Hot Chocolate Pudding

 Hot Chocolate Pudding

This pudding tastes like smooth and creamy hot chocolate and creates beautiful, fuss-free ombre effect when served in glass bowls!


  • 10 grams powdered gelatin
  • 1/4 cup cold water
  • 300 milliliters whipping cream
  • 600 milliliters milk
  • 5 tablespoons cocoa powder
  • 45 grams dark (or milk) chocolate, finely chopped
  • 30-50 grams sugar (adjust to your desired sweetness)
  • 250 milliliters whipping cream
  • 20 grams sugar
  • Dark chocolate shavings


  1. Pour the cold water into a small bowl and sprinkle the gelatin on top. Set aside.
  2. Pour the whipping cream, milk, chocolate and sugar into a pot. Sift the cocoa powder and add to the pot. Set the pot to low/medium heat and whisk to combine. Make sure that the mixture does not come to a boil.
  3. Add the gelatin and whisk until fully dissolved.
  4. Pour the liquid into a container with a spout. Set 5 glasses onto a tray and evenly divide the mixture between them. Allow the pudding to cool to room temperature, then cover with plastic wrap and place in the fridge for 4-6 hours, or overnight. In this time, the pudding will divide into layers and will develop an ombre effect, with the darkest colour tasting most chocolate-y. (Note: If you would like the pudding to be a solid colour, place the liquid pudding from step 4 into a bowl and set that bowl over an ice bath. Whisk until the mixture begins to thicken, then pour into the glasses.)
  5. Place the whipped cream and sugar in a bowl and whisk until thick and fluffy. Spoon the cream onto the pudding. Top with dark chocolate shavings and enjoy!

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