Chocolate Pudding Recipe | Easy Pudding (without Egg) | No-Gelatin, No-Agar Agar Pudding in 15 mins

Here is an easy to make chocolate pudding recipe in just 15 minutes. Kids will loves this smooth and silky pudding.

Try it out and give your feedback.

Ingredients: Serve - 3 to 4 approximately.

Full Cream Milk – 2 cups (500 ml) 

Sugar – ½ cup 

Cocoa powder - 2 tbsp 

Cornflour – 2 tbsp 

Choco chips – 1 tbsp (optional) 

Butter – 1 tbsp 

Vanilla essence – 1 tsp

                                      

Directions:

Take a pan, add Cocoa powder, Sugar and cornflour.  Give it a mix.

Now, slowly add milk and stir well to avoid lumps.

Now transfer pan to the stove.

Heat the pan in slow flame in till it thickens, stirring continuously.

When it thickens, add butter, choco chips (optional) and vanilla essence.  Give it a quick mix and switch of the gas.

Allow to cool it is warm, stirring in between.

Transfer to serving glass and refrigerate for at least 2 hrs.

Serve chilled.

Tasty chocolate pudding is ready to serve.

Eggless Chocolate Mousse (with just 2 Ingredients) - 5th Anniversary Special!

Time flies very fast! Yes, it's 5 years since I started 'Poornimacookbook'!

This 5 year journey as a food blogger has taught me new recipes, baking, food photography and above all brought me many friends.

I want to thank all my followers, friends and family members for their continuous support & encouragement.

Chocolate mousse is a light, smooth and a delicious dessert from French cuisine.  Though there are several variations in preparing mousse using eggs, gelatin and with too many ingredients, here I have tried it just with two ingredients and without egg. 

 It turned out to be an yummy dessert with perfect texture.

Try to prepare this easy dessert to celebrate your cherishable moments with family & friends!

PREP TIME

10 min

COOK TIME

5  mins

TOTAL TIME 

15 mins

                                                                                                                                                   

Recipe for Eggless Chocolate Mousse

Recipe type: Dessert

Cuisine:  French

Serves: 2 to 4 (approximately)

Ingredients:

Choco chips - 1 cup(175 grams)
Whipping cream - 1 cup (250ml)

No - Bake Strawberry Cheesecake in a glass

This recipe is my entry for the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.   For the month of January, I have paired with Sharanya Pallanisshami of "Sara's Tasty Buds" and the ingredient given by her is Strawberry and cheese.

I have used both the ingredients and prepared a soft, silky & delicious, no-bake strawberry cheese cake.

This creamy no-bake cheesecake served with fresh fruit sauce in individual dishes is perfect for parties and get together. It is easy to make this desert with only few ingredients.

You can try this recipe also in spring foam pan(gelatin or agar agar is must to hold the shape) or shot according to your creativity / convenience. 

It is suitable to relish for any special occasions. 

Do prepare and share with your loved ones!

                                           

PREP TIME

20 min

COOK TIME

10 mins

TOTAL TIME 

30 mins

                                                                                                                                                   

Recipe for No - Bake Strawberry Cheesecake in a glass

Recipe type: Dessert

Cuisine: Western

Serves: 4 to 6 (approximately)

Ingredients:

Biscuit layer:

Digestive biscuits - 8 to 10

Unsalted butter - 2 tbsp

For Cheesecake layer:

Cream cheese -  ½ cup

Heavy Cream - ½ cup

Powdered sugar  - 4 to 5 tbsp(Adjust according to your taste)

Vanilla essence - 1 tsp

Gelatin - 1 tsp(optional)

Strawberry sauce layer:

Strawberries - 8 to 10

Sugar - 2  tbsp

Water - ¼ cup

Directions:

For Biscuit layer:

Crush the biscuits using rolling pin / mixer and mix it with butter until combined to resemble like crumbs.

Divide evenly the biscuit mixture and spoon into bottom layer of the each serving glass. Press it gently.

For cheesecake layer:

In a bowl, sprinkle 2 tsp of un-flavoured gelatin over the ¼ cup of water. Leave for 5 minutes to allow it to become soft.

Take bowl add cream cheese, sugar and vanilla essence; beat until smooth.  Keep aside.

Add heavy cream in a separate bowl and whip it using a electric or hand beater until soft peaks form and gently fold in the cream cheese mixture into the whipped cream.  At last add dissolved gelatin mixture. Mix it gently.

