I don’t know about you, but I am hella excited about June 26. It’s Chocolate Pudding Day, fam! And, while I’ve been quite focused on my diet these days, I’m all set to make an exception for this special occasion. After all, it’s not every day when you get to celebrate one of your most favourite things in the world, right? I mean, who doesn’t love chocolate pudding? Wait, let me rephrase—what’s not to love about this delicious dessert? It melts in your mouth, is super sweet and rich in flavour, and tastes so damn heavenly!
There are very few things in the world that are as good as chocolate pudding. And, wanna know something amazing? We have got the recipes for every single one of them. Yep, it’s time to treat your sweet tooth and get ready to enjoy the feast of the year.
We are sure that you are already daydreaming about all the decadent dishes that you can recreate this Chocolate Pudding Day. So read on, because we have curated a list of some of the easiest dessert recipes that you can prepare easily at home.
5 Dessert Recipes You Can Prepare This Chocolate Pudding Day
Trust us fam, you don’t need to be an expert to make these dishes. They are quite simple and more delicious than you can ever imagine. From mouth-watering dark chocolate pudding to yum doughnuts, here are some dessert recipes for everyone.
Dark Chocolate Pudding
What’s better than chocolate? Dark chocolate. And, what’s better than dark chocolate? Dark chocolate pudding. Seriously fam, this recipe by Chef Santosh Rawat, Executive Pastry Chef, JW Marriott Mumbai Sahar, has our heart. It’s so creamy, rich with just the right amount of sweetness. And, you can prepare it easily with just a few ingredients at home. Here’s what you need:
For Chocolate Mixture:
- Egg yolk – 5
- Eggs – 5
- Castor sugar – 138 grams
- Unsalted butter – 250 grams
- Dark chocolate (preferably more than 50%) – 250 grams
- Refine flour – 25 grams
For Chocolate Fudge Sauce:
- Fat cream (preferably 35%) – 188 grams
- Vanilla bean – 1 gram
- Brown sugar – 88 grams
- Dark chocolate (preferably more than 50%) – 250 grams
- Heat the butter to 70°c and add the chopped dark chocolate to dissolve.
- Add sugar and egg, stir with the help of a whisk and lastly add the refined flour.
- Mix together and do not over mix.
- Grease the mould with butter and dust with flour. Remove excess flour.
- Bake at 180°c for approximately 15 minutes. Demould when still warm.
- The centre of the pudding will still be soft.
- Serve warm with chocolate fudge sauce and Vanilla ice cream.
Chocolate Orange Pudding
NGL, we are already hungry! BTW, if you are not such a big fan of dark chocolate and love everything sweet and creamy, then we got something for you too. A bomb pudding recipe by Chef Ronak Kinger, Executive Chef, Kochi Marriott Hotel. This one has chocolate and orange, which makes it a heavenly treat for those who believe they don’t have sweet tooth but teeth! Here’s how you can make it:
- Butter unsalted – 750 grams
- Castor sugar – 900 grams
- Milkmaid – 300 grams
- Milk – 300 grams
- Refine flour – 375 grams
- Cocoa powder – 110 grams
- Bread crumbs – 480 grams
- Water – 450 grams
- Chocolate chip 64% – 225 grams
- Hazelnut paste – 100 grams
- Orange zest – 2
- Hazelnut chop – 150 grams
For Chocolate cinnamon sauce
- Cream 35% – 375 grams
- Cinnamon powder – 20 grams
- Dark chocolate 64% – 450 grams
- Soak bread crumbs in milk and water. Leave it to soak.
- Cream butter with sugar and hazelnut paste to light and fluffy.
- Except for hazelnut, fold all the dry ingredients including orange zest and soaked crumbs to the creamed mixer.
- Filled in the lined mould. Sprinkle with chopped hazelnut and some chocolate chips.
- Bake at 170°C until the skewer comes out clean.
To make cinnamon sauce boil cream
- Pour the hot cream on chocolate and add freshly grounded cinnamon powder. Hand blend well to create a smooth sauce.
- Serve with hot sauce and dust cocoa powder.
