you can whisk your way to some good old-fashioned chocolate pudding with a prep time of just 20 minutes. The results are much better than the store stuff and make a wholesome snack or dessert!
How to make a Chocolate pudding: Ingredients
Okay, all over how delicious the chocolate pudding is, the key ingredients are the real heroes here. A few basic ingredients! This should be an important first step in your business.
Here is a list of basic ingredients that you will need while making a chocolate pudding:
- Milk (Condensed or Normal)
- Sugar (Granulated or Normal)
- Cocoa powder
- Eggs
- Cornstarch
- Dark chocolate
- Heavy cream
- Vanilla extract (Optional)
How to make a Chocolate pudding: Traditional chocolate pudding recipe
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STEP 1: Sift all dry ingredients together.
So, the first step to making your chocolate pudding is sifting all of the dry ingredients together in a medium bowl. (Six tablespoons of Cocoa powder, Three tablespoons of cornstarch, and a little table salt). This removes any lumps that might come up now or even later.
Before we get ahead, let’s first talk about Natural unsweetened Cocoa powder and Dutch-processed cocoa powder. The Dutch processed cocoa powder has been treated with an alkali, making it less acidic; it’s also darker and gives a deeper dark chocolate flavor to the chocolate pudding. On the other hand, the natural unsweetened cocoa powder is lighter, giving your chocolate pudding a more milk chocolate feel.
So, you can choose whichever of them you like better.
STEP 2: Swiftly Adding the Heavy Cream.
After adding every last bit of Cocoa powder, stir in the heavy cream. Incorporate all of those dry ingredients into the cream.
Remember, if you see any lumps, you will want to press those out with a spatula. Lumps are the enemies!
STEP 3: Adding in the Egg yolks
After mixing in the Heavy cream, you can see a nice paste light consistency. Now stir in the egg yolks. (Two egg yolks are recommended)
Stir them in until they are combined, until you can’t see any traces of yellow.
STEP 4: Heating the Milk and Sugar mixture.
After that, you combine sugar (Half a cup of granulated sugar) and milk (Two cups of Milk) in a medium saucepan. You have to heat that whole milk and sugar mixture, which should be done together so that the sugar dissolves completely.
Put the stove over medium-high heat and stir it occasionally to ensure that the sugar is dissolved fully.
“All you need is love. But a little chocolate now and then doesn’t hurt.”
–Charles M. Schulz
STEP 5: Adding Chocolate to the whole Milk and Sugar mixture.
Once you can see little bubbles forming at the edge of your mixture, that is when you can start pouring the Chocolate mixture.
Take it off the heat, and pour half of the mixture into your Chocolate while whisking constantly. Continue whisking it into the Chocolate mixture until it turns nice and smooth and until the chocolate melts completely.
This is called tempering the egg yolks, where you slowly heat the egg yolks with the remaining milk to cook them gradually, not to cook them fast and scramble them all in your chocolate pudding. You wouldn’t want scrambled eggs in your pudding!
Now add all of this newly prepared mixture of chocolate and milk back into the remaining milk in the saucepan. Getting all of it there, you wouldn’t want to miss a chocolate drop!
STEP 6: Boiling the pudding for it to thicken properly.
Whisk it all and set the saucepan over medium-high heat to bring it back to a full boil. Continue constantly whisking this as it comes to a boil, making sure to scrape the bottom of the saucepan and the corners. You don’t want any scratched pudding in there, which might affect the flavor of the rest.
While the Pudding is coming up to a boil, the pudding thickens, and you can feel some resistance on your whisk.
Once you can see little bubbles around the edges that are very fast and big lava-like bubbles in the center, that’s what you’re looking for when we say you have to bring it up to a boil.
STEP 7: Adding Vanilla extract while whisking constantly.
Along with whisking the Chocolate pudding, add Pure vanilla extract (One Tablespoon of Pure vanilla extract) or Booze scratch Bourbon cognac.
Now you can turn down the heat to low medium and let it continue to bubble away and keep those corners constantly whisking as this is happening. Let it boil for a couple of minutes more.
What this does is that it cooks the rawness out of the cornstarch. So, it doesn’t have that starchy corn flavor and helps the cornstarch’s thickening agent activate itself.
After turning off the heat, Carefully pour the prepared pudding into a big bowl.
STEP 8: Refrigerate the Chocolate pudding
Now you can put the big bowl of Chocolate pudding in the refrigerator, let it chill for about an hour or two, and then you’re ready to go!
After that, the Chocolate pudding is smooth and cold. Give it another whisk. (if you want this super smooth, you’ll need an electric hand mixer).
That’s it! Your very own chocolate pudding is ready to be dug in. Serve it up with your favorite side dishes and toppings.
