This eggless chocolate pudding recipe is one that any chocolate lover will adore. The texture is silky, there is a beautiful chocolate flavor, and there is a nice creaminess. It cools and sets in the refrigerator. The Flavor develops more. Cocoa powder, which is readily available in our homes, is used in this homemade pudding recipe. As a result, while this kind of chocolate pudding isn’t as rich as Pudding made with dark chocolate or semi-sweet chocolate, it’s still tasty enough to satisfy a chocolate need. This dessert is kid-friendly.
What is Chocolate Pudding?
Chocolate pudding is a category of sweets in the pudding family with chocolate flavors. There are two main varieties: a boiled then chilled dessert that resembles a custard that has been thickened with starch and is popular in the United States, Canada, Germany, Sweden, Poland, and East and South East Asia; and a steamed/baked version that is well-liked in the United Kingdom, Ireland, Australia, Germany, and New Zealand.
How to Make Chocolate Pudding?
Ingredients:
Gathering the materials and preparing the cocoa pudding mixture takes about 15 minutes. The Pudding should then be chilled and set in the refrigerator for a few hours.
Make the Pudding with almond milk, GMO-free soy milk, or rice milk if you are allergic to dairy products or a vegan. Even arrowroot flour or tapioca starch can be thickened instead of corn starch.
Look at this recipe for egg-free chocolate mousse. It’s simple to double or quadruple the recipe. Serve this dessert after a meal to satisfy your sweet tooth.
It’s simple to use cocoa powder in dessert recipes. I’ve previously posted a couple of other delicious treats that include cocoa powder:
Directions:
- Create a slurry of cocoa cornstarch.
- In a bowl, combine three tablespoons of cornstarch and two teaspoons of unsweetened cocoa powder.
- Add 2.5 to 3 teaspoons of cocoa powder for a richer, more chocolaty flavor. However, you should use more sugar than is specified in this recipe.
- Add 1/4 cup of whole milk. Either cold or room-temperature milk is OK. Never include hot or warm milk.
- Use a tiny wired whisk to stir the mixture into a smooth slurry. This mixture shouldn’t contain any lumps. Place aside.
- Put 2 cups of whole milk in a medium-sized heavy saucepan. The milk doesn’t need to be boiled. The milk should be heated on medium-low heat until it is warm to the touch in the pan.
- Add 1/3 cup sugar when the milk is warm or starting to get hot. You are welcome to change the sugar amount to suit your tastes.
- Combine and stir using a wire whisk until all of the sugar granules have been dissolved.
- Turn the heat down to the minimum level and stir the cocoa powder and cornstarch slurry we previously made.
- Start whisking immediately after adding the slurry to prevent lumps from forming.
- Combine thoroughly, then cook the pudding mixture over low heat. Avoid using medium or high heat when cooking because the mixture may lump.
- Continue constantly stirring until the pudding mixture becomes thick.
- The cocoa pudding mixture’s color will deepen, and its consistency will thicken.
- Continue to cook the pudding mixture until it coats the back of a spoon. It ought to, nicely then, coat the spoon’s back. Slowly slide off of it.
- A medium-thick consistency will be seen. If there are any lumps in the mixture, you can put it through a fine mesh sieve or pulse the entire batch in a blender or mixer until it is smooth and uniform.
- Add 1/4 to 1/2 teaspoon of pure vanilla extract after removing the pan from the heat. At this point, you could add 1-2 teaspoons of instant coffee.
- Add a few ground spices, such as a dash of grated nutmeg, ground cinnamon, or allspice if you’d like.
- Combine thoroughly with a wired whisk.
- Immediately pour small to medium heatproof glass bowls with the chocolate pudding mixture.
- Using a spatula, scrape everything into a bowl, along with the Pudding that is still stuck to the pan’s sides. The pudding mixture will be thick and stick to the pan’s sides.
- Set Pudding Bowls should be covered with wax paper, foil, or a lid. If you’d prefer, you can let the pudding cool without a top or foil. Cling film or plastic wrap are other options for protection.
- Keep in mind that if you cover the Pudding with foil or a lid while it is still warm, some water droplets (from condensation) will appear on the surface of the Pudding once it has set.
- Keep the Pudding in the refrigerator to chill it for two to four hours or overnight once it has cooled to room temperature. The set eggless chocolate pudding is seen in the picture below.
- Once it sets, the chocolate pudding will be jiggly. If you’d prefer, you can serve it hot or warm. But remember that the eggless chocolate pudding thickens delightfully after it has set.
- When the chocolate pudding has thoroughly set, serve it cool or chilled. If you’d like, add whipped cream, chopped dried fruits or nuts, chocolate chips, or grated chocolate to the eggless chocolate pudding before serving.
- It can also be enjoyed with a scoop of chocolate or vanilla ice cream.