Using piping bag or spoon divide this into serving glass over the biscuit layer.

Cover and place it in the fridge for at least 4 to 6 hours.

Strawberry sauce layer:

Add chopped strawberries, sugar and water in a small pan and allow to cook in a medium flame till it becomes soft.  Switch of the gas and allow to cool completely.  Keep refrigerated.

Before serving, spoon it over the chilled cheese cake layer and serve.

Note:

You can store this dessert in fridge up to 2 to 3 days and enjoy!

The mixing bowl, beater and the cream have to chilled before you start to whip. 

Do not over beat the cream, otherwise it will start to curdle. 

Store this dessert in fridge until ready to serve. 

You can try without using gelatin also. 

Serving size will vary according to the size of the container you are choosing.

Baked Chocolate Pudding / Brownie Pudding

Here is my baked Chocolate / Brownie Pudding for January month's Home Baker's Challenge.

Rafeeda AR of Big Sweet Tooth  who is hosting this month's challenge has given many varieties of baked pudding recipes.  I have selected the one with chocolate as my kids love that very much!

This delicious pudding is easy to prepare, using common pantry ingredients and perfect to treat your loved ones!  I have adapted the recipe from here.

Thanks to Priya Suresh for starting the group.  To know more about Home Baker's Challenge click, here.

Serves - 5 to 6

Ingredients:

Sugar - 2 cups
Eggs - 4
Butter - 1 cup
All purpose flour - ½ cup
Cocoa powder - ¾ cup / Cooking chocolate - 150 g
Vanilla essence - 1 tsp

5 - 6 ramekins (oven proof bowls)
A large shallow baking tin to keep the bowls.

Rose Milk Pudding Recipe / Rose Milk Jelly / Mother's Day Special Recipe

Wishing All Mom's a Happy Mother's Day!

Here is a Virtual treat to my Mom to celebrate this special occasion!.  

This is a egg less, healthy and easy to make dessert to share with your loved ones. I got this jelly mould from my friend lakshmi.

A small on Agar - agar / China grass:

Agar agar (china grass) is a vegetarian substitute for gelatin which is flavorless and odorless, which makes it an excellent thickening agent for cooking especially for desserts like puddings.

Agar Agar is a rich source of calcium and iron, and also very high in fiber.   It contains no sugar and fat free.  It is known for its ability to aid in digestion and weight loss.

Blondie Brownies

Hi friends, here is Blondie Brownies for Home Baker's Challenge. This month sharanya of just not the cakes is hosting the event and she has selected recipes related to the " American Food Holidays". 

January 6 - National Shortbread day 

January 16 - National Fig Newton day 

January 21 - National Granola Bar day 

January 22 - National Blonde brownie day 

January 23 - National Pie day 

January 29 - National Corn chip day 

Among these I preferred to bake Blondie Brownies which came out so soft and delicious and this recipe is adapted from All recipes.

Blondies resemble the traditional Chocolate brownies, but are based on brown sugar instead of Cocoa ; they are sometimes referred to as blonde brownies. They are baked in a pan in the oven similar to how traditional brownies are baked, then cut into rectangular shapes for serving.

Thanks to Priya Suresh for starting the group and also for hosting this month's challenge. To know more about Home Baker's Challenge click here.

Ingredients :

All purpose flour - 2 ¼ cup 

Baking powder - 2 ½ tsp 

Brown sugar - 1 ¾ cup

Unsalted butter - ½ cup

Egg - 3 

Salt - ½ tsp 

Vanilla essence - 1 tsp 

Chocolate chip - 1 pkt (320 g)
Milk - ½ cup (Add if you feel the batter is too thick)

Directions:

Preheat oven to 180 deg C and prepare your baking tin (grease with butter / oil and dust it with all purpose flour); keep aside. 

Valentines Day Dessert Treats / Valentines day Recipes

Saint Valentine's Day, also known as Valentine's Day or the Feast of Saint Valentine is observed on 14 of February every year.  

It's a day that reminds people of love, affection and friendship.  People exchange cards, candy, gifts or flowers with their special 'someone' in celebrating this day.

It is celebrated in many countries around the world, though it remains a working day in most of them!

Special dessert treats to celebrate the day!

