Know what’s on your plate
Chocolate pudding
Calories & nutrition facts
ready-to-eat
Nutrition facts
Per 100 g% DV- Calories 142 kcal —
- Protein 2.1 g 4%
- Carbohydrate 23 g 8%
- Fat 4.6 g 6%
- Saturated fat 1.3 g 6%
- Fibre 0 g 0%
- Sugars 17 g —
- Sodium 152 mg 7%
- Cholesterol 1 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 14 µg 2%
- Vitamin C 0.3 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.31 mg 2%
- Vitamin K 0.6 µg 1%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.07 mg 6%
- Niacin (B3) 0.12 mg 1%
- Pantothenic acid (B5) 0.24 mg 5%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 3 µg 1%
- Vitamin B12 0.09 µg 4%
- Choline 9.5 mg 2%
Minerals
- Calcium 51 mg 4%
- Iron 1.3 mg 7%
- Magnesium 18 mg 4%
- Phosphorus 56 mg 4%
- Potassium 184 mg 4%
- Zinc 0.34 mg 3%
- Copper 0.09 mg 10%
- Manganese 0.12 mg 5%
- Selenium 0 µg 0%
Similar foods
- Chocolate pudding mixdry mix, instant378 kcal / 100 g
- Milk chocolate puddingindustrial, average124 kcal / 100 g
- Chocolate pudding powder baseprepared86 kcal / 100 g
- Chocolate pudding sauce269 kcal / 100 g
- Chocolate pudding with coconutdry mix386 kcal / 100 g
- Vanilla puddingready-to-eat130 kcal / 100 g
- Chocolate mousseprepared-from-recipe225 kcal / 100 g
- Chocolate blancmange112 kcal / 100 g
- Tapioca puddingready-to-eat130 kcal / 100 g
- Rice puddingready-to-eat108 kcal / 100 g
Questions about Chocolate pudding
How do you make chocolate pudding from scratch?
Whisk cocoa, sugar and cornflour with a little cold milk until smooth, then whisk in the rest of the milk. Heat gently, stirring constantly, until it thickens and bubbles; cook for another minute, then stir in chopped chocolate and a little butter off the heat.
How do you stop a skin forming on chocolate pudding?
Press cling film directly onto the surface while the pudding cools, then refrigerate it. For a softer skin-free finish, stir the pudding several times as it cools instead.
How long does chocolate pudding keep in the fridge?
Cover it and refrigerate promptly; it is best eaten within two days. Keep it chilled until serving, and don’t leave it sitting at room temperature for more than two hours.
Can you freeze chocolate pudding?
You can, but freezing can make its texture grainy or watery when it defrosts. If you try it, freeze in a sealed container and thaw overnight in the fridge, then whisk until smooth.
What goes well with chocolate pudding?
Serve it with whipped cream, sliced banana or fresh raspberries; toasted hazelnuts add crunch. It also works as a filling for trifles, layered with sponge and fruit.
What is the difference between chocolate pudding and chocolate mousse?
Chocolate pudding is usually thickened with cornflour or a similar starch and eaten with a spoon; mousse is aerated, often with whipped cream or egg whites, so it is lighter. Chocolate mousse has 189 kcal per 100 g, compared with 142 kcal in chocolate pudding.
Can you make chocolate pudding with plant-based milk?
Yes. Use an unsweetened oat, soya or almond drink in place of dairy milk, and whisk the cornflour into cold liquid before heating to avoid lumps. Check the mixture’s sweetness before adding all the sugar, especially if the chocolate is sweetened.
Source: Canadian Nutrient File 4237 · per 100 g · carbohydrate per EU label, fibre excluded
