Just 5 ingredients and no hassle, no-bake recipe of the most amazing chocolate pudding ever.
You know those times when you need to make a quick dessert and barely have ingredients at home? Or situations like this lockdown when all of us are looking to do something more constructive with our time, and are looking for new ways to engage children but don’t have a stocked up pantry?
It’s exactly for times like these that you need to have a few recipes saved to save your day! This is one of those amazingly simple recipes of a no-bake chocolate pudding that requires very few ingredients.
For years, I’ve made this pudding with heavy cream and chocolate chips. However, given that people aren’t able to make grocery runs right now, I wanted to keep it more basic to make it accessible to everyone right now. Thus, I tried it today with milk and more cocoa and used butter to bring in some richness. And guess what? it turned out just perfect!
Important to get that silky smooth texture
Sieving your cornflour, cocoa and sugar will ensure you don’t have any lumps. For puddings, remember the rule of low and slow. Heat it at a low flame and for longer for better texture.
If you try and hurry it up by increasing the flame, you risk burning or forming lumps. Just keep stirring on a low flame till you get the desired consistency.
Toppings
The pudding tastes amazing as it is or you can layer it up with some whipped cream too. Just remember to let it set for a few hours in the refrigerator before serving. You can also top it with a serving of your favorite fruits and nuts.
So, don’t wait! Go ahead and whip up this delicious recipe and don’t forget to share your experience with me. You can also check my Instagram account for many more interesting recipes and tips.
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No-Bake Chocolate Pudding
Ingredients
- 2 cups Milk
- 3 tbsp Cornflour
- 3 tbsp Cocoa Powder
- ⅓ cup Brown/Castor Sugar
- 1 tbsp Butter
Instructions
INSTRUCTIONS
- Combine the cornflour, sugar and cocoa in a pan and whisk together. Slowly add the milk while whisking making sure there are no lumps. Add the butter.
- Place on a medium-low flame, and bring to a boil, whisking constantly – about 5-7 minutes. At this point, the milk should have thickened.
- Switch off the flame, and immediately pour into the cups you are using. Let it cool a little, and then put it in the refrigerator.
- Set for atleast an hour or two. You can even set it overnight. Put a small piece of clingwrap touching the top of the pudding lightly to avoid it forming a ‘skin’ on top.
- Put some chocolate shreds or cocoa powder before serving. You can also put some dried rose petals or a dollop of whipped cream.
Notes
- The texture is supposed to be velvety and jiggly, not airy like a mousse.
- Keep your glasses/moulds/cups ready before hand so that you’re not scrambling when the pudding is cooked.
- I use dark cocoa so 3 tbsp is enough. If you use a light cocoa or prefer a deeper chocolate taste, add another tbsp.
- For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide
Instead of butter we can any other product???
You can leave it out.
This has become my go-to recipe when I crave chocolate. It’s so easy to make! Thanks for putting up such amazing recipes.
Hi Disha, thank you so much. Glad you like it.
I ll try this super easy lovely recipe today !! Many thanks to you for your ganache recipe..it changed my whole cake. 🙂
Hi Bharti, thank you so much. Glad to hear that 🙂
So so happy to hear that ❤️