Easy Chocolate Pudding Recipe – Cornflour & Cocoa Delight

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Pudding Recipe – Cornflour & Cocoa Delight

Hey everyone! If you’re anything like me, sometimes you just need a little chocolatey goodness in your life. And honestly, who am I to argue with that? This easy chocolate pudding recipe is my go-to when those cravings hit. It’s incredibly simple, uses ingredients you probably already have, and is seriously comforting. I first made this when I was craving something sweet after a long day, and it instantly became a family favourite! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average chocolate pudding. It’s quick to make – ready in under 20 minutes! – and requires minimal effort. The cornflour creates a beautifully smooth, creamy texture that’s just divine. Plus, it’s totally customizable. Want a richer chocolate flavour? Go for it! Prefer a lighter, sweeter treat? You can adjust it easily. It’s a perfect dessert for any occasion, or honestly, just a Tuesday night.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 tablespoons cornflour (approximately 20g)
• 2 tablespoons cocoa powder (approximately 10g)
• 3 tablespoons white sugar (approximately 37.5g)
• 1 cup full-fat milk (240ml)
• ¼ teaspoon vanilla essence (1.25ml)
• 2 tablespoons dark chocolate, chopped (approximately 20g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Cornflour: This is the secret to a super smooth pudding. Don’t skip it! It’s different from cornstarch, so make sure you’re using cornflour.
• Cocoa Powder: I prefer using a good quality Dutch-processed cocoa powder for a richer, less acidic flavour. But regular unsweetened cocoa powder works just fine too.
• Dark Chocolate: The quality of your dark chocolate will shine through, so use one you enjoy eating on its own. I usually go for around 70% cocoa solids, but feel free to adjust to your preference. A little goes a long way!
• Milk: Full-fat milk gives the richest, creamiest result. However, you can use lower-fat milk if you prefer, but the texture might be slightly less decadent.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, sieve the cornflour and cocoa powder into a saucepan. This gets rid of any lumps and ensures a silky-smooth pudding.
2. Add the sugar and give the dry ingredients a good whisk to combine.
3. Now, gradually pour in the milk while whisking constantly. This is important to prevent lumps from forming!
4. Place the saucepan over low heat and cook, stirring constantly, for about 8-10 minutes. You’ll know it’s ready when the mixture has thickened nicely and coats the back of a spoon.
5. Remove from the heat and add the chopped dark chocolate and vanilla essence. Stir until the chocolate is completely melted and everything is beautifully combined.
6. Pour the pudding into individual serving bowls. Then, and this is a trick my grandmother taught me, cover the surface of each pudding with cling wrap, pressing it directly onto the pudding. This prevents a skin from forming.
7. Refrigerate for at least 1 hour, or until completely set. Patience is key here!
8. Finally, garnish with chocolate shavings, chopped nuts, or a dollop of whipped cream before serving. Enjoy!

Expert Tips

• Constant Stirring: Seriously, don’t stop stirring! It’s the key to preventing lumps and ensuring a smooth pudding.
• Low Heat: Keep the heat low and slow. This allows the cornflour to thicken the pudding without burning it.
• Cling Wrap Trick: Don’t skip the cling wrap! It really does prevent that unsightly skin from forming.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy) and vegan dark chocolate. It’s just as delicious! My friend, Priya, swears by using oat milk.
• Sugar-Free Option: Substitute the sugar with a sugar-free sweetener like erythritol or stevia. Adjust the amount to your taste.
• Intensity of Chocolate Flavor: Add a tablespoon of melted chocolate chips for an even richer, more intense chocolate experience.
• Quick Chill Method: If you’re short on time, place the bowls of pudding in the freezer for 30-45 minutes instead of refrigerating for an hour. Just make sure to check them regularly so they don’t freeze solid!

Serving Suggestions

This pudding is fantastic on its own, but it’s even better with a few extras!

• A sprinkle of fresh berries.
• A dollop of lightly sweetened whipped cream.
• A few crushed biscuits or cookies for a bit of crunch.
• A dusting of cocoa powder.

Storage Instructions

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly as it sits, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

• Is this pudding best served warm or cold? Definitely cold! The chilled texture is what makes it so refreshing and enjoyable.
• Can I use a different type of chocolate? Absolutely! Milk chocolate will make it sweeter, while a higher percentage of dark chocolate will give it a more intense flavour.
• How can I prevent a skin from forming on top of the pudding? The cling wrap trick is the best way! Press it directly onto the surface of the pudding while it’s cooling.
• What is the best way to adjust the sweetness level? Simply add more or less sugar to the recipe. Taste as you go!
• Can this pudding be made ahead of time? Yes! You can make it up to 2 days in advance and store it in the refrigerator.