2 ways to make smooth chocolate and cocoa pudding without gelatin powder

Stir the milk

Add 500ml of fresh milk, 60g of sugar, 1g of salt, and 25g of cornstarch into a pot. Mix well until the mixture is dissolved.

Place the pot on the stove, cook over medium heat, stirring gently and evenly until the milk mixture gradually thickens.

When the milk mixture thickens, reduce the heat and cook for another 1 – 2 minutes before turning off the heat.

Add 50ml of whipping cream and 3g of vanilla into the pot, and mix the mixture well.

Divide the cooked milk mixture into 2 equal parts into a large cup.

Stir the milk chocolate and dark chocolate

Chop 60g of dark chocolate and 50g of milk chocolate into small pieces. Add the dark chocolate into one cup of hot milk and the milk chocolate into the other cup.

Stir well until the chocolate completely melts.

Pouring into the mold

Tilt the cup as shown, slowly pour the chocolate mixture above into the cup, dividing the dark chocolate mixture evenly between the two cups.

Place in the refrigerator for about 30 minutes for the mixture to thicken.

Then pour the remaining milk chocolate into the cups. At this point, you can keep the cups upright normally.

Place in the refrigerator for another 2 hours for the cake to set.

Making chocolate nama for decoration

Chop 60g of dark chocolate and 45g of the remaining milk chocolate into small pieces for quicker melting.

Place in a bowl, add 75ml of whipping cream. Microwave for about 30 seconds to melt.

Stir well until the chocolate is completely melted.

Add 5g of unsalted butter and mix until the butter is fully melted.

Pour the mixture into a rectangular mold lined with parchment paper, and refrigerate for 1 hour.

Sift cocoa powder over the paper to prevent sticking.

Remove the chocolate from the mold and place it on the paper that has been dusted with cocoa powder. Sprinkle another layer of cocoa powder on top of the chocolate.

Soak a knife in hot water and then dry it; gently cut the chocolate into small, beautiful square pieces.

Final product

After leaving it in the refrigerator for enough time, take the pudding cup out, place it on top of the prepared chocolate nama, and it’s done. The chocolate pudding is delicious, creamy, and aromatic with a strong chocolate flavor that’s really interesting and attractive, isn’t it?

Soak gelatin, mix powder

Add 60ml of cold water and 6gr of gelatin to a bowl, stir well and let it soak for 10 minutes.

Add 40gr of sugar, 15gr of cocoa powder, and 2gr of coffee powder to a mixing bowl and mix well.

Mixing cocoa

Warm 350ml of unsweetened fresh milk, add it to the mixture of powder and stir well to combine.

Then, add the soaked gelatin and continue stirring until the gelatin is completely dissolved.

Finally, strain the mixture through a sieve for a smooth consistency and let it cool.

Pouring the pudding mold

Pour the pudding mixture into the mold, then tightly cover the top of the mold with plastic wrap and place it in the refrigerator until it sets.

Making the caramel layer

Divide 60g of sugar into several portions, add each portion to a pot and melt over low heat. When the first portion of sugar melts, continue to add the second portion. Do similarly until all the sugar is used up and cook until it reaches a honey brown color.

Warm 60ml of heavy cream, then add it to the cooked sugar and stir well.

Next, add 1g of salt, stir once more, and it’s done.

Final Product

Serve the cacao pudding on a plate, with a bit of whipped Heavy cream, and some caramel sauce to enjoy.

The cacao pudding is soft, elastic, chewy, rich in bittersweet cacao flavor, paired with creamy thick whipped cream, sweet and salty caramel, delicious.

Cooking the pudding

First, before cooking, you need to soak the gelatin in water to soften it. Cut the dark chocolate into small pieces with a knife.

Then, prepare a pot with 100gr of chocolate, 1 cup of fresh milk, and 1 tablespoon of sugar, then place it on the stove over low heat and bring to a boil. When the chocolate has completely melted, add the 10gr of soaked gelatin and stir well until fully dissolved. Finally, add 5 tablespoons of whipping cream and continue stirring for about 3 – 5 minutes, then turn off the heat.

After cooking, pour the pudding mixture into small glass jars or any preferred containers. Then store them in the refrigerator for about 3 hours.

Cook chocolate

You prepare another pot, boil water until it simmers, then place a large bowl on top of the pot’s mouth, similar to steaming.

Add 50g of chocolate chips and 3 tablespoons of whipping cream, then stir until the ingredients are fully melted. After that, pour the melted chocolate over the pudding that was previously cooked. Then put it in the refrigerator for about 1 hour before serving.

Final product

The chocolate pudding after completion is smooth and looks very appealing. When eaten, you will feel the soft and creamy pudding, fragrant with rich chocolate aroma, and the chocolate sauce on top has a slight bitterness that is very appetizing.