Chocolate Pudding

Chocolate pudding is a delightful treat that’s creamy, rich, and melts in mouth. To make this dessert, you’ll need pantry staples like milk, sugar, cocoa powder or chocolate, and a thickening agent like any flour or egg yolks. Don’t forget the butter for that extra touch of decadence.

Creating this sweet delight involves simmering a mixture of water, dry-milk, sugar, and cocoa or chocolate and flour all-together, until it thickens and achieve that velvety consistency we all love, adding butter at the end. After it’s thickened to perfection, the pudding is chilled until set. You can top it off with whipped cream, chocolate shavings, or maybe some fresh fruit to elevate its taste and look. It’s a simple, comforting dessert that’s sure to satisfy your sweet tooth.

Why I love this Pudding Dessert

This chocolate pudding recipe is really special to me because it comes from my Khala. I saw a cool version of it on Instagram and decided to try it with powdered milk when I didn’t have fresh milk on hand. It turned out surprisingly good.

I have fond memories of my Khala making this dessert for me during my summer breaks as a kid. Even though I didn’t understand the ingredients back then, I loved its taste and texture.

Now, I’ve added my own twist to the recipe, and my family loves it. I wanted to share this easy recipe with you so you can enjoy it too.

If you’re looking for similar recipes, click here to explore this yummiest Caramel Crunch Trifle

Ingredient List

Each of these ingredients holds a special place in the heart of this chocolate pudding recipe:

Full-fat dry milk: It brings a creamy richness that reminds me of cozy family gatherings and sweet moments in the kitchen.

Flour: Acts as the secret ingredient that magically transforms the mixture into a velvety pudding, just like my Khala used to make. It is your basic thickening agent.

Cocoa Powder: Cocoa powder is the cheapest substitute of chocolate. Its deep, indulgent flavor elevates the dessert instantly. When you’re using a chocolate bar, just simply skip this ingredient.

Sugar: A dessert can never be desserted without sugar. Nothing can add sweetness to your desserts like sugar does. Add sugar to make this homemade for perfect touch of sweetness.

Water: Since we are using dry milk in the recipe, we need a liquid agent to bind all dry ingredients. Nothing can act better than water. The humble element that binds everything together, much like the bonds of family and tradition.

Butter: Infuses a comforting richness, and velvety texture for this dessert.

Tea biscuits: A nostalgic addition that brings a delightful crunch to the dessert. You can choose biscuits of your choices. My favourite is Marie biscuits.

Cream: For creamy and luscious texture, you can’t have anything more perfect than a pack of chilled cream. You can choose any cream, from whipped to dairy to full-fat, according to your liking.

Condensed milk: Sweet and creamy, symbolising the sweetness and richness of cherished family recipes. You’ll hardly find any dessert without this ingredient.

Walnuts: Their nutty crunch provides a flavorful contrast, much like the blend of old and new in this updated family favorite. You can add a topping of fresh fruits, like a strawberry, that goes pretty well with chocolate desserts. But I personally prefer to add walnuts to this recipe.

Step-by-Step Process of Making Chocolate Pudding

1. Put all the dry ingredients (full-fat dry milk, sugar, flour, and cocoa powder) in a pan. This step is crucial as it forms the base flavor and texture of the chocolate pudding.

2. Pour water into the pan with the dry ingredients. This liquid is essential for binding the pudding’s ingredients to form creamy consistency and ensuring all ingredients are well mixed.

3. Over medium high heat, stir the mixture constantly to prevent clumping and ensure a smooth texture. The pudding will gradually thicken as you stir, typically taking 5 to 7 minutes to reach the desired consistency.

4. Once the pudding has thickened, remove it from the heat and stir in the butter. The butter adds richness and a glossy finish to the pudding.

5. In a separate bowl, whip chilled cream together with condensed milk until you achieve a smooth and creamy mixture. This step creates a decadent and sweet layer to complement the chocolate pudding.

6. In a dish, set the chocolate pudding layer that you made, to form a base.

7. Set a layer of tea biscuits evenly to cover the surface.

7. Pour the whipped cream and condensed milk mixture over the biscuits.

8. Garnish with crushed or whole walnuts on top of the cream layer to add a crunchy texture and nutty flavor that complements the chocolate pudding and cream mixture.

9. Enjoy this chilled chocolate pudding!

Variations and Substitutions

Variations

Every person has a different way of making even the same recipe. Sometimes, you feel like making a recipe but face a shortage of ingredients. That’s why I am writing alternatives for you so that you can easily make it. You can choose according to your taste.

1. You can add a layer of any tea cake instead of tea biscuits. Use layers of chocolate cake for a richer and more indulgent dessert.
2. Pair the dessert with a fresh fruit compote made with fresh milk to add a refreshing and fruity element to the layers.

Substitutions

1. Instead of all-purpose, try using cornflour for a slightly different texture in the chocolate pudding layer.
2. You can use fresh milk instead of dry milk and water in the pudding for a creamier texture. This swap brings a more homemade feel to your dessert, perfect for those who love the rich taste of fresh dairy products.

Special Instructions

• Get a nice cocoa powder that tastes rich but not too bitter. It’ll make your chocolate pudding super yummy.
• Let your pudding hang out in the fridge for at least 3-4 hours, or better yet, overnight. This makes it super creamy and delicious.
• If you want your pudding thicker, add a bit more cornstarch. If you prefer it lighter and smoother, use less.
• Since pudding is already sweet, balance things out by cutting back a bit on the sugar in the cream part. Taste it before mixing to make sure it’s just right.

Frequently Asked Questions