Chocolate pudding: recipe with photos. Chocolate pudding

This delicious English dessert is truly a gastronomic pleasure. It has a soft, melting texture and amazing taste. The article will look at how to make chocolate pudding and its various variations.

Classics never go out of date. This is a win-win option that is easy to prepare.

Ingredients:

sugar – 110 g;
milk – 2 glasses;
starch (corn) – 2.5 tsp;
butter – 60 g;
eggs – 2 pcs.;
vanillin - at the end of a spoon;
cocoa – 2.5 tsp.

Recipe:

Pour chilled milk into a bowl and dissolve starch in it.
Take eggs, separate whites. Add the yolks to the milk in a bowl.
Add sugar, cocoa, then vanilla. Gently mix and beat.
Milk, there should be about a glass left, pour into a saucepan and heat to a boil. Add the whipped mixture to the milk, stirring regularly.
Keep the resulting mass on low heat for about 3 minutes, without stopping stirring.
When the mixture thickens, add butter. Mix properly.
Serve the pudding in glass vases or ceramic molds. Leave to cool. Then put it in the refrigerator to cool.

A wonderful English dessert is ready!

With added bananas

An original version of a famous recipe that will appeal not only to adults, but also to children.

Ingredients:

flour – 4-5 tbsp. l.;
salt - a pinch;
milk – 3 glasses;
bananas – 3 pcs.;
eggs – 3 pcs.;
granulated sugar – 120 g;
vanillin - at the end of a spoon;
cookies (biscuit) – 200 g.

Recipe:

Pour sugar into the milk, then add flour, preferably sifted, and salt. Place the mixture on the stove. Mix thoroughly. When bubbles begin to rise to the surface of the milk, turn the heat down and heat the mixture for a couple more minutes. Remove from the stove.
Place the eggs in a separate bowl. Add about a third of the mixture that was just removed from the stove to them and mix thoroughly.
Return the remaining mixture to the heat, slowly add the egg mixture and stir. Wait until bubbles appear and cook for another 2 minutes. Remove from heat, add vanillin, mix again. Allow to cool for fifteen minutes.
Place biscuit cookies in individual vases or one large mold and place bananas cut into slices on it (it is better to choose very ripe, soft ones).
If lumps still form, you can strain the mixture. Fill the bottom layer with it.
Re-arrange cookies and bananas.
Pour in remaining pudding mixture. Leave in the cold for 4-5 hours.

Before serving, sprinkle the dessert with crushed cookies or waffles if desired.

In the microwave

Simple instructions on how to make cocoa pudding in the microwave.

Ingredients:

sugar – 2/3 cup;
flour – ¾ cup;
butter - 80 g and 50 g - for sauce;
eggs – 3 pcs.;
baking powder (or slaked soda) – 1 tsp;
cream 30% – 3 tbsp. l.;
cocoa – 2 tbsp. l;
chopped almonds - ¼ tbsp.;
chocolate bar – 120 g.

Recipe:

Soften the butter, melt. Allow to cool slightly.
Add sugar to the eggs, foam into a fluffy mass.
Add flour, which must be sifted together with cocoa and baking powder.
Add almond crumbs and butter. Beat the resulting mixture until fluffy.
Place the mixture in a microwave-safe dish. Bake at 800 W for 5-6 minutes. Cool, you can keep the dessert in the refrigerator
For the chocolate sauce, soften the remaining butter and crushed chocolate bar. Stir in heavy cream.

Before placing the dessert on the table, it must be poured with the resulting topping.

Chocolate and vanilla pudding

Ingredients:

granulated sugar – 120 g;
flour – 60 g;
milk – 650 ml;
butter – 30 g;
sugar (vanilla) – 20 g;
cocoa powder – 30 g.

Recipe:

Place sugar in a saucepan and add sifted flour. Mix.
Pour half a liter of milk into the sugar, mix and put on the stove. It is better to choose medium heat. Cook without ceasing to stir, because the flour may form clumps and burn on the bottom of the pan.
Add butter to the semi-finished product and continue cooking, stirring, avoiding lumps.
The heat should be reduced slightly, then cook for two to three minutes until it thickens. At the same time, we must not forget to stir the mass all the time.
Pour half the pudding into a separate container, add vanilla sugar to the remaining hot mixture.
Heat the mixture over low heat until all the sugar has dissolved. The mixture must be stirred all the time so that it remains homogeneous. Remove the resulting vanilla part of the dessert from the heat and leave to cool.
Pour half a glass of milk into the reserved part and add cocoa powder. Mix thoroughly and heat over moderate heat for about a minute, still stirring.
If the cocoa sets in lumps, the mixture can be broken up with an immersion blender. This completes the chocolate part. It also needs to be cooled.
It's time to collect the treat. Transparent cups are better suited for this, then all the layers will be visible. Layer alternate layers of chocolate and vanilla puddings. The order is not important. After each layer, leave in the refrigerator for 6-10 minutes so that the mixture hardens and the layers do not mix.

