BOILED EGG PUDDING
A creamy, protein-packed chocolate pudding made with the most unexpected ingredient — boiled eggs! It’s smooth, luscious, and tastes nothing like eggs. Perfect for kids, post-workout snacking, or even a healthy dessert — this pudding is your new no-fuss indulgence that nobody will believe is made from anday.
Ingredients:
5 hard-boiled eggs (peeled and cooled to room temperature)
5 tbsp unsweetened cocoa powder
1 tsp vanilla essence
6 tbsp sweetener (powdered sugar, honey, maple syrup, jaggery syrup, or stevia – adjust to taste)
½ cup milk (adjust slightly only if needed for blending; mixture should be thick not runny)
3 tbsp dark chocolate or chocolate chips
Pinch of salt (optional)
Method:
1. Add all ingredients to a blender: boiled eggs, cocoa powder, vanilla, sweetener, milk, and melted chocolate.
2. Blend until super smooth and creamy — the texture should be thick, not watery.
3. Pour into moulds and refrigerate for at least 3–4 hours (overnight is best).
✨ Pro Tips:
Use room temperature boiled eggs for best blending (NOT WARM OR HOT EGGS)
Add a tbsp of peanut butter for a nutty twist!
Don’t skip the melted chocolate — it masks the egg flavor beautifully.
Taste before setting — you can always adjust sweetness or chocolate intensity before chilling.
Rescue Tip (Cornstarch Method):
If the pudding doesn’t set, heat the mixture gently and add 1 tbsp cornstarch mixed in 2 tbsp cold milk. Cook on low until slightly thickened, then pour back into moulds and refrigerate.
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