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    Home » Recipes » Chocolate

    Chocolate Pudding Without Eggs

    Published Oct 15, 2017, modified Sep 29, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 6 Comments /

    Jump to Recipe

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

    Chocolate and cardamom pudding in small glasses with strawberries

    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.

    For more recipes like this chocolate pudding, click the subscribe button above.

    Jump to:
    • Chocolate with cardamom
    • Using cardamom pods
    • Making the pudding
    • Storing
    • You may also like …
    • 📋 Recipe

    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!

    top view of glasses with chocolate pudding and strawberries with scattered cardamom

    Storing

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

    You may also like …

    • Halloween Pudding
    • Bliss Balls
    • Chocolate Orange Cake
    • Vinte Vinte Chocolate

    Are you making this recipe for chocolate pudding without eggs? I’d love to know how it turned out, let me know in the comments below and don’t forget to give it a star rating!

    Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    📋 Recipe

    3 glasses on pudding on wooden counter

    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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    More Chocolate recipes

    • Chocolate Chip Blondies
    • Chocolate Fudge Without Condensed Milk
    • Strawberry Sundae
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    Reader Interactions

    Comments

    1. Julie

      October 18, 2017 at 8:10 pm

      4 stars
      I love cardamom and use it all the time in place of standard spices like cinnamon or ginger. These dark chocolate puddings look and sound absolutely divine. I think I would eat this straight away (maybe sprinkled with some fleur de sel) – it would be too hard for me to wait until chilled. I saved this recipe to try soon!

      Reply
      • Nicole

        October 18, 2017 at 9:39 pm

        Thanks Julie, I’m sure you will love them!

        Reply
    2. mydeliciousmeals

      October 18, 2017 at 6:22 pm

      mmmm… chocolate pudding… I love chocolate in everything ) I have all the ingredients except cardamom. Adding to my grocery shopping list, this is a must-try )

      Reply
      • Nicole

        October 18, 2017 at 9:38 pm

        Thanks, I’d love to know how it turned out

        Reply
    3. Gloria @ Homemade & Yummy

      October 18, 2017 at 6:03 pm

      5 stars
      Well this is a chocolate lovers dream pudding. Looks fantastic. The cardamom is an interesting addition I must say. Easy for any night of the week. Elegant enough for company too.

      Reply
      • Nicole

        October 25, 2017 at 9:22 pm

        Thanks Gloria, a wonderful combination of flavours!

        Reply

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