Chocolate pudding with cocoa. Making real English chocolate pudding at home

06.02.2024

Incredibly delicate dessert - chocolate pudding! It’s very easy to make with cocoa or chocolate at home.

The simplest chocolate cream pudding is made from cocoa, milk, eggs and starch.

Cocoa powder - 0.25 cups
Corn starch - 2 tbsp. l.
Milk - 1.5 cups
Butter - 4 tbsp. l.
Sugar - 0.5 cups
Salt - 0.25 tsp.
Egg (lightly beaten) - 1 pc.
Vanilla extract - 0.5 tsp.
Heavy cream for whipping

In a heatproof bowl, mix cocoa powder, sugar, starch and salt, set aside.

Pour milk into a saucepan and heat to high temperature over medium heat, but do not bring to a boil.

Pour a little hot milk into a bowl of cocoa, stir, and then put this chocolate spread in a saucepan with the remaining milk, standing on the stove over low heat. Add the egg and half the butter, stir well.

Cook the pudding over low heat for about 5-8 minutes, stirring constantly. Then remove the saucepan from the stove, add vanilla extract and the remaining butter, stir well.

Serve chocolate pudding in a serving bowl, topped with cream.

Recipe 2: homemade chocolate pudding (with photo)

Homemade pudding is a simple, tasty and delicate dessert that any housewife can prepare if desired. Today I suggest you try striped chocolate-vanilla pudding - an affordable and easy-to-make delicacy. Moderately sweet, silky and aromatic, kids like it so much!

In general, pudding (which is essentially custard) is usually prepared with egg yolks. However, I wanted to make a simplified version of the dessert - brew sweet milk with simple wheat flour. In addition, you could easily add chocolate to the chocolate layer (bitter or milk, depending on your preference), but today we will prepare it with cocoa powder. And instead of vanilla sugar, you can use natural vanilla or extract, so there are a lot of options.

In total, from the indicated amount of ingredients used, 3 servings of homemade chocolate-vanilla pudding are obtained (I use glasses with a capacity of 200 milliliters each). If your kids love berries, be sure to decorate the finished dessert with them. Yanochka, thank you so much for such a delicious order and bon appetit!

milk - 600 ml
sugar - 100 gr
wheat flour - 50 gr
cocoa powder – 30 g
butter - 30 g
vanilla sugar - 20 g

The recipe for chocolate-vanilla pudding includes the following ingredients: milk of any fat content (I use 1.5%), granulated sugar, premium wheat flour, butter, high-quality cocoa powder and vanilla sugar (I use homemade, but if desired, you can replace it with a pinch vanillin).

Pour granulated sugar (100 grams) and sifted premium wheat flour (50 grams) into a small saucepan or stewpan. Mix everything so that the sugar crystals are evenly distributed throughout the flour.

Pour in 500 milliliters of milk (you can use it at room temperature or straight from the refrigerator - it’s a matter of principle). Mix everything and put on medium heat.

Cook the homemade pudding over medium heat, stirring constantly with a whisk, until the mixture boils. Do not leave the contents of the pan unattended, as the flour at the bottom may not only clump together, but also burn.

Add 30 grams of butter to the custard base and continue stirring.

Turn the heat to below medium and cook the homemade pudding until thick (another 2-3 minutes). Do not forget to stir all the time, especially carefully working the bottom.

When the pudding thickens and the consistency becomes like liquid-liquid semolina porridge, remove the saucepan from the heat. Pour a little less than half of the hot pudding into another bowl, and add 20 grams of vanilla sugar to the rest.

Heat the pudding for another half a minute over medium heat until the sugar crystals are completely dissolved. Let's not interfere all the time! Remove the vanilla pudding from the heat and let it cool slightly at room temperature.

Add 30 grams of unsweetened cocoa powder and 100 milliliters of milk to the second part of the pudding. Mix everything thoroughly and heat over medium heat (stirring all the time!) for about a minute.

If the cocoa powder still doesn’t want to disperse in the pudding and clumps together, just beat the mixture with an immersion blender. The chocolate pudding is also ready - let it cool slightly and you can assemble the dessert.

To serve this simple and delicious homemade delicacy, I recommend using clear glass dishes so that the multi-colored layers are clearly visible. Glasses, vases, bowls, sockets - choose what you have on hand. In total, from the specified amount of ingredients used, 3 servings of chocolate-vanilla pudding are obtained (I use glasses with a capacity of 200 milliliters each). Place the first layer of pudding on the bottom - decide for yourself which one. I made 2 servings with more of a white layer and one with a lot of chocolate. Place in the refrigerator for 5 minutes so that the pudding sets - this is necessary so that later the multi-colored layers do not mix.

We take the glasses out of the refrigerator and place the second layer. Refrigerate for about 5 minutes and add the third layer. Before serving, it is advisable to keep the chocolate-vanilla pudding in the refrigerator for about an hour so that it cools well and hardens.

If your kids love berries, be sure to decorate the finished dessert. It’s mid-November now, so my raspberries, red and black currants are naturally frozen. I let the berries thaw on a paper napkin so that it absorbed the juice, and then decorated the dessert. Well, fresh mint leaves will come in handy. Bon appetit, friends!

Recipe 3: Homemade chocolate pudding

The result is an airy, soft and delicate dessert, which is great to serve with tea or for breakfast, or just as a snack. Be sure to try making this quick chocolate pudding for yourself and your loved ones - I promise you won't regret it!

As for corn starch, it is what gives the dish its airiness and delicate taste. But if you replace it with flour, then nothing bad will happen, the pudding will just be denser. It is better to take iodized salt, it is much healthier for the body.

Chocolate (it’s better if it’s dark) – 50 gr.
Milk – 500 ml.
Cream 33-35% fat – 50 ml.
Granulated sugar – 180-200 gr.
Cocoa powder – 30 gr.
Corn starch – 20 gr.
Wheat flour – 10 gr.
Salt – ¼ tsp.
Vanilla extract – ½ tsp.10. Mint, cream, chopped nuts, coconut flakes - for decoration.

