Easy Chocolate Pudding Recipe

Easy Chocolate Pudding Recipe served with Vanilla Sauce

Easy Chocolate Pudding Recipe

Easy Chocolate Pudding Recipe. Chocolate Pudding is called Schokoladenpudding in Germany. Chocolate Pudding and Vanilla Sauce is one of the standard desserts in my family. 

This dessert can be made using either Dr. Oetker’s Chocolate Pudding Powder and for the vanilla sauce Dr. Oetker’s Vanilla Pudding Powder. Alternatively, you can use the more readily available products from Jee-O. Either way, I am sure you will find it delicious.

Ingredients for Easy Chocolate Pudding Recipe:

  • 2 Packages of Dr. Oetker Chocolate Pudding Powder OR 2 packages (96 g—3.4 oz) of Jell-O Chocolate Pudding and Pie Filling
  • 6 tablespoons of sugar
  • 1000 l (1.05 qt) of whole milk
  • 2 egg yolks, XL
  • 2 egg whites, XL

Ingredients for Vanilla Sauce:

  • 1 package of Dr. Oetker Vanilla Pudding OR 1 package (85 g—3 oz) of Jell-O Vanilla pudding and pie filling
  • 4 tablespoons of sugar
  • 1000 l (1.05 qt) of whole milk

Chocolate Pudding with Vanilla Sauce

Preparation of Chocolate Pudding:

Separate the egg yolks from the egg whites with an egg separator. Beat the egg whites with a handheld electric mixer until stiff. Rinse out the pan you are going to use (this helps to keep the pudding from sticking to the pot). Prepare the chocolate pudding as described on the packages while continuously stirring. With the pudding on the stovetop, add the two egg yolks while still stirring. (Do not add sugar, if you use Jell-O Pudding Powder).

IMG_4608                 IMG_4615

Remove the pudding from heat, pour it into a bowl and add the stiff egg whites. Using an electric handheld mixer work the stiff egg whites thoroughly into the pudding. The egg whites will make the texture of the pudding lighter almost like a mousse. 

IMG_4625                      IMG_4630

Pour the pudding into a ceramic or glass bowl and cover it with a cellophane wrap that has been rinsed under cold water. This will help eliminate the skin that can develop on the surface of the pudding. When the pudding has chilled in your refrigerator, remove the cellophane wrap.

If you wish to give your Chocolate Pudding a decorative shape, try using a fluted silicon fluted baking pan. (See below.) Wash the pan with cold water but do not dry the pan. Fill the pudding in the fluted pan. Rinse your cellophane wrap with water and place it on top of the pudding. When the pudding has had time to chill in the refrigerator, remove the wrap and you can now easily remove the pudding from the pan and flip onto a serving plate.

IMG_4634                   Make a Pudding Mold

Preparation of Vanilla Sauce:

make the vanilla sauce

Pour 1 cup of the milk in a saucepan. Pour the other cup of milk with 4-5 tablespoons of sugar and one package of Dr. Oetker Vanilla Pudding or Jell-O  Vanilla Pudding and stir the pudding powder into the milk. Pour the mixture into the saucepan. Bring to boil on medium heat while stirring continuously with a whisk. Remove the saucepan from heat. While stirring in the saucepan, slowly add two cups of cold milk. By adding the cold milk the pudding becomes a sauce. As the sauce has now cooled down, no skin will build up. Place the sauce in the refrigerator to chill. (Do not add sugar, if you use Jell-O Vanilla Pudding).

Serve the pudding cold and pour the chilled vanilla sauce over it. If you want to make the chocolate pudding from scratch click here

Easy Chocolate Pudding Recipe