Making chocolate pudding. Chocolate pudding

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.

In a hurry

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, it is enough to replace natural milk with skim milk, and take 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).

Warp

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 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 mixture 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.

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:

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.
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.
The mixture should boil over low heat for a couple of minutes, while stirring it with a spoon.
After the mass thickens, turn off the heat and add butter to the pan with the rest of the ingredients and mix well.
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.
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:

First you need to separate the egg whites from the yolks.
Add part (more than half) of sugar to the yolks, beat with a whisk. Add flour, stir well.
Now you need to beat the whites with the rest of the sugar.
Heat the milk. Pour it into the container with the yolks, stirring continuously. Place on the fire and after boiling, simmer for a minute.
Remove the mixture from the heat, mix with the melted chocolate, stir. Add vanilla sugar and mix again.
After the resulting mass has cooled a little, add the whites to it and mix everything well again.
Preheat the oven, place a baking tray with water in it.
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.
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.

Heat the milk, mix with grated chocolate (50-70 g), sugar (half a glass), a teaspoon of butter and a small amount of salt.
The mixture must be brought to a boil, stirring continuously. Then very slowly pour semolina into it.
Cook over low heat, stirring, for 10 minutes.
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 make chocolate pudding in a slow cooker using the same ingredients. 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 icing, powder, and chopped nuts. The sweet dish can be served with ice cream and caramel topping.

Pudding is an old English breakfast dish. Traditionally it was made from leftover bread, uneaten rice porridge, milk and beaten eggs. In an effort to diversify the menu, aromatic spices and dried fruits began to be added to it, but the recipe for chocolate pudding became the most popular. It is prepared using cocoa or melted chocolate. A daily dish can easily be turned into a festive dessert if you complement it with fillings of fruits, berries and other suitable ingredients.

How to make chocolate pudding: features

The main difficulty faced by housewives preparing an English dessert for the first time is obtaining the correct consistency. Ideally, the pudding should be dense but airy, much softer than muffins or casseroles.

There are several secrets on how to make chocolate pudding with the desired structure:

Beat the egg whites until foamy. Before you start mixing the ingredients, they should be in the form of dense peaks, which will give the dessert an airy feel.
Alcohol adds interesting notes to chocolate pudding. If the dish is not intended for children, you can safely add a couple of drops of cognac, cherry liqueur or amaretto.
Any pudding (and chocolate pudding is no exception) requires strict adherence to the proportions of ingredients. Don't try to add more filling. Because of this, the dessert will not rise when baked.
The form in which the pudding will be prepared only needs to be filled one third full. During the heating process, the mass will begin to greatly increase in volume.
While the pudding is in the oven, it is forbidden to open the door (even to check the degree of readiness). Because of this, the fluffy cap will fall off and the dish will be irrevocably spoiled.

Experienced chefs are able to identify the finished chocolate-based pudding by eye. Its edges begin to lag behind the shape (thanks to this, it is so easy to remove from the dishes). To be on the safe side, at the final stage you can dip a wooden toothpick into the mixture (if it is dry, the dessert is ready).

By the way! Some home-bakers prefer under-baked pudding. It has a more liquid structure, so it must be served in bowls.

Chocolate Pudding Recipes

Chocolate pudding at home does not have to serve only as a breakfast. With proper preparation and slight changes to the traditional English recipe, it will become a complete addition to a family tea party or a festive dessert that will amaze all guests.

Classic chocolate pudding

The traditional English dessert is prepared in two ways. In the first case, chocolate pudding with cocoa is mixed with milk, sugar and starch. The second recipe involves baking an airy mass with bread crumbs.

Method 1

Ingredients:

milk – 2 tbsp.;
cocoa mixture with granulated sugar - 4 tbsp;
starch (preferably corn) – 2 tbsp;
egg – 1 pc.;
ground hazelnuts – 2 tbsp.

Cooking technique:

Warm the milk to 50 degrees.
Beat the egg white into a strong foam. Lightly beat the yolk with a fork until a homogeneous yellow mass is obtained.
Add all ingredients to warm milk. Beat the mixture with a mixer (the minimum time required for this is 5 minutes). All components must be completely dissolved.
Return the mixture to the stove, without stopping whisking, and bring to a boil. Keep the bubbling mixture on the fire for 1 minute.

