Saying that I make this delicious and easy chocolate pudding pretty often is an understatement.
I love it: only 4 inexpensive ingredients and only 10 minutes of prep time!
Then it needs to rest in the fridge if you mean to unmold it nicely for a more impressive result. However, if you run out of time, you can pour it into nice glasses and serve it warm, at room temperature, chilled, whatever you like.
When I say minimum effort, I mean that.
Impress for less and make your own chocolate pudding from scratch, no unnecessary boxed mix required, but just a few basic, healthy, and inexpensive ingredients that work like magic for this low fat and low-calorie dessert.
WHAT YOU NEED FOR THIS RECIPE:
- Unsweetened cocoa powder
- Unrefined cane sugar
it’s delicious, easy to make, healthy, and inexpensive:
RECIPE TIPS & NOTES
Caramel: If you want to unmold the pudding nicely as shown in the picture, you need to glaze the bottom of the molds with some hot caramel, which will help the release.
Basically, you need to caramelize some sugar first and pour a tiny amount (as small as a cent) of this hot caramel sauce at the bottom of each mold:
- You can caramelize unrefined cane sugar, it melts fine but it leaves a little hole on the top of the pudding if you serve it upside down (I used unrefined cane sugar).
- You can use caramelized refined sugar, which will give you a better result, smoother finish and more caramel sauce if you want a sweeter and more indulgent dessert.
Sugar: for the pudding mixture, you can use any kind of sweetener (white sugar, unrefined or cane sugar, honey or maple syrup).
It keeps well in the fridge for up to 2 days.
Make your own light and super easy chocolate pudding in no time, decorate it with whatever fruit, raspberries or nuts you like… then sit, relax and enjoy it!
If you make this recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
EASY CHOCOLATE PUDDING RECIPE
- 2 cups (473ml) whole or low fat milk
- 3/8 cup (75gr) unrefined cane sugar
- 1/3 cup (40gr) unsweetened cocoa powder
- 1/3 cup (40gr) cornstarch
- 2 Tbsp (30gr) cane sugar or white sugar, for the caramel (optional)
- Make the dry caramel first (optional): simply heat 2 Tbsp of sugar in a heavy sauce pan over low/medium heat until it melts and begins to brown. You don't stir the pan at all, just wait and keep an eye on it, since it's a small amount of sugar the caramelization will happen quickly, in about 5 minutes. When the sugar is caramelised with a brown/amber colour and runny consistency, pour it immediately into the metal moulds or ramekins (metal, not plastic). Be careful, caramelised sugar is hot!
- Make the pudding: Sift cornstarch and cocoa powder to avoid any lumps.
- Place cocoa powder, corn starch, milk and sugar into a heavy sauce pan and stir well.
- Place the pan over a high/medium heat and bring to a boil, keep stirring.
- Than reduce the heat and cook gently on a medium heat for 2 minutes (I set my timer), keep stirring: you want a luscious and thick chocolate batter.
- Pour it immediately into the moulds, you can serve it warm or you can refrigerate it for 1 hour if you prefer a thicker consistency or if you want to serve it unmoulded with the caramel sauce.
- It keeps well in the fridge for up to 2 days.