Chocolate Milo Pudding in 15 Minutes (Only 2 Ingredients!)
There’s something magical about making a rich, creamy dessert with just two ingredients.
As a home cook who’s always on the lookout for quick, budget-friendly recipes, I stumbled across this Chocolate Milo Pudding on the internet while late-night browsing YouTube and cooking blogs.
I remember thinking – “Wait, is this really possible?” Spoiler alert: it is!
I gave it a try, tweaked the proportions slightly to match my taste, and wow – it turned out silky smooth and chocolaty, just the way I like it.
No eggs, no fancy equipment, just chocolate milk and gelatin. And the best part?
It only takes 15 minutes to prep and a bit of patience while it chills. Whether you’re a beginner or just short on time, this pudding is a game-changer.
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Saucepan | Heating the milk and dissolving gelatin | Local kitchen store, online |
| Whisk or Spoon | Mixing ingredients evenly | Grocery stores, Amazon |
| Pudding Molds or Glass Cups | Setting and serving pudding | Home goods stores, IKEA |
| Measuring Spoons | Ensuring accurate gelatin measurement | Any supermarket |
| Sieve (optional) | For ultra-smooth texture | Kitchenware store, online |
Prep Time
- Active Prep Time: 15 minutes
- Chilling Time: 3 hours
- Total Time: Approx. 3 hours 15 minutes
Ingredients
- Chocolate Milk – 540ml (about 2¼ cups)
- Unflavored Gelatin Powder – 1 tablespoon (10g)
- (Optional for garnish: Cocoa powder, hot water)
Instructions
- Bloom the Gelatin:
In a small bowl, pour 2 tablespoons of the chocolate milk and sprinkle the gelatin powder (10g) over it. Let it sit for 10 minutes until the gelatin blooms (softens and absorbs the liquid). - Heat the Mixture:
In a saucepan, pour the remaining chocolate milk and add the bloomed gelatin. Stir gently over medium heat for 2–3 minutes. Do not boil—just heat until the gelatin dissolves completely. You’ll notice the mixture becoming glossy. - Strain (Optional):
For an ultra-smooth pudding, strain the mixture using a fine sieve into a bowl or jug. - Pour into Molds:
Carefully pour the chocolate-gelatin mixture into small glass cups or molds. Tap lightly to remove air bubbles. - Chill:
Place the filled cups into the refrigerator and chill for at least 3 hours, or until set. - Serve:
Once set, you can unmold the pudding by dipping the base of each mold into hot water for a few seconds, then gently inverting it onto a plate. Dust with cocoa powder before serving if desired.
Food Storage
- Refrigerator: Store the pudding in an airtight container or covered with plastic wrap for up to 3 days.
- Freezing is not recommended, as the texture may become grainy after thawing.
Pro Tips
- Milo Alternative: If you don’t have chocolate milk with Milo, you can use regular chocolate milk and add 1–2 teaspoons of Milo or Ovaltine powder for that nostalgic malt flavor.
- Make it creamier: Use half chocolate milk and half cream for a more indulgent texture.
- Vegan Version: Substitute with plant-based chocolate milk and agar-agar powder (adjust quantity as agar sets firmer than gelatin).
- Add-ins: Stir in crushed Oreos or top with whipped cream and chocolate shavings once set.
- Layer it: Create a two-layer pudding by pouring half the mixture, letting it chill partially, then pouring a second layer flavored with vanilla or coffee.
Nutrition Facts (Per Serving – makes 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~130 kcal |
| Carbohydrates | ~20g |
| Sugars | ~17g |
| Protein | ~6g |
| Fat | ~2g |
| Saturated Fat | ~1g |
| Sodium | ~90mg |
| Calcium | ~200mg |
Note: Values are approximate and may vary based on brand and chocolate milk used.
FAQs
1. Can I use regular milk with cocoa powder instead of chocolate milk?
Yes, you can mix 2 tablespoons of cocoa powder and 1 tablespoon of sugar into warm milk to create your own chocolate milk substitute.
2. Why isn’t my pudding setting?
This usually happens if the gelatin wasn’t properly bloomed or the milk was overheated (which breaks down gelatin). Make sure to bloom the gelatin and only heat gently.
3. Can I make this in advance for a party?
Absolutely! This pudding is a great make-ahead dessert. Just chill it in individual cups the night before and garnish before serving.
4. How do I unmold the pudding cleanly?
Dip the bottom of the mold in hot water for 5–10 seconds, then invert gently onto a plate. It should release smoothly.
5. Is this recipe safe for kids?
Yes! It’s simple, contains no eggs or added preservatives, and the smooth, chocolaty texture is very kid-friendly.
Final Thoughts
This Chocolate Milo Pudding is proof that you don’t need a pantry full of ingredients or hours in the kitchen to make a delicious dessert.
It’s quick, fun, and totally satisfying. I’m not a professional chef – just someone who enjoys making good food a little easier and more accessible.
So if you’re craving something sweet, give this a try. Let the simplicity surprise you, and don’t forget to tag me if you make it – I’d love to see your creations!
Happy cooking 💛