This shop has been compensated by Collective Bias, Inc. and ConAgra Brands. All opinions are mine alone. #SpringReddi #CollectiveBias
This spring say hello to these flaky bite size puff pastry cups filled with easy decadent eggless chocolate pudding and topped with a generous dollop of Reddi-wip® . Pure bliss!!
You will be amazed how easy these eggless chocolate pudding puff pastry bites are to make . Your guests will think you have bought them from a French Patisserie.
On any occasion dessert is always the star of the party. We all wish to whip up a show stopper which requires minimal effort. Good news for you , these heavenly bites can be prepared way ahead of time and requires minimum skill. Don’t believe me ! Read further.
Today I am happy to share my secret kitchen weapon that will take your dessert from drab to fab with one single step. It’s none other than Reddi-wip®. I love the fact that it is made with real cream and has no artificial flavors or sweeteners .This cold and creamy topping is just melt in mouth and so easy to use . I always have it stocked up in my fridge as it comes handy whenever I need it. Top it over your coffee or milkshakes , dollop it over your pancakes , waffles or your favorite dessert . Reddi-wip will instantly glam up your desserts as well as add a yummy factor.
We love chocolate pudding . It’s an easy comfort dessert that comes together with handful of ingredients and few minutes. Glamming it up takes it from a comfort dish to a classy dessert which can fit into your menu for any occasion.
All you need to do is make these flaky puff pastry cups , scoop/ pipe some chocolate pudding in it and dress it up with a generous dollop of Reddi-wip® . Add some berries or drizzle some chocolate sauce to create an irresistible dessert for your loved ones.
Get your desserts from drab to fab effortlessly within seconds with Reddi-wip .
On my recent trip to Walmart I found Reddi-wip® in the refrigerator dairy section. 
Eggless chocolate pudding puff pastry bites
Ingredients
- 2 1/2 cups milk
- 4 tablespoon cocoa powder
- 3- 4 tablespoon corn flour refer notes
- 6 tablespoon sugar
- 2 oz / ¼ cup semi sweet chocolate chopped
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- In a food processor / blender , blend 2 cups milk , cocoa , sugar, vanilla , salt .
- In a heavy bottom pan bring this mixture to a simmer on a low medium heat stirring frequently.
- In the meantime blend the rest ½ cups milk and corn flour .
- Once the mixture in the pan starts simmering slowly pour in the corn flour mixture in the pan .
- Stir until thickens and coats the back of the spoon .
- The pudding thickens more after cooling and chilling.
- Taste test and add sugar if needed.
- Transfer the pudding in a glass bowl and let it cool on room temperature.
- Cover it with cling wrap touching the pudding and place it in the refrigerator for at least 2 hours to chill or up to 3 days.
Notes
This is very rich chocolaty pudding. Adjust sugar to your taste if you like it sweeter.
use 3 tablespoon cornflour if you want to serve pudding warm or like it thick and creamy.
Use 4 tablespoon cornflour and 1/2 cup semi sweet chocolate chips if you want it set like panna cotta.
How to prepare the puff pastry cups ?
Thaw your favorite puff pastry sheets according to the package.
Pre heat oven at 400 degrees F/ 200 deg C.
Cut equal square . Place each square in cupcake / muffin pan cavity.
Prick the base of each pastry sheet with a fork .
Brush the pastry sheets lightly with milk .
Bake it for 18-20 minutes or until golden brown.
Once done , take it out of the oven and let it cool completely on a wired rack .
The pastry sheets will puff up a bit in the middle.
Don’t worry , just press the center down gently with the back of a spoon to create a hollow for the filling.
Filling the Pastry cups .
All you have to do is fill the cups with chocolate pudding , add a generous dollop of chilled Reddi-wip , drizzle some melted chocolate over it and add some fresh berries if desired.
Dig in .. yum yum!!
Make ahead of time options .
You can make puff pastry cups up to 2 days ahead of time. Completely cool them and store covered at room temperature.
