Chocolate pudding will appeal to gourmets who are tired of sponge and shortbread cakes, custard and butter roses. The dessert, invented by the British, turns out airy, with a delicate and melting structure. For people who are gluten intolerant, we have come up with an option without wheat flour. And working women and men who don’t have time to prepare cakes and cookies will love this microwave recipe.

Greetings from England

The basis for the traditional dessert, brought from Great Britain, will be cow's milk. For 6–7 servings you will need 1.5 liters of product. The classic pudding also includes other components:

• white or brown sugar – 250 g;
• eggs – 2 pcs.;
• corn or potato starch - 1 tbsp. l. without slide;
• natural cocoa powder – 70 g.

The dessert is complemented with a sweet sauce, which will require 10–20 g of crushed peanuts, a few pieces of dark chocolate, and vanillin. And some wheat flour to make the gravy thick. And also a hundred gram piece of butter or margarine for a delicate taste.

Pour 1 liter of milk base into the pan. The preparation is brought to a boil and mixed with the remaining ingredients. To prevent dry products from forming lumps, cocoa, sugar and starch are combined in a separate bowl. And then pour half a cup of heated milk into the ingredients in a thin stream, stirring the mixture with a whisk. When the products become homogeneous, they are sent to the pan with the base. Set the minimum temperature and simmer the pudding until the dessert becomes thick. Stir the mixture with a whisk so that it does not burn or curdle.

The base is poured into prepared forms. You can use regular cups or special silicone accessories. It is recommended to grease the bottom of the containers with butter or water to make it easier to remove the pudding.

The dessert is cooled to 35–37 degrees and hidden in the refrigerator so that it completely hardens. While the dish reaches the correct consistency, prepare the sweet sauce. Beat eggs in a bowl. When the chicken ingredients turn into a fluffy mass and increase in volume by 1.5–2 times, they are combined with 120–150 g of sugar and a pinch of vanillin. In a saucepan with a thick bottom, mix 500 ml of the remaining milk and 30–40 g of flour. Use a whisk to break up all the lumps, and then pour the egg mixture into the future sauce. You can add 1-2 tbsp. l. cocoa to give the gravy a chocolate tint.

The milkshake is heated, but should not be brought to a boil. Maximum temperature is 80–85 degrees. When the mass becomes thick, remove it from the stove and season with butter. The result will be a sauce similar in taste to custard. It is cooled in the refrigerator separately from the pudding.

The preparation of the dish begins after 1.5–2 hours, when the base and gravy have hardened. First, take the dessert out of the glass. If the pudding sticks to the dish, dip the container in hot water for a minute. The main thing is not to overcook so that the dish does not melt. Place the base on a plate, pour custard on top, and sprinkle with crushed peanuts. You can decorate with chocolate chips, fresh or frozen berries, pieces of dried fruit or a sprig of mint.

Gluten Free Recipe

If one of the family members cannot tolerate dishes that contain wheat flour or natural cow's milk, they are pampered with a special gluten-free pudding. You will need:

• cocoa powder - half a cup;
• vanilla sugar – 1.5 tsp;
• starch - a third of a glass;
• regular or cane sugar - 1.5–2 cups;
• canned coconut milk – 1 l;
• salt – 15 g.

This amount of food is enough for 6–8 servings. Preparing dietary pudding is practically no different from the traditional recipe. Mix the dry ingredients in a saucepan, and then slowly pour cold coconut milk into the ingredients. Place the dessert on medium heat, bring it to 90 degrees and immediately turn off the stove. Leave the saucepan on the burner for 2-3 minutes. Be sure to stir the mixture with a fork or whisk so that it does not stick to the bottom of the container and burn.

Pour the gluten-free pudding into a clean bowl or cups. The cooled dessert is put in the refrigerator and waited until it becomes thick, like jelly. Before serving, the dietary dish is sprinkled with a mixture of cocoa powder and powdered sugar. No sauce is prepared for this pudding, but you can decorate it with permitted products. For example, chocolate or coconut shavings.

Exquisite option

Pudding with Mascarpone cheese and strawberries will surprise guests and will appeal even to capricious gourmets who hate the classic English dessert. The delicious dish consists of:

• pasteurized or natural milk – 700 ml;
• cane or white sugar - half a glass;
• cinnamon – 5 g;
• semolina – half a cup;
• dark chocolate – 2 bars;
• almonds – 75 g;
• fresh or frozen strawberries – 300–320 g;
• Mascarpone cheese – 240–250 g;
• rum - 1 glass.

Milk, brought to a boil, is poured into a saucepan with semolina in a thin stream. To prevent the pudding from burning, the pan must have a thick bottom. The products are stirred with a whisk until smooth, then seasoned with sugar and the container is placed on low heat. After 15 minutes, pour chocolate chips into the hot semolina. Remove the dessert from the stove when the bitter ingredient has melted. Pour in rum mixed with cinnamon, cool to 50–60 degrees and combine with 120 g of Mascarpone cheese. Beat the ingredients with a blender or mixer until the dish becomes fluffy and airy. Carefully transfer the base into prepared forms and cool in the refrigerator for 2 hours.

Before serving, the almonds are roasted and peeled. Cut into thin slices or grind with a mortar. Beat the remaining cheese until it increases in volume. You can season it with powdered sugar. The pudding is removed from the molds and decorated with strawberries cut into slices. Whipped cheese is squeezed on top of the dessert and the dish is sprinkled with almond crumbs. All that remains is to put a sprig of mint on the plate, and homemade pudding will be no different from the restaurant version.

Hastily

Spend 1.5 hours preparing a dessert? Why, if there is a fifteen-minute option for the lazy? The modified pudding contains:

• margarine – 180–190 g;
• sugar - 1 glass;
• milk – 2 tbsp. l.;
• cocoa – 45 g;
• chicken eggs – 2 pcs.;
• flour - a quarter cup;
• baking powder - on the tip of the knife.

You need to take out the margarine in advance so that it melts at room temperature. The soft ingredient is ground with sugar and cocoa powder. Beat cold milk with eggs until smooth, pour in the oil base in a thin stream. The baking powder is poured into the flour, and then both ingredients are added in small portions to the margarine mass. Beat the dough with a whisk, or even better, use a mixer, which will turn the products into a fluffy and airy dough with a uniform consistency.

Chocolate pudding is divided into portions and placed in silicone molds. The bottom of the containers is lubricated with water. The dessert is placed in the microwave and the maximum temperature is selected. It will take 6-7 minutes for the mixture to bake well. The pudding is left to steep for 4–5 minutes and then served with tea. You can decorate the dish with whipped cream, nut crumbs or coconut flakes.

Homemade pudding is much healthier and tastier than store-bought powdered versions. Of course, preparing an English dessert takes a lot of time, but there are simple recipes for the microwave. To make the dish dietary, just replace natural milk with skim milk, and use stevia instead of sugar. And enjoy the airy pudding that does not harm your figure.

Video: chocolate pudding in 15 minutes

Our article is dedicated not just to fans of sweets, but to true gourmets. Because the material will talk about such a product as exquisite homemade chocolate pudding. This delicious delicacy will bring real pleasure.

A few words about the English dessert

Chocolate pudding (see photo in the article) is a traditional British dish. The recipe for its preparation was passed down from generation to generation. This classic delicacy consists of flour, eggs, milk and granulated sugar. However, culinary experts from different countries interpret the dessert in different ways, adding fresh fruits, nuts, berries, vanillin and aromatic spices to it. You can fantasize as much as you like, and serving the delicacy does not have to be in molds.

In our country, chocolate pudding is not very popular. People prefer to purchase ready-made powder mixtures, which are difficult to name. The benefits of such a product are not mentioned at all. Its composition does not shine with natural ingredients - all preservatives, harmful food additives and dangerous dyes.

As a result, one conclusion emerges - homemade desserts will never compare with store-bought ones. Based on the above, we propose to work together to create a delicate and soft chocolate treat. It is allowed to be used by both adults and children.

Chocolate pudding: recipe one

We immediately warn you that the dish takes a long time to prepare: the cooking time will take at least 1.5 hours. It will also take a few more hours for the pudding to harden. Write down the recipe: one and a half liters of milk, a glass of granulated sugar, two eggs, half a two-hundred-gram pack of butter, cocoa powder (two large spoons). In addition, you will need a spoonful of flour, starch (60 g), a bar of dark chocolate, vanillin, ground peanuts (10 g).