Let's get to work - use a knife to chop the chocolate quite finely.

Pour granulated sugar into a deep saucepan.

Add flour and cornstarch.

Then cocoa powder and salt. Now use a whisk to mix this dry mixture as thoroughly as possible.

Gradually, in a thin stream, pour in the milk. At the same time, constantly stir and beat with a whisk. You should get a homogeneous mass.

All that remains is to place the saucepan on the gas stove, setting the heat to medium intensity. Don't forget about constant stirring!

When the first bubbles appear on the surface, slightly reduce the heat and at the same time increase the intensity and speed of stirring. Cook until thickened, usually 3-5 minutes. It all depends on what consistency you prefer for the dessert - if it’s light, almost creamy, then you need to reduce the cooking time.

And if it is thick and dense, then increase the cooking time accordingly. Try different versions of this simple and delicious dish!

The main thing at this stage is not to let the pudding burn.

After this, add the chopped chocolate, add cream and, reducing the heat, cook, remembering to stir, for about 2 minutes.

Now remove the saucepan from the heat and add vanilla extract.

Cool the mixture slightly by stirring and pour beautifully into portioned molds. Place in the refrigerator for a couple of hours.

Take it out and sprinkle with chopped nuts or coconut flakes.

Decorate with mint or cream and voila! Our wonderful pudding is ready to serve, bon appetit!

Recipe 4: Pudding with chocolate and whipped cream

Starch 3 tablespoon
Granulated sugar 3 tablespoons
Cocoa powder 3 tablespoons
Milk 1.5 Glass
Heavy cream ½ cup
Milk chocolate 100 g
Vanillin 1 teaspoon
Whipped cream for decoration

Combine sugar, cocoa, starch in a deep bowl, mix thoroughly.

Heat the milk, carefully pour it into a bowl, then pour in the cream. Mix everything thoroughly until the lumps disappear.

Place the dishes on the stove over low heat, bring the mixture to a boil, stirring constantly, for 3-4 minutes... Remove from heat.

Cut the chocolate into small pieces, add the mixture, stir until the chocolate dissolves. Add vanillin.

Pour the resulting homogeneous mixture into molds.

Cover the top with cling film. Place in a cool place for 1 hour.

After an hour, you can serve, first garnishing with whipped cream. Bon appetit!

Recipe 5, step by step: delicate chocolate pudding

Milk 500 ml
Black chocolate 80 g
Corn starch 20 g
Sugar 50-70 g
Butter 1 tbsp
Salt 1 pinch

Add salt and sugar to half the milk.

Add butter.

Heat on fire, bring to a boil.

Add starch to the second half of the milk.

Mix well so that there are no lumps.

Combine both milk mixtures and bring to a boil again, stirring.

Chop the chocolate.

Add milk mixture to chocolate.

Mix well until smooth and homogeneous.

Divide into portions and cool.

Recipe 6: How to make chocolate pudding

Tender, silky, homemade pudding made from simple ingredients!

600 ml milk
100 g sugar
50 g flour
30 g butter
30 g cocoa
20 g vanilla sugar

Mix sugar and flour, pour in 500 ml of milk little by little, rubbing the mass thoroughly. Place on heat slightly above medium and, stirring constantly, especially at the bottom, bring to a boil. It is convenient to mix with a silicone spatula, as the mass begins to thicken at the bottom and can burn. As soon as the mixture boils, add butter. Stirring thoroughly, boil for 2-3 minutes.

The mass will thicken after the specified time; remove the finished pudding from the heat.

Divide the pudding into two parts, I put 280 g, a little less than half, into a container that can be placed on the stove. Add vanilla sugar to most of it, stir thoroughly and heat until the sugar crystals dissolve. Leave to cool.

I use vanilla sugar with natural vanilla, it is brown in color, so the vanilla part of the pudding turned out not white, but creamy.

Add cocoa and 100 ml of milk to the second part of the pudding, stir thoroughly and cook for one minute, stirring constantly. If the cocoa does not want to interfere with the homogeneous mass, beat it with an immersion blender and leave to cool.

While the pudding is still warm, you can serve it in glasses. I made three layer puddings: two more vanilla and one more chocolate. To do this, lay out a third of the glass in one color, put it in the freezer (refrigerator) for 5-10 minutes, then lay out another color, cool the glasses again, and then add a third layer.

Serve the pudding chilled, if desired, adding berries, nuts, chocolate, and mint on top. Have a nice...!!!

Recipe 7: simple cocoa pudding (step by step with photo)

milk 500 ml
starch 4 tbsp.
sugar 3 tbsp.
cocoa 3 tbsp.

So, pudding requires 500 ml of milk. This amount of dessert will serve approximately 2 - 3 people (this depends on the size of your serving dishes). Pour about half a glass (100 ml) of milk into a separate bowl. Pour the remaining 400 ml into a thick-bottomed saucepan and place over medium heat until it boils.

First mix all the dry ingredients: cocoa powder, starch and sugar. Pour the dry mixture into cold milk, which we poured into a glass, and stir thoroughly until smooth, so that there are no lumps. I draw your attention to the amount of sugar: I put 3 s. l., you look at the taste preferences of your children.

Pour cold milk with starch mixture into boiling milk in a thin stream. Stirring continuously, bring the mixture to a boil over low heat. You will see the pudding thicken.

Boil over low heat for 4-5 minutes, stirring continuously. Remove from heat and pour into molds, which must first be rinsed with cold water.

Pudding can be eaten both hot and cold.

Recipe 8: Dark Chocolate Vanilla Pudding

A very delicate dessert, I made it for the first time, the effect exceeded expectations!

sugar 0.75 cup.
corn starch 0.4 cup.
cocoa powder 2 tbsp. l.
milk 3.5 cups.
dark chocolate 100 g
vanilla to taste
whipped cream to taste

Mix sugar (0.5 cup) with starch (1 tablespoon). I didn’t have corn (I just couldn’t find it in the store) - I took potato.