Chocolate pudding can be made up to 3 days ahead of time. Keep refrigerated until use.
Hungry for more . Check out more interesting inspirations using Reddi-wip® here.
Pin this for later .
Hope you like this recipe and do give it a try as it’s all about carving your cravings and not curbing it. I would love to hear from you. Do leave me your valuable comments and suggestions below . You can even leave me a message on my Facebook page Carveyourcraving.
Never miss a recipe . If you like being here do subscribe to my blog.
Make sure you have us in your contact list so that the recipe does not land in spam folder.
Carveyourcraving(at)outlook(dot)com .
Are we friends yet . Let’s connect on-
Facebook| Instagram | Pintrest | Twitter
Happy cooking!
Do share it with the world!
IF SHARING ,PLEASE LINK BACK TO THE POST AS REPRODUCING, DISTRIBUTING OR COPYING PICTURES OR TEXT/ RECIPES THAT BELONG TO CARVE YOUR CRAVING IS A COPYRIGHT VIOLATION. YOU CAN ALWAYS LINK BACK TO THE WEBSITE.
Thanks for stopping by.
Mam which ml measuring cups u use??
Hello Sanjana, I use USA standard measuring cup. 1 cup = 240 ml.
Was super hit. I made for potluck .
Sounds awesome Shivali!
Hi Khushboo
Thank you so much… cant wait to try these – hopefully this weekend!
Thanks again!
Sounds good Nisha!
Hello
Please advise at which stage the 2 oz / ¼ cup semi sweet chocolate chopped should be added
Thank you
Nisha add the chocolate after the cocoa mixture comes to a simmer , before adding cornflour mixture.
Hello Kushboo,
I love your blog & especially healthy recipes. But once in a while little treats are good to enjoy our selves & also to enjoy with family, friends & big parties. I request you to try & post the molten lava cake recipe (no eggs, not too much chocolate , not too much butter). I want light recipe which is not heavy after we eat.we are vegetarian but we consume eggs sometimes. But still i like to with no egg or vegan recipes if i found anything really good just like your blog.
i want to try your mango pana cotta & semiya kheer. But i want to do that for a around 30 to 35 people. So i was wondering how to scale it up/ i mean the measurments? is it a good idea to serve indivitual disposbale cups or make it in a single big bowl or tray.
i dont have much space in my fridge to do it in a invidual cups. But one day i really i want to try that recpie. can we use canned mango puree?
Thank you for your patience 7 sorry for long post
Hello Sweety . Thank you for writing to me. Molten lava cake is on my list. I make only eggfree recipes:) About mango panna cotta. You can easily increase the recipe. Test a small batch first. And you can make it in a large pan. Whatever works for you. Good luck!
Hi Khushboo, tried this recipe . So easy and delicious. I have sent you pictures on your Facebook page. Thank you once again for all easy to make recipes.
Thank you Manisha for a great feedback. I am already flaunting the picture on my readers testimonial. I am glad you shared it with us.
What a great, easy idea! I’m diabetic so I will adapt by using sugarfree choco pudding & sugarfree choco syrup. Can’t wait to make it!
Hello Ren , sugar free sounds great. Try using Dates if you can. Thank you for your thoughts.
What a beauty Khushboo. Totally in love with this one! And not to miss amazing photography!
Thank you so much 🙂
Just made it for a party . Will share pictures soon . Thank you. Everyone enjoyed this easy dessert.
Wow Sandra , that was quick. Glad you enjoyed them. Can’t wait to see them.
Quick easy recipe. My kids loved it !!!!
Hey Jane , thank you for a lovely feedback.
Looks so delicious. Such a clever dessert. Can’t wait to try. I already have Reddi wip and puff pastry sheets.
Thank you Rebecca . Do try it.
Talk about mouthwatering! I’m seriously loving that they can be prepped ahead of time too! These would be perfect for a Spring Bruncheon treat! -client
Absolutely Amber . I love make ahead of time recipes too . I am glad that you liked it.