Pour the finished dessert into portioned molds. Decorate with crushed walnuts, marzipan or other suitable confectionery decoration.

Method 2

Ingredients:

loaf pulp – 300 g;
concentrated chocolate – 100 g;
eggs – 2 pcs. (plus 3 more yolks);
milk – 2 and a half glasses;
sugar – 150 g;
oil - for lubricating dishes;
cinnamon, raisins (no more than 50 g) and vanilla sugar - to taste.

Cooking technique:

Peel the bread pulp from hard crusts and cut into cubes with ribs of 2 cm.
Grease a heat-resistant pan and place the prepared bread crumbs into it.
Boil the milk and dissolve the chocolate broken into small pieces in the hot liquid.
Beat eggs with yolks and sugar. Pour the resulting fluffy mass into a saucepan with diluted chocolate. There is no need to interrupt the operation of the device.
Add spices and raisins to the mixture and spread it over the bread cubes.

The chocolate pudding is baked for 30-40 minutes depending on the power of the stove (optimal temperature 180 degrees). When serving, pour custard syrup over the cooled dish.

It will require:

sugar – 150 g;
milk – 500 ml;
flour – 35 g;
vanillin - a pinch;
eggs – 2 pcs.;
butter – 100 g.

Beat the listed ingredients until smooth (there should be no lumps). Boil the syrup until thick and refrigerate for 2 hours. The resulting filling tastes similar to homemade custard. If desired, you can also add chocolate to it. To do this, add 1.5 tbsp at the mixing stage. cocoa powder

Made with dark chocolate and whipped cream

Even a child can master the step-by-step process of preparing dessert according to this recipe. The hardest part is waiting for the chocolate pudding to thicken rather than eating it ahead of time.

Ingredients:

dark chocolate – 2 bars;
butter – 2/3 pack;
flour – 80 g;
whipped cream – 200 ml;
milk – 0.8 l;
sugar – 160 g.

Cooking technique:

Finely chop the chocolate and melt it in a convenient way.
Boil the milk.
Lightly heat the cut butter in a saucepan until it melts. When this happens, dilute sugar in it.
Combine butter and chocolate bases.
Sift the flour into the base in parts, stirring it thoroughly. There should be no lumps left in the chocolate mixture.
Pay attention! You don’t have to remove the pan from the stove while working. If you set the heat to minimum and stir the future pudding periodically, the chocolate base will thicken faster.
Add hot milk to the thickened mass. Whisk until smooth and continue to cook with continuous stirring for 4-5 minutes.

All that remains is to pour the resulting silky mass into the molds and wait for it to harden. Ideally, refrigerate the chocolate pudding overnight.

With coffee

The most popular recipe among chocoholics is homemade chocolate pudding, in which, in addition to the traditional bar, instant coffee is added.

Ingredients:

chocolate (any except white) – 100 g;
a mixture of milk and low-fat cream (1:1 ratio) – 250 ml;
ready-made coffee – 125 ml;
brown sugar – 1 tbsp;
starch – 10 g;
salt and cinnamon powder - 1 pinch each.

Cooking technique:

Add a pinch of salt to the creamy milk base and boil.
Crush the chocolate and then dissolve it in hot milk.
Add sugar, cinnamon and starch to the cooled coffee. Pour it into the chocolate base.
Start boiling the future pudding. When it thickens enough, remove from heat and pour into silicone molds.

Let the pudding sit for 2 hours until it partially hardens. Then carefully remove from the mold.

By the way! If you have difficulty removing the pudding (this happens when the product is kept in the cold for a long time), you can place it in hot water for a few seconds. The main thing is not to overdo it, otherwise the chocolate dessert will start to melt.

Chocolate pudding with orange

The “Chocolate Pudding” dessert is interesting because it can easily be transformed into a festive dish. One of the popular options among Europeans is a combination of cocoa base with citrus notes. This dish is usually made during the New Year and Christmas holidays.