The basis

Boil a liter of milk. In a separate bowl, combine some of the sugar with starch and cocoa powder, pour in a little warm milk in a thin stream, stir with a whisk so that there are no lumps. Pour the homogeneous mass into the milk, put it on the fire and stir constantly until it becomes thick. Pour the prepared base into pastry molds and put it in the refrigerator for three hours.

Cream sauce

Beat the remaining half of the granulated sugar with the eggs and vanilla powder until foamy. Stir the flour in the milk, combine with the egg dressing and heat on the stove, remembering to stir. As soon as the mass thickens, add butter, beat thoroughly and leave in the refrigerator for half an hour.

Take out the cooled chocolate pudding and separate it from the mold using hot water. Pour the prepared creamy milk cream on top, sprinkle with ground peanuts, and decorate with strands of melted chocolate or whipped cream.

Chocolate pudding: recipe two

This cooking option is a little simpler. It contains: half a liter of milk, semolina (one hundred grams), butter (large spoon). You will also need a bar of dark chocolate, vanillin and sugar. At your own discretion, you can include alcoholic drinks (liqueur, cognac or balsam), raisins or nuts in the dish.

Step-by-step preparation

If you have already learned how to make chocolate pudding, then you need to prepare the base for it. To do this, butter, vanillin, sugar and chocolate are immersed in hot milk. As soon as bubbles begin to appear, you need to carefully add semolina and boil for several minutes like porridge.

If you wish, you can add additional ingredients to the finished mass (chopped dried fruits, alcohol, nuts, berries). Let our preparation cool slightly, then immediately pour it into a mold/container (moisten the bottom of the dish with water), and refrigerate for two hours. Turn the hardened dessert over onto a plate and sprinkle with grated chocolate and coconut flakes. Cut into squares and enjoy the great taste.

Low calorie dessert

Do you like sweets, but are you afraid of harming your figure? We offer a light, delicate dessert with a minimum calorie content based on carob (a chocolate substitute). If you don't yet know how to make low-fat chocolate pudding, then our recipe will help you. Ingredients: a liter of milk with minimal fat content (or skim), corn starch (50 g), vanilla bean, egg, carob (one hundred grams). For sweetness, you can add sweetener or fruit.

Stir starch in half the milk. Boil the other half. Then add vanillin, sweetener (fruit), carob, add starch and milk and beat using a food processor. Add eggs to the mixture and cook for several minutes (stirring constantly). Refrigerate for a couple of hours to thicken. Healthy and light chocolate pudding will lift your spirits, fill you with energy and give you pleasure.

Holiday dessert

And finally, we’ll share a recipe for an exquisite vanilla-chocolate treat that will surprise you with its appearance and bright palette of taste. Ingredients required: cocoa powder (dessert spoon), butter (two spoons), vanilla bean, milk (400 ml), flour (50 g), walnuts to taste, a little cinnamon, dark chocolate (half a bar) and sugar to taste discretion. Can be supplemented with fresh berries or liqueur (optional).

Cooking process

Stir granulated sugar into the sifted flour, pour in cold milk and place on the stove. Cook until the mixture resembles thick sour cream. Before turning off, add oil. Divide into two parts. Add vanillin seeds to the first, cocoa and cinnamon to the second.

You will get two masses of different shades, which should be covered with a towel and left for a few minutes. Let's move on to preparing the remaining products. Peeled nuts should be roasted and chopped. Scald the raisins with boiling water.

Now you can form the chocolate pudding, the recipe for which you just read: take tall dessert glasses, first put the white mass on the bottom, sprinkle with nuts and raisins, and grease with brown cream on top. In this sequence, fill the containers to the top. Decorate with grated chocolate.

Incredibly delicate dessert - chocolate pudding! It’s very easy to make with cocoa or chocolate at home.

The simplest chocolate cream pudding is made from cocoa, milk, eggs and starch.

• Cocoa powder - 0.25 cups
• Corn starch - 2 tbsp. l.
• Milk - 1.5 cups
• Butter - 4 tbsp. l.
• Sugar - 0.5 cups
• Salt - 0.25 tsp.
• Egg (lightly beaten) - 1 pc.
• Vanilla extract - 0.5 tsp.
• Heavy cream for whipping

In a heatproof bowl, mix cocoa powder, sugar, starch and salt, set aside.

Pour milk into a saucepan and heat to high temperature over medium heat, but do not bring to a boil.

Pour a little hot milk into a bowl of cocoa, stir, and then put this chocolate spread in a saucepan with the remaining milk, standing on the stove over low heat. Add the egg and half the butter, stir well.

Cook the pudding over low heat for about 5-8 minutes, stirring constantly. Then remove the saucepan from the stove, add vanilla extract and the remaining butter, stir well.

Serve chocolate pudding in a serving bowl, topped with cream.

Recipe 2: homemade chocolate pudding (with photo)

Homemade pudding is a simple, tasty and delicate dessert that any housewife can prepare if desired. Today I suggest you try striped chocolate-vanilla pudding - an affordable and easy-to-make delicacy. Moderately sweet, silky and aromatic, kids like it so much!

In general, pudding (which is essentially custard) is usually prepared with egg yolks. However, I wanted to make a simplified version of the dessert - brew sweet milk with simple wheat flour. In addition, you could easily add chocolate to the chocolate layer (bitter or milk, depending on your preference), but today we will prepare it with cocoa powder. And instead of vanilla sugar, you can use natural vanilla or extract, so there are a lot of options.

In total, from the indicated amount of ingredients used, 3 servings of homemade chocolate-vanilla pudding are obtained (I use glasses with a capacity of 200 milliliters each). If your kids love berries, be sure to decorate the finished dessert with them. Yanochka, thank you so much for such a delicious order and bon appetit!

• milk - 600 ml
• sugar - 100 gr
• wheat flour - 50 gr
• cocoa powder – 30 g
• butter - 30 g
• vanilla sugar - 20 g

The recipe for chocolate-vanilla pudding includes the following ingredients: milk of any fat content (I use 1.5%), granulated sugar, premium wheat flour, butter, high-quality cocoa powder and vanilla sugar (I use homemade, but if desired, you can replace it with a pinch vanillin).

Pour granulated sugar (100 grams) and sifted premium wheat flour (50 grams) into a small saucepan or stewpan. Mix everything so that the sugar crystals are evenly dispersed throughout the flour.

Pour in 500 milliliters of milk (you can use it at room temperature or straight from the refrigerator - it’s a matter of principle). Mix everything and put on medium heat.

Cook the homemade pudding over medium heat, stirring constantly with a whisk, until the mixture boils. Do not leave the contents of the pan unattended, as the flour at the bottom may not only clump together, but also burn.

Add 30 grams of butter to the custard base and continue stirring.

Turn the heat to below medium and cook the homemade pudding until thick (another 2-3 minutes). Do not forget to stir all the time, especially carefully working the bottom.

When the pudding thickens and the consistency becomes like liquid-liquid semolina porridge, remove the saucepan from the heat. Pour a little less than half of the hot pudding into another bowl, and add 20 grams of vanilla sugar to the rest.

Heat the pudding for another half a minute over medium heat until the sugar crystals are completely dissolved. Let's not interfere all the time! Remove the vanilla pudding from the heat and let it cool slightly at room temperature.

Add 30 grams of unsweetened cocoa powder and 100 milliliters of milk to the second part of the pudding. Mix everything thoroughly and heat over medium heat (stirring all the time!) for about a minute.

If the cocoa powder still doesn’t want to disperse in the pudding and clumps together, just beat the mixture with an immersion blender. The chocolate pudding is also ready - let it cool slightly and you can assemble the dessert.

To serve this simple and delicious homemade delicacy, I recommend using clear glass dishes so that the multi-colored layers are clearly visible. Glasses, vases, bowls, sockets - choose what you have on hand. In total, from the specified amount of ingredients used, 3 servings of chocolate-vanilla pudding are obtained (I use glasses with a capacity of 200 milliliters each). Place the first layer of pudding on the bottom - decide for yourself which one. I made 2 servings with more of a white layer and one with a lot of chocolate. Place in the refrigerator for 5 minutes so that the pudding sets - this is necessary so that later the multi-colored layers do not mix.

We take the glasses out of the refrigerator and place the second layer. Refrigerate for about 5 minutes and add the third layer. Before serving, it is advisable to keep the chocolate-vanilla pudding in the refrigerator for about an hour so that it cools well and hardens.

