When I was at school I remember having chocolate pudding that a friend kept in a locked drawer. It was too good and I wanted to eat a whole bowl of it. I wanted this recipe to achieve that level of deliciousness and I have to say I surpassed it.
So this recipe is dedicated to that friend that always made me plea for some chocolate pudding from her drawer haha. Love you to the moon and back!
It really makes no sense to buy pudding in a box. Making it at home is as easy to do with the only difference that you have to measure the ingredients yourself instead of having them all in a bag.
Besides being as easy to prepare as the one from a box, this chocolate pudding is a thousand times tastier. You can make it with a cookie base and whipped cream like I did (for a full-version dessert) or just make the pudding on its own.
The texture is spectacular and because it’s thickened with cornflour it’s gluten-free. Also if you want to make it dairy-free you can use vegetable milk instead of animal.
I whipped the cream that sits on top by hand to teach you how to make it if you don’t have an electric mixer at hand but of course you can achieve the same result using one.
The cookie base as well as the pudding you can have ready beforehand but do try to whip the cream right before serving so that it doesn’t loose its texture in the fridge.
For the cookie base
- 35 g vanilla / graham cookies or other flavour you like such as coconut, chocolate, caramel, etc.
- 12 g melted unsalted butter
- 1/8 tsp salt
For the chocolate pudding
- 30 g unsweetened cocoa powder (hopefully 100% cacao)
- 100 g sugar
- 460 ml milk can be whole, skimmed, lactose-free or vegetable
- 15 g cornflour
- 1/4 tsp salt
- 1 tsp vanilla essence
- 50 g dark chocolate (I used 60% cacao) + more to garnish
For the whipped cream
- 150 g cold whipping cream
- 1 tbsp icing sugar
For the cookie base
- Crush the cookies until fine and mix with the butter and salt.
- Lay inside the mould and press to forn the bottom layer.
For the pudding
- Melt the chocolate in the microwave in 30 second intervals, mixing in between. Reserve.
- Put everything except the chocolate in a pot and mix using a whisk until it starts to boil and thickens.
- Remove from the heat, add the melted chocolate and mix.
- Pour onto the container on top of the cookie layer.
- Let cool down to romo temperature and take to the fridge for at least a couple of hours for it to thicken up further.
For the whipped cream (hopefully prepare right before serving)
- If you're using an electric mixer put the cream and icing sugar in the bowl and mix until fluffy.
- If you're doing it by hand like me prepare an ice bath first (a bowl with water and ice with another bowl on top where you're going to whip the cream). Use a whisk to beat it until fluffy.
- Put a tablespoon on whipped cream on top of the puddings.
- To have those nice chocolate swirls you need to put the chocolate bar in the microwave for 10-15 seconds for it to become slightly soft. Then you grate it for that nice finish.