To make the layered vanilla and chocolate pudding, you have to first decide two things:
First Decision – what kind of layers you want in your pudding and what is the size of your serving container? By all means you can choose to make more than four layers if you are up for it, but I prefer to limit it to three. Your layer options are:
And you get the idea, right? Either go from vanilla to chocolate (that’s light to dark color) or dark to light color. Place vanilla between the difference chocolate colors, or a layer sandwiched between two same colors. My personal preference is to have the dark chocolate layer on the top. The light chocolate layer with a hint of coffee flavor also tastes great.
Second Decision – what garnish do you want to put and how much do you want to fill your serving container (let’s say you are serving in small individual glasses)? If you are going to fill the pudding until the brim of the glass but want to garnish with chocolate sauce or whipped cream, it will flow down the sides of your glass. But if you just want to place chocolate shavings or sprinkle powdered sugar, then filling all the way until the top works.
So, first – whichever layer option you choose, start making each pudding layer one at a time. Let’s say if you choose option 3, top-down: dark chocolate, light chocolate, and vanilla layer. In that case,
Step 1) Start with Vanilla Layer: Use the same eggless vanilla pudding recipe, cook continuously until thickens, sieve if needed to discard lumps, pour vanilla pudding into wet serving glasses dividing equally, cover with cling wrap, refrigerate for 1 hour.
Step 2) After 1 hour, make the Light Chocolate Layer: Proceed just the way you’d make this chocolate pudding recipe but using 1 Tbsp cocoa powder OR 2 Tbsp chopped chocolate, whichever method you decide to make (and optional - add a little instant coffee for the coffee flavor and light brown color), cook continuously until thickens, sieve if needed to discard lumps, pour the warm light colored chocolate pudding onto the cool vanilla pudding layer dividing equally among the glasses, cover again with cling wrap, refrigerate for another hour.
Step 3) After 1 hour, make the Dark Chocolate Layer: Similarly, use 2 Tbsp of cocoa powder OR 2 Tbsp chopped chocolate in the chocolate pudding recipe mixture, cook continuously until thickens, sieve if needed to discard lumps, pour the warm dark colored chocolate pudding onto the cool light colored chocolate pudding layer dividing equally among the glasses – deciding whether to fill up to the brim or leave some space for garnish – then cover the glass again with cling wrap touching the pudding so that a skin does not form on top, and let the layered pudding chill in the refrigerator for minimum 4 hours and maximum 2-3 days.
Feel free to increase the cocoa powder OR chopped chocolate by 1-2 Tbsp for each layer if you want prominently darker layers. If you are not hesitant to use cornstarch in your food intake as I am, feel free to also increase the amount of cornstarch in each pudding recipe to 2 Tbsp. If you increase cornstarch, you will have to stir the pudding for a lesser amount of time as it will thicken faster, and you will get a clean wobbly pudding as you scoop it out with your spoon.
This layered chocolate and vanilla pudding does require planning and patience. But sometimes to impress your guests, you do need to put in a little effort. It is absolutely worth the admiration you receive from friends. Or for your personal satisfaction.. . . . . . . . . . . . . . . . . . . . . . . .
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