Ingredients:

dark chocolate bar – 55 g;
orange (necessarily with thin skin, it contains less bitterness) – 1 pc.;
sifted flour – 170 g;
eggs – 2 pcs.;
cow butter – 130 g (85 g should be softened, the rest in solid form);
cocoa powder – 55 g;
sugar – 160 g;
milk – 2 tbsp.

Cooking technique:

Immerse an unpeeled orange in boiling water, cover the pan with a lid and cook for 10-15 minutes.
Separately break up the chocolate, combine it with 85 g of butter and heat in a water bath (the products should completely melt).
Mix flour with cocoa, add chocolate base and raw eggs. Stir the mixture until a homogeneous structure is obtained.
Remove the boiled orange from the water. Prick the skin on all sides with a fork.
Line a deep pan with foil. Pour in a little more than half of the chocolate dough. Place butter cut into pieces in the center, and an orange on top of it. Press down the filling until only the orange top remains on the surface.
Cover the orange with the remaining butter and chocolate dough.
Cover the top of the pan with foil and place it in a water bath. The liquid level should reach half of the container in which the pudding is placed.
Steam the dessert, adding water as it boils.

Cool the finished delicious pudding to room temperature, then put it in the refrigerator overnight. It is better to remove the chocolate dessert from the mold before serving.

Chocolate Vanilla Puff Pudding

You can take the preparation of English chocolate dessert in a new way if you make it in two layers and place it in tall glasses.

Ingredients:

vanilla sugar – 20 g;
regular sugar – 100 g;
cocoa powder – 30 g;
sifted flour – 50 g;
milk – 600 ml;
butter – 30 g.

Cooking technique:

Mix flour with sugar, add 0.5 liters of milk and put on the stove. Bring the mixture to a boil with constant stirring.
Add butter and continue whisking. There should be no traces of dry flour left in the mixture, otherwise everything will burn and ruin the taste of the pudding.
When the pudding is as thick as semolina porridge, remove from heat and divide into 2 parts.
Add vanilla sugar to the first base and heat for an additional 30 seconds to help the crystals dissolve. Let cool slightly.
Add cocoa and milk to the rest of the pudding. Stir and heat for 1 minute.

Place the resulting pudding into tall glasses, alternating the white and chocolate layers. Refrigerate for 1 hour.

The chocolate pudding recipe can be supplemented with your favorite products. These may include bananas, berries, prunes, raisins and even mint. Its main advantage is the naturalness of the composition, which is not typical for store-bought chocolate desserts.

Chocolate pudding is a type of delicious and healthy dessert that is ideal for serving at holiday feasts and for treating loved ones to Other desserts

Chocolate pudding recipe

Chocolate pudding is a type of delicious and healthy dessert that is ideal both for serving at holiday feasts and for treating loved ones at family gatherings.

Classic recipe

Base ingredients:

cocoa powder - 60 g;
milk - 1 l;
sugar - 200 g;
starch - 1 tbsp. l.;
raw eggs - 2 pcs.

Ingredients for syrup:

bitter chocolate - 100 g;
peanuts - 50 g;
flour - 1 tsp;
butter - 100 g;
vanilla extract.

This amount of ingredients will make 8 servings of dessert. Calorie content of 100 g of product is:

202 kcal.
5 g protein.
20 g fat.
19 g carbohydrates.

Preparing the pudding base:

Begin cooking by boiling and then cooling the milk.
Then eggs are added to it and mixed.
Mix the dry ingredients in a separate container, dilute them with 100 ml of heated milk, whisk and transfer the mixture to the egg mixture.
After mixing, the base is placed on low heat and simmered, stirring, until thickened.
The finished pudding is transferred into molds rinsed with cool water, cooled and placed in the refrigerator.

Preparation of syrup:

Mix into flour and milk.
Beat eggs with vanilla and sugar.
Combine both masses and beat until lumps disappear, then heat until thickened.
If desired, add cocoa powder to the dressing.
The mixture is cooled and placed in a cool place.
After a couple of hours, the pudding is placed on a dish, poured over with dressing, and decorated with nuts and grated chocolate.

