chocolate pudding recipes easy
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chocolate pudding recipes easy
Easy chocolate Pudding makes for a quick sweet treat or an elegant dessert! Your favorite creamy childhood snack is full of rich chocolate flavor, and is best served with some whipped cream on top.
Ingredients
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 2 1/4 cups milk
- 1 1/2 teaspoons vanilla
- 2 tablespoons butter, room temperature
Instructions
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Over medium heat, slowly add the milk, whisking constantly. Bring the mixture to a boil and continue to whisk for an additional minute. The mixture will be thick at this point. Remove from heat and stir in the vanilla and butter until melted.
Pour into individual serving dishes if desired. Cover with plastic wrap, pressing it directly onto the pudding to avoid forming a “skin”, and chill for at least one hour.
Hasty Chocolate Pudding
This pudding whips up in no time in your microwave… great for when you’re craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost.
Ingredients
Directions
In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.
Chocolate & cherry Christmas pudding
A twist on the classic Christmas pudding, our cherry version is served with silky dark chocolate, a rich brandy sauce and a dollop of double cream
Ingredients
For the pudding
- 200g frozen dark sweet cherries defrosted, plus extra cherries, left whole, to decorate the pudding
- 1 Conference pear
- 100g raisins
- 100g sultanas
- 100ml brandy
- 100g bar dark chocolate
- 100g unsalted butter , plus 2 tbsp for greasing
- 2 large eggs
- 50g plain flour
- 100g dark soft brown sugar
- 1 tsp mixed spice
- 1 tbsp cocoa powder
- 50g fresh breadcrumbs
For the chocolate brandy sauce
- 100g bar dark chocolate
- 120ml double cream , plus extra to serve
- 2 tbsp golden syrup
- 3 tbsp brandy (optional)
Method
Drain the cherries in a sieve over a bowl. Cut them in half. Peel the pear, then grate it coarsely.
In a large bowl, combine the cherries, pear, the raisins, sultanas and brandy. Stir well and cover with clingfilm.
Heat in the microwave on high for 3 mins, then leave to cool for 5 mins to let the fruit plump up. Break the chocolate into squares while you wait.
Tip the chocolate and butter into the hot fruit. Stir, then leave to melt. Let it cool, uncovered, for about 15 mins.
Meanwhile, rub 1 tbsp butter around the inside of a 1-litre pudding basin.
Lay two sheets of foil over each other and butter the one on top. Holding both sheets together, fold a 3cm pleat across the middle of the foil and set aside.
Beat the eggs together in a small bowl. Sift the flour, sugar, mixed spice and cocoa powder on top of the chocolatey fruit, then add the breadcrumbs, eggs and ¼ tsp salt.
Stir everything together with a wooden spoon – it will be quite a wet mixture. Tip it into the buttered basin.
Cover the pudding with the buttered foil (buttery-side down), and scrunch it over the edge of the basin. Tie string tightly under the lip of the basin, and make a string handle to help you lower the basin in and out of the saucepan later.
Method
Trim the foil so that a frill of about 5cm is left sticking out, then tuck the frill up and under itself neatly. The aim is to keep the pudding watertight beneath.
Put a heatproof saucer into the very large saucepan, then put the basin on top. Pour in just-boiled water to come halfway up the basin.
Cover the pan and steam the pudding for 2½ hrs. Test the pudding is cooked by inserting a skewer through the foil – if there is any wet mixture, steam for 15 mins more then check again.The pan should be simmering rather than boiling hard. Top up the water levels as it cooks, if you need to.
To store, let the pudding cool and leave in a cool dark place to mature. Don’t unwrap the foil. You can make this pudding up to two months before eating.
To reheat, steam in a pan for 30 mins, or microwave on medium for 5 mins. Remove the foil to microwave, covering with clingfilm instead.
For the sauce, break the chocolate into squares. Put all the ingredients in a small pan and heat gently, stirring, until smooth. Serve the pudding topped with any remaining cherries, the sauce and a dollop of double cream.
EASY CHOCOLATE PUDDING RECIPE WITHOUT EGGS
This easy chocolate pudding contains no egg and, as the name implies, is super easy to make. Whisk everything together in a pan, bring to a boil, and then pour over chocolate chips and some vanilla.
Decorate it festively for Halloween, or just serve it in pretty classes or cups.
