Silky chocolate jelly pudding dessert tastes delicious and melts in the mouth. The ingredients consist of milk. Because of that, It becomes children’s favorite chocolate dessert. To make a soft chocolate pudding, you need the right amount of ingredients so that the pudding is not too hard and not too soft. Although the softness of the pudding depends on the tastes of each connoisseur.
Composition of Chocolate Jelly Pudding
Chocolate is the main ingredient in this pudding. The taste of chocolate is not from cocoa powder or chocolate bar but it comes from sweetened condensed milk chocolate. We use a can of sweetened condensed milk chocolate (375 ml) for the recipe below.
The second main ingredient is chocolate jelly powder. So, you should not substitute jelly with other agar. Jelly makes the pudding feel chewy, while the mixture of sweetened condensed milk makes the pudding softer and not stiff.
In addition, we also need cornstarch. The function of cornstarch in making this silky pudding is to make the pudding solution thicker and make the pudding softer. Just use a small amount of cornstarch, because this recipe only requires 1 tablespoon of cornstarch.
Try also: Best Indonesian Chocolate Brownies Recipe
To make the pudding chocolatey, add the cocoa powder as well. Choosing the best cocoa powder products will make the taste of the pudding better. Some quality cocoa powder products are available in stores/supermarkets. You can use Van Houten Cocoa Powder.
Some Tips To Make Chocolate Pudding Doesn’t Melt Quickly
- Let it cool
When the pudding is freshly boiled and still hot, let the pudding into room temperature. It’s not recommended to put the pudding in the refrigerator when it’s hot. Putting the freshly hot pudding in the refrigerator will make the surface runny from its steam and the steam from the refrigerator air that is exposed to sudden changes in temperature.
- Store the cold pudding with a lid
It’s best to cover the pudding with a lid when the pudding has cooled to room temperature. Covering the still-hot pudding will cause the steam from the pudding to stick to the lid and become runny. If the pudding container does not have a lid, you can also use plastic wrap.
- Avoid long-time storage in the refrigerator
Pudding is best eaten when it’s still fresh. After the pudding is packed and stored in the refrigerator, consume soon as possible.
Puddings are best served cold but don’t refrigerate for days as this will cause the pudding to runny. We recommend that you keep the pudding for no more than four hours.
The following recipe is worth a try. With just simple ingredients you can make a pudding with a soft texture and melt in your mouth
Silky Chocolate Jelly Pudding
puding coklat kenyal dan selembut sutra dengan nutriijel
10
servings15
minutes15
minutes300
kcalKeep the screen of your device on
Ingredients
375 ml (1 can) sweetened condensed milk chocolate
30 g (1 pack) of chocolate jelly powder
1 liter water
1 tbsp cornstarch
1 tbsp cocoa powder
1 tsp salt
steps
- Boil 2/3 of the water until it boils
- Add sweetened condensed milk chocolate
- Mix 1/3 water, cornstarch, salt, jelly, cocoa powder, stir until blended
- Add the mixture to the boiling milk solution
- Stir until evenly mixed
- Lift and pour into the pudding mold
