Caramel Chocolate Pudding | No-Oven & No-Gelatin | How To Make Moist And Soft Chocolate Pudding

I made moist and soft no-oven & no-gelatin chocolate pudding. I think it retains its shape better and tastes richer than the chocolate mousse I made in the past. I added a little agar powder instead of gelatin, and it was nice to have a soft texture without feeling hard. When I made caramel, it adds a subtle flavor and it is not too sweet. If you want it sweeter, I think it would be better to add sugar. Let it cool sufficiently at room temperature and put it in the refrigerator to harden.

▶Mold size : 15.5 x 7.8 x 6.5cm


70g Sugar

15g Water

60g Warm heavy cream

1g Salt

15g Unsalted butter

700g Warm milk

6g Agar powder

30g Corn starch

25g Cocoa powder

120g Dark couverture chocolate


1. Put sugar and water in a pot and boil over low heat without stirring. When it starts to turn brown, turn off the heat and add warm whipped cream little by little and mix.

2. Add salt and unsalted butter and mix, then pour in warm milk little by little and mix.

3. Add cornstarch and mix, add cocoa powder and mix, stir over low heat and boil until thickened slightly, then remove from heat.

4. Add dark couverture chocolate, mix, sift through a sieve lined with Teflon sheet, pour flat, attach wrap, cool completely at room temperature, and harden in the refrigerator for 3 hours.