How about a quick dessert recipe? And by quick I mean really quick. This masterpiece is stirred together in just a few minutes and tastes unbelievably delicious too. Afterwards the chocolate pudding needs about 1 hour in the fridge to become nice and firm and creamy, and then you can tuck in.
Chocolate pudding is an absolute favourite in our house. My dad especially is over the moon when I open the fridge in the evening and take out the glasses of pudding. But my brother is an enthusiastic chocolate pudding fan too. I think the two of them could easily polish off 8 portions between them. The question often comes up whether I couldn't make more next time — and that's even though I've already made a double batch.
So keep this in mind: better to make a little more right away so you have enough supplies in the fridge.
Have you ever made chocolate pudding yourself? If not, then you should remedy that as soon as possible, because you've definitely been missing out. Beautifully chocolatey and, if you use less sugar, quite reasonable calorie-wise too. As you may have noticed, I never use too much sugar in most of my recipes. In my opinion, many recipes these days are far too sweet, which I don't like at all. Besides, too much sugar isn't exactly beneficial, which is why I deliberately use less sugar when baking. I often reach for a little coconut blossom sugar as well, which gives desserts a slightly caramelly note.
So if you're still looking for a delicious chocolatey last-minute recipe for dessert or afternoon coffee, then I've got something for you: a quick chocolate pudding that's guaranteed to be better than any shop-bought pudding from the supermarket.
Quick Chocolate Pudding
- Preparation2 min
- Cooking time10 min
- Total12 min
- Calories288kcal
- Carbohydrates24gof which sugars 16 g
- Protein6g
- Fat18gof which saturated 11 g
- Fibre2g
per serving
Ingredients
- 500 ml milk
- 30 gr cornflour
- 20 gr cocoa
- 35 gr sugar (I use 30 g normal sugar and 5 g coconut blossom sugar)
- 2 drops doTERRA vanilla oil (or 1 tsp vanilla powder)
- 200 ml whipping cream
Method
- Rinse out the glasses or small bowls with cold water.
- First stir 100 ml of the milk together well with the remaining ingredients in a small bowl.
- Bring the remaining milk to the boil and, as soon as it boils, add the chocolate milk. Stir until the pudding mixture has thickened, take off the hob and pour straight into the rinsed glasses or bowls.
- Let the pudding cool down a little first, then leave it in the fridge for about 1 hour to chill through completely and set.
- Before serving, whip the cream until stiff and spread it over the pudding.
Notes
Fresh fruit such as oranges, berries or bananas goes well with this.
If you like, instead of the vanilla oil you can also add 1 drop Wild Orange oil to get a chocolate orange pudding.
Cooking with essential oils
In this recipe:Vanilla OilWild Orange Oil
How to dose essential oils (toothpick method!), when to add them and what to look out for — it is all in the guide.
Have you made this recipe? Tag @oatoclock_blog on Instagram so we can see the result.
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