With chocolate and whipped cream

To prepare 5 servings of tender and airy pudding you need:

sugar - 3 tbsp. l.;
heavy cream - 100 ml;
starch and cocoa - 3 tbsp each. l.;
vanillin - 1 tbsp. l.;
milk - 300 ml;
chocolate -100 g;
whipped cream - needed for decoration.

Preparation:

Combine starch with cocoa and sugar, pour the mixture with heated milk and cream.
The mixture is stirred with a whisk until the bulk ingredients are completely dissolved and heated on the stove for 3-4 minutes.
After this, finely broken chocolate and vanillin are added to the mixture, then the mass is brought to homogeneity and removed from the stove.
The base is poured into molds, covered with film so that it touches the surface of the dessert, and the delicacy is placed in the refrigerator for an hour.
Before serving, the treat is decorated with whipped cream and served for dessert.

100 g of delicacy contains 245 kcal, 3 g of protein, 37 g of carbohydrates and 9 g of fat.

Cocoa pudding

Ingredients:

starch - 4 tbsp. l;
cocoa - 3 tbsp. l.;
milk - 0.5 l;
granulated sugar - 3 tbsp. l.

From this number of ingredients you will get 2 servings, while the calorie content of 100 g of dessert will be only 80 kcal, and the used balance is as follows - 3 g of protein, 10 g of carbohydrates, 2 g of fat.

At home, the meal is prepared like this:

Half a glass of milk is poured into a separate glass, the rest is boiled.
Mix the dry ingredients in a separate bowl and stir them in cold milk until there are no lumps.
Then pour the cold mixture in a thin stream into the heated milk, bring the mixture to a boil, then boil it for about 5 minutes, stirring constantly until thickened.
The pudding is poured into molds and served as a dessert or left to cool. This version of the dessert is equally tasty either cold or just cooked, hot.

Dark chocolate vanilla

To prepare 4 servings of beautifully decorated and very tasty pudding, you will need:

cocoa - 30 g;
sugar - 100 g;
butter - 30 g;
milk - 0.6 l;
flour - 50 gr;
vanillin - 20 gr.

Preparing the pudding:

Mix flour and sugar, pour milk into the mixture and place the container over medium heat.
With constant stirring with a whisk, bring the mass to a boil, after which oil is introduced into it and left to warm up for 2-3 minutes.
After the pudding base has thickened to the consistency of liquid semolina porridge, it is poured into 2 containers.
Add vanilla sugar to the first part and cook over low heat until thickened.
Pour 100 ml of milk into the second and add cocoa. And also boil until thick, not forgetting to stir to prevent burning.
When the pudding is ready, cool it to room temperature and place it in transparent bowls or cups alternately - one layer is chocolate, and the second is vanilla.

The number of layers is arbitrary, as desired. The main thing is to place the dessert in the refrigerator for 5 minutes after each layer so that they have time to set and not mix, and before serving, the pudding is kept in the cold for an hour.

100 g of product contains 153 kcal, 21 g of carbohydrates, 3 g of protein and 5.5 g of fat.

With a melting center

Ingredients for 2 servings:

cocoa - 1 tbsp. l.;
eggs - 3 pcs.;
butter - 80 g;
milk - 1 tbsp. l.;
powdered sugar - 80 g;
flour - 5 tbsp. l.;
dark chocolate - 100 g;
salt - 1/6 tsp.

Preparation:

Melt the butter and chocolate; this can be done either in the microwave or in a water bath.
Then, in a separate container, mix the powder with eggs and salt, and then mix them for at least 2 minutes.
Mix the melted butter-chocolate mixture with the ground mixture.
Add the remaining ingredients to the base and mix them with a whisk until a homogeneous, lump-free consistency.
The dough is poured into prepared (oiled and sprinkled with powdered sugar) molds and baked for 10–11 minutes at 180 degrees.
When serving, the dessert is decorated with whipped cream or ice cream.

The calorie content of 100 g of pudding will be 402 kcal, and the balance of nutrients will be as follows - 34 g of carbohydrates, 7 g of protein and 56 g of fat.