Gradually add milk so that no lumps form and stir thoroughly. Warm the milk mixture slightly.

Mix 1 tablespoon cocoa with the remaining sugar and vanilla.

Gradually pour in the warm milk mixture and mix thoroughly so that no lumps form. Combine the two mixtures.

Place on the fire and heat until boiling (about 10 minutes).

Break the chocolate into pieces and add to the hot chocolate mixture. Boil until it dissolves.

It turns out to be such a thickening mass. Cool to room temperature.

Pipe the pudding into bowls using a pastry bag (I use a file). Garnish with whipped cream. I used dry ones, which are diluted in chilled milk and whipped. Better, of course, is natural cream whipped with sugar.

Chocolate pudding is an incredibly tender and tasty dessert, adored by many gourmets. Every housewife can prepare it: it’s enough just to master the basic technology and remember the points that you should pay attention to when cooking.

History of pudding

England is considered the birthplace of pudding, but its popularity is high in almost all countries of the world. There is probably not a single English housewife who has not made pudding at least once in her life.

Traditionally, this dish was prepared by the whole family for Christmas, two weeks before its onset, and served on the first day of its celebration. All participants in the process had to make a wish. The dessert was prepared in a huge copper cauldron in a water bath from flour, granulated sugar, eggs and milk with the addition of dried fruits and nuts. It was then left to infuse in a cool place until Christmas.

There is still a tradition in Great Britain according to which a Christmas lunch or dinner is not complete without this sweet dish. And every family has its own secrets on how to make chocolate pudding.

Since those distant times, the recipe for the dish has undergone considerable changes, and the pudding is now prepared in the oven, microwave, or steam bath - but not in a cauldron. It can be served on any holiday or on an ordinary day, both for breakfast and as a lunch dessert, and with tea for dinner. The delicious chocolate pudding, always served chilled, has become especially popular.

Cooking features

It’s easy to please your family with delicious sweets by making them at home. Like any other dish, pudding has some cooking secrets that must be taken into account:

The basis of this unique dessert is milk, to which you can add cream or instant coffee.
In order to “knit” the dough, eggs are used and flour can be replaced with starch. Moreover, the addition of starch allows the baked goods to keep their shape well, but if this is not necessary and you want to make the dough soft and tender, starch should be excluded.
The required ingredients are sugar and chocolate, which is often replaced with cocoa powder.
Vanillin and cinnamon, as well as chopped nuts, give the dish its characteristic aroma.
To further improve the taste, you can add liqueur or rum.

Any chocolate pudding has a base recipe that can be improved by showing your own ingenuity. The principle of preparing dessert is as follows:

Divide the milk into parts: heat one, leave the other cold.
Mix cold milk with sugar, flour, cocoa, eggs, vanilla and all other products.
Pour the resulting mixture into a container with hot milk, stir, and bring to a boil.
Boil the mixture for a couple of minutes over medium heat, pour into small molds and leave to cool.
Serve dessert cold.

Chocolate pudding has a calorie content of more than 120 kcal, it is nutritious and moderately fatty. To reduce the kcal value, you need to use skim milk and do not add cream to the dough.

Classic chocolate pudding

To prepare a dessert close to classic English, you will need the following products:

Sugar, half a glass;
Cocoa, 2 tbsp;
Milk, 2 partial glasses;
Eggs, 2 pcs. (use only yolks);
Corn starch, 2 tbsp;
Vanillin, 1 package;
Butter, 1 tbsp.

Preparing chocolate-vanilla classic pudding is not difficult at all:

Pour 1 glass of cold milk into a container, add starch to it, stir. Then add all the other ingredients, except butter, and beat thoroughly with a whisk.
Bring the rest of the milk to a boil, reduce the heat and pour the whipped mixture with cold milk into the pan, stirring continuously.
The mixture should boil over low heat for a couple of minutes, while stirring it with a spoon.
After the mass thickens, turn off the heat and add butter to the pan with the rest of the ingredients, mix well.
Pour the hot pudding into small containers (it is better if they are glass, but you can use ceramic ones) and leave for a while on the table or windowsill.
When the dessert has cooled, place it in the refrigerator.

Chocolate and vanilla pudding

A slightly different recipe according to which delicious chocolate-vanilla pudding is prepared in the oven.

The set of ingredients here is also different from that in the previous recipe:

Chocolate (milk or dark), 100 g;
Flour, 2 tbsp. with a mound;
Milk, 1 glass
Sugar, half a glass;
Eggs (both white and yolk), 4 pcs.;
Margarine, 1 tbsp;
Vanilla sugar, 1 sachet;
Powdered sugar, 2 tbsp.

And again, a simple description of the process of how to make chocolate pudding:

First you need to separate the egg whites from the yolks.
Add part (more than half) of sugar to the yolks, beat with a whisk. Add flour, stir well.
Now you need to beat the whites with the rest of the sugar.
Heat the milk. Pour it into the container with the yolks, stirring continuously. Place on the fire and after boiling, simmer for a minute.
Remove the mixture from the heat, mix with the melted chocolate, stir. Add vanilla sugar and mix again.
After the resulting mass has cooled a little, add the whites to it and mix everything well again.
Preheat the oven, place a baking tray with water in it.
Grease a baking dish with margarine (can be replaced with butter), pour the mixture into it, and place in the oven at slightly below medium power.
When the pudding is ready, remove it from the mold and sprinkle with powder.

Chocolate pudding with semolina

A type of dessert such as chocolate semolina pudding has a special taste. It is prepared without eggs, on a base of half a liter of milk.

Heat the milk, mix with grated chocolate (50-70 g), sugar (half a glass), a teaspoon of butter and a small amount of salt.
The mixture must be brought to a boil, stirring continuously. Then very slowly pour semolina into it.
Cook over low heat, stirring, for 10 minutes.
Rinse the mold under running cold water, pour the hot pudding into it, let it cool, then put it in the refrigerator for a couple of hours.