Grand Cru Manjari 64%
Is it just us or did your mouth start watering after looking at this yummilicious dessert as well? TBH, that’s what Ravish Mishra, Executive Chef, The Westin Goa‘s recipes can do to us! This one is quite epic as it has the right balance of creamy and crunchy flavour. Here’s how you can prepare it:
- Dark chocolate- 100 grams
- Water- 50 ml
- Vanilla essence -2 ml
- Castor sugar- 50 grams
- Eggs-1 no.
- Salt – 2 gram
- Butter – 75 grams
- Egg yolk – 1
For Sweet Tart:
- Butter – 50 grams
- Sugar – 100 grams
- All-purpose flour – 150 grams
- Eggs – 1
- Dark chocolate – 100 grams
- Butter – 30 grams
- Feuilletine – 50 grams
- Prepare a sweet paste using all the tart recipes together. Sheet the dough 3mm thick and insert in the tart shell and bake it at 180°c for 12 minutes.
For Manjari Tart Base:
- Boil water, sugar and vanilla essence together till you reach 180°c.
- Melt butter and chocolate together.
- Add water and sugar mixture in egg and whip them.
- Now, add chocolate and butter mixture into the water and sugar mixture and do the folding process to ensure it’s mixed properly.
- Place this mixture into the tray with half-inch depth and bake it at 150°c timings for 45 minutes.
For hazelnut crunch:
- Mix all the ingredients together and make a round crunchy hazelnut disk. Put it in the refrigerator to set.
Take the baked tart and add the Manjari chocolate base to it. Put hazelnut crunch on top of Manjari and put the disk of chocolate Guanches. Garnish it with a white chocolate feather.
Doughnuts are my guilty pleasure! If you just said *girl, same!* then this fab recipe by Chef Madhup Kumar Singh, Pastry Sous Chef, Courtyard by Marriott Bhopal, will blow your mind. TBH, we never knew that making doughnuts at home can be so easy and amazing! Here’s how you can prepare it:
- Flour – 250 grams
- Salt – A Pinch
- Yeast – 10 grams
- Whole eggs – 2
- Lemon zest – As per taste
- Water – 100ml
- Melted butter – 50 grams
- Oil – 500 ml
- Butter – 250 grams
- Caster Sugar – 250 grams
- Almond Flour – 250 grams
- White/ Dark chocolate – One Bar
- Mix flour, salt, yeast, eggs, lemon zest, and melted butter together.
- Add water in two parts.
- Knead them until a soft dough is made. Add extra water if needed.
- Cover the dough with a clean wrap for 30 mins to proofing.
- Make small rolls and lay them on the tray for 5 mins.
- Make a whole in the small rolls of dough.
- Deep fry in oil
- Mix butter, caster sugar, and almond flour together and make a crumble spread on a baking tray. Bake it at 180°c then keep it aside.
- Melt the chocolate bar.
- Dip one side of the fried doughnuts and then add the crumble on the top.
Tahitian Vanilla Creme Brûlée
I always assumed that Creme Brûlée cannot be made at home. But how wrong was I! Of course, it can be prepared at home and it tastes just as delicious as you can imagine. This another recipe by Chef Ravish Mishra teaches us that if we pay attention to all the teeny-weeny details, we can surely make an amazing Brûlée. TBH, can’t wait to recreate this one at home and hear that melodious creak when we break the top layer. Here’s what you need to do:
- Full cream – 260 grams
- Egg yolk – 130 grams
- Sugar – 72 grams
- cold cream – 260 grams
- Vanilla essence – 1 ml
- Boil full cream and sugar together and add egg yolk mixture and vanilla essence in it.
- Add cold cream to this mixture to stop it from cooking further.
- Pour the mixture into a ceramic bowl and bake in the oven on a double boiler for 40-45 minutes at 150°c
- Once Creme brûlée is cooked, put it in the chiller to settle. Add castor sugar on top and flash with a blow torch for a caramelized surface.
- Serve with double-baked almond biscotti, apple compote and seasonal berries.
So fam, are you confused about which dessert to make this Chocolate Pudding Day? We’ll tell ya—all of them!