INGREDIENTS
- cornstarch: you can also use flour if you prefer. If using cornstarch, boil the pudding for 2 full minutes. If using flour, boiling for 30 seconds or so will do
- salt: I use kosher salt. You can also use table salt, but only use 1/4 teaspoon
- milk: I use whole milk. You may also use 2% or 1% milk or a plant based milk
- brown sugar: I like brown sugar for the deeper flavor it provides, but you can use granulated sugar as well. Dark or light brown will work equally as well
- cocoa powder: I wanted a pretty dark chocolate pudding, so I went with Hershey’s special dark cocoa powder which is a mixture of Dutch process and regular cocoa. Any cocoa powder will do here.
- chocolate chips: To stick with the theme, I also used Hershey’s special dark chocolate chips, but again, any dark chocolate chips or even chopped dark chocolate will work just fine
- vanilla extract: the vanilla rounds out the chocolate nicely.
PROCEDURE
As I said, it’s a really straightforward and easy process. I’m listing all the steps here so you know what to expect, but the short version is stir, bring to a boil, strain, and then pour into jars.
- Put chocolate chips and vanilla in a bowl.
- Heat milk, brown sugar, cocoa powder, and salt together.
- Bring to a boil, whisking constantly.
- Strain into the bowl with the chocolate chips.
- Stir until the chips are melted and the pudding is smooth.
- Pour into containers for serving.
How to make a vegan chocolate pudding with this recipe?
To make a vegan chocolate pudding, use oats milk, cashew milk, almond milk, rice milk or soy milk. I would not recommend coconut milk as it may split or separate due to longer heating.
Can I make this pudding with baking chocolate?
Does pudding need whole milk?
No! You can use any combination of heavy cream, half & half, milk, or a milk substitute to make this a dairy- or dairy-free pudding. The richness of the final product won’t be quite the same, but that’s not a reason not to make homemade pudding that fits your dietary needs.
BEST HOMEMADE DARK CHOCOLATE PUDDING (NO EGGS)
Rich and creamy, this homemade dark chocolate pudding is easy to make and no egg are needed. Use milk or a milk substitute for a dairy free pudding. Either way it’s better than a box mix!
INGREDIENTS
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ cup dark chocolate cocoa powder, see Recipe Notes
- ⅛ teaspoon kosher salt
- 1½ cups milk, see Recipe Notes
- ½ cup heavy cream, see Recipe Notes
- 2 ounces dark chocolate, chopped (⅓ cup), see Recipe Notes
- 1 teaspoon pure vanilla extract
- whipped cream, for garnish
- dark chocolate shavings or cocoa powder, for garnish
INSTRUCTIONS
- Sift the the sugar, cornstarch, cocoa powder, and salt into a small saucepan, then whisk it all together. Sifting helps to eliminated the lumps, especially the cocoa powder.
- Combine the milk and cream in a measuring cup, then slowly stream them into the sugar mixture, again whisking to prevent lumps.
- Heat the saucepan on medium high and whisk continuously until the chocolate milk mixture just starts to steam.
- Add in the chopped dark chocolate and continue stirring until it has melted and the pudding has bubbled and thickened. Remove the pudding from the heat and stir in the vanilla extract.
- Pour the warm pudding into 8 6-ounce ramekins. Place plastic wrap directly onto pudding (if desired to prevent skin from forming) and refrigerate until the pudding is completely chilled, about 2 to 3 hours.
- When you’re ready to serve, use a vegetable peeler to make small chocolate shavings (if using).
- Top each pudding with whipped cream and the dark chocolate shavings or sifted cocoa powder. Serve and enjoy!
- Pudding will keep in the refrigerator, covered with plastic wrap, for 3 to 5 days.
Healthy Chocolate Pudding
Ingredients
- 2 cups milk of choice OR canned coconut milk
- heaping 1/8 tsp salt
- 1/4 cup dutch cocoa powder
- 1/3 cup sweetener (sugar, pure maple syrup, erythritol, or honey)
- 1/2 cup milk of choice + 3 tbsp cornstarch
- optional 3 oz chocolate chips or broken-up bar
- 3/4 tsp pure vanilla extract
Instructions
Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight. *Note: I’ve not tried arrowroot and have only tried this recipe with Dutch cocoa powder so can’t vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment!
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