- Tried & Tasted -

Saturday, 18 July 2015

Chcocolate Pudding

This recipe is an attempt to replicate the pudding made by an expensive cafe here in Singapore. My youngest child loves having it. And the last time I it bought for her, I told myself that I am going to try making it on my own. It is very easy to make and the ingredients are very simple. 

The pudding have a very soft and melt in the mouth texture. The cocoa powder gave it a very chocolaty flavour. You can easily modify the recipe by replacing the cocoa powder with espresso powder, matcha powder or even just milk to make a milk pudding. It is the best dessert on a hot summer day!

Chocolate Pudding 
(makes 3 servings)
3 tsp cocoa powder (Use good cocoa powder, I used Callebaut's)
2 Tbsp sugar
270ml fresh full fat milk
1 tsp gelatin
1 Tbsp water
whipped cream (optional)
raspberry (optional)

Step to pudding:
  • Add water to the gelatin powder to soften the gelatin. Just let the gelatin sit in the water, there is no need to stir the mixture. This step is known as blooming the gelatin.
  • Over medium low heat, warm up milk, sugar and sieve in cocoa powder. I find that by sifting the cocoa powder as you whisk it into the milk, it will prevent the powder from clumping up.
  • Let the milk come up to a slow simmer and add in the gelatin. Stir till the gelatin is dissolved.
  • Carefully pour the mixture into mould and chill for at least 2 hours or overnight in the fridge. 
  • Top the pudding with whipped cream and raspberry before serving. (optional) 

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  1. OOoooo..the espresso sounds delicious!

    1. You may need to increase the sugar if you use instant espresso powder. Give it a taste and adjust the sugar to your liking before you add in the gelatin. Enjoy!