Chocolate Pudding

This easy to make ‘Chocolate Pudding’ is crowd-pleaser. You can whip up this any time with the handiest ingredients in your kitchen. We absolutely loved the taste, btw who doesn’t like the taste of chocolate+coffee? If you are making this for kids then you can omit the coffee. Try this and don’t forget to share your experience with me.

Chocolate Pudding

• Fresh Cream- 200ml (I used Amul Cream)
• Water- ¼ cup
• Gelatin- 1¼ tbsp (I used Solar’s Instant Gelatin)
• Caster sugar/white powdered sugar- 3 tbsp
• Instant coffee powder- 1 tsp
• Chocolate- 22g (milk/dark chocolate both will work)
• Cocoa powder- 1 tsp
• Vanilla extract- 1 tsp

Method

Mix gelatin with water (the water I used was in room temperature), stir well to make a lump free mixture. Keep aside for 10 minutes.

Chop the chocolate bar (I used Cadbury 5 star chocolate, any type of chocolate will do), keep aside.

Add cream and sugar in a bowl. On low heat stir until hot, no need to boil the cream. Remove from heat. Add chopped chocolate, cocoa powder and coffee into this. Wait for 5-6 minutes. Within this time the chocolate will melt; mix well with a spoon. Now add the gelatin mixture into this. Mix and stir very well, no lump should be there. Add in vanilla extract. Mix well. Pour this pudding mixture equally into four ramekins or serving bowls whatever you are using. Wrap the top with cling film, and refrigerate for at least 8 hours or overnight. As I used instant gelatin, it was set within 30 minutes.

Serve cold.

Note:

• If you use instant gelatin the pudding will set much faster.
• Replace Gelatin with agar agar in the same quantity for a vegetarian version.
• You can decorate the pudding with a dollop of whipped cream, chocolate shavings or fresh fruits.