Chocolate pudding in the microwave

This method of baking dessert is called quick or lazy. If the average time for step-by-step cooking over a fire is an hour and a half, then this will take no more than 20 minutes.

Microwave chocolate pudding requires the following ingredients:

Flour, 2 tbsp;
The same amount of milk;
Eggs, 2 pcs.;
Margarine, 6-7 tbsp;
Sugar, 2 tbsp;
Cocoa, 4 tbsp. without slide;
Baking powder (or slaked soda), on the tip of a teaspoon.

Whisk the softened margarine with sugar and cocoa. Beat the eggs separately, add milk to them, mix. Now you need to mix the margarine and egg-milk mass and beat until smooth. Add flour in small portions, then baking powder, beat with a mixer or blender until an airy, tender mass is obtained. Grease microwave molds with water, pour the pudding dough into them, and turn on at maximum power for 7-8 minutes.

You can use the same ingredients to make chocolate pudding in a slow cooker. You can add half a glass of semolina, only then the diagram with step-by-step recommendations will change a little. You will need to prepare it according to the recipe for semolina pudding, only use a slow cooker instead of fire.

The finished dessert can be decorated with berries, protein cream, chocolate icing, powder, and chopped nuts. The sweet dish can be served with ice cream and caramel topping.

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Chocolate pudding is a traditional British dish, which is prepared not only in production, but also at home. In Russia, people most often buy store-bought powder mixture. However, such a product is packed with harmful dyes and preservatives. If you take the chocolate pudding recipe and make the dessert yourself, you will get a healthy and at the same time tasty treat. The article will tell you how to make chocolate casserole at home.

How to make chocolate pudding

Professional confectioners know the intricacies of preparing chocolate pudding so that it resembles the dessert of English aristocrats. Each of them probably has their own interpretation of this dessert. There are no limits to the creative ideas of masters. Many of them are happy to reveal the secrets of how to make chocolate pudding at home, which is distinguished by its beautiful design and excellent taste. Both adults and children will enjoy this sweetness.

First, prepare the base: pour 10 g of starch, cocoa, and sugar into a bowl. Everything is diluted with warm milk, then whisked thoroughly. Pour this mixture into 1 liter of boiled milk, then transfer the resulting mass to the stove and knead until a thick consistency is formed. Pour the resulting sweet into special bowls, cover with foil and put in the refrigerator (about 2-3 hours). The cooled pudding is usually left in the mold.

Pudding requires cream, which is prepared separately. To do this, beat sugar with vanilla and eggs until a rich foam forms. Mix the egg mixture, milk and flour and put the cream base on the fire, stirring continuously. Add butter to the thickened cream, stir everything, then put it on a shelf in the refrigerator (for about half an hour).

Of particular interest is the design of the pudding. Berries and fruits (both fresh and frozen) are most often used as decoration. The following products are also used for its design:

ground nuts;
caramel;
ice cream;
glaze;
chips (almond, coconut, chocolate);
cookie crumbs;
sweet tubes.

It is filled with prepared cream. Make a “cap” on top: pour melted chocolate or whipped cream over the pudding. Sprinkle the dessert with chopped nuts (walnuts, hazelnuts, peanuts).

Attention! For those who want to learn how to make chocolate pudding themselves, below are step-by-step recipes.

Preparing food and utensils

The pudding, which is prepared with your own hands, is a heavenly delight. The composition of such a dessert necessarily includes products that act as a “connecting link” in the total mass:

flour;
starch (potato or corn);
chicken eggs.

Essential components: natural milk, cottage cheese, granulated sugar. In recent years, cocoa pudding has become extremely popular. To prepare the pudding base, which includes cocoa or coffee, you need hot boiled milk. But only chilled milk (or cream) can be combined with beaten eggs.

When preparing products for pudding, they are measured to take the required amount of sugar, starch, chocolate, etc. To make chocolate pudding with your own hands, you will need the following:

beaker;
cutting board;
whisk, mixer or blender;
2 bowls (for mixing the mixture);
pot;
bowls or special silicone molds for pudding.

Replace molds and bowls with glass bowls. Often the dish is served on dessert plates, in tea cups or serving glasses.

Classic chocolate pudding recipe

The main ingredient of traditional British sweets is milk.
English chocolate pudding also contains other ingredients:

egg - 2 pieces;
starch - 1 tbsp. l.;
cocoa powder – 60 g;
granulated sugar - a little more than a glass.

wheat flour – 2 pinches;
butter - a hundred gram pack;
crushed peanuts;
dark chocolate - bar;
vanilla extract.

This delicious dish will fill your body with energy for the whole day. In addition, the delicious chocolate dessert has absolutely no competitors.

Preparing the pudding base:

Boil 1 liter of milk and cool. Add eggs to it.
To avoid lumps, combine sugar, cocoa powder, and cornstarch in another bowl.
Next, add 0.5 cups of hot milk. Mix the ingredients well using a whisk. If you beat the ingredients with a mixer (or blender), the dish will become fluffy.
Pour the resulting mixture into the egg base.
This pudding is simmered over low heat, stirring continuously.
The thickened sweet mixture is distributed into molds. The bottom of the dish must be rinsed with water to make it easier to remove the finished pudding from it.
Then it should be cooled to 36°C, and then placed on a shelf in the refrigerator (for complete hardening).

Meanwhile, prepare sweet syrup. You need to beat the eggs well. Pour sugar (a little less than 1.5 cups) and vanillin (1 g) into the egg mixture. In a saucepan, combine flour (35 g) and milk (0.5 l). Beat thoroughly until the lumps disappear, then pour the egg dressing into the pan.

On a note! If you add 1.5 tbsp. l. cocoa, the mixture will be chocolate-colored.

Heat this mixture until it becomes thick. Then add butter. It will taste like custard. It must be cooled in the refrigerator, but separately from the base.

When the pudding and syrup have cooled (after about 2 hours), you need to remove the pudding from the container and start decorating. The pudding is laid out on a flat dish, filled with custard, crushed with nuts and chocolate chips. Then decorate with berries or a mint sprig. This dessert tastes identical to those on store shelves.

Advice! If the dish sticks to the dish, you should dip it in hot water for a couple of minutes. You must not allow the dessert to melt.

Below is a simplified version of the classic pudding.

Ingredients:

milk – 0.5 l;
semolina – 100 g;
butter – 25 g;
chocolate – 60 g;
vanillin, sugar - to taste.

Cooking steps:

First, the pudding base is prepared. Boil milk and dilute butter, chocolate pieces, sugar, vanilla in it. If bubbles appear, add semolina. Cook this chocolate mixture for several minutes.
Then add to it (to taste) the following ingredients: berries (frozen or fresh), chopped dried fruits, nuts.
When the workpiece has cooled, pour it into a special container. Pre-moisten the bottom of the mold with water.
Turn the hardened sweet onto a flat plate and sprinkle with grated chocolate. Light, steamy chocolate pudding will delight you.

Note! You can pour 5–7 g of alcoholic drink into the dish, as well as ground nuts with raisins.

Chocolate hazelnut pudding

The prepared sweetness will delight you with its memorable flavor and extraordinary design.

Ingredients:

wheat flour – 45 g;
sugar – 120 g;
cocoa – 2 tsp;
butter – 1 tbsp. l.;
milk – 2 incomplete glasses;
vanilla bean;
dark chocolate - half a bar;
nuts, cinnamon, sugar - as desired;
fresh berries.

Cooking steps:

Milk and sugar are added to the flour. This composition is well kneaded and transferred to the switched on stove.
When the mixture becomes creamy, add oil and turn off the stove.
The milk-sugar composition is divided into 2 parts. Pour vanilla bean seeds into one, cinnamon and cocoa powder into the other. Each mixture will take on a different shade: either cream or brown. Cover everything with a cotton cloth for 5 minutes.
Meanwhile, the hazelnuts are processed: peeled, lightly fried, then ground using a mortar. Pour boiling water over raisins.
Next comes the decoration of the dessert. Take portion cups. They are filled in layers. First with white cream, then crushed with nuts, then add brown cream. Having filled the container to the brim, decorate the top with grated chocolate.

This dessert looks very festive, and its taste is great.

Please note! With corn starch, chocolate puddings are more porous and tender than with potato starch.

Video of making chocolate pudding

httpss://youtu.be/F6tvZnnFONw

Chocolate pudding with coffee and cream

The chocolate pudding recipe below will allow you to create your own delicious dessert. It is prepared in a quarter of an hour.

Ingredients:

milk – 500 ml;
sugar – 50 g;
coffee – 1 dessert spoon;
starch - 2 tbsp. l.;
egg - 2 pieces;
butter – 2 tbsp. l;
vanilla sugar – 1 tsp.

cocoa powder (dark) – 2 tbsp. l.;
dark chocolate - half a pack.
sugar – 70 g;
butter – 60–70 g;
milk – 2.5 tbsp. l.

Cooking steps:

In a bowl, dilute beaten eggs, coffee, starch, beat again. Pour in boiling milk and vanilla in a thin stream. Cook the mixture over low heat, stirring continuously to avoid burning.
The thickened coffee base must be removed from the heat. Season it with oil, then stir thoroughly.
While the pudding is cooling, in a separate bowl, dilute the chocolate syrup: milk, cocoa, granulated sugar, butter. Mix the added ingredients, then send the mixture to low heat.
When the components are dissolved in milk until smooth, they are flavored with chocolate. The composition must be constantly stirred with a whisk so that it heats evenly. Continue the cooking process until the chocolate mix becomes shiny and thick.
Cool and arrange in a fireproof bowl in layers: pudding, nuts, etc.
The prepared portions are placed on a baking sheet and hot water is poured onto its bottom. Bake the chocolate pudding in the oven (approximately 37 minutes). The optimal temperature is 175°C.

After the oven, the pudding needs to be cooled. The royal dessert is ready to eat. Serve it with a cup of freshly brewed coffee with cream.

To successfully prepare chocolate pudding, you should pay attention to the following recommendations:

Before grinding the chocolate into fine crumbs, it is recommended to melt it slightly. Choose one of the methods: water bath or microwave.
If you need to make pudding quickly and easily, a simple recipe will help. The taste of the dessert will not be affected by this.
Cornstarch will add airiness to the finished dessert.
In order for the pudding to acquire a creamy texture, it does not need to be cooked for longer than the specified time.
If you replace sugar with honey, then such sweetness will not harm your figure.
The calorie content of chocolate pudding will be reduced if you add skim milk to it (instead of natural milk).
The pudding does not lose its pleasant taste both chilled and warm.

Experienced chefs share interesting and practical advice:

To ensure that the dry products are completely dissolved, they are first added to one part of the prepared milk. Do the kneading. Then the remaining milk is slowly added to the resulting mass.
In addition to cooking, you can bake the dish in the oven. For this you will need a small heat-resistant dish. Another option is to pour the pudding into serving glasses and cook in a water bath. The latter method makes the pudding structure more porous and melts in the mouth.
The sweetness will become tender and soft and acquire incredible taste if you add 2-3 drops of liqueur to its composition.
Vanilla sugar, spices, and cinnamon will give the dish a brighter taste and an amazing aroma.
Chocolate pudding can be decorated very beautifully: with strawberries cut into slices or orange slices. Sprinkle the top with coconut shavings and stick a sweet stick into it. This dessert will conquer gourmets and the most fastidious critics.

So, homemade sweets are much healthier than ready-made desserts, which are temptingly displayed on the counters of confectionery departments. And an example of this is chocolate pudding, prepared with your own hands. The appetizing appearance of a culinary masterpiece will give aesthetic satisfaction, and the delicious taste will give you unforgettable pleasure.

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Pudding is a traditional English dessert based on eggs, cereals, milk, cottage cheese, flour and fruit. There are many variations of this dish, differing in combinations of ingredients and cooking methods. Only its delicious taste remains unchanged.

website shares the most interesting pudding recipes, which are also easy to make.

Blackcurrant and cherry pudding

Ingredients:

½ cup cherries
½ cup black currants
2 tbsp. l. corn starch
2 tbsp. l. sugar (preferably cane)

Preparation:

Rinse currants and cherries with water. Remove pits from cherries.
Mix cherries with sugar. Add black currants. Place the mixture on the stove and bring to a boil.
Dilute corn starch in water and pour into the mixture. Stir and simmer for about 1 minute until thickened.
Pour into molds, cool and refrigerate until set. To serve, decorate the pudding with any dark berries.

Semolina with raisins

Ingredients:

80 g semolina
500 ml milk
120 g sugar
1 egg
120 g raisins

Preparation:

Soak raisins in a bowl of warm water. Boil milk, adding 65 grams of sugar, add semolina and cook for 5 minutes over low heat, stirring constantly. Remove from heat.
Add raisins, but leave some for decoration. Beat the egg in a separate bowl, adding a little of the mixture from the pan. Pour this mixture into the pan and mix thoroughly.
Prepare the caramel by melting the remaining sugar in a saucepan over low heat. Pour it into a baking dish. Pour semolina porridge with egg on top and bake in an oven preheated to 140°C for 25 minutes.
Let the pudding cool slightly before turning it out onto a plate. Garnish with raisins or pieces of fruit.

Crimson

Ingredients:

300 g rice
2 glasses of milk
50 ml cream
25 g gelatin
100 g ice cream
2 cups raspberries (you can use frozen)
1 cup of sugar

Preparation:

Soak the gelatin. Rinse the rice and boil until tender in three glasses of water. Cool and mix with milk, cream and melted ice cream.
Place the mixture on low heat and heat for 15 minutes.
Strain the soaked gelatin, mix with half the sugar and pour into the rice-milk mixture. Stir, pour into molds and put in the refrigerator.
Grind the raspberries with the remaining sugar. If desired, you can add a little cognac to the sauce. When serving, pour raspberry sauce over the frozen pudding and garnish with fresh berries.

Chocolate

Ingredients:

400 ml milk
2 tbsp. l. Sahara
2 tbsp. l. cocoa
2 tbsp. l. ground hazelnuts (optional)
2 tbsp. l. starch (preferably corn starch)

Preparation:

Heat the milk over low heat until it is very warm, but not yet hot.
Remove milk from heat, add all ingredients. Beat thoroughly for about 5 minutes until the mixture is homogeneous and free of lumps.
Return the mixture to the heat. Bring to a boil, continuing to stir. Boil for 1 minute, then pour into molds.
Let cool and refrigerate for 2-3 hours.

Citric

Ingredients:

¼ cup flour
2 lemons
1 glass of milk
2 eggs
¾ cup sugar
½ tsp. salt

Preparation:

Separate the eggs into yolks and whites. Grate the zest from the lemon and squeeze out the juice. Cut the lemon without zest into rings.
Mix flour, sugar, lemon zest (2 tbsp), salt, egg yolks, lemon juice (¼ cup), milk.
Beat the whites so that they do not settle. Add to the dough and mix gently.
Divide the mixture into 4 portions and pour into portion forms. Place on a baking sheet. Pour about 1 cm of hot water into the bottom of the baking sheet. Place the pudding in an oven preheated to 180 °C for 35-40 minutes.
Finished puddings can be decorated with lemon zest and lemon rings.

Curd

Ingredients:

400 g granular cottage cheese
400 ml heavy cream
4 eggs
1 lemon
6 tbsp. l. Sahara
4 tbsp. l. flour
1 tbsp. l. vanilla sugar
creamy margarine for mold

Preparation:

Beat the eggs. Add regular and vanilla sugar to them. Beat again until thick foam.
Add cottage cheese, cream, flour and zest of one lemon. Mix.
Grease the molds with margarine. While stirring, pour the mixture.
Bake the pudding in the oven at 175°C for 40-50 minutes.
Serve with fresh berries, dried fruits or jam.

Cherry

Ingredients:

2-3 cups pitted cherries (can be from compote or frozen)
1 cup of sugar
1 cup flour
½ glass of milk
10 g baking powder
40 g butter
1/4 tsp. nutmeg
1 pinch of salt

Preparation:

Sprinkle the cherries with sugar (2 tbsp.) Add half the flour. Mix carefully with a spoon. Transfer the mixture to a baking dish.
Sift the remaining flour. Mix it with sugar, baking powder and salt.
Separately combine milk and melted butter. Stirring constantly, add dry ingredients and beat until smooth.
Place the dough on top of the berries. Mix the remaining sugar with the nutmeg and sprinkle over the surface of the pudding.
Bake in the oven at 180°C for about 50 minutes (to form a golden, thick crust).

Lactic

Ingredients:

½ l milk
1-2 eggs
2 tbsp. l. Sahara
2 tsp. vanillin or vanilla beans
2 tbsp. l. starch
syrup (to taste)

Preparation:

Pour 400 g of milk into a saucepan, put on low heat and stir in sugar and vanilla. Boil.
Dissolve the starch in the remaining cold milk, add the yolk (yolks if the eggs are small) and gradually pour, stirring all the time, the yolk-starch mixture into the pan with milk and sugar.
Boil. Cook, stirring, 1-2 minutes. Remove from stove. Add syrup for flavor if desired.
Pour the hot mixture into the molds, after rinsing them with cold water. Cover with foil or film. Place in the refrigerator. Can also be used hot as a cream for sweet dishes.

Rice with strawberry sauce

Ingredients:

150 g rice
500 ml coconut milk
3 tbsp. l. coconut flakes
250 g strawberries
30 g sugar

Preparation:

Boil the rice in boiling water until half cooked (about 10 minutes), drain the water.
Place the rice back into the pan, pour in coconut milk, and add coconut flakes. Cook over low heat, stirring regularly, for 10-15 minutes. The milk should not completely evaporate during this time.
While the rice is cooking, prepare the strawberry sauce. To do this, grind the strawberries in a blender, add sugar and mix thoroughly.
Divide the rice pudding into glasses, top with strawberry sauce and refrigerate for at least an hour. When serving, garnish with strawberries.

