Jiggly chocolate pudding
Jiggly Chocolate Pudding is a rich, creamy, and melt-in-mouth dessert that looks as tempting as it tastes. With its smooth glossy finish and a fun jiggly texture, this pudding is a true crowd-pleaser. It’s perfect for parties, special occasions, or just when you’re craving something indulgent yet easy to make at home.
Table of Contents
What is Jiggly chocolate pudding?
Jiggly Chocolate Pudding is a no-bake, eggless dessert made by cooking together milk, cocoa powder, sugar, cornflour, and cream until thick and silky. The mixture is then poured into moulds and set in the fridge, where it transforms into a soft, wobbly, jiggly pudding. It has the richness of chocolate, the creaminess of custard, and the light bounce of a jelly-like dessert — making it both fun and delicious.
Main Ingredient of Jiggly chocolate pudding:
Milk – 3 cups (2 cups for slurry + 1 cup for boiling)
Cocoa powder – 2 Tbsp
Cornflour – 3 Tbsp
Sugar – 4–5 Tbsp (adjust to taste)
Fresh cream – 2 Tbsp
What Is So Special About Jiggly chocolate pudding?
It has a unique wobbly, jiggly texture that makes it fun to serve and eat.
The pudding is eggless and no-bake, so anyone can make it with simple kitchen ingredients.
Combines the richness of chocolate, creaminess of custard, and light bounce of jelly in one dessert.
Looks fancy and restaurant-style but is actually super easy to prepare at home.
Can be made ahead and stored in the fridge, making it a perfect make-ahead party dessert.
Quick and Easy Jiggly chocolate pudding:
Needs only 5 basic ingredients – milk, cocoa powder, cornflour, sugar, and cream.
No baking, no eggs – just cook on the stovetop until thick.
Minimal prep time – ready to set in less than 15 minutes of cooking.
Make-ahead friendly – just refrigerate for 7–8 hours (or overnight) and it’s ready to serve.
Perfect for beginners since it’s fail-proof and hassle-free.
How to make
Step 1: Prepare the Slurry
In a mixing bowl, add 2 cups milk.
Whisk in 2 Tbsp cocoa powder and 3 Tbsp cornflour.
Mix until smooth and lump-free. Set aside.
Step 2: Heat the Base
In a saucepan, add 1 cup milk, 4–5 Tbsp sugar (adjust to taste), and 2 Tbsp fresh cream.
Stir well and bring to a light boil on medium flame.
Step 3: Combine & Cook
Slowly pour the prepared cocoa–cornflour mixture into the saucepan, stirring continuously to avoid lumps.
Cook on medium heat, stirring constantly, until the mixture thickens and becomes glossy (like custard).
Step 4: Set the Pudding
Lightly grease a mould (or bowls/cups) with butter or oil.
Pour the thick pudding mixture into the mould.
Tap gently to remove air bubbles and smooth the surface.
Step 5: Chill
Refrigerate for 7–8 hours or overnight until fully set and jiggly.
Meyer Select Stainless Steel Straining Saucepan 18cm
Expert Tips
1. Mix Slurry Well – Whisk cocoa powder and cornflour with cold milk until completely lump-free before adding to the hot mixture.
2. Stir Continuously – Once the slurry goes into the saucepan, keep stirring to prevent lumps and ensure smooth texture.
3. Cook Until Glossy – Don’t stop cooking too early; the pudding mixture should look thick, shiny, and coat the back of a spoon.
4. Sweetness Check – Taste before setting; adjust sugar depending on the bitterness of your cocoa powder.
5. Grease Moulds Lightly – Just a thin layer of butter/oil will help the pudding slide out easily once set.
6. Chill Properly – Give it at least 7–8 hours (preferably overnight) in the fridge for the best jiggly texture.
7. For Extra Chocolate Flavor – Add a few pieces of dark chocolate while cooking along with the slurry.
8. Avoid Overheating – Once thickened, remove from heat immediately; overcooking can make the pudding rubbery.
9. Variations – Add a hint of coffee for mocha flavor or vanilla essence for a milder taste.
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