No-Bake Chocolate & Vanilla Pudding

No-bake chocolate & vanilla pudding. Learn how to make this creamy and delicious eggless dessert!

Active time: 20mins | Yield: 8 servings

Ingredients:

For the Vanilla Pudding:

• 4 Tbsp (60g) Water
• 1 + 1/2 Tbsp (14g) Powdered gelatin, unflavored
• 2/3 cup (198g) Sweetened condensed milk at room temp
• 2/3 cup (160g) Heavy cream at room temp
• 2/3 cup (160g) Milk at room temp
• 1 tsp (5g) Vanilla extract

For the Chocolate Pudding:

• 2/3 cup (160g) Hot milk
• 1/3 cup (30g) Unsweetened cocoa powder
• 4 Tbsp (60g) Water
• 1 + 1/2 Tbsp (14g) Powdered gelatin, unflavored
• 2/3 cup (198g) Sweetened condensed milk at room temp
• 2/3 cup (160g) Heavy cream at room temp

Video:

Directions:

For the Vanilla Pudding:

1. Grease an 8 ½ x 4 ½ in (22 x 11cm) loaf pan with vegetable oil. Set it aside.
2. Important: make sure to use all the ingredients at room temperature or slightly warm. Do not use cold ingredients (otherwise, you will end up with gelatin lumps, and the pudding won’t set properly).
3. Pour the water into a small bowl, and sprinkle the powdered gelatin on top. Stir until completely dissolved. Let it stand at room temperature for 2-3 minutes to bloom. The gelatin will absorb the water. Microwave it for 15 seconds and stir. Important: Do not overheat the mixture, or the gelatin will lose its setting power.
4. Place the condensed milk and melted gelatin in a medium bowl or jug. Whisk until well combined and smooth.
5. Add the heavy cream, milk, and vanilla. Whisk until well combined.
6. Pour the mixture into the prepared pan.
7. Refrigerate for about 2 hours or until set.

For the Chocolate Pudding:

1. Combine the hot milk and cocoa powder. Stir until completely dissolved. Set it aside.
2. Pour the water into a small bowl, and sprinkle the powdered gelatin on top. Stir until completely dissolved. Let it stand at room temperature for 2-3 minutes to bloom. Microwave it for 15 seconds and stir.
3. Combine the condensed milk and melted gelatin in a medium bowl or jug. Whisk until well combined and smooth.
4. Add the heavy cream and pass the cocoa powder mixture throw a sieve to remove any lumps. Stir to combine.

Assembling the Pudding:

1. Using a small spatula, scrape the sides of the pan to unmold the vanilla pudding. Make sure the pudding isn’t sticking to the loaf pan.
2. Pour the chocolate mixture on top. Using a spatula, lift the sides of the vanilla pudding until it floats in the chocolate mixture.
3. Refrigerate for about 4 hours or until completely set.

Serving the Pudding:

1. Scrape the sides of the pan with a small spatula to unmold the pudding.
2. Gently heat the bottom of the pan with a hot towel or on the stovetop for a few seconds. Turn it over onto a serving plate, cut into slices and serve.

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