If your kids love berries, be sure to decorate the finished dessert. It’s mid-November now, so my raspberries, red and black currants are naturally frozen. I let the berries thaw on a paper napkin so that it absorbed the juice, and then decorated the dessert. Well, fresh mint leaves will come in handy. Bon appetit, friends!

Recipe 3: Homemade chocolate pudding

The result is an airy, soft and delicate dessert, which is great to serve with tea or for breakfast, or just as a snack. Be sure to try making this quick chocolate pudding for yourself and your loved ones - I promise you won't regret it!

As for corn starch, it is what gives the dish its airiness and delicate taste. But if you replace it with flour, then nothing bad will happen, the pudding will just be denser. It is better to take iodized salt, it is much healthier for the body.

• Chocolate (it’s better if it’s dark) – 50 gr.
• Milk – 500 ml.
• Cream 33-35% fat – 50 ml.
• Granulated sugar – 180-200 gr.
• Cocoa powder – 30 gr.
• Corn starch – 20 gr.
• Wheat flour – 10 gr.
• Salt – ¼ tsp.
• Vanilla extract – ½ tsp.10. Mint, cream, chopped nuts, coconut flakes - for decoration.

Let's get to work - use a knife to chop the chocolate quite finely.

Pour granulated sugar into a deep saucepan.

Add flour and cornstarch.

Then cocoa powder and salt. Now use a whisk to mix this dry mixture as thoroughly as possible.

Gradually, in a thin stream, pour in the milk. At the same time, constantly stir and beat with a whisk. You should get a homogeneous mass.

All that remains is to place the saucepan on the gas stove, setting the heat to medium intensity. Don't forget about constant stirring!

When the first bubbles appear on the surface, slightly reduce the heat and at the same time increase the intensity and speed of stirring. Cook until thickened, usually 3-5 minutes. It all depends on what consistency you prefer for the dessert - if it’s light, almost creamy, then you need to reduce the cooking time.

And if it is thick and dense, then increase the cooking time accordingly. Try different variations of this simple and delicious dish!

The main thing at this stage is not to let the pudding burn.

After this, add the chopped chocolate, add cream and, reducing the heat, cook, remembering to stir, for about 2 minutes.

Now remove the saucepan from the heat and add vanilla extract.

Cool the mixture slightly by stirring and pour beautifully into portioned molds. Place in the refrigerator for a couple of hours.

Take it out and sprinkle with chopped nuts or coconut flakes.

Decorate with mint or cream and voila! Our wonderful pudding is ready to serve, bon appetit!

Recipe 4: Pudding with chocolate and whipped cream

• Starch 3 tablespoon
• Granulated sugar 3 tablespoons
• Cocoa powder 3 tablespoons
• Milk 1.5 Glass
• Heavy cream ½ cup
• Milk chocolate 100 g
• Vanillin 1 teaspoon
• Whipped cream for decoration

Combine sugar, cocoa, starch in a deep bowl, mix thoroughly.

Heat the milk, carefully pour it into a bowl, then pour in the cream. Mix everything thoroughly until the lumps disappear.

Place the dishes on the stove over low heat, bring the mixture to a boil, stirring constantly, for 3-4 minutes... Remove from heat.

Cut the chocolate into small pieces, add the mixture, stir until the chocolate dissolves. Add vanillin.

Pour the resulting homogeneous mixture into molds.

Cover the top with cling film. Place in a cool place for 1 hour.

After an hour, you can serve, first garnishing with whipped cream. Bon appetit!

Recipe 5, step by step: delicate chocolate pudding

• Milk 500 ml
• Black chocolate 80 g
• Corn starch 20 g
• Sugar 50-70 g
• Butter 1 tbsp
• Salt 1 pinch

Add salt and sugar to half the milk.

Add butter.

Heat on fire, bring to a boil.

Add starch to the second half of the milk.

Mix well so that there are no lumps.

Combine both milk mixtures and bring to a boil again, stirring.

Chop the chocolate.

Add milk mixture to chocolate.

Mix well until smooth and homogeneous.

Divide into portions and cool.

Recipe 6: How to make chocolate pudding

Tender, silky, homemade pudding made from simple ingredients!

• 600 ml milk
• 100 g sugar
• 50 g flour
• 30 g butter
• 30 g cocoa
• 20 g vanilla sugar

Mix sugar and flour, pour in 500 ml of milk little by little, rubbing the mass thoroughly. Place on heat slightly above medium and, stirring constantly, especially at the bottom, bring to a boil. It is convenient to mix with a silicone spatula, as the mass begins to thicken at the bottom and can burn. As soon as the mixture boils, add butter. Stirring thoroughly, boil for 2-3 minutes.

The mass will thicken after the specified time; remove the finished pudding from the heat.

Divide the pudding into two parts, I put 280 g, a little less than half, into a container that can be placed on the stove. Add vanilla sugar to most of it, stir thoroughly and heat until the sugar crystals dissolve. Leave to cool.

I use vanilla sugar with natural vanilla, it is brown in color, so the vanilla part of the pudding turned out not white, but creamy.

Add cocoa and 100 ml of milk to the second part of the pudding, stir thoroughly and boil for one minute, stirring constantly. If the cocoa does not want to interfere with the homogeneous mass, beat it with an immersion blender and leave to cool.

While the pudding is still warm, you can serve it in glasses. I made three layer puddings: two more vanilla and one more chocolate. To do this, lay out a third of the glass in one color, put it in the freezer (refrigerator) for 5-10 minutes, then lay out another color, cool the glasses again, and then add a third layer.

Serve the pudding chilled, if desired, adding berries, nuts, chocolate, and mint on top. Have a nice...!!!

Recipe 7: simple cocoa pudding (step by step with photo)

• milk 500 ml
• starch 4 tbsp.
• sugar 3 tbsp.
• cocoa 3 tbsp.

So, for pudding you need 500 ml of milk. This amount of dessert will serve approximately 2 - 3 people (this depends on the volume of your serving dishes). Pour about half a glass (100 ml) of milk into a separate bowl. Pour the remaining 400 ml into a thick-bottomed saucepan and place over medium heat until it boils.

First mix all the dry ingredients: cocoa powder, starch and sugar. Pour the dry mixture into cold milk, which we poured into a glass, and stir thoroughly until smooth, so that there are no lumps. I draw your attention to the amount of sugar: I put 3 s. l., you look at the taste preferences of your children.

Pour cold milk with starch mixture into boiling milk in a thin stream. Stirring continuously, bring the mixture to a boil over low heat. You will see the pudding thicken.

Boil over low heat for 4-5 minutes, stirring continuously. Remove from heat and pour into molds, which must first be rinsed with cold water.

Pudding can be eaten both hot and cold.

Recipe 8: Dark Chocolate Vanilla Pudding

A very delicate dessert, I made it for the first time, the effect exceeded expectations!

• sugar 0.75 cup.
• corn starch 0.4 cup.
• cocoa powder 2 tbsp. l.
• milk 3.5 cups.
• dark chocolate 100 g
• vanilla to taste
• whipped cream to taste

Mix sugar (0.5 cups) with starch (1 tablespoon). I didn’t have corn (I just couldn’t find it in the store) - I took potato.

Gradually add milk so that no lumps form and stir thoroughly. Warm the milk mixture slightly.

Mix 1 tablespoon cocoa with the remaining sugar and vanilla.

Gradually pour in the warm milk mixture and mix thoroughly so that no lumps form. Combine the two mixtures.

Place on the fire and heat until boiling (about 10 minutes).

Break the chocolate into pieces and add to the hot chocolate mixture. Boil until it dissolves.

It turns out to be such a thickening mass. Cool to room temperature.

Pipe the pudding into bowls using a pastry bag (I use a file). Garnish with whipped cream. I used dry ones, which are diluted in chilled milk and whipped. Better, of course, is natural cream whipped with sugar.

Chocolate pudding is an incredibly tender and tasty dessert, adored by many gourmets. Every housewife can prepare it: it’s enough just to master the basic technology and remember the points that you should pay attention to when cooking.

History of pudding

England is considered the birthplace of pudding, but its popularity is high in almost all countries of the world. There is probably not a single English housewife who has not made pudding at least once in her life.

Traditionally, this dish was prepared by the whole family for Christmas, two weeks before its onset, and served on the first day of its celebration. All participants in the process had to make a wish. The dessert was prepared in a huge copper cauldron in a water bath from flour, granulated sugar, eggs and milk with the addition of dried fruits and nuts. It was then left to infuse in a cool place until Christmas.

