No Bake Chocolate and Caramel Pudding
No-Bake Chocolate and Caramel Pudding—no baking needed! It’s a yummy treat for birthdays, celebrations, or just sharing sweet moments with loved ones.
This easy dessert features chocolate and light caramel pudding dusted with cocoa powder. The recipe requires simple ingredients readily available at your nearest supermarket and will be ready in no time.
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Why you’ll love this recipe
You’ll adore this quick and simple Chocolate and Caramel Pudding recipe. It only takes 20 minutes to prepare and an hour to bake, resulting in a decadent dessert that combines rich chocolate and caramel taste for a luscious treat.
Perfect for any occasion, I find this pudding to be versatile—it’s equally suited for breakfast, a mid-day indulgence, or a delightful dessert. With straightforward ingredients and an irresistible taste, it’s sure to be a hit with everyone in the family.
Ingredients
Biscuits: I recommend using plain digestive or graham crackers for the base. Crush them finely for a smooth texture.
Cocoa: Choose unsweetened cocoa powder to intensify the chocolate taste in the biscuit base.
Milk (for the chocolate layer): Use whole milk for its creamy texture. I warm it gently before mixing it with cornstarch to avoid lumps.
Cornstarch: Use cornstarch for thickening both the chocolate and caramel layers. Ensure it’s fully dissolved to prevent lumps.
Vanilla: Add pure vanilla extract or vanilla bean paste for a subtle essence in the chocolate custard.
Sugar (for melting): I recommend using granulated sugar to caramelize the golden syrup in the caramel layer. Heat gently until it melts and turns golden.
Milk (for caramel layer): Whole milk provides richness to the caramel custard. Stir continuously when heating to avoid scorching.
Cocoa (for caramel layer): Add cocoa powder to deepen the chocolate taste in the caramel custard. Mix it with the sugar and cornstarch.
Vanilla sugar: If you don’t have vanilla sugar, use granulated sugar and a splash of vanilla extract to infuse the caramel with vanilla notes.
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Substitutes
Biscuits: Substitute with any plain, dry cookies like shortbread or vanilla wafers.
Cocoa: Use hot chocolate mix or chocolate drink powder for a sweeter alternative.
Milk (for chocolate layer): Replace with almond milk or coconut milk for a dairy-free option.
Cornstarch: Arrowroot powder or tapioca starch can be used instead for thickening.
Vanilla: Vanilla essence or almond extract can provide a similar subtle hint.
Sugar (for melting): Brown sugar or coconut sugar can be caramelized instead of granulated sugar.
Milk (for caramel layer): Non-dairy options like oat milk or soy milk work well for a vegan version.
Cocoa (for caramel layer): Use chocolate syrup or melted chocolate chips for a richer caramel layer.
Vanilla sugar: Mix granulated sugar with a drop of vanilla extract as an alternative.
RECIPE
Ingredients
- 130 g biscuits about 4.5 ounces
- 1 tablespoon cocoa
- 500 ml milk about 2 cups
- 2 tablespoons cornstarch
- A pinch of vanilla
- 100 grams of sugar for melting (about 1/2 cup)
- 500 ml milk about 2 cups
- 50 grams of sugar about 1/4 cup
- A teaspoon of vanilla sugar
- 2 tablespoons cornstarch
- 2 tablespoons cocoa
- Cocoa for sprinkling
Instructions
PREPARE THE BASE:
- Crush biscuits and mix with 1 tablespoon of cocoa.
- Press the mixture into the base of serving glasses or bowls.
CHOCOLATE LAYER:
- In a saucepan, melt 100 grams of sugar over low heat until golden brown.
- Carefully add 500ml of milk to the caramelized sugar, stirring continuously.
- Mix 50 grams of sugar, vanilla sugar, cornstarch, and cocoa in a bowl.
- Gradually add this mixture to the caramel-milk mixture, stirring continuously until it thickens.
- Pour the caramel custard over the biscuit layer.
CARAMEL LAYER:
- In another saucepan, heat 500ml of milk until warm.
- Mix 2 tablespoons of cornstarch in a bowl with a pinch of vanilla.
- Gradually add the warm milk to the cornstarch mixture, stirring continuously to avoid lumps.
- Pour the mixture back into the saucepan and cook until it thickens.
- Pour the chocolate custard over the caramel custard.
CHILL AND SERVE:
- Sprinkle the top with cocoa for an extra touch.
- Chill the desserts in the refrigerator before serving
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Storage and leftovers
Store the pudding in an airtight container in the refrigerator for up to 3 days. Serve chilled straight from the fridge for the best taste and texture.
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Chocolate and Caramel Pudding
Equipment
- Crushing tool
- Saucepan(s)
- Mixing Bowls
- Serving glasses or bowls
Ingredients
- 130 g biscuits about 4.5 ounces
- 1 tablespoon cocoa
- 500 ml milk about 2 cups
- 2 tablespoons cornstarch
- A pinch of vanilla
- 100 grams of sugar for melting (about 1/2 cup)
- 500 ml milk about 2 cups
- 50 grams of sugar about 1/4 cup
- A teaspoon of vanilla sugar
- 2 tablespoons cornstarch
- 2 tablespoons cocoa
- Cocoa for sprinkling
Instructions
PREPARE THE BASE
- Crush biscuits and mix with 1 tablespoon of cocoa.
- Press the mixture into the base of serving glasses or bowls.
CHOCOLATE LAYER
- In a saucepan, melt 100 grams of sugar over low heat until golden brown.
- Carefully add 500ml of milk to the caramelized sugar, stirring continuously.
- Mix 50 grams of sugar, vanilla sugar, cornstarch, and cocoa in a bowl.
- Gradually add this mixture to the caramel-milk mixture, stirring continuously until it thickens.
- Pour the caramel custard over the biscuit layer.
CARAMEL LAYER
- In another saucepan, heat 500ml of milk until warm.
- In a bowl, mix 2 tablespoons of cornstarch with a pinch of vanilla.
- Gradually add the warm milk to the cornstarch mixture, stirring continuously to avoid lumps.
- Pour the mixture back into the saucepan and cook until it thickens.
- Pour the chocolate custard over the caramel custard.
CHILL AND SERVE
- Sprinkle the top with cocoa for an extra touch.
- Chill the desserts in the refrigerator before serving.
Video
Notes
- Ensure the caramelized sugar doesn’t burn when making the caramel layer.
- Stir continuously when thickening the custard to avoid lumps.
- Chill the desserts adequately in the refrigerator before serving for the best texture.
