Chocolate pudding with the Thermomix® is ready in 19 minutes and makes 4 servings. Just 4 ingredients: 100 g dark chocolate, 500 g milk, 30 g sugar, 20 g cornflour. No eggs and no packet mix, this is the family classic made from ingredients you always have at home.
We make it as a quick dessert for children’s birthday parties or as a warming winter treat. Around 220 kcal per serving. Compared to ready-made pudding from the chilled aisle (often with setting agents and artificial flavourings), the homemade version is more economical and its ingredients are completely transparent.
Chocolate Pudding with the Thermomix®
Ingredients 0 / 4 ✓
- 100 g dark chocolate
- 500 g milk
- 30 g sugar
- 20 g cornflour
Instructions 0 / 3
-
1
Chop the chocolate.
Break the chocolate into pieces, place in the mixing bowl and chop for 12 sec / speed 8.
-
2
Bring the ingredients to the boil.
Add the remaining ingredients to the mixing bowl and cook for 7 min / 100°C / speed 4.
-
3
Serve the pudding.
Pour the pudding mixture into small bowls and serve warm, or leave to cool.
Tip: If the pudding is too firm, stir in a little milk.
Video
Nutrition per serving
Dark chocolate vs. milk chocolate: why dark chocolate
100 g of dark chocolate with at least 70 per cent cocoa is the best choice. Milk chocolate would make the pudding too sweet (because 30 g of sugar goes in as well). Dark chocolate brings a grown-up chocolate flavour and balances the sweetness of the milk much better.
If you prefer it sweeter (children’s version): use milk chocolate and reduce the sugar to 15 g. For an extra-intense result: use 80 per cent dark chocolate. Above 85 per cent becomes too bitter, so increase the sugar to 45-50 g instead of 30 g.
No eggs: why we skip the classic approach
Classic pudding (along the lines of Creme Anglaise or Creme Patissiere) is thickened with egg yolks. We use cornflour instead of egg. Advantages: foolproof (no risk of curdling), no salmonella risk, suitable for vegans (with plant-based milk), and quicker (no tempering needed). Downside: slightly less rich and a little less silky.
If you want an egg-based pudding: add 2 egg yolks (chocolate, milk, sugar, egg). Cook for 8 min at 80°C instead of 7 min at 100°C, otherwise the egg will curdle. We chose the egg-free version because it is more reliable.
20 g cornflour: not more, not less
20 g cornflour to 500 g milk is the ideal ratio. More starch (30 g) makes the pudding too firm, almost like a set bar. Less starch (10 g) makes it too runny, closer to a sauce. 20 g gives the classic pudding consistency that holds on a spoon.
Potato starch and cornstarch both work equally well. Cornflour is the standard term here. If you use plain flour (Type 405): 30 g instead of 20 g. With flour the pudding will be slightly denser and less glossy.
100°C at speed 4: why this combination
7 minutes at 100°C on speed 4 is the ideal combination for activating the starch. Starch needs 95 to 100°C to swell and thicken fully. Below 90°C the pudding stays liquid. Speed 4 is fast enough for even stirring, yet slow enough to prevent the chocolate from splashing.
If you prefer a lower speed (speed 2 to 3): cook for 10 minutes. At a higher speed (speed 6 and above) air bubbles form and the pudding becomes foamy. Speed 4 is the sweet spot.
Four variations: vegan, with liqueur, with banana, with almonds
Vegan version: Use 500 g plant-based milk (oat or almond) instead of dairy milk, plus 1 tbsp coconut oil for creaminess. Works particularly well with unsweetened dark chocolate.
Grown-up version with liqueur: Stir in 30 g rum or amaretto after cooking. Turns a family pudding into an adult dessert.
Banana and chocolate: Blend 1 ripe banana and stir into the cooled pudding. The banana adds natural sweetness and creaminess. A children’s favourite.
With toasted almonds: Toast 30 g flaked almonds in a dry pan for 3 minutes, then scatter over the pudding. Adds crunch and a nutty depth.
What to serve with chocolate pudding
Classic as a dessert after the main course. Also works as a topping for warm stewed apple, paired with vanilla ice cream, served with fresh berries (raspberries or strawberries), layered in trifles or dessert glasses, or piped from a piping bag to decorate cakes and cupcakes.
If you are looking for another chocolate dessert: our Thermomix® chocolate ice cream is the cold version. For a similar pudding in vanilla: our Thermomix® vanilla pudding.
Keeps for 3 days in the fridge, firms up as it chills
Stored in sealed dessert glasses in the fridge, the pudding keeps for 3 days. It sets after 2 hours and is at its best after 4 hours. Before storing, press cling film directly onto the surface to prevent a skin forming.
If you dislike the skin: cling film on the surface is essential. If you like the skin (the classic old-fashioned way): simply leave it uncovered. Freezing does not work: the starch separates on thawing and the pudding turns grainy.
Also delicious: Waffles and vanilla ice cream.
Our tip: Christmas pudding spice mix with the Thermomix®.
