Dieser Beitrag ist auch verfügbar auf:
Deutsch
This homemade chocolate pudding tastes heavenly chocolatey, creamy and so delicious. Enjoy it on its own, with a chocolate sauce or with whipped cream. You can easily make your own chocolate pudding without instant powder, but with chocolate and cocoa at home. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Homemade chocolate pudding with cocoa and chocolate
I made this chocolate pudding with cocoa and chocolate. As a result, it tastes heavenly chocolatey.
Use high-quality baking cocoa without sugar or other additives for the recipe. Also use delicious, good quality dark chocolate. I had some with at least 60% cocoa content.
Optionally, you can simply increase the amount of cocoa powder in the recipe and leave out the chocolate.
Heavenly creamy with milk or cream
To make the chocolate pudding particularly creamy, you should use milk with a high fat content, just like for the vanilla pudding. I used organic raw milk from my local farmer, which I also use to make cream.
The milk was used fresh in the recipe without allowing the cream to settle on it. So it had a fairly high fat content.
If you want your chocolate pudding to have an even creamier consistency, replace some of the milk with the same amount of cream in my recipe.
Serve with toppings
For me, the chocolate pudding tastes best chilled, just like the vegan chocolate mousse. I therefore chilled it for 1 hour after cooking and cooling.
The chocolate pudding is delicious on its own. For even more chocolate flavor, I sprinkled it with grated chocolate before serving.
Whipped cream is also the perfect topping for a chocolate pudding. You can also serve it with a chocolate sauce. Or enjoy the pudding with fresh berries and roasted nuts.
This homemade chocolate pudding is
- chocolaty,
- creamy,
- smooth,
- moderately sweet,
- heavenly delicious,
- aromatic,
- with cocoa and chocolate,
- without flavorings or preservatives,
- quick and easy to make without instant pudding powder,
- ideal for dessert.
How to make chocolate pudding: tips and tricks
- Use milk with a high fat content for a particularly creamy consistency. Optionally, you can replace part of the milk in the recipe with the same amount of cream.
- Use high-quality baking cocoa without sugar or other additives.
- Use delicious, good quality chocolate for the recipe.
- Alternatively, you can use more cocoa powder and omit chocolate.
- Adjust the amount of sugar to your taste.
- Depending on your preferences, you can enjoy the chocolate pudding warm, chilled or cold. I find it tastiest when well chilled.
- You can use the leftover egg white to make the Sicilian almond cookies.
Have you made your own chocolate pudding using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how you liked it.
Also try these sweet dessert recipes:
- Nut caramel chocolate dessert cups – with hazelnuts
- Strawberry pudding recipe – refined with tonka bean
- Sütlac – baked Turkish rice pudding with cinnamon
Chocolate pudding
Ingredients
- 50 g dark chocolate min. 60 % cocoa content
- 15 g baking cocoa
- 20 g cornstarch
- 40 g sugar
- 1 pinch of salt
- 500 ml milk
- 1 egg yolk
for serving
- a little grated dark chocolate
Instructions
- Break dark chocolate into pieces.
- Mix baking cocoa, cornstarch, sugar and salt.
- Pour in 100 ml of cold milk and mix to a lump-free mixture.
- Add egg yolk and mix to a homogeneous mixture.
- Pour the remaining 400 ml of milk into a thick-bottomed saucepan, bring to the boil and reduce the heat.
- Pour the starch mixture into the milk in a thin stream, stirring constantly.
- Bring to the boil again, stirring constantly until the chocolate mixture thickens, and continue to cook for approx. 2 - 3 minutes while stirring.
- Remove the pudding mixture from the heat, add the chocolate pieces and stir until the chocolate has melted.
- Divide the chocolate pudding between dessert bowls, leave to cool and chill for approx. 1 hour, depending on your preference.
- Sprinkle the chocolate pudding with grated chocolate and serve.
Notes
- Use milk with a high fat content for a particularly creamy consistency. Optionally, you can replace part of the milk in the recipe with the same amount of cream.
- Use high-quality baking cocoa without sugar or other additives.
- Use delicious, good quality chocolate for the recipe.
- Alternatively, you can use more cocoa powder and omit chocolate.
- Adjust the amount of sugar to your taste.
- Depending on your preferences, you can enjoy the chocolate pudding warm, chilled or cold. I find it tastiest when well chilled.
- You can use the leftover egg white to make the Sicilian almond cookies.
- Take note of the detailed tips and tricks for making the chocolate pudding at the top of the article.
If you are using Pinterest, you can pin the following picture:
