Chocolate Pudding

Vegetarian
Gluten Free
Health score
2%
Chocolate Pudding
260 min.
6
261kcal

Suggestions


Indulge your sweet tooth with this delightful Chocolate Pudding, a classic dessert that promises to satisfy your cravings while being both vegetarian and gluten-free. With its rich, velvety texture and deep chocolate flavor, this pudding is a perfect treat for any occasion, whether it's a family gathering, a dinner party, or simply a cozy night in.

What sets this recipe apart is its simplicity and the use of wholesome ingredients. Made with natural cocoa powder, fresh egg yolks, and a touch of pure vanilla extract, each spoonful is a celebration of chocolatey goodness. The addition of whipped cream on top adds a luxurious finish, making it an irresistible dessert that everyone will love.

While the preparation may take a little time, with a chilling period of at least four hours, the end result is well worth the wait. Imagine serving your guests these elegant cups of chocolate pudding, each topped with a dollop of freshly whipped cream, creating a stunning presentation that will impress even the most discerning dessert lovers.

So, gather your ingredients and get ready to whip up this delectable Chocolate Pudding. It's not just a dessert; it's an experience that will leave you and your loved ones craving more. Treat yourself to this sweet delight and enjoy the rich flavors that come together in this easy-to-make recipe!

Ingredients

  • 0.3 cup cocoa powder 
  • teaspoons cornstarch 
  • large egg yolk 
  • 0.3 teaspoon salt fine
  • 0.5 cup sugar 
  • teaspoons vanilla extract pure
  • 0.8 cup whipping cream 
  • cups milk whole

Equipment

  • bowl
  • sauce pan
  • whisk
  • blender
  • plastic wrap

Directions

  1. Watch how to make this recipe.
  2. Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat.
  3. Remove from the heat.
  4. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
  5. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
  6. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy.
  7. Serve each pudding with a dollop of whipped cream on top.

Nutrition Facts

Calories261kcal
Protein8.51%
Fat53.8%
Carbs37.69%

Properties

Glycemic Index
18.02
Glycemic Load
13.08
Inflammation Score
-5
Nutrition Score
7.4847826270953%

Flavonoids

Catechin
3.1mg
Epicatechin
9.39mg
Quercetin
0.48mg

Nutrients percent of daily need

Calories:261.3kcal
13.07%
Fat:16.3g
25.08%
Saturated Fat:9.55g
59.71%
Carbohydrates:25.7g
8.57%
Net Carbohydrates:23.92g
8.7%
Sugar:21.71g
24.13%
Cholesterol:135.18mg
45.06%
Sodium:141.32mg
6.14%
Alcohol:0.46g
100%
Alcohol %:0.4%
100%
Caffeine:10.99mg
3.66%
Protein:5.8g
11.61%
Phosphorus:167.87mg
16.79%
Vitamin A:691.66IU
13.83%
Calcium:137.16mg
13.72%
Vitamin B2:0.23mg
13.47%
Vitamin D:1.83µg
12.2%
Selenium:8.02µg
11.46%
Vitamin B12:0.65µg
10.88%
Manganese:0.2mg
9.81%
Copper:0.19mg
9.73%
Magnesium:36.31mg
9.08%
Fiber:1.78g
7.12%
Potassium:234.52mg
6.7%
Vitamin B5:0.65mg
6.46%
Zinc:0.93mg
6.2%
Iron:0.94mg
5.24%
Vitamin B6:0.1mg
4.79%
Vitamin B1:0.07mg
4.69%
Folate:15.13µg
3.78%
Vitamin E:0.54mg
3.59%
Vitamin K:1.37µg
1.31%
Vitamin B3:0.22mg
1.08%