Chocolate Pudding
User Reviews
4.9
Chocolate Pudding
This rich Chocolate Pudding recipe requires no eggs and only a few staple ingredients! Within 5 minutes cooking time and a few hours of chilling you can whip up this silky-smooth and intensely chocolatey classic dessert.
Ingredients
- 2 1/2 cups milk (whole or 2% fat) (use Almond, soy or any vegan type of milk)
- 1/2 cup cream (18% or half and half) (Use coconut cream for vegan)
- 1/3 cup granulated sugar
- pinch of salt
- 1/4 cup cornstarch
- 2 tablespoons cocoa powder
- 1 cup semisweet, milk, or dark chocolate chips
- 1 teaspoon vanilla essence
- raspberries , chocolate shavings for serving
Notes
CHOCOLATE PUDDING RECIPE TIPS
For an easy vegan chocolate pudding, add any nut milk instead of cow milk and use coconut milk instead of cream. Choose high-quality chocolate and good organic cocoa powder for a more intense chocolate flavor! Try topping your pudding with some nuts, coconut shreds, seeds, granola, berries or anything you like! Do not let your pudding boil vigorously. It is easy to scorch pudding when cooked on too high of heat or allowed to reach a hard boil. The slightest amount of scorch will add a bitter burnt taste to your pudding. Use this pudding as a filling for any pie crust! Top it with whipped cream for a beautiful pudding pie. Place plastic wrap directly on the surface of each pudding to keep a skin from forming as it chills.
Can homemade chocolate pudding be frozen?
Yes. You can freeze it in an airtight container for up to three months. You can also freeze it in a baked pie shell for easy pudding pie when company shows up unannounced. This pudding can even be eaten partially frozen!
What to do with leftover chocolate pudding?
Keep your leftover pudding in an airtight container in your refrigerator for two or three days until it starts to separate or weep. You may also freeze it in the same kind of container.
What is the main ingredient in vegan chocolate pudding?
Almond, soy or any vegan type of milk.
- For an easy vegan chocolate pudding, add any nut milk instead of cow milk and use coconut milk instead of cream.
- Choose high-quality chocolate and good organic cocoa powder for a more intense chocolate flavor!
- Try topping your pudding with some nuts, coconut shreds, seeds, granola, berries or anything you like!
- Do not let your pudding boil vigorously. It is easy to scorch pudding when cooked on too high of heat or allowed to reach a hard boil. The slightest amount of scorch will add a bitter burnt taste to your pudding.
- Use this pudding as a filling for any pie crust! Top it with whipped cream for a beautiful pudding pie.
- Place plastic wrap directly on the surface of each pudding to keep a skin from forming as it chills.
- Yes. You can freeze it in an airtight container for up to three months. You can also freeze it in a baked pie shell for easy pudding pie when company shows up unannounced. This pudding can even be eaten partially frozen!
- Keep your leftover pudding in an airtight container in your refrigerator for two or three days until it starts to separate or weep. You may also freeze it in the same kind of container.
- Almond, soy or any vegan type of milk.
User Reviews
Overall Rating
4.9
You'll Also Love
