Chocolate Pudding Without Eggs

Impress your guests with this rich and deliciously smooth chocolate pudding that comes together in just 15 minutes.

This is our family’s go-to recipe for the most delicious chocolate pudding and it is so quick and easy to make.

It is rich and dense, smooth and silky and does not require eggs making it perfect for those who are allergic or intolerant.

This recipe suggests using cardamom pods for a more complex flavour but adding the spice is entirely optional and the chocolate pudding is just as delicious without.

Cardamom is one of those spices which work incredibly well in sweet and savoury dishes. It is popular in Indian and Middle Eastern cuisine and in Sweden where it is used in many cakes and pastries, to flavour drinks and savoury dishes.

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Chocolate with cardamom

For best flavour, we recommend using a good quality unsweetened cocoa powder and fresh whole green cardamom.

Chocolate and cardamom work wonderfully together, combining the rich chocolate flavour with the aromatic floral and slightly citrus flavour of cardamom.

Using cardamom pods

Cardamom pods add an exotic intense and complex flavour which works so well with chocolate.

I do not recommend using store-bought powder as it is not nearly as flavoursome as the whole pods.

Heating the milk with the pods releases the cardamom’s unique aroma and flavour, however the pods will need to be removed before the rest of the ingredients are added.

Use a spoon or strainer to remove the pods.

Making the pudding

1. Warm the milk in a small saucepan and if using, with the cardamom pods.
2. Before it starts to boil, remove from heat and strain away the cardamom pods.
3. Mix in the cocoa powder, sugar, salt, and cornstarch then turn the heat to medium using a wooden spoon to keep stirring till it is all combined and to prevent the mixture from sticking to the bottom of the pan.
4. Boil for one minute only, stirring as it thickens, then remove from heat.
5. Stir in the butter and vanilla mixing well then pour into little glass pots or glasses.
6. Set on the counter to cool then refrigerate till set (around 10 minutes).

This pudding can be served at room temperature or chilled. Enjoy!

Storing

Cover with plastic wrap and keep in the fridge for up to 4 days.

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📋 Recipe

Chocolate Pudding Without Eggs

Nicole Shroff

Impress your guests with this rich and deliciously smooth chocolate pudding that comes together in just 15 minutes.

4.84 from 6 votes

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Dessert

Cuisine Fusion

Servings 6 people

Calories 333 kcal

Ingredients

• ▢ 50 grams cocoa powder ½ cup, unsweetened
• ▢ 50 grams cornstarch ⅓ cup
• ▢ 250 grams sugar 1¼ cups
• ▢ ¼ teaspoon salt
• ▢ 700 millilitres milk 3 cups
• ▢ 2 pods cardamom optional
• ▢ 3 tablespoons butter
• ▢ 1½ teaspoons vanilla

Instructions

 

• 700 millilitres milk, 2 pods cardamom
  ▢
  In a small saucepan, warm the milk and if using cardamom add the pods.
• ▢
  Before it starts to boil, remove from heat and strain away the cardamom pods.
• 50 grams cocoa powder, 250 grams sugar, ¼ teaspoon salt, 50 grams cornstarch
  ▢
  Mix in cocoa powder, sugar, salt, and cornstarch and turn the heat to medium, using a wooden spoon to keep stirring till it is all combined and to prevent the mixture from sticking to the bottom of the pan.
• ▢
  Once it starts boiling, boil for one minute only, stirring as it thickens then remove from heat.
• 1½ teaspoons vanilla, 3 tablespoons butter
  ▢
  Stir in the butter and vanilla till fully combined. Pour into little pots or glasses and allow to cool on the counter, then refrigerate till set (around 10 minutes).

Notes

Cardamom is entirely optional, it gives further depth of flavour.

The pudding will thicken towards the end of cooking and is best kept in the fridge to set.

Serve at room temperature or chilled.

Storage

Cover with plastic wrap and keep in the fridge for up to 4 days.

MEASUREMENT NOTES

The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

Nutrition

Calories: 333kcalCarbohydrates: 59gProtein: 5gFat: 11gSaturated Fat: 6gCholesterol: 27mgSodium: 202mgPotassium: 270mgFiber: 3gSugar: 48gVitamin A: 373IUCalcium: 149mgIron: 1mg

Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.

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