“The first bowl of Chocolate pudding was too hot, but Goldilocks ate it all anyway because, hey, its Chocolate pudding, right?”
–Mo Willems
How to make a Chocolate Pudding: Eggless Chocolate pudding recipe
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Now, how to make a Chocolate Pudding if you don’t like eggs? Don’t worry. We have this alternate recipe ready just for you!
Chocolate is something you hate or love; there’s no in-between, and usually, the chocolate lovers like dark chocolate. It should be liked as it is very healthy if eaten appropriately.
This chocolate pudding has two parts, first is the pudding itself, and second the base of the cookie crumb. Not a base that will hold up the Chocolate pudding, but the cookie will provide a good texture to the pudding. Prep time- Not more than 20 minutes.
Here is a list of basic ingredients that you will need while making an Eggless/ Cornstarch Chocolate pudding:
How to make a Chocolate Pudding: Ingredients
- Cookies
- Butter
- Milk
- Cream
- Dark chocolate
- Cocoa powder
- Cornstarch
- Sugar
- Vanilla extract
- Roasted Almond
- Cinnamon Stick
STEP 1: Crushing the Cookies
Crush 160 gms/ 2 packets of cookies with your hands in crumbs and then in your mixer/ grinder till they turn into finely crushed particles, the cookies you will use are your choice; you can use dark or flavored cookies or plain cookies, whatever works fine for you!
In this recipe, the crumbs are optional, but if you add them, they will provide a nice texture. As Chocolate pudding is generally very velvety, these crumbs will accompany it.
STEP 2: Mix the crushed cookies with melted Butter.
Add three tablespoons of melted butter to the now crushed cookies and mix them; they will stick together and make it crumby. Butter and cookies taste good together.
Keeping it aside, now let’s move on to our pudding.
STEP 3: Pour whole milk and heavy cream into a saucepan.
Turn on the flame and keep it on medium-high heat. Add two cups of milk to a saucepan. If it’s full fat, then better or even toned works fine. Add half a cup of heavy cream, the regular cooking cream, or fresh dairy cream. Anything is perfect.
STEP 4: Adding Cinnamon stick to the saucepan.
In this chocolate pudding, we might need a cinnamon flavor to balance the chocolate flavor, which is optional but cinnamon and chocolate are a brilliant combination. So, we recommend you add it for a more delicious pudding. Add one stick of Cinnamon to the mixture.
STEP 5: Adding Chocolate to the saucepan
Add chopped dark chocolate (150 gms/ 1 cup) into the saucepan and let the chocolate flavor mix in.
After one boil, keep the stove at low flame for 2-3 minutes. The cinnamon and chocolate will spread their aroma to the milk. Let the chocolate melt completely.
STEP 6: Remove the saucepan from the stove while stirring constantly.
Switching the stove off, remove the saucepan from the flame. Stir the mixture for 2-3 minutes so that the steam is removed from it.
STEP 7: Adding Sugar, Cocoa powder, Vanilla extract, and Cornstarch.
Now you can add sugar (six tablespoons of sugar), Cocoa powder (two tablespoons of cocoa powder), and Cornstarch (three tablespoons of cornstarch). If you don’t have any cornstarch available, you can substitute it for tapioca starch!
And two tablespoons of vanilla extract in the mixture. Vanilla has a good flavor which compliments the chocolate. Blend all of them well. Make sure there are no lumps, especially of cornflour.
Now that all of our dry ingredients are mixed well together Put the saucepan back on the flame and give it a quick full boil.
At this stage, stir it continuously; this will take just a minute. The cornflour will make it thick, and as the chocolate pudding thickens, it will take a nice thick, creamy shape.
STEP 8: Adding unsalted butter to the freshly prepared pudding
The Chocolate Pudding is ready; turn off the flame and add two more tablespoons of unsalted butter (this is optional). As there is cornflour in the pudding, a thick layer of film will be formed to weaken it, and a small quantity of butter is added. The butter also gives a shine to our chocolate pudding, So a cherry on top!
GARNISH: In a dish, place the pudding on the crumbs and some handful of roasted almonds on top, and chocolate shavings or chopped chocolate for garnishing. Once the pudding is set, refrigerate it and let it chill in the fridge for at least 1-2 hours, and then you can enjoy your homemade chocolate pudding.
Tips to Prevent Pudding skin
Suppose you’re not a fan of the rubbery pudding skin that forms on the surface of the pudding. Make it clear that all plastic has been exposed without bubbles. Alternatively, you could place some plastic wrap directly on the cooked pudding to keep the Chocolate pudding cool.
The plastic wrap replaces the “pudding skin” that appears on the surface of the pudding and will appear smooth and silky texture beneath when removed.
