- Milk 3 cups • 49 kcal
- Sugar 1/3 cup • 470 kcal
- Flour 1 cup
- Cocoa powder 3/4 cup
- Vanilla powder 1/4 tsp
- Butter 1 tbsp • 717 kcal
- Dark Chocolate 1/3 cup
- full-fat cream 180 ml
- Condensed milk 1 cup
- Cocoa powder 1 cup
- Cocoa powder 3 tbsp
- Cream 2 tbsp
Chocolate pudding is a quick and easy to prepare homemade dessert that’s guaranteed to please. Creamy, decadent, and perfectly sweet, it also comes together in minutes!
For this recipe, you’ll make a simple chocolate pudding base with milk, sugar, and cocoa. Then you’ll top it with homemade whipped cream and a decadent dark chocolate layer made with sweetened condensed milk.
How To Make Chocolate Pudding
Here is the step-by-step recipe to make your own chocolate pudding:
First, in a medium saucepan, combine 3 cups of whole milk, 60 grams of sugar, 60 grams of unsweetened cocoa powder, 120 grams of all-purpose flour
Whisk to combine fully.
Stir in ¼ teaspoon of vanilla powder
The mixture should be smooth and light.
Place the pot on the stove over medium heat and simmer for 5 to 7 minutes. Let the mixture cool slightly, then use an immersion blender to puree the chocolate base until no lumps remain.
Fold in 1 tablespoon of unsalted butter until melted.
Stir in 50 grams of melted dark chocolate. And purée again for a totally smooth pudding texture.
Pour the pudding base into a baking dish.
Spread into an even layer, cover the dish and place in the fridge to chill for half an hour.
Meanwhile, whip 180 milliliters of heavy cream with an electric mixer until stiff peaks form.
Remove the chilled pudding base from the fridge and spread the whipped cream evenly on top. Chill this for 15 minutes.
In a small saucepan, heat 300 milliliters of sweetened condensed milk, whisking constantly.
Add 2 tablespoons of heavy cream and 3 tablespoons of cocoa powder.
Whisk to combine the chocolate topping, then pour over the pudding. Chill for another 30 minutes.
Decorate the chocolate pudding with strawberries.
Serve the chocolate pudding in a champagne glass, decorating it with a beautiful strawberry on a top. Enjoy!
What's the difference between chocolate mousse and chocolate pudding?
The main difference between mousse and pudding is the texture. Chocolate mousse is light and airy, and usually has a lightener whipped in, like whipped cream. It’s also often made with a stabilizing agent, usually gelatin. That’s why mousse can take different shapes and is great for decorating.
Pudding, on the other hand, is denser, creamier and doesn’t hold a shape as well. It’s not bound by gelatin or any other stabilizer.
How do you thicken up chocolate pudding without flour or cornstarch?
If you want a thicker pudding without using flour or cornstarch, you can actually fold in gelatin. It gives structure to pudding and will help it hold a shape better on its own.
How do you fix a watery pudding?
If your pudding is a bit too watery and loose, you can thicken it with starch. Flour and cornstarch are the best culinary starches to use for thickening desserts like pudding.
How do you fix runny chocolate pudding?
If you want your chocolate pudding to hold a shape and stay in place, for a plated dessert, for example, try adding gelatin to the cooled pudding before serving. Gelatin needs some time to set up, so it’s best to fold it in, then let your pudding rest for a bit. As it rests, the pudding will become less runny.
How to serve chocolate pudding?
Homemade chocolate pudding is fun and easy to serve. It pairs well with all kinds of other sweet flavors. Especially fresh fruit, like berries, citrus, and stone fruit. You can also add crunch with a sprinkle of granola, nuts, or crumbled cookies.
Chocolate Pudding Recipe
- In a medium pot, whisk the milk, sugar, flour, cocoa, and vanilla until smooth.
- Place over medium-low heat and cook, whisking constantly, until the mixture thickens.
- Transfer to a blender and puree until totally smooth. You can also use an immersion blender right in the cooking pot.
- Add the butter and blend one more time.
- Pour the chocolate base into a prepared pan, cover, and let sit in the fridge for 30 minutes to set.
- Whip the heavy cream and spread it on top of the chocolate layer.
- Chill for 15 minutes.
- To make the topping, heat the condensed milk with the cocoa and cream in a small saucepan.
- Let this mixture cool, then pour over the top of the cream layer.