Ingredients:

granulated sugar – 140 g;
cottage cheese – 700 g;
salt - a pinch;
flour – 300 g;
sugar (vanilla) – 2 tsp;
eggs – 3 pcs.;
baking powder (or slaked soda) – ¼ tsp.

Recipe:

Place cottage cheese in a bowl. Add vanilla and regular sugar to it.
Break the eggs, separate the whites, and leave in a separate bowl. Add the yolks to the cottage cheese.
Knead the cottage cheese thoroughly using a mixer.
Add flour and mix with cottage cheese into a homogeneous mass. The dough should be tight.

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 thoroughly 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.

Using the same ingredients, you can 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.

In contact with

Pudding is considered a real English dessert. As a rule, pudding is served at the Christmas table; there is even a special recipe for this dessert, prepared specifically for Christmas. If you just want to please yourself and your loved ones with a delicious treat, then regular chocolate pudding will suit you.

How to make chocolate pudding?

Ingredients:

dark chocolate – 200 g;
cream 30% - 80 ml;
butter – 120 g;
milk – 50 ml;
sugar – 100 g;
flour – 75 g;
eggs – 4 pcs.

Preparation

First, take silicone molds, grease them with butter and put them in the refrigerator. Melt the butter and chocolate in a double boiler. In a separate container, mix the cream with milk and bring the mixture to a boil. Beat the eggs with sugar, add flour and beat everything well again. Let the milk mixture cool slightly and then pour it into the egg mixture. Mix well and slowly pour in the melted chocolate and butter. Re-stir your pudding and pour into prepared pans. Then put the pudding in the freezer. When it hardens, remove it from the freezer and place it in the oven at 200 degrees for 15 minutes. Properly prepared pudding should be baked on the outside and runny on the inside.

Chocolate and vanilla pudding

Ingredients:

flour - 3 tbsp. spoons;
cocoa – 3 tbsp. spoons;
sugar – 1/2 cup
vanillin – 2 teaspoons;
milk – 2 tbsp.;
butter – 100 g;
vanilla oil – 1 tbsp. spoon.

Preparation

In a small saucepan, stir the flour and sugar and then add the milk. Mix everything well and place on medium heat. When the mixture thickens a little, add melted butter, then divide the milk mixture into two equal parts. Mix one part with cocoa, and the second with vanilla. Heat both portions of the mixture separately until very thick. Place your pudding in bowls in layers. If desired, you can sprinkle the dessert with chopped nuts. Let it cool slightly in the refrigerator and serve.

Chocolate pudding with strawberries - recipe

This delicious chocolate semolina pudding will be a wonderful addition to evening tea.

Ingredients:

dark chocolate – 200 g;
semolina – 50 g;
sugar – 100 g;
milk – 600 ml;
rum – 4 tbsp. spoons;
mascarpone – 220 g;
strawberries – 300 g;
cinnamon – 1 teaspoon;
almonds – 50 g.

Preparation

Boil the milk, then slowly pour it into the container with the semolina. Add sugar, stir and cook over low heat until thickened, about 20 minutes. Chop the dark chocolate and add to the semolina porridge. Without removing from heat, stir the porridge until all the chocolate has dissolved. Remove the mixture from the heat, add rum, cinnamon and mix well. Add some of the cheese to the porridge and beat with a mixer until smooth, then place in small cooled molds and put in the freezer.

Fry the almonds in a frying pan, peel and chop. Cut the strawberries into slices and beat the rest of the cheese. Remove the frozen pudding from the molds and garnish with strawberries, cheese and crushed almonds.

Chocolate pudding in the microwave

Many housewives are wondering how to make chocolate pudding in the microwave. We'll tell you about a quick and easy way to prepare a delicious dessert.

