Description
Individual chocolate pudding cups that are eggless and require no baking.
Ingredients
Scale
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
Instructions
- 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.