This Homemade Chocolate Pudding is a stunning make-ahead mouthwatering dessert that’s creamy and smooth. It’s an easy recipe with a few simple ingredients: raspberry jello powder, cool whip, half and half milk, gelatin, unsweet chocolate and sugar. Scroll down for recipe video!
This no-bake Chocolate Pudding features fresh raspberry in a raspberry jello layer on the bottom, and a rich, chocolatey and creamy chocolate pudding on top. It’s perfect for that special occasion such as Valentine’s Day, birthdays or holidays!
This two-layer Chocolate Pudding looks more sophisticated than the chocolate pudding you had before. But it’s really easy to make and tastes so much better! There are a few secrets to help you to make it perfect every single time!
How to Make Chocolate Pudding
Chocolate Pudding is easier to make than you might think. Start by making the raspberry layer: simply add raspberry jello powder into the boiling water and mix well. Then add cold water and mix. Let the mixture to get thicker but not fully set. You can place it in the fridge if you are short on time. It takes about 5 to 10 minutes to half settled in the fridge.
When the jello mixture is half set, add Cool Whip and whisk together until completely mixed.
Meanwhile, set wine glasses on the diagonal in a muffin pan. There is an easy trick to hold them in place. Just place some small paper baking cups upside down in the muffin tin, and they will help stabilize the glasses easily.
Pour the jello and cool whip mixture into the glasses. Transfer the muffin tin to fridge and chill for at least 2 hours.
For the chocolate layer, mix together half and half milk, gelatin, water, chopped chocolate and sugar in a saucepan over medium-low heat. Cook the mixture until the mixture can coat the back of your spoon. It might take anywhere between 8 to 12 minutes, but it’s important to take your time. This is a secret to the creamy and rich Chocolate Pudding which will firm up once chilled. If you remove the mixture before it passes the back-of-spoon test, you might end up with runny chocolate pudding.
Remove from heat and let it cool completely. Then place the glasses with jello layer on a flat work surface and then pour in the chocolate mixture to cover.
Now you can return the glasses to the fridge for at least one hour so the chocolate layer can set. Garnish the top with fresh raspberries and mint and enjoy!
Watch Now: How to Make Chocolate Pudding
Perfect Chocolate Pudding -video recipe
- 3 oz Raspberry jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 1/2 cups whipped cream or cool whip
- 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
- Place a muffin tin on a work surface. Set 6 wine glasses on the diagonal in the cups and set aside.
- In a small-medium bowl, add 1 cup of boiling water and gelatin and stir slowly until dissolved.
- Add 1/2 cup cold water and mix well. Set aside to cool until half set (Thick but not firm). It takes about over 1 hour at room temperature or 5-10 minutes in the fridge.
- Once it’s half-settled, add whipped cream and mix well.
- Pour the mixture into each glass. Keeping the glasses in position, slowly lift the tray and transfer to the fridge to chill for at least 2 hours to set.
- In a small-medium saucepan, add half and half milk. Sprinkle gelatin on top and set aside for 2 minutes.
- Whisk in cold water until mixed, and then add the chocolate and sugar.
- Place over medium-low heat and cook for about 8-12 minutes until the mixture can coat the back of a spoon easily. Then remove from heat. Let it cool completely.
- Remove glasses from the fridge and place on a flat surface. Pour the chocolate mixture into glasses and cover the raspberry layer.
- Chill at least one more hour to set.
- Garnish with optional raspberries and mint. Serve and enjoy!