Ultimate Chocolate Pudding Recipe – Creamy & Easy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Ultimate Chocolate Pudding Recipe – Creamy & Easy Indian Dessert

Hello friends! If you’re anything like me, a good chocolate pudding can solve almost any problem. I remember making this for the first time when my niece was visiting, and it disappeared within minutes! It’s seriously that good. This isn’t just any chocolate pudding, though – it’s incredibly creamy, rich, and surprisingly easy to make. Perfect for a cozy night in, or a sweet ending to an Indian meal. Let’s get started!

Why You’ll Love This Recipe

This chocolate pudding is a winner for so many reasons. It’s unbelievably smooth and decadent, thanks to the combination of cream and good quality chocolate. It’s also relatively quick to whip up – perfect when a chocolate craving hits! Plus, it’s a fantastic dessert to make ahead, which is always a lifesaver when you’re entertaining. Honestly, who doesn’t love a fuss-free dessert that tastes like a million bucks?

Ingredients

Here’s what you’ll need to create this chocolate masterpiece:

• 125 ml thick cream
• ¾ cup milk (about 180ml)
• 100g chocolate bar (I prefer dark, but more on that later!)
• 4 egg yolks
• ¼ cup sugar (about 50g)
• A pinch of salt
• 1 tsp cocoa powder
• 2 tsp corn flour
• 1 tsp vanilla extract
• Whipped cream, for topping (as much as your heart desires!)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really shines through here.

• Chocolate: Don’t skimp on the chocolate! A good quality chocolate bar – around 50-70% cocoa – will give you the richest, most complex flavour. I love using a dark chocolate with a hint of sea salt.
• Cocoa Powder: I recommend using a good quality unsweetened cocoa powder. It adds depth of flavour and that classic chocolatey aroma. Dutch-processed cocoa powder will give you a smoother, less acidic flavour.
• Cream: The thick cream is key to the pudding’s luxurious texture. It adds a richness you just can’t get with milk alone. You can use heavy cream or whipping cream – both work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Melt the Chocolate: In a saucepan, combine the thick cream, milk, and broken chocolate. Heat over a low flame, stirring constantly until the chocolate is completely melted and everything is smooth. Be patient and don’t let it boil!
2. Whisk the Yolks: In a separate bowl, whisk together the egg yolks, sugar, salt, cocoa powder, and corn flour until the mixture is pale and slightly thickened. This takes a little elbow grease, but it’s worth it!
3. Temper the Eggs: This is the important part! Gradually pour about half of the warm chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. This gently raises the temperature of the eggs.
4. Combine & Cook: Pour the combined mixture back into the saucepan. Cook over low heat, whisking continuously, until the pudding thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes.
5. Cool & Chill: Divide the pudding into individual serving bowls. Cover each bowl with plastic wrap (pressing it directly onto the surface of the pudding to prevent a skin from forming). Let cool to room temperature, then refrigerate for at least 2-3 hours, or preferably overnight, to allow it to set completely.
6. Top & Serve: Just before serving, top with a generous dollop of whipped cream. Enjoy!

Expert Tips

• Whisk, Whisk, Whisk! Constant whisking is your best friend in this recipe. It prevents sticking, ensures even cooking, and creates that silky smooth texture.
• Low and Slow: Keep the heat low throughout the cooking process. High heat can cause the chocolate to seize or the eggs to scramble.
• Don’t Overcook: The pudding will continue to thicken as it cools, so don’t overcook it on the stovetop.

Variations

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

• Vegan Chocolate Pudding Adaptation: Swap the cream for full-fat coconut milk and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) instead of the egg yolks.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the label on your cocoa powder and chocolate to ensure they haven’t been processed in a facility that also handles gluten.
• Adjusting Sweetness: If you prefer a less sweet pudding, reduce the amount of sugar to 2 tablespoons. You can always add a little more to taste.
• Festival Adaptations: During Diwali, I sometimes add a sprinkle of cardamom powder to the pudding for a warm, festive flavour. For Christmas, a dash of cinnamon or orange zest is lovely!

Serving Suggestions

This pudding is delicious on its own, but here are a few ideas to elevate your serving:

• Fresh Berries: A handful of fresh raspberries or strawberries adds a beautiful burst of colour and flavour.
• Chocolate Shavings: Sprinkle some chocolate shavings on top for extra indulgence.
• Biscotti or Cookies: Serve with a side of biscotti or your favourite cookies for dipping.
• A sprinkle of chopped nuts: Almonds or pistachios add a nice crunch.

Storage Instructions

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon standing, 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 texture is much more luxurious when chilled.
• Can I make this pudding ahead of time? Absolutely! In fact, it’s even better made a day in advance.
• What type of chocolate works best in this recipe? A good quality dark chocolate (50-70% cocoa) is ideal.
• How can I prevent the pudding from becoming grainy? Constant whisking and low heat are key. Also, make sure the chocolate is fully melted before adding the egg mixture.
• Can I use a different type of milk, like almond or coconut milk? You can! Almond milk will give a lighter flavour, while coconut milk will add a subtle coconut aroma. Just be aware that the texture might be slightly different.

Enjoy making (and eating!) this delicious chocolate pudding. I hope it brings a little sweetness to your day!