Easy Egg-Free Chocolate Pudding with Roasted Peanuts

Hey guys this recipe creates a delightful chocolate pudding that’s perfect for satisfying your sweet tooth! It’s surprisingly simple to make with just a few pantry staples and offers a delightful textural contrast with the addition of roasted peanuts.

Prep time: 10 minutes Cook time: 15 minutes Chill time: 2-3 hours Servings: 4-6

Chocolate Pudding with Roasted Peanuts Ingredients:

• For the Pudding:
  • 500 ml milk (whole milk for richer flavor, low-fat for lighter option)
  • 80 grams sugar (granulated white sugar or brown sugar for a deeper flavor)
  • 1 teaspoon vanilla powder (or 1 tablespoon vanilla extract)
  • 25 grams all-purpose flour
  • 35 grams cornstarch
• For the Topping:
  • 70 grams roasted peanuts, chopped (salted or unsalted to your preference)
  • 125 grams milk chocolate, chopped
  • Dry grated coconut (optional, for garnish)

Also: 2 minute American apple pie without sugar and flour

Instructions:

1. add contrach

2. add butter

3. put mixture in glass

4. rady

5. add peanuts

6. take choclate

7. put choclate

1. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, and sugar.
2. Whisk in the Wet Ingredients: Gradually whisk the milk into the dry ingredients until a smooth mixture forms. Be sure to break up any lumps.
3. Cook Until Thickened: Pour the mixture into a saucepan and heat over medium heat. Stir constantly to prevent burning. The mixture will thicken as it cooks. Keep stirring until bubbles appear and the pudding thickens considerably. This takes about 10-15 minutes.
4. Remove from Heat and Add Butter: Once thickened, remove the pan from heat and stir in the butter until fully incorporated.
5. Pour and Chill: Divide the pudding evenly among your desired molds (ramekins, small bowls, or even a cut bottle!). Let the pudding cool slightly at room temperature before transferring it to the refrigerator to chill for at least 2-3 hours, or until completely set.
6. Prepare the Topping: While the pudding chills, melt the chopped milk chocolate in a heat-resistant bowl over a pot of simmering water (double boiler method). Ensure the water doesn’t touch the bottom of the bowl.
7. Assemble and Serve: Once the pudding is chilled and the chocolate is melted, remove the pudding from the molds and top with the melted chocolate. Sprinkle with chopped roasted peanuts and, if desired, a touch of dry grated coconut for an extra textural element. Enjoy your delicious homemade chocolate peanut butter pudding!

Also: Easy 5-Ingredient Healthy Yogurt Bake: Protein house

Tips:

• For a richer chocolate flavor, use dark chocolate instead of milk chocolate.
• Want a stronger vanilla taste? Substitute the vanilla powder with 1 tablespoon of vanilla extract.
• If the pudding seems too thick after chilling, whisk in a splash of additional milk to achieve your desired consistency.
• Leftovers can be stored in the refrigerator for up to 3 days.

Related FAQ’s