Ingredients:

I would like to recommend you a very tasty dessert - chocolate pudding. This pudding has a surprisingly soft texture that makes it melt in your mouth. In addition to chocolate, there is a slight coffee bitterness to the taste, which adds a unique charm to the entire dessert. Whipped cream complements the harmony of taste. By the way, this dessert also has a second name - Barbados pudding, and it is considered a dish of love. Anyone who tastes it will immediately understand why. Firstly, the dish has a very rich and intoxicating taste, the breath of a hot Caribbean night emanates from it. Secondly, it consists almost entirely of aphrodisiacs, in other words, products that stimulate sexual desires, and most importantly, capabilities (especially male ones). Well, and finally, this is just a beautiful dessert that will add sophistication and sophistication to a romantic dinner for two.

Ingredients:

(4 servings)

2 tbsp. cocoa powder
1 tbsp. instant coffee without slide
4 tbsp. Sahara
2 large chicken eggs
1/4 cup water
whipped cream:
1/2 cup cream 30% fat
1/2 tbsp. Sahara
1 tbsp. dark rum (cognac)

Let me note right away that the recipe for this chocolate pudding is somewhat different from the others. Thanks to one little trick, the pudding turns out to be both airy and tender. So, take a small saucepan, pour cocoa, black instant coffee and 4 tablespoons of sugar into it.

Mix and pour boiling water (1/4 cup). Mix all this thoroughly, ensuring that the sugar is completely dissolved and a homogeneous mixture is formed.

Carefully break the eggs, separate the yolks from the whites. As always, when working with raw eggs, you should follow the rules of hygiene and first wash them under running water, you can even use dishwashing detergent. After washing the eggs, dry them with a napkin.
Beat the separated yolks with a whisk or blender until they approximately double in volume.

Pour the beaten yolks into the warm chocolate-coffee mixture. Mix.

Now let's construct the simplest water bath. For this we need two pans of different diameters. Pour some water into a large saucepan, and then send a smaller saucepan containing the egg-chocolate mixture to float there. We put this entire structure on fire. Using a water bath, we have the opportunity to heat various delicate mixtures to a temperature of 100 degrees (the boiling point of water), and at the same time remain completely confident that nothing will burn.

Continue stirring the contents of the saucepan. In a water bath, the mixture will not boil quickly, but as the yolks coagulate, it will become thicker and thicker. When the viscosity of it becomes similar to condensed milk, remove the pan from the heat. That's all, the pudding filling is ready, it should be allowed to cool to room temperature.
Beat the remaining whites until a stable, fluffy foam forms.

Pour the coffee-chocolate filling into the whipped egg whites and immediately gently mix the resulting mass. To do this, it is convenient to use the same blender, reducing its speed to a minimum.

Pour the resulting mass into molds. There are two possible options here. Either we put the entire volume in one small heat-resistant dish and bake it in the oven, or we pour the pudding into separate serving glasses and cook it in an improvised water bath. I prefer the second option; it is with this cooking that the chocolate pudding gets the most delicate porous structure, thanks to which the dish melts in the mouth.

So, put the mixture into low molds (I use glasses). We fill the molds up to half (you can fill a little less), since during cooking the coffee-chocolate pudding significantly increases in volume and can leak out. The water level in the pan should also only reach half the height of the glasses, so that when boiling, water does not pour inside. Cover the pan with a lid, which will help the top of the pudding cook better.
Heat the contents of the pan over the fire; as soon as the water boils, reduce the heat. Cook for about 15-20 minutes, while the pudding rises and becomes denser.

Test the top of the pudding with your finger; if it doesn’t stick to your finger, you can remove it from the heat. We remove the glasses from the water and send them to cool, first at room temperature, and then in the refrigerator.
When cooling, our fluffy and tall pudding settles again almost to its original height. The only consolation here can be the knowledge that from now on this is not a dense liquid mass, but a real fluffy and aromatic mousse, and heat treatment was needed to obtain an airy, porous structure.
Remove the cooled chocolate pudding from the glasses. To do this, the glasses with pudding should be shaken a little, and when the contents come away from the walls, turn them over, place them on a portion plate and shake them out onto it, just as small children do when they build sand eggs.

The finished pudding must be seasoned with whipped cream. For this purpose 100 ml. whip cream with 1/2 tbsp. sugar, and then at the very end of whipping add 1 spoon of rum or cognac. We spread fluffy, airy cream beautifully on top of the pudding. This is best done using a pastry syringe.

