from our cocoa kitchen · SURFSTR
Classic chocolate pudding with SURFSTR cocoa
Smooth German stovetop chocolate pudding, made with cocoa, milk and a little dark chocolate for a fuller flavour. No eggs or packet mix needed.
- Active preparation
- 10 min
- Cooking / baking
- 10 min
- Resting / chilling
- 120 min
- Total time
- 140 min
4 portions
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
-
Measure the ingredients
Weigh all ingredients. Set aside 100 g cold milk for the slurry and put the remaining 400 g in a 1.5-litre saucepan. Finely chop the chocolate.
-
Mix the dry ingredients
Sift the cocoa and cornstarch into a bowl. Mix in the sugar and salt, breaking up every visible lump.
-
Make a smooth slurry
Gradually whisk the 100 g cold milk into the dry mixture until smooth. Scrape the sides and base of the bowl so no dry powder remains.
-
Heat the milk
Heat the 400 g milk over medium heat until steaming and just beginning to simmer. Stir to prevent it catching on the base.
-
Whisk in the slurry
Whisk the slurry again immediately before using. Pour it into the hot milk in a thin stream, whisking continuously.
-
Cook the starch
Bring to a gentle bubbling boil, stirring constantly into the corners of the pan. Cook for 1 minute after bubbling begins, until thick and smooth. Reduce the heat if it spits.
-
Finish off the heat
Remove the pan from the heat. Stir in the chopped chocolate, butter and vanilla until completely melted and glossy.
-
Fill four cups
Divide the hot pudding between four heatproof cups or bowls, each about 200 ml. Tap gently to level the surface.
-
Cover the surface
For pudding without a skin, place food-safe film suitable for warm food directly against each surface. Let the cups stop steaming for about 15–20 minutes.
-
Chill and serve
Refrigerate for at least 2 hours, within 2 hours of cooking. Remove the film before serving. For a softer texture, serve lukewarm instead of chilling.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| Nutrition estimates | Per portion |
|---|---|
| Energy | 1101 kJ / 263 kcal |
| Fat | 12.7 g |
| of which saturates | 7.5 g |
| Carbohydrate | 28.0 g |
| of which sugars | 19.2 g |
| Fibre | 3.2 g |
| Protein | 6.2 g |
| Salt | 0.40 g |
Per portion, calculated from ingredients. Product labels and portion sizes vary.
Tips and storage
A deeper cocoa flavour
The dark chocolate adds richness; the butter rounds out the texture. Stir both in off the heat so the pudding stays smooth.
Prevent lumps
Use cold milk for the slurry and whisk it again just before pouring. Cook for the full minute once the pudding bubbles to remove a starchy taste.
Coffee variation
For a subtle coffee note, dissolve 2 g instant espresso in the 400 g milk. This optional addition is excluded from the nutrition estimate.
Storage
Refrigerate covered at 4°C or colder for up to 2–3 days. Use clean utensils and avoid repeated warming and cooling.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa