Silky milky chocolate pudding is comforting cool dessert for chocolate lovers. Try make this recipe to get silky and smooth texture that melt in your mouth!
Are you chocolate lover? Don’t miss trying this silky chocolate pudding for your dessert! Creamy, smooth, and melting in your mouth. Addition of whipped cream and choco chips on top gives a perfect taste.
There are many of brand that selling pudding in a cup or box. If you can make it at home, why not? The ingredients are so basic and easy, you might have all at your kitchen.
This pudding have delicious and rich flavor with topping or without it. But if you want have extra you can add anything you like. I have several recommendation for addition if you might like. You can add whipped cream with cocoa powder, chocolate sprinkles, fruits, or biscuit.
Don’t worry if you’re not a sweet tooth because the sweetness in this pudding is just right. Hope you try this silky milky chocolate pudding at home!
How to make this delicious silky milky chocolate pudding
In medium saucepan, heat the milk, dutch cocoa powder dan cornstarch over medium heat.
Soften your gelatin with water in a small bowl. Set aside.
Once the milk has heated, add sugar, dark chocolate couverture, mix until the chocolate have melted and the mixture is thoroughly combined.
Whisk constantly, cook the pudding over medium heat until it thickens and bubbles start to form along the sides of the pan.
Remove the saucepan from the heat, add gelatin and mix until the gelatin dissolved.
Then transfer to a glass or ceramic container. Refrigerate the pudding for at least 4 hours to set fully. Before serving, top it with whipped cream and sprinkle the pudding with milk chocolate chips.
Enjoy with your loved ones!
Silky Milky Chocolate Pudding
Ingredients
- 1 L Full Fat Milk
- 150 g Dark Chocolate Couverture
- 40 g Dutch Cocoa Powder sifted
- 100 g Sugar
- 2 tbsp Gelatin Powder (15g)
- 20 ml Water
- 2 tbsp Cornstarch (20g) sifted
- Whipping Cream for garnish
- Milk Chocolate Chips for garnish
Instructions
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In medium saucepan, heat the milk, dutch cocoa powder dan cornstarch over medium heat.
-
Soften your gelatin with water in a small bowl. Set aside.
-
Once the milk has heated, add sugar, dark chocolate couverture, mix until the chocolate have melted and the mixture is thoroughly combined.
-
Whisk constantly, cook the pudding over medium heat until it thickens and bubbles start to form along the sides of the pan.
-
Remove the saucepan from the heat, add gelatin and mix until the gelatin dissolved. Then transfer to a glass or ceramic container.
-
Refrigerate the pudding for at least 4 hours to set fully.
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Before serving, top it with whipped cream and sprinkle the pudding with milk chocolate chips.
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Enjoy!
For another chocolate recipes, check our previous post:
- Almond Chocolate Frozen Banana
- Almond and Chocolate Brigadeiro
- Nama Chocolate – Copycat from Royce
- Cinnamon Churro Bites with Chocolate Sauce
- Chocolate Marie Cake
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