Chocolate Pudding (Rilakkuma)

So, I suddenly had an urge to eat chocolate pudding, but I since I had time, I decided to make them cute. This is my end product: Rilakkuma chocolate pudding!

I had this inspiration after watching kawaiisweetworld’s video on how to make Rilakkuma tarts, but I don’t buy premade stuff. Plus, I like Joy of Baking’s chocolate pudding recipe. Yet at the same time, I didn’t particular want so much richness (and I didn’t have all the ingredients), so I adapted her recipe.

So, sift together the cocoa powder, corn starch, salt, sugar. Then mix in some of the milk and the egg yolks. While you do that, bring the milk up to a boil.

IMG_0754_2Right when the milk starts to boil, slowly pour it into the egg mixture, whisking constantly. Bring it back to the heat and mix until the mixture thickens. It is ready right when a few bubbles start to form

IMG_0755Strain the pudding mixture; just in case there was any cooked egg

img_0725Mix in the remaining chocolate, butter and vanilla extract

IMG_0756_2Your pudding is now done! You can serve this warm, or if you want to serve it cold, then cover and press plastic wrap on the surface, and chill it for several hours.


You don’t have to do this part, but I like to add some biscuits for some texture. Here, I have crushed some digestive biscuits and rubbed in some butter, and adding some to the ramekins


Then, pour in about 1/4 cup of the pudding into each ramekin




Alternatively, you can crush the biscuits and add it on top. I honestly prefer it this way, since the biscuits will remain more crispy this way.

But since we need to decorate the top, we’ll use a biscuit base instead. So to start, draw an oval on one side of parchment paper. Then, melt some white chocolate, and on the other side, of the parchment paper, fill in the oval. Freeze it for 10 minutes, and melt some dark chocolate. Draw on the mouth and nose.

IMG_0758_2Now assemble it! Put the white chocolate piece in the middle, and put two chocolate chips on either side of it.


Cute and yummy

Cute and yummy

Although this pudding may not be as rich as Joy of Baking, I feel as though there is enough chocolate flavour and sweetness. I really like how these Rilakkuma pudding cups came out, since I absolutely adore Rilakkuma AND chocolate! However, you can also make Domo chocolate puddings instead. Instead of making this Rilakkuma snout(?), just draw a Domo mouth with white chocolate and red candy melts.

IMG_0779I did this to make Domo brownies.

img_9165Anyways, back to the chocolate pudding. I really recommend you eat this pudding with some biscuits for some nice texture.

Serves 9

Ingredients for Chocolate Pudding

  • 1/2 cup white sugar
  • 3 1/2 tbsp cornstarch
  • 3 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 2 cups milk, divided to 1/3 cup (80ml) and 5/3 cup (400ml)
  • 2 egg yolks
  • 50g semisweet chocolate, finely chopped
  • 1 tsp vanilla extract
  • 25g unsalted butter (cut into small cubes)

Ingredients for biscuit base (optional)

  • 70g digestive biscuits (or whatever biscuits you like)
  • 30g unsalted butter

Ingredients for Rilakkuma decoration

  • 18 chocolate chips
  • 10g white chocolate
  • 5g dark chocolate

Chocolate Pudding:

  1. In a medium-sized heatproof bowl, sift and whisk together the sugar, cornstarch, cocoa powder and salt.
  2. Whisk in 1/3 cup of milk, and add the egg yolks
  3. Heat 400ml of milk until it starts to boil. Remove from heat
  4. Gradually pour the hot milk into the cocoa powder mixture, whisking constantly to avoid cooking the eggs.
  5. Pour this mixture into a medium-sized saucepan and place over medium-low heat.
  6. Stir constantly until the mixture thickens, and just starts to bubble. This takes 8-10minutes for me, but it varies for different people, so keep an eye on it.
  7. When the pudding is done, pour it through the strainer.
  8. Mix in the chocolate, vanilla extract and butter.
  9. If serving cold, press a plastic wrap onto the surface of the warm pudding, and chill for a few hours

Biscuit base (optional):

  1. Take the biscuits and crush it into smaller pieces, as big or small pieces as you want.
  2. Rub in the butter.
  3. Alternatively, you can just dip the biscuits into the pudding as you eat, or crush it and put it on top.

Rilakkuma decoration:

  1. Draw an oval to use as a template on one side of the parchment paper
  2. Melt the white chocolate
  3. On the other side, fill in the oval with the white chocolate. Put it in the freezer for 10 minutes
  4. Melt the dark chocolate
  5. The white chocolate ovals out of the freezer and draw on the nose and mouth with the dark chocolate
  6. Freeze the chocolate again for 10 more minutes.
  7. Use a knife or any sort of scraper to remove the snout


  1. Distribute the biscuit mixture evenly amongst the ramekins
  2. Pour in about 1/4 cup of chocolate pudding into each ramekin
  3. Position the chocolate mouth at the centre of the chocolate pudding.
  4. Position a chocolate chip on either side of the mouth

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