CHOCOLATE PUDDING (Eggless)

A popular and much loved dessert that had to be shared here. It gets ready in ten minutes and works perfect as a weekday dessert or when you are craving for something chocolatey. A creamy chocolatey dessert is what it is. So, it is a recipe that is quick, simple, easy and delicious – all words that sound music to the ears 😀 and also words that resonate the philosophy of this blog.

To celebrate ten years of blogging, I wanted a post that would truly showcase the philosophy of my blog and this dessert fits the bill to a T. A double figure in years, that I have been present at this space, is something that I had never imagined when I had started posting and sharing recipes here. And I have enjoyed every bit of it. 

With all that chocolate and cocoa powder, this smooth velvet dessert is a delight for chocoholics. Use the best quality chocolate that you can get your hands on because this is what will take your pudding from tasting good to tasting great. Apart from that, use vanilla extract instead of vanilla essence. I always reach out for Sprig which is one of the best available in the Indian market (not a sponsored post)

Enjoy it for dessert or snack or dish it for some special occasion or festivity.

¼ C Cocoa Powder

2 tbsp Corn starch

1 tbsp powdered Oats (I used Quaker quick cooking)

3 tbsp Caster Sugar

1½ C Milk

1/3 C Cream (I used Amul brand)

100 gm Semi–sweet Chocolate, roughly scrapped

1 tbsp Butter

2 tsp Vanilla Extract

Whisk together the first four ingredients in the ingredient list and transfer them to a saucepan.

Place the saucepan on the stovetop and switch on the heat. Keep the heat to medium or low medium.

Start adding milk, gradually, while whisking it into the ingredients. Whisk in the cream as well. Once the ingredients have mixed well keep aside the whisk and get hold of a spatula. Add chocolate.

(From this point on, it should take a total of five to six minutes for the pudding to cook and thicken)

Using a spatula, stir and cook the contents on medium or medium low heat. While stirring, ensure that you stir the ingredients all through to the bottom of the saucepan (else the dessert will settle and stick at the bottom as it will begin to thicken) and also around the sides of the saucepan. 

Once the pudding thickens, switch off the heat and stir in the butter and vanilla extract.

Transfer the pudding to individual glasses or bowls. Cover with a cling wrap / plastic wrap. Once it cools, keep it in fridge for a few hours before serving. The pudding can also be served warm.

Dust it with some cocoa powder or garnish with scrapped chocolate and / or berries and nuts. (Check the Notes below the picture)

Serves – 6

Note – Feel free to use bitter sweet chocolate instead of semi sweet and adjust sugar accordingly.

Note – Corn starch is sold in India as corn flour.

Thank you so much for your visit and see you soon again with another exciting recipe! 

13 Comments

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    • 2
      easyfoodsmith

      Thank you Angie.
      This pudding is more like a custard. Also puddings may or may not have eggs while most curd have eggs.

  1. 11
    Neil

    You can’t beat a good chocolate pudding. Perfect for the time of year and to add a bit of cheeryness to all the gloom thats going on! Delicious!

  2. 12
    mjskitchen

    Congratulations on 10 years!!! That’s quite a feat. We both started around the same time and love seeing how you have progressed and that you are still here sharing your wonderful recipes. This pudding is beautiful, so creamy and chocolately. I have a similar pudding but I don’t use the the powdered oats. Is that added as a thickener? The color and texture is wonderful as I’m sure the taste is as well.

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