Chocolate Pudding - eggless
Prep time
Cook time
Total time
A rich and decadent eggless chocolate pudding that is ready in a matter of minutes.
Recipe type: Dessert
Cuisine: French
Serves: 6
  • 1 cup heavy cream
  • 1 cup whole milk
  • ¼ cup tablespoons sugar
  • 2 tablespoons cornstarch
  • 2 tbsp unsweetened cocoa powder, I used Hershey's.
  • Salt - a pinch
  • ½ teaspoon pure vanilla extract
  • 150 gms semisweet chocolate, chopped (1 cup)
  • ½ teaspoon pure mint extract
  • 2 tbsp unsalted butter, cut into small pieces
  • 6-6 large almond biscotti
  • Garnish: mint sprigs, assorted fresh fruits like cherries, kiwi, plums and nectarines.
  1. Start by mixing the dry ingredients like sugar, cornstarch, cocoa, and salt in a medium saucepan.
  2. Next make the cream mixture by combining cream, milk, and vanilla in a bowl.
  3. Now, measure 1 cup of the cream mixture, and add that to the dry ingredients mix. Whisk till cornstarch is dissolved.
  4. Add remaining cream mixture, and whisk until smooth.
  5. Bring to a boil, whisking constantly, and cook until thick, about 5 minutes.
  6. Once the mixture is thick, (should basically just coat the back of a spoon) ,reduce heat to low, and add the chocolate pieces. Whisk until chocolate melts, about 1 minute. It should look pretty smooth.
  7. Remove from heat. Add mint extract and butter, and whisk until butter melts. It should have a shine to it now.
  8. Pour the mixture into a bowl and refrigerate until set, about 2-3 hours.
  9. Just before serving, pulse biscotti in a food processor until finely ground.
  10. To serve: Top each pudding with some almond dirt and garnish with fresh fruits and mint sprig. Serve chilled.
  11. You can also serve it in dessert glasses in layers.
Recipe by La Petit Chef at