Strawberry Juice Jelly

Chocolate Cupcakes
Molten Chocolate Cake / Chocolate Lava cake 

Créme Au Chocolat / Baked Chocolate Cream

Strawberry Mousse (Eggless)

Chocolate Shortbread

Vanilla Pannacotta with Pomegranate
Strawberry Milkshake
Strawberry Yogurt Popsicle

Créme Au Chocolat / Baked Chocolate Cream

Here is my Créme Au Chocolat, a french dessert for January month's Home Baker's Challenge. 

This is a classic, perfect and easy to make dessert to share with your loved ones.

Thanks to Priya Suresh for starting the group and also for hosting this month's challenge. To know more about Home Baker's Challenge click here.

Serves - 4 to 5 people

Ingredients:

Egg yolk - 3 nos
Milk - 125 ml (½ cup)
Fresh cream - 250 ml ( 1 cup)
Sugar -3 tbsp
Dark chocolate - 100 grams ( chopped)

Directions:

Add milk and cream in a pan; allow to boil in medium flame.

Beetroot Halwa (Sweet Beetroot Pudding)

Beetroot halwa is an easy to make dessert using milk, grated beetroot, nuts, cardamom and sugar that is suitable for all special occasions; so try and relish.

Chocolate Cupcakes

Wishing you all a Very Happy Valentine’s Day!

This perfect chocolate cupcake is very rich, soft and best treat for chocolate lovers. 

Yield: 20 - 22 muffins

Recipe adapted from Hershey's

Ingredients

All purpose flour – 1¾ cups 

Sugar – 2 cups (powdered)

Baking powder – 1½ tsp 

Baking soda - 1½ tsp 

Salt – ½ tsp 

Cocoa powder - ¾ cup 

Vegetable oil –½ cup 

Egg – 2 

Milk – 1 cup 

Hot Water-  ¾ cup 

Vanilla essence - 2 tsp 

Directions

Preheat oven to 180 deg C. 

Line the cups of a muffin pan with paper liners. In a medium bowl, sift together flour, cocoa, baking powder, baking soda and salt. Keep aside. 

In a separate bowl add oil, egg, milk and vanilla essence and blend until it is combined well. 

Mix the dry ingredients into wet mixture and beat on medium until combined.  Then, stir in hot water (this batter will be thin). 

Spoon the mixture into the muffin cups, filling each  about 2/3rd of a cup.

Bake at 180 deg C for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean. 

Remove the pan from the oven and let stand for 1 to 2 minutes, and then transfer the muffins with their paper cups to a wire rack.

Enjoy with your favourite frosting. 

Note:

I don't prefer frosting because there is already enough sweet to relish, so I just sprinkled some icing sugar in the heart stencil for valentine day spirit!

I am sending this recipe to

Sending to What is with my cuppa and Nupur's page"

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Chocolate Shortbread

A best treat for chocoholics! Try this lipsmacking treat for your loved ones! 

Ingredients:

All-purpose flour - 1 cup
Granulated sugar - ½ cup (powdered)
unsalted butter - ½ cup

Cocoa powder - ¼ cup
Salt -  ¼ teaspoon

Egg yolk - 1
Vanilla essence - 1 tsp 

For chocolate glaze:

Semi sweet chocolate chips -  ½ cup

unsalted butter - 2 tablespoon

Toasted nuts (any) -  1/3  cup (to sprinkle on top of the chocolate glaze)

Directions:

Preheat oven to 180 deg. C and grease a 6 inch tart pan or spring form pan.

In large bowl, beat butter and sugar, until creamy. Now add egg yolk and vanilla; beat well.

Add flour, cocoa powder and salt; mix until it forms a soft dough.  Press the dough in the greased tart pan using your hand and level it with the back of the spoon.

Bake at 180 deg. C  for 25 to 30 minutes, until a toothpick inserted, comes out clean.

While it is baking, start to melt the choco chip and butter using double boiling method. 

Add chocochips and butter in a bowl over the simmering water and mix till it is melted. keep a
side.

Pour warm chocolate glaze over the shortbread immediately after taking out from the oven and spread or level it with the back of the spoon.

Sprinkle with chopped toasted nuts or coloured vermicelli according to your choice.

Once it is cooled completely, remove shortbread from the pan and cut into wedges and serve.

This can be stored for 3 - 4 days in room temperature, but mine finished the same day itself!!!!

Recipe Adapted from: Joy of Baking

I am sending this recipe to What is with my cuppa and Nupur's page",

Carrot / Gajar Halwa

Wishing you all a Happy and Prosperous New Year 2013!!!!  My sincere thanks to all those who encouraged and motivated me so far through their likes & comments!

