No-bake yogurt pudding with chocolate sauce. This no-bake dessert recipe is quick and easy to make, resulting in super creamy puddings with a smooth texture. They’re not too sweet because the yogurt adds a nice contrast to the sweetened condensed milk. And to make it all better, the chocolate sauce is delicious and requires no cooking, making it the perfect topping for this yummy dessert.
Prep time: 15mins | Yield: 6 servings
Step-by-Step Video Recipe:
Written Recipe:
No-Bake Yogurt Pudding with Chocolate Sauce
Yield:
6 servings
Prep Time:
15 minutes
No-bake yogurt pudding with chocolate sauce. This no-bake dessert recipe is quick and easy to make, resulting in super creamy puddings with a smooth texture. They're not too sweet because the yogurt adds a nice contrast to the sweetened condensed milk.
Ingredients
For the Pudding:
- 1/2 cup (150g) Sweetened condensed milkÂ
- 1 1/3 cups (320g) Plain yogurt (no added sugar)
- 3 Tbsp (45g) Water
- 2 tsp (7g) Powdered gelatin (unflavored)
- 1/2 tsp Vanilla extractÂ
For the Chocolate Sauce:
- 1/3 cup (100g) Sweetened condensed milkÂ
- 2 Tbsp (12g) Unsweetened cocoa powder
- 1/2 Tbsp Water (optional)
Instructions
Make the Pudding:
- In a large bowl, pour the sweetened condensed milk.
- Add the room-temperature yogurt and mix well with a whisk until the mixture is smooth and creamy.
- Important: If the yogurt is cold, warm the mixture in the microwave for about 30 seconds to ensure it reaches room temperature. Set aside.
- In a small bowl, pour the water and sprinkle the gelatin on top. Stir until completely dissolved.
- Allow the mixture to sit for about 5 minutes to let the gelatin absorb the water.
- Microwave for 15 seconds to lightly warm and melt the gelatin. Be careful not to overheat the gelatin, as this will reduce its effectiveness.
- Pour the melted gelatin into the yogurt mixture and mix well until thoroughly combined.
- Stir in the vanilla extract.
Prepare the Molds:
- Take 6 silicone muffin molds and fill them with the pudding mixture.
- If you don't have silicone molds, you can use a muffin tin, but you must grease it with vegetable oil or cooking spray. Avoid using butter because it will solidify in the fridge, causing the pudding to stick to the muffin tin.
- Place them in the fridge and chill for about 4 hours or overnight until the puddings are firm.
Make the Chocolate Sauce:
- Combine the sweetened condensed milk and cocoa powder in a bowl and mix with a whisk until the cocoa is completely dissolved. It may seem like they won't mix properly, but continue mixing until smooth.
- For a slightly runnier sauce, you can add 1/2 tablespoon of water. This step is optional based on your preferred consistency.
Serve the Pudding:
- Once the puddings are set, run a small knife around the edges to loosen it from the mold. Remember to run only at the base of the pudding to avoid damaging its shape.
- Gently pull the sides of the silicone mold to release the pudding and invert it onto serving plates.
- Drizzle the chocolate sauce over the top and serve.