How to make a Chocolate pudding: Topping Ideas
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If you want to chill out your pudding in an enormous bowl without worrying about the different plates on your plate, you can also do the same! The side dish or topping you prepare makes the homemade chocolate pudding seem heavenly.
- Whipped cream
- Scratched Almond
- Scratched Coconut
- Fresh strawberries
- Fresh raspberries
- Chocolate chips
- Dust Cocoa powder
- Chopped chocolate
- Chocolate Shavings
How to make Whipped Cream at home?
Whipped Cream, or Chantilly cream, as it’s called, is something that goes well with basically everything. You can have it on your angel food cakes and berries. It can be for decorating cakes, or you can even use it to make chocolate mousse or, of course, as a topping for your Chocolate Pudding.
If available, the homemade Chocolate pudding should be topped with whipped cream. You can easily make homemade whipped cream if you don’t have that at home.
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Here is a list of basic ingredients that you will need while making whipped cream:
Ingredients:
- Sugar
- Lemon juice
- Egg whites
- Salt
- Vanilla extract (Optional)
How to make a Chocolate pudding: Whipped cream Recipe
STEP 1: Add half a cup of sugar (or as required depending on the amount you’re making) and half a glass of water to a medium saucepan. Turn the stove to medium-high heat.
STEP 2: Stir constantly till it becomes thick sugar syrup. (Add water gradually if required.)
STEP 3: After some time, while stirring constantly, add two teaspoons of lemon juice. Make sure to maintain consistency.
STEP 4: Add three egg whites and a small pinch of salt for taste in a separate bowl. Whisk them for good three minutes.
STEP 5: Add a few drops of vanilla extract to avoid the egg smell. (This is optional, so if by any chance you don’t have Vanilla extract at your side, you can simply skip this step.)
After one minute of whisking, it becomes foam, changes to a soft cream, and stiff cream peaks.
STEP 6: While constantly whisking, gradually add the prepared sugar syrup in it from time to time. After two more minutes of whisking, you can see the foam turning into a soft creamy appearance.
STEP 7: Add every remaining drop of prepared sugar syrup and whisk it until the soft cream becomes stiff. With this, your whipped cream is ready!!
How to make a chocolate pudding: FAQs
What are some good ways to dress up a Chocolate pudding?
You can add fresh fruits that go well with the pudding, like Sweet cherries, Bananas, fresh raspberries, blueberries, and strawberries, or you can also add graham crackers. Dust some Cocoa powder on the surface of the pudding. Even putting the pudding on top of your favorite ice cream is another option.
What’s the difference between a chocolate pudding and a chocolate mousse?
A Chocolate Pudding is smoother, and it often lacks stability. It’s more like a frosting. On the other hand, Chocolate Mousse incorporates air into itself and often has a stabilizer such as gelatin or whipped cream.
How to make a Chocolate pudding with water instead of milk? Is it possible?
The Chocolate pudding that you’re trying to make calls for milk. If, in any case, you’re trying to avoid dairy. Instead of substituting milk for water, you can use nut or soya milk. The flavor will be a bit different. Water will just make the Chocolate pudding insipid.
How to make a chocolate pudding if you’re lactose intolerant?
As a general rule, the ingredients that go into any chocolate dessert tend to be unhealthy for some people (sugar, cream for lactose intolerant, eggs for eggs intolerant). Avocados can be a substitute for the fat ingredient. There are many possible chocolate puddings, some of which could sensibly substitute avocado for other ingredients, and others don’t.
But whether the result tastes better or not is obviously, a matter of personal preference.
What are the best Chocolate flavor desserts?
Chocolate is a timeless natural aphrodisiac. We all are familiar with chocolate flavor cookies, Mousse cakes, and Chocolate flavor Ice-creams.
Chocolate fudges, Chocolate tiramisu, Chocolate Pizza, Chocolate Bread, Chocolate Sandwich, Chocolate Donuts, Chocolate crepes, and Chocolate parathas. Moving on from the familiar, these are some other irresistible non-traditional chocolate desserts worth trying.
“When its raining pudding, hold up your bowl”
–Sandra Dallas
Chocolate dessert is a comforting dessert for any homemaker to prepare and eat. It is rich and creamy and thickened with cornstarch, naturally gluten-free.
How to make homemade pudding on the stove. As children, our mother always prepared the pudding for a quick, simple dessert every night. There was a unique way of watching her combine several different items in a saucepan and then enjoy a creamy chocolate pudding. As parents, this is still an important activity for the kids.
What can be better than this delicious, decadently rich, creamy chocolate pudding?
We truly hope this article on How to make a Chocolate pudding could be proved helpful to you!
Check out our other Article on How to Make Chocolate Pie-4 Rich Chocolate Pie Recipes
Last Updated on by Asoni18