A few days ago I decided that I will try and pursue food blogging, once and for all. I have always been fond of preparing food, more so taking photos of them; so I realized, why not do both?
For my first recipe, I considered the safe road by whipping some Chocolate Pudding. Since my family enjoys them and creating it seems easy, I took the plunge!
This was actually a happy accident, I just thought of making a dessert on a whim with the leftover chocolate from last Christmas! My dad and I have this habit of keeping expired sweet bars and throwing them away when they are long past their best before date. I have an aversion to wasting food (especially sweets), this was definitely one way of reusing them (besides munching them piece by piece).
Eggless Chocolate Pudding
- 4 tbsp cocoa powder
- 4 tbsp cornstarch
- 1/4 tsp salt
- 1/2 cup sugar
- 2 cups milk full fat
- 4 tbsp heavy cream
- 50 grame dark chocolate semisweet
- 1 tsp vanilla essence
First, in a heavy-bottomed saucepan, sift in the cocoa powder, cornstarch, and salt. Then add the sugar and combine everything well.
Pour it into your prepared dessert dishes. Let them completely cool to room temperature and then refrigerate for 2-3 hours or overnight to chill.