• Carolyn

Chocolate Pudding

Can't go wrong with these 5 minute chocolate puddings!!

Make a paste with

  • 2 tablespoons cocoa powder

  • 3 tablespoons corn flour

  • ¼ cup milk

For Making Pudding

  • 2 cups milk or 500 ml milk

  • ⅓ cup sugar

  • ½ teaspoon vanilla extract

  • In a bowl take 2 tablespoons cocoa powder and 3 tablespoons corn flour (corn starch).

  • Add ¼ cup milk.

  • Whisk to a smooth slurry. Keep aside. There should be no lumps.


  • Take 2 cups milk in a heavy sauce pan. Heat the milk on a medium-low flame and let it become warm or slightly hot

  • When the milk becomes warm or slightly hot then add ⅓ cup sugar.

  • Stir till all the sugar is dissolved.

  • Keep the flame to its lowest and then add the cocoa powder + corn flour slurry.

  • As soon as you add, begin to stir and mix.

  • Mix very well and simmer the pudding mixture on a low flame.

  • Keep on stirring continuously till the pudding mixture thickens.

  • Cook till the pudding mixture thickly coats the back of a spoon well. It should coat the back of a spoon well and then the pudding mixture slowly drops or falls from the spoon. the consistency will be medium thick.

  • Switch off flame and add ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence.

  • With a wired whisk mix very well.

  • Immediately pour the chocolate pudding mixture in glass bowls.

  • Cover the bowls with a foil or lid. You can let the pudding cool and then cover with foil.

  • When the pudding cools down at room temperature, then keep in fridge to set for 4 to 5 hours or overnight.

  • The pudding will be wobbly once its set.

  • Serve with some grated chocolate or sliced strawberries on top


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