No-Bake Chocolate Pudding
Made with milk and chocolate — everyone loves it! Quick and easy! Neither kids nor grown-ups can resist this milk-chocolate pudding. It's silky, rich, and really delicious, yet it comes together in just minutes. A wonderful alternative to store-bought desserts.
Cooking method
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Step 1:
How do you make a no-bake chocolate pudding? Measure out the ingredients. Any milk works, and use cream that's 10–20% fat (light or half-and-half). The richer the dairy, the tastier and more satisfying the dessert. Use chocolate to taste — dark, milk, or bittersweet. You can swap the vanillin for 1 tsp of vanilla sugar.
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Step 2:
In a small bowl, stir together the starch, flour, vanillin, and cocoa.
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Step 3:
Break the chocolate into a suitable bowl and melt it. How do you melt chocolate? In the microwave on the appropriate setting per your appliance's instructions, or over a water bath: put the chocolate in a heatproof bowl set over a pot of boiling water, making sure the bottom of the bowl doesn't touch the water, and stir until the chocolate melts smooth.
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Step 4:
In a suitably sized saucepan, whisk the yolks with the sugar until smooth, using a regular whisk.
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Step 5:
Pour about half the milk into the whisked yolks and stir.
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Step 6:
Add the dry mixture. Whisk well until all the lumps are gone.
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Step 7:
Add the rest of the milk and the cream, and mix well.
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Step 8:
Set the pan over medium heat. Stirring constantly, heat the mixture until hot.
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Step 9:
Add the melted chocolate and stir well until it's fully blended in.
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Step 10:
Without stopping stirring, bring the chocolate mixture to a gentle simmer. It's best to keep the heat moderate rather than turning it up, so it simmers evenly.
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Step 11:
Once the pudding has noticeably thickened, drop the heat to its lowest. Stirring constantly, cook the chocolate mixture to your desired thickness, 3–5 minutes. The longer you cook it, the thicker the pudding — and keep in mind it firms up even more as it cools.
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Step 12:
I cooked mine until it slowly slid off the spoon. Let the finished pudding cool, then chill it in the fridge for another 1.5–2 hours.
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Step 13:
Spoon the chilled pudding into dessert dishes and serve. If you like, top it with berries, soft fruit, or nuts. Enjoy!
- The cream can be any fat content, but remember that the richer the dairy you use, the higher the dessert's calorie count.
- You can replace the cream with milk for a lighter dessert.
- In place of sugar, you can use a heat-stable sweetener.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk, 3.5% fat - 64 kcal/100g
- Milk, 3.2% fat - 60 kcal/100g
- Milk, 1.5% fat - 47 kcal/100g
- Concentrated milk, 7.5% fat - 140 kcal/100g
- Milk, 2.5% fat - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream, 20% fat - 300 kcal/100g
- Cream, 10% fat - 120 kcal/100g
- Cream - 300 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cocoa powder - 374 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanillin - 288 kcal/100g
- Egg yolks - 352 kcal/100g
- Chocolate, 70% - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
- Potato starch - 300 kcal/100g