There is still a tradition in Great Britain according to which a Christmas lunch or dinner is not complete without this sweet dish. And every family has its own secrets on how to make chocolate pudding.

Since those distant times, the recipe for the dish has undergone considerable changes, and the pudding is now prepared in the oven, microwave, or steam bath - but not in a cauldron. It can be served on any holiday or on an ordinary day, both for breakfast and as a lunch dessert, and with tea for dinner. The delicious chocolate pudding, always served chilled, has become especially popular.

Cooking features

It’s easy to please your family with delicious sweets by making them at home. Like any other dish, pudding has some cooking secrets that must be taken into account:

• The basis of this unique dessert is milk, to which you can add cream or instant coffee.
• In order to “knit” the dough, eggs are used and flour can be replaced with starch. Moreover, the addition of starch allows the baked goods to keep their shape well, but if this is not necessary and you want to make the dough soft and tender, starch should be excluded.
• The required ingredients are sugar and chocolate, which is often replaced with cocoa powder.
• Vanillin and cinnamon, as well as chopped nuts, give the dish its characteristic aroma.
• To further improve the taste, you can add liqueur or rum.

Any chocolate pudding has a base recipe that can be improved by showing your own ingenuity. The principle of preparing dessert is as follows:

• Divide the milk into parts: heat one, leave the other cold.
• Mix cold milk with sugar, flour, cocoa, eggs, vanilla and all other products.
• Pour the resulting mixture into a container with hot milk, stir, and bring to a boil.
• Boil the mixture for a couple of minutes over medium heat, pour into small molds and leave to cool.
• Serve dessert cold.

Chocolate pudding has a calorie content of more than 120 kcal, it is nutritious and moderately fatty. To reduce the kcal value, you need to use skim milk and do not add cream to the dough.

Classic chocolate pudding

To prepare a dessert close to classic English, you will need the following products:

• Sugar, half a glass;
• Cocoa, 2 tbsp;
• Milk, 2 partial glasses;
• Eggs, 2 pcs. (use only yolks);
• Corn starch, 2 tbsp;
• Vanillin, 1 package;
• Butter, 1 tbsp.

Preparing chocolate-vanilla classic pudding is not difficult at all:

1. Pour 1 glass of cold milk into a container, add starch to it, stir. Then add all the other ingredients, except butter, and beat thoroughly with a whisk.
2. Bring the rest of the milk to a boil, reduce the heat and pour the whipped mixture with cold milk into the pan, stirring continuously.
3. The mixture should boil over low heat for a couple of minutes, while stirring it with a spoon.
4. After the mass thickens, turn off the heat and add butter to the pan with the rest of the ingredients, mix well.
5. Pour the hot pudding into small containers (it is better if they are glass, but you can use ceramic ones) and leave for a while on the table or windowsill.
6. When the dessert has cooled, place it in the refrigerator.

Chocolate and vanilla pudding

A slightly different recipe according to which delicious chocolate-vanilla pudding is prepared in the oven.

The set of ingredients here is also different from that in the previous recipe:

• Chocolate (milk or dark), 100 g;
• Flour, 2 tbsp. with a mound;
• Milk, 1 glass
• Sugar, half a glass;
• Eggs (both white and yolk), 4 pcs.;
• Margarine, 1 tbsp;
• Vanilla sugar, 1 sachet;
• Powdered sugar, 2 tbsp.

And again, a simple description of the process of how to make chocolate pudding:

1. First you need to separate the egg whites from the yolks.
2. Add part (more than half) of sugar to the yolks, beat with a whisk. Add flour, stir well.
3. Now you need to beat the whites with the rest of the sugar.
4. Heat the milk. Pour it into the container with the yolks, stirring continuously. Place on the fire and after boiling, simmer for a minute.
5. Remove the mixture from the heat, mix with the melted chocolate, stir. Add vanilla sugar and mix again.
6. After the resulting mass has cooled a little, add the whites to it and mix everything well again.
7. Preheat the oven, place a baking tray with water in it.
8. Grease a baking dish with margarine (can be replaced with butter), pour the mixture into it, and place in the oven at slightly below medium power.
9. When the pudding is ready, remove it from the mold and sprinkle with powder.

Chocolate pudding with semolina

A type of dessert such as chocolate semolina pudding has a special taste. It is prepared without eggs, on a base of half a liter of milk.

1. Heat the milk, mix with grated chocolate (50-70 g), sugar (half a glass), a teaspoon of butter and a small amount of salt.
2. The mixture must be brought to a boil, stirring continuously. Then very slowly pour semolina into it.
3. Cook over low heat, stirring, for 10 minutes.
4. Rinse the mold under running cold water, pour the hot pudding into it, let it cool, then put it in the refrigerator for a couple of hours.

Chocolate pudding in the microwave

This method of baking dessert is called quick or lazy. If the average time for step-by-step cooking over a fire is an hour and a half, then this will take no more than 20 minutes.

Microwave chocolate pudding requires the following ingredients:

• Flour, 2 tbsp;
• The same amount of milk;
• Eggs, 2 pcs.;
• Margarine, 6-7 tbsp;
• Sugar, 2 tbsp;
• Cocoa, 4 tbsp. without slide;
• Baking powder (or slaked soda), on the tip of a teaspoon.

Whisk the softened margarine with sugar and cocoa. Beat the eggs separately, add milk to them, mix. Now you need to mix the margarine and egg-milk mass and beat until smooth. Add flour in small portions, then baking powder, beat with a mixer or blender until an airy, tender mass is obtained. Grease microwave molds with water, pour the pudding dough into them, and turn on at maximum power for 7-8 minutes.

You can use the same ingredients to make chocolate pudding in a slow cooker. You can add half a glass of semolina, only then the diagram with step-by-step recommendations will change a little. You will need to prepare it according to the recipe for semolina pudding, only use a slow cooker instead of fire.

The finished dessert can be decorated with berries, protein cream, chocolate glaze, powder, and chopped nuts. The sweet dish can be served with ice cream and caramel topping.

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Along with oatmeal, puddings (chocolate, milk, vanilla, semolina, etc.) are strongly associated with England. It was on the shores of Foggy Albion that the tradition of preparing this most appetizing dish arose. Moreover, this dish is suitable for both breakfast and dessert table. If you want the pudding to hold its shape better, add starch, but to obtain a dish with a softer consistency, you can do without it.

Pudding - a traditional English dessert

Pudding (English pudding) - a traditional English dessert made from eggs, sugar, milk and flour, cooked in a water bath. Prepared several weeks before the holiday, then “ripened” in a cool place and served on the first day of Christmas. Plum pudding is a dark-colored steamed pudding with the addition of dried fruits, nuts and beef fat, sometimes replaced with vegetable fat. The pudding is cooled in a special form, although this is not necessary. Pudding is one of the original English national desserts. For many centuries in Great Britain there has been a Christmas tradition according to which the festive table cannot do without a special pudding. Moreover, each family has its own recipe for such a special dessert.

In the old days, the pudding was cooked in large copper cauldrons several weeks before Christmas by the whole family. During preparation, each family member made a wish. Four items were placed in the pudding: a coin, a thimble, a button and a ring. Later, when the pudding was eaten, each item found in the pudding had its own meaning. The coin meant wealth in the new year, the button meant single life, the thimble for a girl meant unmarried life, and the ring meant marriage.

Pudding dessert originates from another British holiday dish. English plum porridge, cooked in meat broth, was a must-have dish at Christmas. Bread crumbs, raisins, almonds, prunes, honey were added to it and served very hot. By the beginning of the 13th century, this name was transformed into plum pudding - one of the main dishes of the Christmas table. It is also called “pudding on fire” - before serving the pudding, it is doused with cognac and set on fire. After such fireworks, the pudding seems even tastier.

Currently, original recipes for chocolate puddings are used quite rarely in Russia. Stores sell ready-made puddings that can be stored for a long time. All kinds of ready-made mixtures in bags are widespread.

Pudding is an independent dessert dish, but can also be used to prepare other desserts.

Making pudding is quite simple, and any housewife always has the ingredients to make it.

Look at the photo - chocolate puddings look very appetizing, desserts without adding cocoa are no less tasty:

Chocolate puddings without starch and milk

Mint chocolate pudding with hazelnuts

Compound: butter (soft) – 100 g, hazelnuts (chopped and lightly fried) – 75 g, maple syrup – 4 tbsp. spoons, (small pieces) – 100 g, brown sugar – 100 g, egg (beat lightly) – 3 pcs., pancake flour – 75 g, baking powder – 1 teaspoon, cocoa powder – 1 teaspoon, white bread crumbs (fresh) – 75 g.

