No-Bake Chocolate Cream Pudding
A silky smooth chocolate dessert that requires zero baking — just blend, set, and serve. This crowd-pleasing treat delivers rich cocoa flavor with a light, mousse-like texture that melts on your tongue. Perfect for parties, potlucks, or any time you want an impressive dessert with minimal effort.
🛒 Ingredients
12 servings
- ¾ cup heavy whipping cream
- 1 can sweetened condensed milk (14 oz)
- 1 cup whole milk
- 4 tablespoons unsweetened cocoa powder
- 1 envelope unflavored gelatin powder (¼ oz / 7 g)
- 3 tablespoons chocolate sprinkles
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Directions
- 1
Add the condensed milk, heavy cream, whole milk, and cocoa powder to a blender. Blend on high for about 2 minutes until completely smooth and the cocoa is fully incorporated.
- 2
Dissolve the gelatin in 3 tablespoons of hot (not boiling) water, stirring until no lumps remain. Pour into the blender and pulse just a few times to combine — avoid over-blending at this stage.
- 3
Lightly grease a bundt or pudding mold with oil, then rinse with cold water to remove the excess. Pour in the chocolate mixture and refrigerate for at least 10 hours, or overnight.
- 4
When ready to serve, run a thin knife around the edge of the mold, then invert onto a serving plate. Finish with a generous shower of chocolate sprinkles.
💡 Chef's Tip
For the cleanest unmolding, dip the bottom of the mold in warm water for 10 seconds before flipping. You can also top with fresh raspberries or a drizzle of caramel sauce for an extra-special presentation.
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