Pistachio

Ingredients:

35 g pistachios
50 g brown sugar
235 ml milk
1 egg
1 tbsp. l. corn starch
1 tbsp. l. butter
1 tbsp. l. water
1 pinch of salt

Preparation:

Grind 25 grams of pistachios in a blender, add 2 tablespoons of sugar and water and continue blending to a paste.
Place the mixture in a saucepan and add milk. Heat the mixture, stirring constantly.
In a small bowl, mix 2 tablespoons sugar, egg yolk, starch and salt. Add a little hot milk to make mixing easier. Pour the mixture into a saucepan with milk and pistachio paste.
Continue cooking, stirring constantly, until the mixture thickens. Remove from heat and add butter. Whisk until butter melts.
Pour the pudding into the molds and leave to cool for at least 4 hours. Before serving, garnish with remaining pistachios.

Chocolate avocado pudding

Ingredients:

4 avocados
¼ cup coconut milk
4 tbsp. l. cocoa powder
60 g dark chocolate (80%)
3 tbsp. l. honey
1 pinch vanillin
1 pinch of salt
coconut flakes (to taste)
chocolate chips (to taste)

Preparation:

Beat the avocado pulp in a blender.
Melt chocolate and cocoa powder in coconut milk, add vanillin, honey, salt.
Mix the ingredients until smooth. To make the dessert thicker, put it in the refrigerator for several hours.
Before serving, decorate the pudding with coconut or chocolate chips.

Banana protein

Ingredients:

1 liter of milk
4 eggs
350 g sugar
4 tbsp. l. (with a slide) flour
2 bananas
50 g milk chocolate for sprinkling
vanilla or nutmeg to taste

Preparation:

Mix flour, sugar (150 g) and nutmeg (vanillin is possible).
Bring the milk to a boil, but do not boil. Turn off and let cool slightly.
Separate the whites from the yolks. Beat the yolks with a whisk or fork. Mix with ¼ part of warm (but not hot) milk.
Add the previously prepared dry mixture and stir so that the mass does not clump. Combine it with the remaining milk. Bring to a boil and simmer for a few minutes until thickened over low heat.
Beat the whites with sugar until thick. Cut bananas into slices.
Divide some of the pudding into glasses. Place banana slices on top, protein cream on bananas, then bananas again. Finish with the rest of the pudding. Decorate with chocolate chips. Place in the refrigerator for several hours.

Strawberry parfait pudding

Pudding is an old English breakfast dish. Traditionally it was made from leftover bread, uneaten rice porridge, milk and beaten eggs. In an effort to diversify the menu, aromatic spices and dried fruits began to be added to it, but the recipe for chocolate pudding became the most popular. It is prepared using cocoa or melted chocolate. A daily dish can easily be turned into a festive dessert if you complement it with fillings of fruits, berries and other suitable ingredients.

How to make chocolate pudding: features

The main difficulty faced by housewives preparing an English dessert for the first time is obtaining the correct consistency. Ideally, the pudding should be dense but airy, much softer than muffins or casseroles.

There are several secrets on how to make chocolate pudding with the desired structure:

Beat the egg whites until foamy. Before you start mixing the ingredients, they should be in the form of dense peaks, which will give the dessert an airy feel.
Alcohol adds interesting notes to chocolate pudding. If the dish is not intended for children, you can safely add a couple of drops of cognac, cherry liqueur or amaretto.
Any pudding (and chocolate pudding is no exception) requires strict adherence to the proportions of ingredients. Don't try to add more filling. Because of this, the dessert will not rise when baked.
The form in which the pudding will be prepared only needs to be filled one third full. During the heating process, the mass will begin to greatly increase in volume.
While the pudding is in the oven, it is forbidden to open the door (even to check the degree of readiness). Because of this, the fluffy cap will fall off and the dish will be irrevocably spoiled.

Experienced chefs are able to identify the finished chocolate-based pudding by eye. Its edges begin to lag behind the shape (thanks to this, it is so easy to remove from the dishes). To be on the safe side, at the final stage you can dip a wooden toothpick into the mixture (if it is dry, the dessert is ready).

By the way! Some home-bakers prefer under-baked pudding. It has a more liquid structure, so it must be served in bowls.

Chocolate Pudding Recipes

Chocolate pudding at home does not have to serve only as a breakfast. With proper preparation and slight changes to the traditional English recipe, it will become a complete addition to a family tea party or a festive dessert that will amaze all guests.

Classic chocolate pudding

The traditional English dessert is prepared in two ways. In the first case, chocolate pudding with cocoa is mixed with milk, sugar and starch. The second recipe involves baking an airy mass with bread crumbs.

Method 1

Ingredients:

milk – 2 tbsp.;
cocoa mixture with granulated sugar - 4 tbsp;
starch (preferably corn) – 2 tbsp;
egg – 1 pc.;
ground hazelnuts – 2 tbsp.

Cooking technique:

Warm the milk to 50 degrees.
Beat the egg white into a strong foam. Lightly beat the yolk with a fork until a homogeneous yellow mass is obtained.
Add all ingredients to warm milk. Beat the mixture with a mixer (the minimum time required for this is 5 minutes). All components must be completely dissolved.
Return the mixture to the stove, without stopping whisking, and bring to a boil. Keep the bubbling mixture on the fire for 1 minute.

Pour the finished dessert into portioned molds. Decorate with crushed walnuts, marzipan or other suitable confectionery decoration.

Method 2

Ingredients:

loaf pulp – 300 g;
concentrated chocolate – 100 g;
eggs – 2 pcs. (plus 3 more yolks);
milk – 2 and a half glasses;
sugar – 150 g;
oil - for lubricating dishes;
cinnamon, raisins (no more than 50 g) and vanilla sugar - to taste.