With added bananas

Preparation:

In one container mix 20 g of granulated sugar, 1 egg, 150 ml of milk and 1.5 tsp. starch.
Separately mix 25 ml of milk and 10 g of granulated sugar, bring this mass to a boil.
The hot mixture is poured in a thin stream into the mixture with starch, the ingredients are mixed with a whisk and put on fire.
As soon as the pudding base begins to boil, remove it from the heat and add 10 g of butter.
The slightly cooled pudding mixture is divided into two equal parts.
Then put a mashed banana in the first part, and a teaspoon of cocoa in the second.
The cooled mass is placed in glasses in layers, alternating light with dark. After this, you need to cool the pudding for an hour in the refrigerator, after which the dessert can be served.

100 g of this treat contains 130 kcal, 4 g of protein, 16 g of carbohydrates and 5 g of fat.

With curd flavor

Ingredients:

milk - 100 ml;
cocoa powder - 1 tbsp. l.;
cottage cheese, ground through a sieve - 200 g;
vanillin - 1 tsp;
sugar - 2 tsp.

To prepare, just put all the ingredients in a blender bowl, turn it on at medium power and beat the mixture. After this, the pudding is poured into a serving container and cooled for 1-1.5 hours on the bottom shelf of the refrigerator.

From the listed amount of ingredients you will get 2 servings of delicacy. 100 g of dessert contains 10 g of carbohydrates, 9 g of protein, 11 g of fat and 194 kcal.

With hazelnut

Ingredients (per 2 servings):

flour - 45 g;
milk - 380 ml;
sugar - 120 g;
butter - 1 tbsp. l.;
cocoa - 2 tsp;
vanilla bean - 2–3 pieces;
berries, dark chocolate, cinnamon, hazelnuts - for topping and decoration.

Step-by-step algorithm:

Mix flour with sugar, pour in milk, bring to homogeneity and place on low heat.
When the mass acquires a consistency similar to sour cream, add butter to it and turn off the heat.
Then divide the mass into two equal parts, adding vanilla to the first, and cinnamon and cocoa powder to the second. Cover the containers with the pudding with a cloth for 5 minutes.
While the dessert is infusing, grate the chocolate, fry and chop the nuts. Next, the assembly of the treats begins.
Place a layer of light mass into the bowl and sprinkle it generously with nuts.
Lay out a layer of dark mass and sprinkle it with chocolate.

If you wish, you can make more than 2 layers, but in this case it is important not to forget about the topping between them. In addition, the dessert can be decorated with fresh berries - this will not only improve its appearance, but also add fresh notes to the taste of the pudding.

The finished product contains 3 g of carbohydrates, 5 g of fat and 3 g of protein, as well as 180 kcal.

With coffee and cream

Ingredients for two servings:

granulated sugar - 50 g;
eggs - 2 pieces;
milk - 0.5 l;
butter - 2 tbsp. l.;
instant coffee - 1 tsp;
vanilla - 1 tsp;
starch - 2 tbsp. l.

Ingredients for syrup:

cream - 2.5 tbsp. l.;
cocoa powder - 2 tbsp. l.;
butter - 70 g;
- 50 g;
granulated sugar - 70 g.

Step-by-step preparation:

Beat the eggs, add starch and coffee to them, mix the mixture with a whisk.
Heat the milk with vanilla diluted in it until it boils, pour it in a thin stream into the egg mass.
Boil the mixture over low heat.
After thickening, remove the mass from the heat, add butter and stir with a whisk until the creamy ingredient is completely dissolved.
The pudding base is left to cool.
At this time, the ingredients for the syrup are mixed in a separate bowl, boiled until the mass thickens and acquires a homogeneous structure, continuously stirring it with a whisk. Cool the syrup.
Then lay out both masses in layers in baking dishes and place them on a baking sheet filled with water. Bake the dessert for about half an hour at a temperature of 175 degrees.

The calorie content of 100 g of dessert dish will be 423 kcal, and the balance of nutrients contained in it is as follows - 35 g of carbohydrates, 28 g of fat and 5 g of protein.

Puddings are served with various drinks - milk, tea, cocktails, coffee, and a wide variety of ingredients are used to decorate them - chocolate chips, nuts, berries.