Chocolate Pudding Recipe (4 Ingredients)
User Reviews
5
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Prep Time
3 mins
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Cook Time
12 mins
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Total Time
15 mins
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Servings
4
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Calories
180 kcal
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Course
Dessert
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Cuisine
American, International
Chocolate Pudding Recipe (4 Ingredients)
Description
The Chocolate Pudding Recipe (4 Ingredients) combines unsweetened cocoa powder, cornstarch, milk, and sugar to make a classic dessert. The cocoa powder is first mixed with cornstarch and a portion of milk to form a smooth slurry without lumps. The rest of the milk is gently heated with sugar until warm but not boiling, then the slurry is added and continuously whisked over low heat. The mixture thickens gradually as the starch cooks, resulting in a rich, velvety pudding that clings to the back of a spoon. Vanilla extract can be added optionally for subtle flavor enhancement.
The cooking process demands attention to avoid scorching or lumps, with gentle heat and constant stirring key to success. The pudding’s smooth texture and balanced cocoa richness make it suitable for serving on its own or as a component in other desserts. Because the recipe uses no eggs, it has a firmer consistency and is straightforward to prepare.
This pudding works well chilled and can be made in advance. Adjusting sugar levels allows tailoring sweetness, and substitutions like arrowroot or tapioca flour are possible. Plant-based milks can be used, though coconut milk is not recommended due to separation issues.
Ingredients
For cocoa slurry
- 2 tablespoons cocoa powder - unsweetened
- 3 tablespoons cornstarch
- ¼ cup milk at room temperature or cold, whole
More ingredients
- 2 cups milk at room temperature or cold, whole
- ⅓ cup raw sugar or white sugar, add as required
- ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence - optional
Instructions
Making cocoa powder slurry
- In a bowl take cocoa powder and and cornstarch. For a more chocolaty taste, you can add 2.5 to 3 tablespoons cocoa powder. But do add some more sugar than what is listed in this recipe.
- Add the whole milk. Note that the milk can be cold or at room temperature.
- Whisk to a smooth slurry. Set aside. There should be no lumps.
Making Pudding Mixture
- Take milk in a heavy sauce pan. Heat the milk on a medium-low flame and let it become warm or slightly hot. Do not boil the milk.
- When the milk becomes warm or lightly hot then add the sugar.
- Mix and stir until all the sugar is dissolved.
- Keep the heat to its lowest and then add the cocoa powder and corn flour slurry.
- As soon as you add the slurry, begin to stir and mix with a wired whisk.
- Mix very well and simmer the pudding mixture on a low heat.
- Keep on stirring continuously till the pudding mixture thickens.
- Cook till the chocolate pudding mixture thickly coats the back of a spoon. It should coat the back of a spoon and slowly drops or fall from the spoon. The consistency will be medium thick.
- Switch off heat and add the vanilla extract or vanilla essence.
- With a wired whisk mix again to combine the vanilla with the rest of the pudding mixture.
- Immediately pour the chocolate pudding mixture in small to medium heatproof glass or steel bowls.
- With a spatula scrape everything and add the thick pudding clinging at the sides of the pan also to the bowl.
- Cover the bowls with a foil or lid. You can let the pudding cool and then cover with foil.
Setting Chocolate Pudding
- When the pudding cools at room temperature, then keep in the fridge to set for 4 to 5 hours or overnight.
- The pudding will be wobbly once it is set.
- Serve chocolate pudding after it has set.
- While serving chocolate pudding add some grated chocolate or sliced dry fruits or nut on top. You can also serve it with some whipped cream.
Notes
- Use either raw cacao powder or Dutch-processed cocoa for a richer chocolate taste, adjusting sugar accordingly if the cocoa is sweetened.
- Adding 1 to 2 teaspoons of instant coffee when incorporating vanilla can deepen flavor complexity.
- Alternatives to cornstarch include arrowroot, rice flour, or tapioca starch, but these may require quantity adjustments.
- For vegan options, substitute whole milk with nut or grain based milks, avoiding coconut milk to prevent separation.
- This recipe scales well for larger batches suitable for small gatherings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 61mg | 3% |
| Potassium | 225mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 222IU | 4% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin D | 2µg | 10% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 160mg | 16% |
| Vitamin B9 (Folate) | 8µg | |
| Iron | 1mg | 6% |
| Magnesium | 27mg | 7% |
| Phosphorus | 135mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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