Grease 6 small ceramic ramekins. Mix 3 tbsp. spoons of toasted hazelnuts with maple syrup, add 1 tbsp. spoon of this mixture into each mold. Melt 75 g of chocolate in a steam bath.

Beat sugar and butter together. Gradually add eggs. Sift together the flour, cocoa powder and baking powder and fold into the butter, sugar and egg mixture using a large metal spoon. Add melted chocolate, remaining small chocolate chips, hazelnuts and bread crumbs.

Pour the mixture into the mold, filling 2/3 of the mold. Cover each ramekin with foil and place them in a steamer or pan with water reaching halfway up the height of the ramekins.

Cover and cook for 30-40 minutes until the pudding has risen. Remove the foil. The pudding should be firm when touched. Place starch- and milk-free chocolate pudding on a plate and serve with maple syrup, cream or custard.

Chocolate pudding with prunes

Compound: butter – 75 g, brown sugar – 150 g, egg – 2 pcs., pancake flour – 150 g, cocoa powder – 25 g, soda – 1/2 teaspoon, dark chocolate (pieces) – 110 g, prunes ( chopped) – 110 g; for the sauce: dark chocolate – 110 g, custard (ready), white chocolate – 110 g.

Grease large pudding cups and line with parchment paper. Beat butter, sugar, eggs, flour, and soda. Stir in chocolate and prunes. Transfer to pan and smooth with a spatula. Place 2 circles of parchment on top and wrap with foil. Tie the mold with a rope to prevent the foil from falling.

Fill a large saucepan halfway with water and bring to the boil, then carefully lower the pudding into it. Cover and steam for 1 hour 45 minutes, adding water if necessary.

To make a dairy-free, cocoa-free chocolate pudding sauce, melt the chocolate in a bowl over a saucepan of simmering water and stir in half the warmed custard. Then carefully melt the white chocolate and mix with the remaining cream. Turn the pudding out onto a plate, pour over the two sauces and serve.

Chocolate pudding with almonds

Ingredients:

Chocolate – 1 bar, ground almonds – 2 tablespoons, cocoa powder – 1 teaspoon, butter – 1 tablespoon, sugar – 1 tablespoon, eggs – 2 pcs., breadcrumbs – 2 tablespoons, cream – ½ cup, vanillin, cinnamon

Cooking method:

Grease the mold, sprinkle with breadcrumbs and place the finished mixture into it. Bake on full power for 3 minutes.

As you can see in the photo, chocolate pudding according to this recipe is served with whipped cream:

Carrot pudding with chocolate glaze

500 g carrots, 2 eggs, 150 g sugar, 50 g margarine, 200 g flour, 1 tsp. dry yeast, ½ tsp. ground cinnamon, orange zest, chocolate, butter for greasing the mold

To prepare this chocolate pudding, carrots need to be peeled, boiled, mashed and cooled. Mix flour with yeast. Separate the yolks from the whites. Add sugar, cinnamon, orange zest, carrot puree and melted margarine to the yolks, mix. Add flour, knead until smooth. Beat the chilled egg whites with a pinch of salt into a thick foam, add to the carrot mixture, and mix gently. Grease the mold with butter and lay out the dough. Bake in an oven preheated to 180°C for 1 hour. Cool the pudding and pour melted chocolate over it.

Homemade Chocolate Pudding Recipes

Chocolate pudding with whipped cream

4 tbsp. spoons of grated chocolate, 100 ml cream, 4 tbsp. spoons of powdered sugar, 80 g breadcrumbs, 80–90 g butter, 2 eggs, 20 ml egg liqueur, 3 tbsp. spoons of grated almonds, 90 g of flour, 10 g of soda, ready-made whipped cream.

Mix the crackers with grated chocolate and cream and let stand for 10 minutes. Grind the butter with powdered sugar in a container, beat in the yolks, add flour, soda, almonds, liqueur, crackers, whipped whites, mix, pour into a greased pan. Cook in a water bath for 1 hour.

Remove the homemade chocolate pudding prepared according to this recipe from the mold, pour over the whipped cream.

Chocolate pudding "Vesuvius"

Compound: eggs – 4 pcs., powdered sugar – 150 g, chocolate – 80 g, ground almonds – 150 g, cream whipped with sugar, refined sugar – 6 – 8 pieces.

Beat the egg whites into a strong foam and mix with 150 g of powdered sugar. Add (one at a time) egg yolks, liquid chocolate, ground almonds to the foam.

Grease the mold with butter, sprinkle with flour, fill with mixture and place in a pan of boiling water for 45 - 60 minutes.

Place whipped cream with sugar on a plate around the finished pudding. Before using, add 6 - 8 pieces of refined sugar, moistened with strong rum, cognac or alcohol, to the pudding and light it.

Chocolate pudding

Ingredients:

To prepare chocolate pudding at home using this recipe, take: breadcrumbs – 150 g, flour – 70 g, butter – 50 g, cream – 150 ml, eggs – 2 pcs., grated chocolate – 3 tbsp. spoons, sugar - 2 tbsp. spoons, cognac - 1 tbsp. spoon, chopped almonds - 1 tbsp. spoon, vegetable oil - 1 teaspoon, soda to taste.

Cooking method:

Grated chocolate is mixed with breadcrumbs, poured with cream and left for 10–15 minutes. The yolks are separated from the whites, beaten with sugar and butter until the mixture turns white. Separately, beat the whites with a small amount of sugar. Then add soda, flour, swollen crackers, cognac, almonds, whipped whites and mix thoroughly.

The dough is transferred to a pudding mold greased with vegetable oil and cooked in a steam bath for 1-1.2 hours. The pudding is served hot with any sweet sauce.

Chocolate pudding “Volcano Eruption”

Number of servings – 4

Compound:

• half a chocolate bar
• 300 ml heavy cream
• 6 eggs
• 100 g ground pine nuts
• 5 pieces of refined sugar
• 150 g powdered sugar
• 300 g granulated sugar

Preparation 10 min.

Cooking time: 1 hour 10 minutes.

1. To begin, place pieces of refined sugar in alcohol or cognac for soaking. Then separate the whites and beat them into a strong foam.

2. Add powdered sugar and well-mixed yolks. Combine this mixture with melted chocolate and ground nuts.

3. Then take a pudding mold, grease it with butter (you can sprinkle it with flour) and fill it with the finished mixture.

4. Place the mold in a water bath for 1 hour, cool after cooking. Beat the sugar and cream into a thick foam. Place on a dish 1.5 times wider than the pudding itself.

Place whipped cream around the pudding. When serving, press pieces of refined sugar soaked in alcohol onto the tops of the sides of the pudding and set them on fire.

Chocolate pudding with whole orange

2 eggs, 55 g dark chocolate, 55 g cocoa powder, 2 tbsp. l. milk, 85 g butter, 170 g flour, 170 g sugar

For filling: 50 g butter, 1 orange with thin peel

Place a whole orange in a pan of boiling water and cook covered for 10–15 minutes. Drain the water, cool the orange and pierce the peel with a fork or toothpick on all sides. Melt the butter and chocolate in a water bath. Combine sifted flour and cocoa. Add milk, melted chocolate with butter, eggs and sugar, mix well. Line the pan with oiled parchment and place about ⅔ of the dough. Place a few pieces of chilled butter in the center. Place an orange on top and press lightly into the dough. Cover the orange with the remaining oil, place the remaining dough on top, and smooth it out. Cover the surface of the pudding with oiled parchment. Cover the pan with foil and place in a pan of boiling water (the water should reach half the height of the pan with the dough). Steam for 2 hours, adding water periodically. When the pudding is ready, cool it in the pan and remove it. Serve with sweet cream or cream.

Coffee and chocolate pudding

Compound: milk – 125 ml, cream – 125 ml, salt – 1 pinch, – 100 g, coffee – 125 ml, granulated sugar – 1 tbsp. spoon, cinnamon (ground) - 1 pinch, starch - 2 tbsp. spoons.

Mix milk, cream, salt in a saucepan and boil. Add chopped chocolate and melt into the mixture. Stir coffee with granulated sugar, cinnamon and starch until smooth. Add the still hot milk and chocolate and boil, stirring. Rinse 4 ramekins with cold water. Place the pudding there and let it cool. Place in the refrigerator.