5 Healthy Reasons to Eat Chocolate
Chocolate is Good for Your Heart
Beyond just making us feel good, they are eating a small amount of chocolate daily has been shown to improve heart health by increasing blood flow to the heart and dispersing white blood cell clumps that can clog arteries. Dark chocolate contains flavonols, which are thought to support healthy blood vessel function. Doctors at You might need to add more thickeners until the pudding mixture coats the back of the spoon. Different thickeners will perform in various ways.
Cocoa May Improve Memory
This delightful superfood source works as a bite-sized snack and reduces inflammation right away. Endorphins, which relax your senses and give you euphoria, cause blood flow to the brain to rise, which may improve your memory, reaction times, attention span, and problem-solving abilities. Additionally, this doesn’t simply affect the young. Age discrimination is not practiced by dark chocolate.
A Natural Sunscreen Could be Chocolate
Who doesn’t enjoy the sun’s warmth on their skin? I do. But despite wearing multiple layers of SPF 50, I still worry about sun damage. However, chocolate could be able to help. According to research from the National Library of Medicine, the wonderful flavonols in it may help protect the skin from damaging UV radiation. It would be best if you still used a high-factor sunscreen, but consuming dark chocolate may offer some inside protection.
The news, you say? Ruby chocolate has been identified as the fourth variety of chocolate.
Eating Chocolate May Help Prevent Wrinkles
Could the clear advantages of chocolate genuinely make you look young? Yes, it might be useful. According to the Journal of Investigative Dermatology, consuming a small bit of dark chocolate daily may provide enough antioxidants to help prevent wrinkles and UV damage.
Are you feeling peckish? These are some of our favorite healthy after-dinner treats made with dark chocolate.
Chocolate Helps You Relax
Everyone experiences stress. Let’s face it. Stress can cause our bodies to develop a wide range of diseases. Knowing that I can unwind while enjoying a bar of chocolate that will do much more than ease my problems is reassuring. After all, recent studies have shown that eating chocolate causes the body to release less cortisol and epinephrine when under stress.
Reference: Health benefits of eating chocolate?
What Flavor does Pudding have?
Depending on what the spoon picked up that evening, it needs anything like chocolate, vanilla, or chocolate with some additional vanilla. Depending on the caliber of the puddings, the chocolate typically has a greater effect than the vanilla.
Puddings are almost always delicious desserts in the US made with milk or fruit juice thickened and flavored with cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs. The more uncommon savory puddings are custards, soufflés, or thickened vegetable purées, like corn pudding.
Can I Replace Cornstarch with Another Thickener?
Naturally, yes. This recipe uses cornstarch as a thickener to make the Pudding more substantial. If cornstarch isn’t available, substitute arrowroot flour, tapioca flour, or rice flour.
But bear in mind that if you don’t acquire a thick layer You might need to add more thickeners until the pudding mixture coats the back of the spoon. Different thickeners will perform in various ways.
How do you Make Vegan Chocolate Pudding?
Oat, cashew, almond, rice, or soy can all be used to make vegan chocolate pudding. Since coconut milk may split or separate due to prolonged heating, I would not advise it. This recipe might not turn out if you use bittersweet or dark chocolate baking chocolate bars. Some trial and error will be required to create the Pudding with dark chocolate or semi-sweet chocolate.
What’s in Pudding, Exactly?
Puddings are almost always delicious desserts in the US made with milk or fruit juice thickened and flavored with cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs. The more uncommon savory puddings are custards, soufflés, or thickened vegetable purées, like corn pudding.
How Long does Homemade Chocolate Pudding Last?
The refrigerator is the only place to keep homemade chocolate pudding. For convenience, I prefer to store it in plastic serving-size containers. The duration is 5-7 days.
This recipe yields a sizable quantity, making it ideal for lunchbox packing. Just grab some single-serving plastic containers for a week’s worth of delicious chocolate pudding to send with your children (or yourself).
Although it’s not ideal for defrosting chocolate pudding because of the corn starch, it does create excellent drip-free pudding pops!
Is Quick Pudding Healthy?
Regular Pudding should be avoided if you’re managing your calories. Due to the high-calorie content of Pudding, weight gain occurs. But you can have a fat-free version rather than a dry mix type. Even though Pudding contains both excellent and negative nutritional value, it can still be a nutritious dish if you cook it with fat-free milk.
How to Store Chocolate Pudding?
You can put the Pudding in small, lidded canning jars or individual ramekins for simple serving. You may store homemade chocolate pudding in the freezer for up to three months. Be aware that while frozen, the texture may vary slightly. Before serving the Pudding once more, fully defrost it.
When storing the Pudding, it is recommended to press plastic wrap firmly against its surface to create an airtight seal. This will keep the Pudding smooth and prevent skin from forming on top. In a clean container, for Up to a year, the pudding will remain fresh. week in the refrigerator.
Conclusion
While different pints of milk will also work well, we used whole milk to create our recipe. Oat or almond milk may work nicely if you use a non-dairy substitute. Try to utilize the unsweetened varieties, but be aware that they may emit flavors of their own that you may or may not enjoy. More importantly, it would help if you tempered your expectations because they might not have the fat content to carry that chocolate flavor.
