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  • Vanilla And Chocolate Pudding Recipe | How To Make Vanilla Chocolate Pudding

    Vanilla and Chocolate Pudding Recipe: Not just one but two favourite tastes combined together makes life so much sweeter! Deep, dark, decadent chocolate, probably the most popular dessert flavour in the world, and pure delicious vanilla, the most widely used flavouring in the world, come together in this silky, creamy, sinful Vanilla and Chocolate Pudding with a delectable outcome.

    Chocolate ganache, a rich chocolate cream popularized by a French confectioner, is layered into the bottom of a glass or ramekin and then topped with a silky, rich, vanilla pudding, creating a luscious dessert recipe, one that is ridiculously easy to make.
     


     

    This is the kind of pudding that your guests will think it takes mad skills to make, and one that you laboured over for hours…when nothing could be further from the truth! It’s stress-free cooking and besides the chilling time in the refrigerator, this easy vanilla chocolate pudding is ready in a snap.
     


     

    The contrasting layers of vanilla custard and chocolate ganache in a clear glass (we like to use Indian cutting chai glasses) are visually stunning, but a ramekin works just as well as the chocolate layer turns out to be a delightful surprise once guests dig in to the vanilla chocolate pudding. Top with a sprig of mint for a burst of freshness.
     


     

    We believe that this is the best vanilla chocolate pudding recipe, one that has been loved by all that have tried it, young and old. Of European origin, this pudding is the perfect dessert to give your taste buds a treat after a meal, or if you’re like us, at any time of the day!

    Learn how to make best Vanilla and Chocolate Pudding. Find the detailed recipe with step by step video Instructions on making this delicious and easy pudding at home right here.
     


    Or go directly to our Dessert Recipes page to see all our desserts.

     

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  • RECIPE

    INGREDIENTS

    Chocolate Ganache:
    60 gram cooking chocolate, bitter sweet, grated
    1/3 cup milk, whole milk or full cream milk, (about 80 ml), hot
    2/3 cup cream, (about 160 ml), hot

    Vanilla Pudding:
    2 1/4 cup milk, whole milk or full cream milk, (about 560 ml), divided use
    6 tablespoon powdered sugar, divided use
    3 egg yolks, large
    3 tablespoon cornflour
    1/4 teaspoon salt
    2 tablespoon butter, melted
    2 teaspoon vanilla extract, or vanilla essence

    -
    6 mint sprigs, to garnish

    COOKING METHOD

    1. Make Chocolate Ganache: place grated cooking chocolate in a heat proof bowl; pour hot milk and hot cream over the chocolate and allow to stand for about 1 minute. Use a spatula or wooden spoon to stir the ingredients till the chocolate melts completely to make a smooth ganache. Pour the ganache equally into six glasses or ramekins, and place in the refrigerator while you make the vanilla pudding.
       
    2. Make Vanilla Pudding: pour milk for the vanilla pudding into a saucepan and place on medium heat. Add 3 tablespoons sugar and stir till it dissolves and the milk comes to a boil, about 4 minutes. Remove from heat and set aside.
       
    3. Add egg yolks and 3 tablespoons sugar to a blender; run till well blended, about 2 minutes. While the blender is running, slowly add ¼ cup warm milk (from the milk mixture boiled earlier – this should not be too hot), and blend for another minute. Add cornflour and salt, blend, then slowly pour in remaining hot sweetened milk while the blender continues to run.
       
    4. Place a saucepan on medium heat; pour the milk – cornflour mixture directly from the blender jar into the saucepan and use a wooden spatula to stir continuously, ensuring you get to the edges of the pan too. The custard will thicken quite quickly and suddenly in 2 to 3 minutes. Once it thickens, turn heat off, add melted butter and vanilla extract, and use a balloon whisk to whisk briskly, ensuring any lumps that might have formed are broken. The mixture should be thick and smooth without lumps.
       
    5. Remove the glasses / ramekins with chocolate from the refrigerator, and gently pour equal amounts of vanilla pudding mixture into each one. Allow to cool, then place back into the refrigerator, covered with plastic cling wrap, for at least 3 hours.
       
    6. Remove from the refrigerator and serve chilled, garnished with 1 sprig of mint in each glass / ramekin.

      Serves: 6
      Prep Time: 10 minutes
      Cook Time: 21 minutes
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