Eggless Chocolate Pudding
- Total Time: 2 hours 12 mins
- Yield: 4 servings
Description
This is a simple chocolate pudding recipe fit to be enjoyed as a dessert or just as a pick-me-up treat during a lazy day for which the silky chocolaty mouth feel seems perfectly paired.
Ingredients
- 3 tbsp corn starch
- 3 tbsp cocoa powder (I used Hershey's)
- 1-1/2 cups (360 ml) milk (I used 3/4 cup non fat & 3/4 cup whole milk)
- 2-3 tbsp cane sugar
- 1/8 tsp salt
- 1 tbsp (15 ml) butter
- 1/2 tsp pure vanilla extract
For garnish (optional)
- toasted, slivered or crushed almonds or pistachios
Instructions
- Bring 1 cup milk to a boil in a thick bottomed saucepan. In the mean while, whisk together corn starch, cocoa, sugar and salt and stir the mix into 1/2 cup milk at room temperature making sure to avoid dry lumps from forming.
- When the milk comes to a boil, reduce heat and stir in the cocoa milk. Let simmer stirring continuously until thick and creamy for about 10-12 mins. It is done when the saucepan bottom can be seen when scraped with a spoon. Remove from heat and stir in the vanilla extract and butter until butter melts and blends in.
- Pour into individual serving dishes or bowls of your fancy. To avoid pudding skin from forming, cover with cling wrap on the surface of the pudding (not at the rim of the dish) and let it cool to room temperature. Refrigerate for at least 2 hours or store up to 2 days. Serve cold as is or with suggested garnish.
- Prep Time: 2 hours
- Cook Time: 12 mins
- Category: Chocolate
- Cuisine: Indian
Nutrition
- Serving Size: 1/2 cup
- Calories: 130
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Frequently Asked Questions
How does the pudding thicken without eggs?
I use 3 tbsp of cornstarch as the sole thickener. Whisk it together with the cocoa, sugar, and salt, then dissolve in 1/2 cup of cold milk before adding it to the hot milk in the pan. Simmer while stirring continuously for 10–12 minutes to activate the starch and thicken the pudding to a creamy, sliceable consistency.
How do I prevent a skin from forming on the pudding as it cools?
Place cling wrap directly on the surface of the pudding — not stretched over the rim of the bowl — so there is no air gap between the plastic and the pudding. This prevents the exposed surface from drying and forming a skin as it cools to room temperature before going into the refrigerator.
How do I know the pudding has cooked long enough on the stove?
Look for this visual cue: the pudding is done when you can see the bottom of the saucepan when you scrape through it with a spoon. At that point, remove from heat and stir in the 1/2 tsp vanilla extract and 1 tbsp butter until the butter fully melts and blends in before pouring.