To separate the pudding from the mold, place them in hot water and pry them off with a knife. Place on plates and garnish with nuts or berries.

Chocolate Pecan Pudding

Compound: flour – 240 g, baking powder – 2 teaspoons, salt – 0.5 teaspoons, sugar – 180 g, grated chocolate – 6 tbsp. spoons, milk – 120 ml, butter – 30 g, vanillin – 1 teaspoon, pecans – 120 g, brown sugar – 240 g, water – 360 ml.

Sift flour into a small bowl, add baking powder, salt, sugar and 2 tbsp. spoons of chocolate. Add milk, melted butter and vanilla, stir until smooth. Add chopped pecans and stir. Spread mixture into a shallow baking dish. Mix brown sugar with remaining 4 tablespoons in a small bowl. spoons of grated chocolate. Sprinkle the mixture evenly over the chocolate mixture. Pour boiling water over top. Do not stir. Place in an oven preheated to 180°C for 40 minutes.

Serve hot with vanilla ice cream.

Chocolate pudding with nuts

Compound: wheat bread – 200 g, butter – 3 tbsp. spoons, walnuts - 1 cup, grated chocolate - 1 tbsp. spoon, egg – 8 pcs., dry red wine – 50 g, flour – 2 tbsp. spoons, milk - 2 cups, sugar - 1 cup, vanilla sugar - 1/2 teaspoon, for gravy: flour - 2 tbsp. spoons, cocoa - 1 tbsp. spoon, sugar - 1/2 cup, milk - 2 cups, dry red wine - 50 g.

Wheat bread without crusts, cut into thin slices and soak in cold milk. Grind butter with 1/2 cup granulated sugar, add grated chocolate and egg yolks (one at a time), stir until smooth.

Squeeze out the soaked bread, chop and mix with the prepared mixture. Carefully add egg whites, beaten with the remaining granulated sugar, walnuts mixed with flour, wine or rum and vanilla sugar into the resulting mixture. Grease the mold with oil, fill with the mixture, place in a bowl with hot water and bake in the oven. Serve with gravy. To prepare it, mix flour, granulated sugar, cocoa with 1/2 cups of cold milk and pour into boiling milk. If the gravy is too thick, add more milk. When the gravy has cooled, pour wine or rum into it.

Making curd and chocolate puddings

Curd chocolate pudding

Beautiful decoration will give the curd dessert a spectacular look. Not only chocolate and berries are suitable for this, but also caramel patterns, curls of orange zest, and colored coconut flakes.

Compound: 700 g cottage cheese, 200–300 g waffles without filling, 7 tbsp. tablespoons butter, 1 1/3 cups granulated sugar, 4 eggs, 1 1/2 teaspoons vanilla sugar, 1 cup sour cream, 150 g chocolate, pieces, 1/2 cup high-fat cream, powdered sugar, chocolate leaves, strawberries from jam, vegetable oil.

For the glaze: 100 g chocolate, pieces, 2 tbsp. spoons of butter, 1/2 cup of high-fat cream, 2 teaspoons of honey.

1. Grind the waffles into crumbs (1 3/4 cups). In a bowl, mix these crumbs with butter, line the bottom and sides of a mold greased with vegetable oil with this mixture, and cool.

2. For the filling, mix cottage cheese with granulated sugar in a large bowl. Beat in the eggs, add vanilla sugar and sour cream. Stir until smooth.

3. Melt the chocolate in a water bath, pour in the cream and stir thoroughly. Rub the chocolate mixture into the curd mixture. Place the filling in the mold and smooth the surface.

4. Bake in the oven at 180°C for a little more than 1 hour until the edges are lightly browned. Turn off the oven, open the door slightly and let the pudding sit for 1 hour.

5. Transfer the pan to a wire rack and cool completely, first separating the pudding from the walls with a thin spatula or knife. Transfer the cooled pudding to a plate.

6. For the glaze, melt the chocolate and butter in a water bath, rub in the cream. Remove from heat, add honey, stir.

7. Let it thicken a little (10-15 minutes). Brush the top of the pudding with glaze and refrigerate for 5 hours, preferably overnight.

8. Before serving, sprinkle the curd-chocolate pudding with powdered sugar, decorate with chocolate leaves and jam berries.

Chocolate pudding with filling

Compound: chocolate cookies (crumbed) – 200 g, walnuts (chopped) – 1/2 cup, semi-sweet chocolate – 50 g, butter – 2 tbsp. spoons, raspberry jam - 5 tbsp. spoons, for filling: granulated sugar - 1.4 cups, egg - 5 pcs., flour - 3/4 cup, baking powder - 1/2 teaspoon, vanilla essence - 1/2 teaspoon, cocoa powder - 1/ 2 glasses, raspberry jam - 2 tbsp. spoons, butter (melted) - 3 tbsp. spoons, cottage cheese – 450 g, sour cream – 2/3 cup.

Mix chocolate with butter and melt in a water bath. Mix the melted mixture with cookie crumbs and nut kernels. Place in a deep collapsible pan (20 cm in diameter). Press the mixture tightly onto the bottom and walls and let cool.

For the filling, beat 2 eggs with granulated sugar (1/2 cup), gradually rub in flour, 1/4 teaspoon of vanilla essence, cocoa powder, raspberry jam, butter.

Grease a baking sheet with oil and line with parchment paper. Place the dough in a layer on a baking sheet and smooth the surface. Bake in the oven at 180°C for about 20 minutes. Place the pan on a cooling rack and leave the oven on. Cut the cooled cake into cookie squares.

Grind cottage cheese with granulated sugar (3/4 cup) and vanilla essence (1/4 teaspoon), gradually add 3 eggs and pour in sour cream. Stir until smooth, then carefully fold in the cookie squares.

Place the filling in the mold on the chocolate base and smooth the surface. Place on a baking sheet, place in the oven and bake for about 1 hour at 180°C. Turn off the oven and leave the pudding in it for another 20 minutes.

Place the pan on a wire rack, separate the edges of the pudding from the side with a sharp knife, and let cool. Place in the refrigerator for 2 hours. Then remove the sides of the mold and transfer the pudding to a plate. Brush the top with the warmed raspberry jam and place the pudding back in the fridge for 20 minutes.

How to make English chocolate pudding at home

English chocolate pudding

Before making this chocolate pudding at home, prepare: 3 tbsp. l. grated chocolate, 1–2 tbsp. l. cream, 60 g sugar, 125 ml milk, 125 g fine breadcrumbs, 50 g butter, 2 eggs. 1 tbsp. l. cognac, 2 tbsp. l. grated almonds, 0.5 tsp. soda, 60 g flour.

Mix chocolate with breadcrumbs, add milk or cream, soak for 10 minutes. Mix butter with sugar and grind well, add yolk, flour and soda, and then breadcrumbs, almonds and cognac. Separately, beat the whites with sugar and add to the dough. Place the prepared dough in a greased mold and place in a double boiler for an hour. Serve English chocolate pudding hot with vanilla sauce.

Chocolate banana pudding recipe

Chocolate pudding with tofu

300 g tofu cheese, 25 ml honey, 15 ml cocoa powder, 1 medium banana, 15 ml water, 50 g chocolate

Blend tofu, honey, cocoa powder and banana in a blender. Melt the chocolate with water in the microwave for 30-60 seconds, add it to the cheese-banana-honey mixture and mix in a blender until smooth. Place chocolate banana pudding in dessert cups in the freezer for 1 hour.

Chocolate pudding with banana

Product preparation: 5 minutes. Cooking time: 8 min. Total: 2 hours 13 minutes. YIELD – 4 servings.

• 2 small bananas
• 3 tbsp. l. starch
• 2 cups 1% milk
• 1 1/2 ounces light chocolate, sugar free
• 1/2 cup sugar, broken into pieces
• 1/4 cup cocoa powder
• 1 tsp. vanilla extract

Preparation:

1. Slice 1 banana. Line the bottoms of four glass or ceramic cups with banana slices.

2. Mix milk, sugar, cocoa and starch in a small saucepan. Bring to a boil over medium heat, stirring. Boil, stirring, for 1 minute until the mixture thickens. Remove from heat, add chocolate and vanilla extract and stir until chocolate is melted and mixture is smooth. Divide equal portions of pudding into cups. Press a piece of cling film directly onto the pudding and chill in the refrigerator for at least 2 hours.

