No-Bake Jiggly Chocolate Pudding Recipe. An eggless, delicious, and creamy dessert that is super easy to make!
Prep time: 10mins | Yield: 8 – 10
Ingredients:
- 4 Tbsp (60ml) Water at room temperature
- 1 Tbsp (10g) Powdered Gelatin, unflavored
- 3/4 cup (180ml) Hot Water
- 1/3 cup (30g) Unsweetened Cocoa Powder
- 1 1/2 cups (360ml) Table Cream* or Heavy Cream, warm (do not use it cold)
- 14oz (397g) Sweetened Condensed Milk
- 1 tsp (5ml) Vanilla Extract (optional)
Video:
Directions:
- You can make this pudding using a small bundt cake pan (Diameter: 7in / 18cm) or any other mold, like a glass bowl.
- Using a paper towel, lightly grease the pan with vegetable oil. Do not use butter, because it will set in the fridge and stick to sides of the pan, which may be hard to unmold. Set aside.
- In a small bowl, pour the water and sprinkle powdered gelatin. Stir until completely dissolved. Let it stand for 2-3 minutes to bloom. The gelatin will absorb the water. Set aside.
- In a blender, pour the hot water, the bloomed gelatin, and cocoa powder. Blend until completely dissolved.
- Add the warm cream, condensed milk, and vanilla. Blend until just combined and pour the mixture into the prepared pan.
- Refrigerate for 6 hours or overnight.
*Table cream comes in a can and does not need to be refrigerated, only after opening. Just open the can, stir until smooth and use it in your recipe.
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Super Chocolatey Fudge-Ganache Cake
Brownie Cheesecake Bars (2-Ingredient Frosting)
No-Bake Chocolate Cheesecake (no gelatin)
