Sharing a frozen chocolate dessert is always a welcome treat at the family table, and it can also be an excellent option to serve during the upcoming end-of-year celebrations. This No-Bake Chocolate Pudding we’re sharing today is practical, very easy to prepare, and allows for multiple variations. It’s perfect as a dessert for the holiday table that’s just around the corner.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat the heavy cream in a small saucepan until it reaches the boiling point.
Add the chopped chocolate, salt, crushed allspice, and instant coffee.
Remove from heat and let it sit for a few minutes until the chocolate melts.
Stir gently without overmixing.
Grease a loaf pan with butter and line it with parchment paper.
Pour the chocolate mixture into the prepared pan.
Smooth the surface and cover with plastic wrap.
Refrigerate for at least 8 hours.
Let it sit at room temperature for 10 minutes before unmolding.
Use a knife dipped in hot water to cut the pudding.
You can make this with white chocolate or milk chocolate for variation.
For a different flavor, replace the allspice with orange marmalade, dulce de leche, or coffee liqueur.
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate or even white chocolate for a different flavor profile.
How long should I refrigerate the pudding?
Refrigerate the pudding for at least 8 hours to ensure it sets properly.
Can I add other flavors to the pudding?
Yes, you can replace the allspice with orange marmalade, dulce de leche, or coffee liqueur for a unique twist.
What is the best way to cut the pudding?
Use a knife dipped in hot water to make clean cuts.
How should I serve the pudding?
Decorate with chocolate coating and serve with whipped cream for a delightful presentation.
