Easy Chocolate Pudding
A rich, silky chocolate pudding that comes together without an oven and with barely any effort. Blend, steam, and let the fridge do the rest. It's the dessert you make when the chocolate craving hits and you want results, not fuss.
🛒 Ingredients
20 servings
- 1 can sweetened condensed milk (about 395 g)
- 2 cans of milk (use the empty condensed milk can as a measure)
- 4 whole eggs
- 8 tablespoons unsweetened cocoa powder
- 3 tablespoons unsweetened cocoa powder (for the sauce)
- 2 tablespoons sugar
- 2 tablespoons water
- Chocolate sprinkles for decorating
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Directions
- 1
Start by making the sauce right in the pudding mold: mix the cocoa, sugar, and water, then heat over low heat until everything melts into a smooth caramel.
- 2
Be careful not to burn the sauce - pull it off the heat as soon as it turns glossy, then set it aside to cool slightly.
- 3
Blend the remaining ingredients (condensed milk, milk, eggs, and the 8 tablespoons of cocoa) until completely smooth, then gently pour the mixture over the sauce in the mold.
- 4
Cover the mold with aluminum foil and cook in a water bath for about 40 minutes.
- 5
Let it cool completely, then unmold onto a plate and sprinkle chocolate sprinkles on top.
- 6
Never unmold the pudding while it's hot or warm, or it will fall apart - wait until it's fully cold.
- 7
Refrigerate for at least 4 hours and serve well chilled.
💡 Chef's Tip
For a clean unmold, run a thin, damp knife blade around the edge before flipping the mold. The pudding keeps for up to 4 days in the fridge, covered with plastic wrap.
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