Easy Chocolate Pudding Recipe – Creamy Indian-Style Dessert

Last Updated on 6 months ago by Neha Deshmukh

Easy Chocolate Pudding Recipe – Creamy Indian-Style Dessert

Hey everyone! If you’re anything like me, sometimes you just need chocolate. And not just any chocolate – a rich, creamy, comforting chocolate pudding. This Indian-style chocolate pudding is exactly that. It’s super easy to make, doesn’t require a fancy oven, and is perfect for a quick dessert when guests are over, or honestly, just for a cozy night in. I first made this when my niece came to visit, and it was a huge hit!

Why You’ll Love This Recipe

This pudding is a little different from the usual. We’re making it on the stovetop, the way many of us grew up enjoying desserts in India. It’s incredibly smooth, intensely chocolatey, and has a lovely silky texture. Plus, it comes together in under 30 minutes! It’s a guaranteed crowd-pleaser, and honestly, it’s so simple, you’ll be making it again and again.

Ingredients

Here’s what you’ll need to whip up this dreamy chocolate pudding:

• 1.5 cups milk (approx. 360ml)
• 2 tbsp cocoa powder (approx. 10g)
• 2 tbsp corn flour (approx. 16g)
• 0.25 cup sugar (approx. 50g)
• 0.5 cup cream (approx. 120ml)
• 0.5 cup chocolate chips (approx. 60g)
• 1 tsp vanilla extract (approx. 5ml)
• 0.25 tsp salt (approx. 1.5g)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Cocoa Powder: I prefer using Dutch-processed cocoa powder for a richer, smoother chocolate flavour. But regular unsweetened cocoa powder works just fine too!
• Cream: Heavy cream (or whipping cream) is what gives this pudding its luxurious texture. You can use a lighter cream, but the pudding won’t be quite as decadent.
• Milk: I usually use full-fat milk for the best flavour and creaminess. However, you can definitely use low-fat or even plant-based milk (see variations below!) if you prefer. Just know it might slightly affect the final texture.
• Sugar: Feel free to adjust the sugar to your liking. I find ¼ cup is perfect for me, but if you like things extra sweet, add a tablespoon or two more.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. In a large bowl, whisk together the milk, cocoa powder, and corn flour until everything is beautifully smooth. No lumps allowed!
2. Pour this mixture into a kadai (a traditional Indian wok) or a heavy-bottomed saucepan. Add the remaining milk and cook over low heat, stirring constantly. This is important – we don’t want any sticking or burning!
3. Once the mixture starts to warm up, add the sugar and keep stirring until it’s completely dissolved. You should see it disappear into the liquid.
4. Now, pour in the cream and continue mixing until the mixture becomes wonderfully smooth and silky. It’s starting to look like pudding, right?
5. Add the chocolate chips and stir, stir, stir until they’ve melted completely. The aroma at this point is heavenly.
6. Keep cooking on low heat, stirring all the time, until the mixture thickens and turns glossy. This usually takes about 5-7 minutes. You’ll know it’s ready when it coats the back of a spoon.
7. Turn off the heat and stir in the vanilla extract and salt. The salt really enhances the chocolate flavour, trust me!
8. Pour the pudding into individual serving cups or a larger bowl. Cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate for at least 2 hours to set.
9. Garnish with extra chocolate chips (because why not?) and serve chilled.

Expert Tips

• Stirring is Key: Seriously, don’t stop stirring! Constant stirring prevents sticking and ensures a smooth, creamy texture.
• Low and Slow: Cooking on low heat is crucial. It allows the pudding to thicken gradually without burning.
• Kadai Magic: Using a kadai distributes heat evenly, but any heavy-bottomed saucepan will work.
• Chill Time: Don’t rush the chilling process. The pudding needs time to set properly.

Variations

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

• Vegan Adaptation: Swap the milk and cream for your favourite plant-based alternatives – almond milk, soy milk, and coconut cream all work beautifully.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Add a pinch of cinnamon or cardamom for a warm, fragrant twist. My grandmother always added a tiny bit of cardamom – it’s delicious!
• Festival Adaptations: This pudding is perfect for celebrations like Diwali or birthdays. You can even layer it with crushed biscuits for a trifle-like dessert.

Serving Suggestions

This pudding is amazing on its own, but here are a few ideas to take it to the next level:

• Serve with a dollop of whipped cream.
• Garnish with fresh berries.
• Crush some biscuits on top for a bit of crunch.
• A sprinkle of chopped nuts adds a lovely texture.

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, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of cocoa powder works best for this recipe? Dutch-processed cocoa powder gives the richest flavour, but regular unsweetened cocoa powder is fine too.
• Can I make this pudding ahead of time? Absolutely! You can make it a day or two in advance.
• How can I adjust the sweetness level? Simply add more or less sugar to suit your taste.
• What is the best way to prevent a skin from forming on the pudding? Press plastic wrap directly onto the surface of the pudding while it’s cooling.
• Can I use a different type of chocolate instead of chocolate chips? Yes, you can! Dark chocolate, milk chocolate, or even white chocolate will work. Just chop it into small pieces.

Enjoy this little slice of chocolate heaven! I hope you love it as much as my family does. Let me know in the comments if you try it, and how it turns out!