Let me start this year with a sweet dish! Carrot Halwa is one of the popular, delicious and nutritious dessert of Indian cuisine. Carrot halwa easy to make and is a combination of milk, carrots nuts and sugar. 

 
Ingredients:

Carrot – 3 cup
Milk - 2 ½ cup
Sugar- 1 cup
Cardamom powder – ½ tsp
Cashew and pistachios - 5 to 6 piece each (chopped)
Ghee- 2 to 3 tbsp

Directions

Wash, peel and grate the carrots.

Roast the cashews and pistachios with ghee in a separate pan and keep aside (Reserve some for garnishing).

Heat ghee in a heavy bottomed pan; add the grated carrots and sauté till it becomes soft (It will take approximately 5  minutes).

Add milk and cook on medium heat till it evaporates and become thick. After that add sugar, cardamom powder and roasted nuts. Stir well and add the remaining ghee in between the process.

Once the halwa starts to leave the sides of the pan, transfer it to serving bowl and garnish with remaining nuts.

Serve warm or chill. I have seen restaurants serving warm carrot halwa with vanilla ice-cream.

Note:

Adjust the sugar quantity according to your taste.

Brownies Recipe

Here is a classic treat for chocolate lovers.  This  receipe is from famous celeberity cook Nigella Lawson.  I love to watch her cooking shows in TLC.

Actually this receipe calls for nearly 40 - 45 brownies, but I reduced the quantity into half and also omitted walnuts and chocohips. 

This chocolate treat is easy to make and great to munch at any time of the day.

Ingredients (20 - 25 pieces)

Butter – 190 grams
Dark chocolate – 190 grams
Eggs – 3
Caster sugar – 250 grams
Vanilla extract – 2 tsp
plain flour – 115 grams
Salt – ½ tsp
Walnuts or choco chips - 150 grams (optional) 

 

Directions

Preheat oven to 180 deg. C and prepare the baking tin; keep aside.

Melt the butter and dark chocolate in a double boiler or microwave oven (I have kept in microwave oven for 1 minute). Take it out and give it a mix. Allow to cool.

Sift together flour, salt and keep aside.

In a bowl, beat the eggs with the caster sugar (powdered) and vanilla essence.

Stir the chocolate butter mixture and then fold in flour and nuts or chocolate chip.
(Remember to cool down completely, otherwise it will become scrambled egg)

Pour the cake batter into the prepared baking tin and bake on preheated oven at 180 deg. C
for 25 – 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
(When it is ready, the top should be in light brown colour, but the middle is dark and dense).

Cut into pieces and enjoy the brownies with ice cream or eat as it is.

Baked Caramel Custard (Pudding)

This is a popular pudding and is part of most cuisines around the world. You just need to know the simple techniques of baking to prepare this. This protein rich pudding is a favourite dessert for my children!

Ingredients

For caramel:

Sugar  - ½ cup

Water - ¼ cup

For the custard:

Eggs - 3

Milk - 2 cups (½ litre)

Sugar - ¼ cup

Cream  - 2 tbsp for extra richness (optional)

Vanilla essence - 2 tsp

5 - 6 ramekins (oven proof moulds)

A large shallow baking  tin to keep the moulds.

Directions

To caramalise the sugar:

Take a dry pan; melt the sugar in slow flame till it reaches golden colour.

Now add water to the caramel; give a thorough mix and switch off the gas.  Keep aside.

(Note: Remember to keep your face away when you do this)

Pour the caramel into each mould and also brush caramel (or rub with your hands) along the sides of the mould until coated.  Pour water into the shallow baking tin until it comes half way to the sides of the mould; keep aside.

For the custard:

Heat milk, cream, sugar and vanilla essence.  Boil the milk and keep aside.

Beat the eggs in a separate bowl. Stir in the hot milk into egg mixture.

(Remember to stir continously when you do this, otherwise it will become scrambled egg)

Strain the mixture and pour into caramel coated oven proof moulds which is placed in the baking tin with water.

Bake at 160 deg. celcius for 30 - 40 minutes (Temperature may vary for different ovens).

Once done, check by inserting a fork or toothpick to see if it comes out clean.  You can also have it warm,  but shape comes out perfectly if you refrigerate for 2 to 3 hours.  Unmould and relish.

(To unmould, run a knife around edge of the custard, turn upside down into the plates and serve).