Indulge in the decadent delight of our Homemade Yummy Chocolate Pudding, a delightful make-ahead dessert that boasts a velvety texture and rich flavor. This simple recipe requires just a handful of ingredients, including raspberry jello powder, cool whip, half and half milk, gelatin, unsweetened chocolate, and sugar. Treat yourself to this creamy and smooth delight that's sure to satisfy your sweet cravings.
This exquisite no-bake Chocolate Pudding boasts a delectable raspberry jello layer at its base, topped with a luxurious and creamy chocolate pudding. Ideal for celebratory occasions like Valentine’s Day, birthdays, or holidays, this two-layered dessert elevates traditional chocolate pudding with its sophisticated presentation and irresistible flavor. Despite its elegant appearance, crafting this dessert is surprisingly simple, with a few insider tips ensuring perfect results every time.
Ingredients
Raspberry Layer
- 3 oz Raspberry jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 1/2 cups whipped cream, or cool whip
Chocolate Layer
- 1/2 cup half and half milk
- 2 packets unflavored gelatin
- 2 cups cold water
- 1/2 cup unsweetened chocolate chopped or chocolate chips
- 2/3 cup granulated sugar
Creating Chocolate Pudding from Scratch
Making Chocolate Pudding is simpler than you imagine. Begin by preparing the raspberry layer: dissolve raspberry jello powder in boiling water, stirring until well combined. Then, add cold water and continue mixing until the mixture thickens slightly, but is not fully set. If pressed for time, you can expedite the process by chilling it in the refrigerator, which typically takes 5 to 10 minutes to partially set.
Once the jello mixture has partially set, combine it with Cool Whip and whisk until thoroughly blended.
While preparing the mixture, position wine glasses diagonally in a muffin pan for stability. A simple hack is to place small paper baking cups upside down in the muffin tin to help secure the glasses in place effortlessly.
Carefully pour the jello and Cool Whip mixture into the prepared glasses. Then, place the muffin tin in the refrigerator and let it chill for a minimum of 2 hours.
To prepare the chocolate layer, combine half and half milk, gelatin, water, chopped chocolate, and sugar in a saucepan over medium-low heat. Slowly cook the mixture until it thickens enough to coat the back of a spoon. This process typically takes between 8 to 12 minutes, so be patient. Achieving the right consistency is crucial for a creamy and rich Chocolate Pudding that will set properly once chilled. If you remove the mixture from heat before it passes the back-of-spoon test, your pudding may turn out runny.
Once the mixture has thickened, remove it from the heat and allow it to cool completely. Then, arrange the glasses with the raspberry jello layer on a flat work surface and carefully pour the chocolate mixture over the top to cover.
Next, place the glasses back in the refrigerator for at least an hour to allow the chocolate layer to firm up. Once set, garnish the top with fresh raspberries and mint leaves, then savor and enjoy your delicious creation.