3. Remove the film from the pudding. Cut the remaining banana into slices, place them on top of each serving of pudding and serve.

How to make chocolate semolina pudding

This collection of recipes is dedicated to how to make chocolate pudding at home using semolina.

Chocolate pudding “Four directions of the world”

Number of servings – 4

Compound:

• 200 g sugar
• 0.5 l water
• 0.5 l fat milk
• 250 g semolina
• 60 g melted chocolate
• juice of half a lemon
• 1 tbsp. l. cranberry syrup

Preparation 10 min.

Cooking time: 25 min.

1. Pour water, milk into a saucepan, add sugar and bring to a boil.

2. Then very slowly add semolina in a thin stream and, stirring continuously, cook until thick.

3. After this, cool slightly and add well-mixed yolks and dense foam from the whites. Cool this porridge and divide into 4 equal parts.

4. Now take a deep form, sprinkle it with water and lay out one part of the porridge. Add lemon juice to the second part, cranberry syrup to the third, and chocolate to the last.

5. Place them next to the first part and bake for 15 minutes. at medium temperature.

Decorate this dish like this: mentally divide the surface into 4 parts and place the following products in each part: pine nuts, chocolate slices, candied lemon, candied cranberries.

Chocolate semolina pudding

Compound: milk – 500 ml, sugar – 100 g, milk chocolate – 50 g, butter – 1 teaspoon, semolina – 100 g, salt – 1 pinch.

Dip grated chocolate into hot milk. Add granulated sugar, butter and a pinch of salt to the milk. Stirring, bring to a boil. Gradually add semolina in a thin stream. Stir constantly and cook over low heat for 10 minutes. Rinse the mold with cold water and pour the pudding into it. When it cools down, put it in the refrigerator (for 1.5–2 hours).

Place the finished semolina chocolate pudding on a plate. The dish can be decorated with a pattern through a stencil, sprinkled with cocoa or instant coffee, or sprinkled with grated chocolate.

Chocolate oatmeal pudding in the oven

Chocolate oat pudding

Compound:

• Coconut flour – 125 g
• Oatmeal – 80 g
• Cocoa powder – 25 g
• Baking powder – 0.5 teaspoon
• Sea salt – 1 pinch
• Coconut milk – 240 ml
• Plain water – 405 ml
• Unrefined coconut oil – 1 tbsp. spoon
• Dark chocolate – 85 g
• Vanilla extract – 6 drops
• Granulated sugar - to your taste.

Additional filling:

• Fresh berries - optional
• Fresh fruits - optional
• Walnuts – to your own taste
• Coconut flakes or shredded coconut - optional
• Chocolate chips - optional
• Powdered sugar - to your taste
• Cocoa powder - optional
• Whipped cream - optional

Cooking method:

The oven is heated to a temperature of 210 degrees. Then take a large cup, pour coconut and oatmeal into it, add cocoa powder and baking powder, salt everything and mix well.

In a separate bowl, mix coconut milk with water, pour the resulting mixture into the flour mixture, and mix everything until smooth.

Add vanilla extract to the dough and mix thoroughly again.

Coconut oil is placed in a separate small cup and placed in a water bath, thus heating the oil.

The chocolate is grated on a coarse grater and the chocolate chips along with the melted coconut oil into the dough, everything is mixed until smooth, and everything is stirred again.

After this, the form with the finished pudding is removed from the oven, the dish is cooled, and laid out on a dish.

The pudding is topped with fresh fruits or berries, roasted nuts, and sprinkled with a mixture of powdered sugar and cocoa through a sieve.

The pudding is served with whipped cream. Chocolate pudding prepared according to this recipe in the oven goes perfectly with freshly brewed coffee, but it is no less good with a cup of tea.

Chocolate fruit pudding recipes

Chocolate pudding

0.5 l milk, 4 tbsp. spoons of sugar, a pinch of salt, 80 g of semolina, 2 spoons of grated chocolate, a piece of butter the size of a walnut, a glass of compote fruit, 200 g of sour cream.

Pour semolina into boiling salted milk and cook over low heat, stirring, for at least 15 minutes. Then add sugar and butter, previously ground with chocolate. Place the prepared mixture into a mold moistened with cold water. Cool and place on a suitable plate.

Garnish with whole fruit and garnish with whipped sweetened sour cream.

Chocolate pudding with fruits

Required for 6 servings: 150 g breadcrumbs, 70 g flour, 2 tbsp. l. butter, 150 g cream, 2 eggs, 3 tbsp. l. cocoa powder, 1 tbsp. l. cognac, 1 tbsp. l. chopped almonds, 1 tbsp. l. vegetable oil, 1/4 tsp. soda, 1 apple, 70 g seedless grapes, 70 g cherries, 2 tsp. powdered sugar, mint leaves, 2 tbsp. l. milk chocolate. Preparation time: 20 min. Cooking time: 1 hour 30 minutes.

Cooking method. Mix cocoa with breadcrumbs and pour in cream, leave for 10–15 minutes. Wash the fruits. Grate the peeled apples on a coarse grater. Cut the grapes into rings. Remove the pits from the cherries. Separate the yolks from the whites and beat with sugar and softened butter until white foam forms. Separately, beat the whites into a thick, stable foam. Carefully mix the yolks and swollen breadcrumbs. Then add flour, cognac, almonds and beaten egg whites. Finally, add the chopped fruit. Mix everything thoroughly. Transfer the prepared dough into a mold greased with vegetable oil. Cook the pudding in a water bath for about 1 hour. Serve slightly cooled. Decorate the chocolate fruit pudding with berries and mint leaves. Sprinkle with powdered sugar and grated chocolate.

Chocolate pudding made from profiteroles and cream

800 g Bavarian cream, 150 g profiteroles, 100 g chocolate, 300 g chocolate cream, chocolate icing.

For the Bavarian cream: 0.5 liters of milk, 2 cups of sugar, 5 eggs, 30 g of gelatin, 1 cup of cream, 0.5 kg of fruit (strawberries, raspberries, apricots).

For chocolate cream: 50 g chocolate, 2 glasses of milk, 6 tbsp. spoons of sugar, 6 eggs, 0.5 cups of cream.

For chocolate glaze: 3 cubes dark dark chocolate, 2 tbsp. spoons of water, 2 cups of powdered sugar, 1 small egg, 4 tbsp. spoons of butter, 1 teaspoon of vanillin.

For profiteroles: 100 g butter, 4 eggs, 1 glass of flour, 1 glass of water, 0.25 teaspoons of salt. Prepare Bavarian cream.

Boil milk with sugar and remove from heat. Stirring continuously, add the beaten eggs and gelatin, previously soaked in 3 tablespoons of cold water. Boil the cream in a water bath, add cream and fruit puree, pureed through a sieve. Transfer the mixture into a mold and leave to gel.

Prepare chocolate cream. Melt the chocolate in a water bath, add milk, sugar, add, stirring (one at a time), the yolks and cream, and then the whites whipped into a strong foam.

Prepare chocolate glaze. Pour water into the melted chocolate and add powdered sugar. Without removing from heat, stir until smooth. Add eggs and beat. Add butter to the mixture and beat again. Remove from heat and add vanilla.

Prepare profiteroles. Boil salted water with butter, reduce heat, add all the flour, add heat and, stirring, keep the mixture on the stove for 3-4 minutes, remove the dough from the heat, beat in all the eggs, stirring thoroughly, one at a time.

Place portions of dough on a greased sheet with a teaspoon (away from each other) and place in a well-heated oven. Bake for 15–20 minutes without opening the door. Then, when the dough has risen well and browned, reduce the heat and bring the profiteroles to full readiness.

Cool the finished profiteroles, cut them on the side, fill them with chocolate cream and pour over the chocolate glaze.

Fill a cylindrical mold moistened with cold water with a small layer of Bavarian cream and place profiteroles in it. Alternate cream and profiteroles until the mold is filled, the top should be made of cream, profiteroles should not be visible.

Place the mold in the cold so that the cream hardens well. Before serving, release the pudding from the mold and pour over cold chocolate cream. Garnish with the same profiteroles with chocolate icing.

How to make chocolate pudding from condensed milk

Chocolate pudding with condensed milk

Compound: 1 can of boiled condensed milk, 10 slices of white bread without crust, 1½ cups of milk, 4 eggs, 3 tbsp. spoons of softened butter, 100 g of grated dark chocolate, ½ cup of any chopped nuts, 6-7 tbsp. spoons of sugar, ½ glass of water, ⅓ glass of cream.

Add butter to a bowl with milk, put on low heat and heat until the butter melts. Place the bread in a single layer in a wide bowl, pour over the milk mixture and let soften for 5-7 minutes. Then add beaten eggs, boiled condensed milk, grated chocolate and nuts and mix until smooth.

Make caramel from sugar and water and pour it into a greased pudding tin. Place the dough on top of the caramel, place the pan in an oven preheated to 180°C and bake for about 40 minutes. Cool the finished chocolate pudding from condensed milk, remove from the mold, decorate with whipped cream and serve.

Vanilla-chocolate puddings: recipes with step-by-step photos

Chocolate pudding with almonds

Components:

Chocolate – 1 bar, ground almonds – 2 tablespoons, cocoa powder – 1 teaspoon, butter – 1 tablespoon, sugar – 1 tablespoon, eggs – 2 pcs., breadcrumbs – 2 tablespoons, cream – 1/2 glasses, vanillin, cinnamon

Cooking method:

Mix softened butter, sugar, yolks, grated chocolate, breadcrumbs, ground almonds, vanillin, cocoa and cinnamon, grind thoroughly. Beat the egg whites until stiff and gradually add them to the main mixture.

Grease the mold, sprinkle with breadcrumbs and place the finished mixture into it. Bake the vanilla icing pudding at full power for 3 minutes. Serve with whipped cream.

Chocolate pudding Saxon style

2 coffee cups flour, 1.25 cups milk, 4 tbsp. spoons of powdered sugar, 4 eggs, 1 packet of vanillin, 125 g of chocolate, 0.5 cups of water.

In a deep bowl, beat flour with 1 tbsp. spoon milk until a granular mass forms. Add slightly warmed milk and continue stirring the mixture until a smooth dough is obtained.

Pour the dough into the pan and bring to a boil while stirring continuously. Remove from heat and stir for another 5 minutes. Then add powdered sugar, beaten with yolks, and vanillin. Put the mixture on the fire again and, stirring slightly, add the whites, whipped into a strong foam.

Remove the pan from the heat and spoon half the mixture into a greased savarin dish. Season the other half of the mixture with chocolate diluted in 0.5 cups of milk and also place in the mold.

Boil the pudding in a water bath for 30 minutes and then bake in the oven for 15 minutes. After inverting the pan, place the pudding on a plate and serve hot.

Rice pudding with chocolate

Serves 4

This wonderful, invigorating dish is perfect for a winter dessert and is prepared quickly and easily before guests arrive. It can wait in the kitchen for its time.

Ingredients: 2 cups milk, 1/4 cup sugar, 0.5 teaspoon pure vanilla, pinch of salt, 1 cup rice, 3 ounces dark chocolate, broken into small pieces (preferably 80 percent cocoa).

1. Pour milk into a saucepan, add a pinch of salt and sugar and keep on low heat. Add the rice and cook for 20 minutes, stirring occasionally, until the milk is absorbed (if the mixture becomes sticky, add more milk). Add vanilla.

2. Place the rice pudding in 4 molds, make a hole in the middle of each portion with a spoon and add chocolate pieces. Leave at room temperature. The chocolate will slowly soak the rice and mix with the pudding. Let guests eat dessert at their own discretion: either stir everything, or eat the rice first, and start with the chocolate hole later - it all depends on the mood, preferences and decision made.

Here you can see photos of chocolate-vanilla puddings according to the recipes presented above:

Easy Chocolate Pudding Recipes

Chocolate pudding

Compound:

• 1.5 glasses of milk;
• 100 g chocolate or cocoa;
• 5 eggs;
• 100 g premium flour;
• a pinch of vanillin.

Boil half the amount of milk with sugar, add grated chocolate or cocoa. Mix the rest of the milk with flour and add to hot chocolate along with butter. Mix the egg yolks and whites whipped into a thick foam into the cooled mixture. Place the mixture into the mold. Bake in the oven or cook in a water bath for 30 minutes.

Chocolate pudding

Compound: dark chocolate – 100 g, cream – 250 ml, butter – 2 tbsp. spoons, sugar - 2 tbsp. spoons, flour – 100 g, eggs – 4 pcs., vegetable oil and vanilla sugar.

The butter needs to be softened and then ground with flour. Then add cream and transfer the resulting mass to a saucepan and bring to a boil. Add chopped chocolate (it’s better to grate it), sugar, vanilla sugar to the boiling mixture - bring everything to a boil again with thorough stirring. Next, set the pan with the chocolate mixture aside to allow the mixture to cool.

At this time you can work on the eggs. The egg whites are separated from the yolks, beaten individually and added to the cooled mixture. Well, finally, the baking dish is greased with vegetable oil, and the chocolate pudding mixture is laid out here. The form is sent to the oven, preheated to 180 °C, for half an hour. Before serving, you can decorate the pudding with grated dark chocolate. By the way, according to this simple recipe, chocolate pudding can be made not only with dark, but also with milk and even white chocolate.

Chocolate matzo pudding

Compound: sweet wine – 1/4 cup, water – 1/4 cup, matzo (pieces) – 6–8 pcs., chocolate – 50 g.

Melt the chocolate in a water bath. Mix water with wine. Soak the matzo with half of this liquid. Mix the remaining half with melted chocolate. Place the matzo pieces on top of each other, brushing each piece with chocolate. Cover the entire pudding with the remaining chocolate and decorate it with fruit to taste.

Homemade milk chocolate puddings

Chocolate pudding with milk

Ingredients: 500 ml milk, 100 g chocolate, 75 g sugar, 1 tbsp. spoon of butter, 50 g of starch.

Cooking method:

Mix 300 ml of milk with sugar, melted chocolate, salt and butter, boil and remove from heat. Dissolve the starch in the rest of the milk and pour into the hot milk while stirring.

Bring the mixture to a boil, pour into a mold and cool.

Chocolate pudding with biscuits

For this milk chocolate pudding recipe you will need:

• Milk, 800 ml
• Sugar 80 g
• Chocolate 60 g
• Biscuit cookies 60 g
• 3 eggs
• A pinch of vanillin

Grate the chocolate, put it on the fire in milk and, when it boils, throw the sugar and cookies into the pan, crushing them with your fingers. Stir occasionally to prevent the mixture from sticking to the bottom, and after half an hour, pass it through a sieve. When cool, add beaten eggs and vanilla, place in a smooth pan, cover the bottom with a layer of melted powdered sugar, and cook in a water bath.

To cover the bottom of the mold, 50 g of powder is enough for you. Serve the pudding cold.

Chocolate pudding

Compound: chocolate – 40 g, cream – 75 ml, sugar – 20 g, butter – 25 g, wheat flour – 30 g, egg – 1 pc. (1/2 yolk and 1 white)

Grate the chocolate on a coarse grater, dilute with warm cream. Grind the yolk with sugar and combine with the diluted chocolate. Soften the butter, mix with flour and combine with the chocolate-yolk mixture. Heat the resulting mass, stirring continuously and not allowing it to boil, and strain. Then cool, combine with whipped whites, put in a mold and bake in the oven.

Chocolate pudding

Compound: 500 ml (2 cups) milk, 100 g (0.5 cup) sugar, 100 g chocolate, 200 g white bread, 3 eggs, orange or lemon zest, butter, vanillin to taste.

Dissolve chocolate in boiling milk, add sugar, finely chopped white bread crumb, vanillin, egg yolks and mix everything well. Then add the beaten egg whites, grated orange or lemon zest, and salt. Mix the mixture carefully, pour into a greased pan and bake in the oven.

Chocolate and vanilla pudding

100 g chocolate, 225 ml milk, 140 g sugar, 4 eggs, 50 g flour, 1 bag of vanilla sugar, 1 tablespoon margarine, 2 tablespoons powdered sugar.

Cooking method:

Separate the yolks from the whites, grind with sugar (100 g), add flour and mix thoroughly. Beat the whites with the remaining sugar. Melt the chocolate in a water bath. Pour hot milk into the yolk mixture, stirring constantly, bring to a boil and cook for 1 minute. Remove from heat, add chocolate and vanilla sugar, cool slightly, add egg whites and stir. Place the resulting mixture in a mold greased with margarine, bake in an oven preheated to 180 °C for 40 minutes (place the mold on a baking sheet, onto which pour water). Remove the finished pudding from the mold and sprinkle with powdered sugar.

The video “Chocolate puddings” will help you better understand how these dishes are prepared: