Impress for less and make your own chocolate pudding from scratch in no time! Delicious and creamy, this low fat dessert takes only 4 healthy and inexpensive ingredients, it's packed with antioxidants and everyone loves it.
Keyword: Chocolate pudding recipe
Cost: $ 2.40
4 ramekins or glasses
3 Tbsp(45 grams)sugar (optional)
1/3 cup(40 grams)unsweetened cocoa powder
3 Tbsp(30 grams)cornstarch (level spoons)
1/3 cup(70 grams)sugar
2 cups(473 ml)milk
Caramel syrup, optional (see notes)
Heat the sugar in a heavy saucepan 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 7-8 minutes.
When the sugar is caramelized with a brown/amber color and runny consistency, pour it immediately into the 4 prepared ramekins (I use stainless steel ramekins). The amount of sugar will be approximately 1 tsp per each ramekin. Be careful, it's HOT!
Sift cornstarch and cocoa powder into a saucepan to avoid any lumps (you can use the same saucepan you used for the caramel).
Add milk and sugar to the sauce pan and whisk it well.
Place the pan over a high/medium heat and bring to a boil, keep stirring.
Then reduce the heat from medium to low, and keep stirring for a further 2 minutes (set a timer if you can). You have now a luscious and thick chocolate batter.
Pour it immediately into the prepared ramekins. You can serve it warm or, you if prefer to serve it unmoulded with the caramel syrup (as shown in the pictures) let it cool down a bit and then refrigerate for a couple of hours.
To unmold, run a sharp knife around the edge of each mold. Place the serving plate over the mold, invert, and tap the mold. The chocolate pudding slips out onto the plate along with the sugar syrup. Decorate with fresh berries if you like, enjoy!
It keeps well in the fridge for up to 2 days.
CARAMEL SYRUP: a tiny amount (as small as a coin) of this hot caramelized sugar at the bottom of each ramekin will help the release. I leave it optional since the chocolate pudding is enjoyable even without caramel, however, the caramel adds sweet notes and extra moisture. When you make the caramel syrup, take your time. Don't add any water and don't increase the heat, just look at it and it will melt in about 8 minutes. Plus, Keep in mind hot sugar is VERY hot. When you pour it into the ramekins, it gets hard in seconds, it's normal, but it turns into syrup when you unmold the pudding.
NOTE: nutritional values are estimates only (calculated per serving, including the caramel syrup).