Cooking technique:

Peel the bread pulp from hard crusts and cut into cubes with ribs of 2 cm.
Grease a heat-resistant pan and place the prepared bread crumbs into it.
Boil the milk and dissolve the chocolate broken into small pieces in the hot liquid.
Beat eggs with yolks and sugar. Pour the resulting fluffy mass into a saucepan with diluted chocolate. There is no need to interrupt the operation of the device.
Add spices and raisins to the mixture and spread it over the bread cubes.

The chocolate pudding is baked for 30-40 minutes depending on the power of the stove (optimal temperature 180 degrees). When serving, pour custard syrup over the cooled dish.

It will require:

sugar – 150 g;
milk – 500 ml;
flour – 35 g;
vanillin - a pinch;
eggs – 2 pcs.;
butter – 100 g.

Beat the listed ingredients until smooth (there should be no lumps). Boil the syrup until thick and refrigerate for 2 hours. The resulting filling tastes similar to homemade custard. If desired, you can also add chocolate to it. To do this, add 1.5 tbsp at the mixing stage. cocoa powder

Made with dark chocolate and whipped cream

Even a child can master the step-by-step process of preparing dessert according to this recipe. The hardest part is waiting for the chocolate pudding to thicken rather than eating it ahead of time.

Ingredients:

dark chocolate – 2 bars;
butter – 2/3 pack;
flour – 80 g;
whipped cream – 200 ml;
milk – 0.8 l;
sugar – 160 g.

Cooking technique:

Finely chop the chocolate and melt it in a convenient way.
Boil the milk.
Heat the butter cut into pieces slightly in a saucepan (until it melts). When this happens, dilute sugar in it.
Combine butter and chocolate bases.
Sift the flour into the base in parts, stirring it thoroughly. There should be no lumps left in the chocolate mixture.
Note! You don’t have to remove the pan from the stove while working. If you set the heat to minimum and stir the future pudding periodically, the chocolate base will thicken faster.
Add hot milk to the thickened mass. Whisk until smooth and continue to cook with continuous stirring for 4-5 minutes.

All that remains is to pour the resulting silky mass into the molds and wait for it to harden. Ideally, refrigerate the chocolate pudding overnight.

With coffee

The most popular recipe among chocoholics is homemade chocolate pudding, in which, in addition to the traditional bar, instant coffee is added.

Ingredients:

chocolate (any except white) – 100 g;
a mixture of milk and low-fat cream (1:1 ratio) – 250 ml;
ready-made coffee – 125 ml;
brown sugar – 1 tbsp;
starch – 10 g;
salt and cinnamon powder - 1 pinch each.

Cooking technique:

Add a pinch of salt to the creamy milk base and boil.
Crush the chocolate and then dissolve it in hot milk.
Add sugar, cinnamon and starch to the cooled coffee. Pour it into the chocolate base.
Start boiling the future pudding. When it thickens enough, remove from heat and pour into silicone molds.

Let the pudding sit for 2 hours until it partially hardens. Then carefully remove from the mold.

By the way! If you have difficulty removing the pudding (this happens when the product is kept in the cold for a long time), you can place it in hot water for a few seconds. The main thing is not to overdo it, otherwise the chocolate dessert will start to melt.

Chocolate pudding with orange

The “Chocolate Pudding” dessert is interesting because it can easily be transformed into a festive dish. One of the popular options among Europeans is a combination of cocoa base with citrus notes. This dish is usually made during the New Year and Christmas holidays.

Ingredients:

dark chocolate bar – 55 g;
orange (necessarily with thin skin, it contains less bitterness) – 1 pc.;
sifted flour – 170 g;
eggs – 2 pcs.;
cow butter – 130 g (85 g should be softened, the rest in solid form);
cocoa powder – 55 g;
sugar – 160 g;
milk – 2 tbsp.

Cooking technique:

Immerse an unpeeled orange in boiling water, cover the pan with a lid and cook for 10-15 minutes.
Separately break up the chocolate, combine it with 85 g of butter and heat in a water bath (the products should completely melt).
Mix flour with cocoa, add chocolate base and raw eggs. Stir the mass until a homogeneous structure is obtained.
Remove the boiled orange from the water. Prick the skin on all sides with a fork.
Cover a deep pan with foil. Pour in a little more than half of the chocolate dough. Place butter cut into pieces in the center, and an orange on top of it. Press down the filling until only the orange top remains on the surface.
Cover the orange with the remaining butter and chocolate dough.
Cover the top of the pan with foil and place it in a water bath. The liquid level should reach half of the container in which the pudding is placed.
Steam the dessert, adding water as it boils.

Cool the finished delicious pudding to room temperature, then put it in the refrigerator overnight. It is better to remove the chocolate dessert from the mold before serving.

Chocolate Vanilla Puff Pudding

You can take the preparation of English chocolate dessert in a new way if you make it in two layers and place it in tall glasses.

Ingredients:

vanilla sugar – 20 g;
regular sugar – 100 g;
cocoa powder – 30 g;
sifted flour – 50 g;
milk – 600 ml;
butter – 30 g.

Cooking technique:

Mix flour with sugar, add 0.5 liters of milk and put on the stove. Bring the mixture to a boil with constant stirring.
Add butter and continue whisking. There should be no traces of dry flour left in the mixture, otherwise everything will burn and ruin the taste of the pudding.
When the pudding is as thick as semolina porridge, remove from heat and divide into 2 parts.
Add vanilla sugar to the first base and heat for an additional 30 seconds to help the crystals dissolve. Let cool slightly.
Add cocoa and milk to the rest of the pudding. Stir and heat for 1 minute.

Place the resulting pudding into tall glasses, alternating the white and chocolate layers. Refrigerate for 1 hour.

The chocolate pudding recipe can be supplemented with your favorite products. These may include bananas, berries, prunes, raisins and even mint. Its main advantage is the naturalness of the composition, which is not typical for store-bought chocolate desserts.