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4.72 from 7 votes

Eggless chocolate pudding puff pastry bites

A showstopper decadent dessert for your spring table with make ahead of time tips.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: dessrt
Cuisine: American
Servings: 25 -30 cups
Author: Khushboo


  • 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


  • 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.


You may add cinnamon or some festive flavoring to your pudding.
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.