Eggless Chocolate Pudding
I’ve made this more than once and every time, this recipe yields the world’s most amazing chocolate pudding! This recipe uses cornflour (cornstarch) instead of eggs to thicken the pudding. Chocolate and milk of course make an amazing combo!
This was one of my earliest attempts at making a dessert. I think I made this a week into food blogging. Obviously, the presentation is bad. Obviously, you are wondering why the heck is this blogger sharing something so unappealing. In my defense, I was a baby (in terms of cooking & photography :P) and I was just excited at the prospect of “uploading the pics on my blog for the world to see”. Never did I stop to think whether the reader would want to make the recipe once she/he sees the photos.
Its just that I seldom make recipes once I’ve perfected them, clicked them and posted them on the blog … UNLESS somebody really really wants me to! 😉 😀 And my Bro is more than happy to have me try out different desserts, even if it means no chocolate pudding 😛 Uh.. Enough rambling. Let’s see how I made this thing…
Chocolate Pudding Recipe | Eggless Chocolate Pudding
(Print this Recipe)
Prep Time: 5 min
Cook Time: 5 min
Chill Time: 2 hrs
Makes: 1 cup
200 ml milk
1-2 TBsp cocoa powder
2 TBsp sugar (adjust)
1 TBsp Custard powder / cornflour
3/4 tsp Vanilla essence
2 TBsp grated milk/dark chocolate
1 TBsp Nuts (optional)
Melt the chocolate in Microwave or using double boiler method*
In a bowl, take 1/4th of the milk & add sugar, cocoa powder & custard powder / cornstarch
Mix well into a smooth paste
Heat the remaining 150 ml milk in a large bottomed pan
When it starts to boil, add the custard mix to the milk
Constantly keep stirring it on LOW HEAT so as to not form lumps. Slowly, in about 2-3 minutes, the mixture will start thickening.
Add the melted chocolate to the mixture & thoroughly mix it all up.
Switch off the flame when you have reached the desired semi-thick custard. I added some butterscotch nuts & mixed (Mayonnaise like texture)
Fill your bowl/glass with the pudding
Cover & chill for around 2 hours or until set
Dust some cocoa powder & decorate with nuts / fruits / whipped cream & enjoy your bowl of chocolaty paradise!
- If you don’t have custard powder, substitute with equal amount of cornflour / cornstarch & add a small spoon of vanilla extract
- Avoid cooking on high heat as it may form lumps or lead to scorching. Continuously stir the pudding. Good exercise for your arms!
- While stirring, stir throughout the pan to incorporate any deposit at the bottom of the pan that may be burnt if not paid attention to
- Preferably, use a heavy bottomed pan that makes the stirring easy