Chocolate pudding

Follow this practical recipe for a chocolate pudding with a special flavor that doesn’t need a blender to be made!

Chocolate pudding

Recipe by Caion Alves


Prep time


Cooking time





Whether to receive guests, or to quench the sweet tooth, this chocolate pudding is perfect!


  • 3 whole eggs

  • 1/2 cup (tea) of sugar

  • 1/2 cup (tea) chocolate 50%

  • 1/4 cup (tea) of water

  • 200 ml of warm milk

  • 200 grams of sour cream

  • 200 grams of condensed milk


  • Add the sugar to a pan and stir over medium heat until it melts. 
    Add the water and keep stirring until you form a caramelized syrup.
  • Spread the caramelized syrup on the bottom and sides of a pudding mold. 
    Book until it hardens.
  • In a bowl place the eggs (sieve the yolks separately if you prefer), the cream of milk and mix lightly. 
    Add the condensed milk and mix again.
  • Add the warm milk with the 50% chocolate and mix well. 
    Transfer to the pudding mix and stir gently.
  • Sift the pudding mixture into the caramelized tin and cover completely with aluminum foil, shiny side down. 
    Place inside a larger form with a little water for the bain-marie.
  • Bake in a bain-marie in a preheated oven at 180º₢ for 1 hour and 40 minutes. 
    Wait for the dessert to cool down, leave it in the fridge for at least 4 hours and serve the cold chocolate pudding.

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