Chocolate Pudding, 2 ways

I still remember as if it was yesterday, the delicious chocolate pudding my grandma used to make for me and my cousins when we slept over at her house. She just made it early in the morning so that by the time we woke up it was chilled and ready! Unfortunately I was not able to get my hands on her awesome recipe so I am experimenting with different ways of making pudding.

During my research I found out that:

1. pudding is made with no eggs. If you use eggs, then you are making custard

2. you can make pudding with gelatin

3. you can make pudding with cornstarch

I have tried both ways, with gelatin and without. The pudding you get using cornstarch is softer and does not set as well as the one with gelatin does, however its consistency is soft and smooth, which I love. With the gelatin method you get more of a Jello style pudding. So it really depends on your taste.

Here are the instructions for both methods. Pick what you like most!

Pudding without gelatin

Ingredients:

  •  1/3 cup of honey
  • 2 cups of whole fat milk
  • 4 tbsp cornstarch
  • 2 tbsp cocoa powder
  • 1/2 tsp vanilla bean paste
  • 1 tsp butter

In a bowl whisk together cocoa and cornstarch

cocoa

Slowly pour in milk and stir until smooth. In a sauce pan heat up the milk mixture together with the honey.

DSC_1289

Cook on low heat stirring constantly until it thickens.

DSC_1291

Remove from the stove and stir in vanilla and butter.

Portion it up and refrigerate for a couple of hours until ready to serve

DSC_1293

Enjoy it

DSC_1311

Pudding with gelatin

Ingredients:

  • 1 tsp gelatin
  • 170 ml + 30 ml milk
  • 70 g sugar
  • 10 g cocoa powder

In a medium bowl, combine the gelatin and 30 ml milk. Whisk with a fork to ensure no lumps remain.

cocoa4

In a small sauce pot, combine the sugar, cocoa, salt and remaining milk over medium low heat. Whisk constantly until smooth and the mixture beings to bubble around the edges, about five minutes.

cocoa3

Pour the hot dairy mixture through the sieve and into the bowl of gelatin. Whisk the gelatin into the chocolate mixture. Pass it through a sieve into serving bowls

cocoa5

Set the bowls, uncovered, in the refrigerator. After fifteen minutes cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 2 hours (or less)

cocoa9

then serve it

cocoa8

you can also add a slop of whipped cream if you like

cocoa7

or just en joy it as it is

cocoa6

Love

– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.