To decorate the dish, you can use candied fruits (in my case, cherries), various confectionery powders and decorations. It’s just important not to overdo it, so as not to interrupt the taste of the chocolate pudding itself. However, if done correctly, you will get a delicious

Chocolate pudding is a surprisingly tender, tasty and light delicacy that any housewife can prepare. Milk is used as the basis for the dessert, sometimes cream or dissolved coffee is added to it. Also essential ingredients are chocolate or cocoa powder and granulated sugar. For aroma and a richer taste, vanillin, cinnamon or ground nuts are added to the chocolate-milk mixture. The dessert turns out incredibly tasty if you add a little liqueur, cognac or rum to the mixture. Eggs, starch or flour are used as a “link”. The principle of preparation is very simple: sugar, cocoa, starch, eggs and other ingredients are dissolved in a small amount of hot or cold milk. Then the mixture is carefully poured into the total hot mass of milk and everything is thoroughly stirred. After boiling, the mixture is boiled for another minute or two, after which the chocolate pudding can be poured into molds and left to cool. The pudding is served cold.

Chocolate pudding - preparing food and utensils

Utensils you will need are a bowl, a small saucepan, a measuring cup and pudding cups. If there are no special molds, transparent glass bowls will do. Preparing food involves measuring the required amount of sugar, cocoa, starch and milk. Some recipes require the milk or cream to be pre-chilled.

Chocolate pudding recipes:

Recipe 1: Chocolate Pudding

This recipe describes the preparation of classic chocolate pudding, as it is made in England. The dessert is prepared quite simply and does not require the use of complex or hard-to-find products. This chocolate pudding is prepared using cocoa powder with the addition of milk, granulated sugar, vanillin and butter.

Required ingredients:

115-120 g sugar;
2 spoons of cocoa powder;
Milk - 500-550 ml;
2 yolks;
Corn starch - 2 tablespoons;
Vanillin packet;
A spoon of butter (about 15-16 ml).

Cooking method:

The milk must first be cooled in the refrigerator. Dilute starch in 100 ml. Pour the rest of the milk into a saucepan and place over medium heat. Add cocoa powder, vanillin, granulated sugar and egg yolks to the milk with starch. The mixture must be thoroughly whisked. As soon as the milk in the pan boils, slowly pour the mixture from the cup, stirring constantly. Boil the mixture over low heat for another 2 minutes, stirring continuously. Once the mixture becomes thick enough, turn off the heat and add cold butter to the pan. Stir the mixture with the hot ingredients until completely dissolved. Place chocolate pudding in glass bowls and leave to cool at room temperature. Then put the dessert in the refrigerator. Serve chilled with coffee.

Recipe 2: Chocolate Hazelnut Pudding

Ground hazelnuts perfectly complement chocolate pudding and add a spicy, specific flavor. In addition to nuts, to prepare the dessert you will need milk, cocoa, sugar and starch.

Required ingredients:

Milk - 2 glasses;
2 tbsp. l. granulated sugar and corn starch;
Ground hazelnuts - 30-35 g;
Cocoa powder - 2 tbsp. l.

Cooking method:

Heat the milk until it is hot enough but does not boil. Remove the saucepan from the heat and add sugar, cocoa powder and cornstarch. Stir thoroughly until the dry ingredients are completely dissolved. Then add the ground nuts and mix everything again. Place the pan on the fire and continue stirring the mass. After boiling, cook for another 1 minute. Pour the chocolate pudding into the molds and leave to cool, then put in the refrigerator for several hours.

Recipe 3: Chocolate pudding with coffee and cream

An incredibly delicious dessert made from dark chocolate, milk, sugar and coffee. Cream gives chocolate pudding tenderness, and cinnamon gives it a pleasant spicy taste and subtle aroma.

Required ingredients:

125-130 ml milk;
Dark chocolate bar;
spoon of brown sugar;
2 tablespoons potato starch;
125-130 ml instant coffee;
1 pinch each of cinnamon and salt;
Cream - 125-130 cl (10%).

Cooking method:

Stir the cream with milk, add a little salt, put on fire and boil. Break the chocolate bar and throw it into the hot milk-cream mixture. Stir the chocolate. Add starch, sugar and cinnamon to a cup of dissolved coffee and stir well. Pour the coffee into the saucepan with the milk and chocolate and continue stirring. Turn off the heat as soon as the mixture begins to thicken. Pour the pudding into the molds and leave to cool, then put in the refrigerator.

Chocolate pudding - secrets and useful tips from the best chefs

The finished chocolate pudding can be decorated with icing or ice cream, poured with caramel, sprinkled with coconut or ground nuts. To significantly reduce the calorie content of the dessert, you can take skim milk.