Eggless Chocolate Pudding Recipe | No Bake No Gelatin No Egg

Usually in a plain vanilla cake recipe, when you substitute a certain amount of flour with cocoa powder – you basically get a chocolate cake recipe.  In this pudding, however, we will not substitute but we will add cocoa powder or melted chocolate to our basic vanilla pudding in order to get chocolate pudding.

Eggless Chocolate Pudding using Cornstarch

After having made this eggless chocolate pudding recipe plenty of times, I must tell you this has become my favorite make ahead party dessert.

There are two ways to make this eggless chocolate pudding: using cocoa powder or chocolate.  Both will definitely differ in quantity used in the recipe and have an effect on the taste, texture, and color of the chocolate pudding.  Which one should you use?  Whichever ingredient you have and whichever you want to experiment – try both recipes and decide what you like more.

Recipe for Eggless Chocolate Pudding using Chocolate

Eggless Chocolate Pudding Recipes - Two ways: Using Cocoa Powder OR Chocolate

Makes 1 cup – serves 8 with 2 Tbsp each, serves 4 with ¼ cup each, or serves 2 people with ½ cup pudding each

Ingredients for Eggless Chocolate Pudding using Cocoa Powder

1 cup milk (cold or at room temperature)

1 Tbsp cornstarch (aka corn flour)

1½ Tbsp sugar (regular white / granulated sugar)

1 Tbsp cocoa

¼ tsp vanilla extract

Super Easy Homemade Chocolate Pudding Recipe

How to make Basic Eggless Chocolate Pudding using Cocoa Powder

1.  Whisk milk + cornstarch + cocoa powder + sugar together inside a medium heavy-bottom saucepan (no need of extra bowls to wash), mixing well so there are no lumps.

Note: If you like a little darker chocolate pudding, whisk in additional ½ Tbsp cocoa powder.  Also feel free to use 1½ Tbsp cornstarch or stick to 1 Tbsp but stir the mixture longer until thick and creamy.

2.  Then place the saucepan on medium heat and keep stirring the mixture continuously, scraping from the sides of the pan, so that lumps do not form at all because of cornstarch.

How to make Chocolate Pudding Eggless

3.  Once the mixture starts to get a little thick, continue stirring on medium-low heat.  When the mixture becomes a little thicker like a paste consistency, thick enough to coat back of the spoon but not thick like cake batter, mix in the vanilla extract well and remove from heat.  Remember that as the pudding chills in the refrigerator it will thicken up and set more. 

4.  Take your glasses or cups you want to set your chocolate pudding in.  Rinse insides of your glass lightly with water and pour out the water.  Now pour the chocolate pudding mixture in your glass, tap the glass a bit so no lumps form, let it cool down for some time, then cover with a cling wrap or aluminum foil and refrigerate for minimum 4 hours. You can make this eggless chocolate pudding almost 3 days in advance. In case lumps form, just use a tea strainer to smooth out the lumps and use the silky pudding paste to pour into your serving container.

Eggless No Bake Chocolate Pudding Recipe

                                                                                                                                                                            

Ingredients for Eggless Chocolate Pudding using Chocolate

1 cup milk (cold or at room temperature)

1 Tbsp cornstarch (aka corn flour)

1 Tbsp sugar (regular white / granulated sugar)

2-3 Tbsp chopped semi-sweet milk chocolate or dark chocolate (or chocolate chips/chocolate chunks)

¼ tsp vanilla extract

Double Boiler Method Melting Chocolate for Pudding

How I make Eggless Chocolate Pudding using Chocolate

1. Using the double boiler method, melt the 2 Tbsp chopped chocolate until smooth and shiny, keep aside.

2. Mix milk + cornstarch + sugar in a medium saucepan until no lumps, cook on medium heat until starts to get little thick, scraping from the sides and stirring continuously making sure no lumps.  Even if it forms lumps, don’t worry, you can strain it out later.  Again, feel free to increase cornstarch to 1½ Tbsp.

3. Add melted chocolate + vanilla extract to the mixture and cook further on medium-low heat until thick and creamy.  A good consistency that will form a creamy pudding as it cools.  Remember to stir continuously to not let the mixture scorch at the bottom of the pan.  The burnt taste in pudding is bad.

4. Wet your glass or mug from the inside, discard the water. Pour the pudding mixture into the glass or mug that you will serve in, strain to smooth out the lumps if required.  Let it reach room temperature then cover with cling wrap or aluminum foil and let chill in refrigerator for minimum 4 hours until sets well.

And that’s it.

If you are looking for a no-bake, no-egg, no-gelatin, no-butter, no-whipped cream chocolate dessert – THIS eggless chocolate pudding is your answer! 

Chocolate Pudding No Bake No Egg No Gelatin!

Garnish your chocolate pudding with fruits, chocolate wafers, nuts, chocolate shavings, cookies, chocolate covered raisin, or however creative you can get. 

The best bit is, since you leave the plain chocolate pudding refrigerated and naked (without any garnishes), you can dress it up a different way each time you serve.  Or try different garnishes on each chocolate pudding when you serve it at your party and let your guests choose what they like!

Easy Eggless Chocolate Pudding

Enjoy.

. . . . . . . . . . . . . . . . . . . . . . . .

Come connect with me! on  Facebook  |  Email  |  RSS  |  Twitter