Dr Oetker Belgian Chocolate Pudding Mix 54g

Dr Oetker Belgian Chocolate Pudding Mix makes a smooth, rich cocoa dessert in minutes, perfect for pudding cups, trifles, cakes and easy family treats.

What Is Belgian Chocolate Pudding Mix?

This ready-to-cook pudding mix combines corn starch with Belgian cocoa powder and chocolate powder for a rich, smooth dessert with a full, rounded chocolate flavour.

It is an easy cupboard staple when you would like a proper chocolate dessert without a lengthy recipe. One sachet makes four portions and can be served warm, chilled in individual pudding cups or used as a creamy layer in other desserts.

Its silky texture makes it especially good for chocolate trifles, no-bake cakes, chilled pie fillings, dessert jars and indulgent pudding cups. It can also be used as a simple chocolate pastry-cream alternative in cold, layered desserts.

With more than 130 years of baking experience, Dr Oetker has created a dependable mix that makes everyday chocolate desserts feel effortless.

Explore more easy baking and dessert favourites in our Dr Oetker baking and dessert mixes collection.

How to Use Belgian Chocolate Pudding Mix

Serve the finished pudding warm for a comforting chocolate dessert, or chill it for a cool, creamy finish. Fresh raspberries, sliced banana, fruit jam, whipped cream and crushed biscuits all make excellent additions.

It has a thicker, spoonable texture than pouring chocolate custard, making it particularly good for pudding cups and layered desserts. For a softer custard-style dessert, serve it warm soon after cooking.

• Layer it with crushed biscuits, whipped cream and berries for an easy chocolate trifle.
• Use it in no-bake cakes, chilled pie fillings and individual dessert jars.
• Serve it with raspberries, cherries or sliced banana for a simple chocolate dessert.
• Add a tiny pinch of sea salt while cooking if you enjoy a deeper, salted-chocolate-style cocoa flavour.
• Prepare it with suitable oat milk, soya milk or almond milk for a dairy-free-style dessert, taking the allergen information into account.

For a lighter, fragrant alternative, try our Dr Oetker Bourbon Vanilla Pudding Mix.

How to Make Belgian Chocolate Pudding

Prep time: Approximately 2 minutes.
Cook time: Approximately 5 minutes.
Serves: 4.

You will need:

• 1 sachet Dr Oetker Belgian Chocolate Pudding Mix (54g)
• 500ml milk
• 2–3 tablespoons sugar

1. Mix the contents of the sachet with a small amount of the milk and the sugar until smooth.
2. Bring the remaining milk to the boil, then remove from the heat.
3. Stir in the smooth pudding mixture.
4. Return to a medium heat and cook, stirring continuously, for at least one minute after it comes back to the boil, until thickened.
5. Pour into bowls or moulds rinsed with cold water. Serve warm or chill before serving.

Product Details

Ingredients

Corn starch, low-fat cocoa powder (27%), chocolate powder (18%) [sugar, cocoa mass, low-fat cocoa powder, natural flavouring], flavouring.

Allergy advice: May contain traces of gluten, milk, egg and tree nuts.

Pack size: 54g.

Servings: Makes approximately 4 portions when prepared as directed.

Storage: Store in a cool, dry place away from direct sunlight.

Frequently Asked Questions

What does Belgian chocolate pudding taste like?

It has a deep, smooth chocolate flavour with the rounded cocoa character of Belgian chocolate. The finished pudding is rich and creamy rather than overly sweet.

Can I make this pudding with plant-based milk?

Oat milk, soya milk and almond milk can be used in place of dairy milk. Choose a variety suitable for heating and follow the same method, bearing in mind that the final texture and flavour may vary slightly. Please note the product may contain traces of milk.

Can I use sugar alternatives or sweeteners in this mix?

Yes. You can use a granulated or heat-stable sweetener intended for cooking instead of sugar. Follow the conversion guidance on your chosen sweetener, as sweetness and thickening results may vary.

Can I make a salted chocolate pudding with this mix?

Yes. Add only a tiny pinch of sea salt while the pudding cooks to deepen the cocoa flavour and create a subtle salted-chocolate variation. Start sparingly, as a little goes a long way.

How do I stop chocolate pudding from forming a skin?

If you are chilling the pudding, press a piece of baking parchment or cling film directly onto its surface while it cools. This helps prevent a skin from forming on top.

Why is my pudding not thickening?

Make sure you use the full sachet with the stated 500ml of milk, mix the powder smoothly before adding it, and bring the pudding back to the boil while stirring continuously. It needs to cook for at least one minute after boiling to thicken properly.

Can I use chocolate pudding instead of chocolate custard?

This mix makes a thicker, spoonable pudding rather than traditional pouring custard. It is an excellent alternative in chilled desserts, trifles, pudding cups and cake fillings, while chocolate custard is better when you need a pourable sauce.

Can I serve Belgian chocolate pudding cold?

Yes. Pour the cooked pudding into bowls or moulds, allow it to cool, then chill in the refrigerator for a refreshing cold dessert.

Can I use this as a cake filling?

Yes. Once cooked and cooled, it makes a smooth chocolate filling for no-bake cakes, trifles, chilled pies and layered dessert jars.

How many portions does one sachet make?

One 54g sachet makes approximately four portions when prepared with 500ml milk and sugar.