Easy Chocolate Pudim

Directions

1. Prepare the Caramel: In a small saucepan, combine sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color.
2. Quickly pour the caramel into a pudding mold (about 20 cm / 8-inch round mold), swirling it to coat the bottom evenly. Set aside to cool and harden.
3. Make the Chocolate Mixture: In a blender, combine the sweetened condensed milk, whole milk, eggs, cocoa powder, melted chocolate, and vanilla extract. Blend until smooth and creamy.
4. Pour the chocolate mixture over the hardened caramel in the mold.
5. Bake in a Water Bath: Place the mold inside a larger baking pan. Fill the outer pan with hot water until it reaches halfway up the sides of the mold.
6. Bake in a preheated oven at 180°C (350°F) for about 50–60 minutes, or until the pudim is set but still slightly jiggly in the center.
7. Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to firm up and develop flavor.
8. Unmold: To serve, run a knife around the edges of the mold. Place a serving plate on top, flip it carefully, and gently lift off the mold. The caramel will flow beautifully over the pudim.

Recipe Details

Prep Time: 15 minutes
Cook Time: 60 minutes
Chill Time: 4 hours
Total Time: 5 hours 15 minutes
Servings: 8
Difficulty: Easy

Variations & Substitutions

Mocha Pudim: Add 1 teaspoon of instant coffee to the chocolate mixture for a delicious mocha twist.
Coconut Chocolate Pudim: Replace 100 ml of milk with coconut milk for a tropical touch.
Sugar-Free Version: Use sugar-free condensed milk and a low-calorie sweetener in the caramel.
White Chocolate Pudim: Swap dark chocolate for white chocolate and skip the cocoa powder for a milder flavor.

Serving Suggestions