Chocolate pudding
Chocolate pudding
Chocolate pudding (/ˈtʃɒklɪt ˈpʊdɪŋ/) is a class of desserts with chocolate as the main ingredient.
Etymology
The term "pudding" in this context comes from the French word "boudin", originally from the Latin "botellus", meaning "small sausage", referring to encased meats used in Medieval European puddings. The term "chocolate" comes from the Nahuatl word "xocolātl", made up of the words "xococ" (bitter) and "ātl" (water).
Ingredients
Chocolate pudding is usually made with sugar, milk, and a thickening agent such as cornstarch, gelatin, or eggs. The chocolate flavor is achieved by adding either cocoa powder or chocolate in its various forms.
Preparation
The preparation of chocolate pudding involves mixing the ingredients and heating them until they form a thick sauce. The mixture is then cooled and refrigerated until it sets into a pudding consistency. Some recipes may require the pudding to be baked in an oven instead of being refrigerated.
Variations
There are many variations of chocolate pudding, including vegan and gluten-free versions. Some recipes may include additional flavors such as vanilla, mint, or coffee. There are also variations that include mix-ins such as nuts, fruit, or whipped cream.
Related Terms
- Dessert: A course that concludes a meal. The course usually consists of sweet foods and beverages.
- Cocoa powder: A mixture of many substances remaining after cocoa butter is extracted from cacao beans.
- Gelatin: A translucent, colorless, flavorless food ingredient, derived from collagen taken from animal body parts.
- Cornstarch: A white powdery substance derived from the endosperm of corn, used for thickening sauces or soups.
- Milk: A nutrient-rich liquid food produced by the mammary glands of mammals.
External links
- Medical encyclopedia article on Chocolate pudding
- Wikipedia's article - Chocolate pudding
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