If you’re a chocolate lover, this chocolate pudding recipe is just what you need! Creamy, delicious, and easy to prepare, this spoon dessert captivates the palate with its intense and enveloping flavor. Perfect as an after-meal treat or a tasty snack, chocolate pudding is a timeless classic that never disappoints. I made it with plant-based milk, creating an irresistible vegan dessert. If you like chocolate desserts, try the Pavesini chocolate cake, chocolate salami with ricotta, chocolate plumcake, or the chocolate cake without butter, milk, or eggs.
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OTHER CREAMY DESSERTS
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 2 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Chocolate Pudding
- 3 cups plant-based milk
- 1/2 cup cornstarch
- 1/3 cup unsweetened cocoa powder
- 2/3 cup sugar
Tools
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- Saucepan
- Hand Whisks
- Container glass 17-18 cm
Steps for Preparing Chocolate Pudding
In a saucepan, put cornstarch, cocoa, and sugar. Mix with a hand whisk.
Gradually add the milk, I used room temperature plant-based milk. Continue to whisk to dissolve the dry ingredients. Place on the heat and keep stirring until the pudding thickens.
Brush a container with seed oil. Pour the cream, cover with plastic wrap, and let it cool. Refrigerate for at least 3-4 hours. I prepare it the day before and leave it in the fridge overnight.
Turn out onto a plate and decorate with whatever you like, such as chopped hazelnuts, chocolate syrup, cherries, or shredded coconut.
Storage
You can store the pudding in the fridge for 3 days.
