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Chocolate Pudding Cups Recipe - Indian Dessert Snack | CraftMyMeals

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Meals
Chocolate Pudding

american vegetarian gluten-free nut-free soy-free

kosher

Chocolate Pudding

Name: Chocolate Pudding
Prep time: 10 min
Cook time: 15 min
Total time: 145 min
Yield: 4 servings
Cuisine: american
Ingredients: 0.5 cup Granulated Sugar (Adjust to taste); 0.25 cup Unsweetened Cocoa Powder (Use Dutch-processed for a richer flavor); 3 tbsp Cornstarch; 0.25 tsp Salt; 2.5 cup Whole Milk (Do not use skim milk); 2 tbsp Unsalted Butter (Cut into small pieces); 1 tsp Vanilla Extract

Popularity

4.1

Creamy, dreamy pudding cups - a quick, sweet treat that's kid-approved and energy-giving!

Nutrition per Serving

278

Calories

Protein

41g

Carbs

12g

Fat

low-calorie

Recipes in this Meal

1. Chocolate Pudding

A rich, creamy, and deeply chocolatey homemade pudding that's surprisingly easy to make on the stovetop. This classic comfort dessert is perfect served warm or chilled.

Prep10 min

Cook15 min

Servings4

Serving size: 1 serving

278cal

6gprotein

41gcarbs

12g

Ingredients

0.5 cup Granulated Sugar (Adjust to taste)
0.25 cup Unsweetened Cocoa Powder (Use Dutch-processed for a richer flavor)
3 tbsp Cornstarch
0.25 tsp Salt
2.5 cup Whole Milk (Do not use skim milk)
2 tbsp Unsalted Butter (Cut into small pieces)
1 tsp Vanilla Extract

Instructions

1
Whisk Dry Ingredients
- In a medium, heavy-bottomed saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Continue whisking until all lumps are gone.

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About Chocolate Pudding

Creamy, dreamy pudding cups - a quick, sweet treat that's kid-approved and energy-giving!

This american dish is perfect for snack. With 278.47 calories and 6.04g of protein per serving, it's a low-calorie option for your meal plan.

fat

Create a Smooth Slurry

While whisking constantly, slowly pour in about 1/2 cup of the cold milk. Whisk vigorously to form a smooth, thick, lump-free paste. This step is crucial for a silky texture.

Incorporate Remaining Milk

Gradually whisk in the remaining milk until the mixture is completely uniform and smooth.

Cook the Pudding

Place the saucepan over medium heat. Cook for 8-10 minutes, whisking constantly and scraping the bottom and corners of the pan to prevent scorching.
The mixture will slowly heat up and begin to thicken.

Simmer and Thicken

Once the pudding comes to a gentle boil (you will see large bubbles popping on the surface), continue to cook and whisk for exactly 1 more minute. This fully cooks the cornstarch and ensures proper setting.
The pudding should be thick enough to coat the back of a spoon.

Add Finishings

Remove the pan from the heat. Immediately add the butter pieces and vanilla extract.
Whisk until the butter is completely melted and the pudding is glossy and smooth.

Portion and Chill

Pour the pudding into 4 individual serving dishes or ramekins.
To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of each pudding.
Refrigerate for at least 2 hours, or up to 3 days, until fully chilled and set.

Serve

Remove the plastic wrap just before serving. Enjoy chilled, either plain or with toppings like whipped cream, chocolate shavings, or fresh berries.

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