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puding coklat KFC
Hania Fleur Kirana

KFC's Chocolate Pudding Recipe

Indulge in the rich and creamy delight of homemade chocolate pudding, a recipe inspired by the popular KFC dessert. This delectable treat combines the bold flavors of cocoa and dark cooking chocolate with the smooth, sweet contrast of vanilla custard. Simple to prepare, it's a perfect blend of chocolate agar-agar and sweetened condensed milk, resulting in a velvety texture that's both comforting and luxurious. Ideal for any occasion, from a family gathering to a special celebration, this chocolate pudding is a delightful way to satisfy your sweet tooth and impress your guests with a homemade gourmet dessert.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Indonesia
Calories: 300
Ingredients Method Video Notes

Ingredients
  

  • Chocolate Pudding Ingredients
  • 1 packet chocolate-flavored agar
  • 2 tbsp cocoa powder
  • 125 g sugar or to taste
  • ½ tbsp salt
  • 200 g sweetened condensed milk
  • 1 liter water
  • 50 g dark cooking chocolate
  • Custard Ingredients
  • 300 ml milk
  • 1 heaping tablespoon cornstarch
  • 60 g sugar
  • 1 tsp vanilla extract

Method
 

  1. Mix the Pudding Ingredients: In a pot, mix together the agar-agar powder, sugar, cocoa powder, salt, sweetened condensed milk, and water. Stir until well combined.
  2. Cook the Pudding Mixture: Cook the pudding mixture until it boils. Then, add the dark cooking chocolate and stir again until the chocolate melts and the mixture boils.
  3. Pour and Cool the Pudding: Once boiling, remove the mixture from the heat and let it sit for a while to reduce the steam. Pour into molds until they are 3/4 full and refrigerate until the pudding sets.
  4. Make Vanilla Custard: In another pot, mix together cornstarch, sugar, vanilla extract, and milk. Stir well and cook until it boils and thickens.
  5. Cool the Custard: After the custard has boiled, remove it and cover it to prevent a skin from forming on the surface. Let the custard cool, then stir until smooth.
  6. Serve the Pudding: Take the set pudding out of the fridge, and drizzle vanilla custard over it.
  7. Add Topping: Sprinkle some dark cooking chocolate as a topping in the middle of the custard.

Video

Notes

  • Ensure Smooth Consistency: To prevent lumps in your pudding, sift the cocoa powder and agar-agar powder before mixing them with the other ingredients.
  • Balance the Sweetness: Adjust the amount of sugar based on your preference and the sweetness of your cocoa powder and chocolate.
  • Stir Continuously: While cooking the pudding mixture, continuously stir to ensure even heating and to prevent the mixture from sticking to the bottom of the pot.
  • Melting the Chocolate: Add the dark cooking chocolate to the hot pudding mixture off the heat. This helps the chocolate melt smoothly without burning.
  • Cooling the Pudding: Before refrigerating, let the pudding cool at room temperature to prevent condensation inside the fridge, which can affect the pudding's texture.
  • Perfect Custard Thickness: For the vanilla custard, cook until it just starts to thicken. Overcooking can make it too thick and lumpy.
  • Avoid Skin Formation on Custard: Cover the custard with a cling film, making sure the film touches the surface of the custard. This prevents a skin from forming as it cools.
  • Unmolding the Pudding: If you’re using a mold for your pudding, briefly dip the bottom of the mold in warm water before unmolding. This helps release the pudding smoothly.
  • Serving Temperature: Serve the pudding chilled, but the custard at room temperature for the best texture contrast.
  • Experiment with Toppings: Feel free to add your personal touch with different toppings like whipped cream, fruit, or nuts in addition to the chocolate sprinkles.