These velvety chocolate pudding cups are all you need for your guests the next time you invite them! Everyone gets their own individual pudding cup and its just perfect when you are serving multiple desserts – a tiny chocolate pudding cup which is gone in just five bites.
Naturally this recipe can be doubled up, or tippled up to make bigger servings.
An authentic chocolate pudding also has egg yolks in it, but this recipe has been prepared without eggs and is also no-bake, so it really is one of the easiest things to make for dessert. The pudding has been thickened with some cornflour and has been prepared completely on the stove by stirring it throughout to avoid any lumps. It is then cooled down to room temperature before being completely set in the refrigerator.
We topped the individual pudding cups with some whipped cream (recipe below) – you could also just put a small dollop instead of spreading it completely and top the cream with chocolate shavings or chocolate chips.
If you love no bake desserts, you will also love:
- Tiramisu without raw eggs
- No bake chocolate tart
- Easy chocolate truffles
- Banoffee pie cups
- Oreo truffles
Individual chocolate pudding cups that are eggless and require no baking.
For the chocolate pudding:
- 1/2 Cup Milk chocolate (chopped)
- 3 Tbsp Cornflour
- a pinch of Salt
- 2 1/4 Cup Whole Milk
- 5 Tbsp Caster sugar
- 1/2 tsp Vanilla essence
For whipped cream topping:
- 1/3 Cup Whipping cream
- 1/2 tsp Vanilla essence
- 2 tbsp Caster sugar
- 1 tbsp Chocolate shavings for topping
- In a pan, mix the cornflour, sugar and salt with a whisk. Add the milk and heat this on medium low heat until it starts to thicken. This should take about 4-6 minutes. Keep stirring with a whisk to avoid any lumps.
- Once the mixture has thickened, add the chopped chocolate and continue stirring until the mixture has completely thickened. You can check the consistency with a spoon by dipping it and when it sticks completely to the back of the spoon- it is ready to be cooled down. Add the vanilla and stir again.
- Strain the mixture through a strainer to get rid of any lumps and transfer it to the pudding cups.
- Let this cool down to room temperature and place them carefully in the refrigerator for 1.5 to 2 hours.
- Prepare the vanilla cream by adding the whipped cream, sugar and vanilla to a bowl. Whisk the mixture with an electric mixer for about 5-6 minutes until the cream is completely whipped and soft peaks are formed.
- Take out the pudding cups from the fridge and put about 2 tbsp of whipped cream on every pudding. Spread the cream evenly and top with chocolate shavings or chocolate chips.
- Place the pudding cups in the refrigerator again to be served chilled.