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No-Bake Chocolate Strawberry Pudding Dessert

No-Bake Chocolate Strawberry Pudding Dessert
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A luxurious, layered dessert featuring a buttery graham cracker crust, a rich and creamy chocolate pudding made with real dark chocolate, and a vibrant fresh strawberry topping. This elegant treat requires no oven and sets to a perfect, sliceable texture in the refrigerator.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs (from about 12 full sheets)
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted and cooled slightly
  • 1/8 tsp fine sea salt
  • For the Chocolate Pudding Layer:
  • 1 1/2 cups whole milk, divided
  • 1/3 cup granulated sugar
  • 3 tbsp cornstarch
  • 1/8 tsp fine sea salt
  • 2 large egg yolks
  • 4 oz high-quality dark chocolate (60-70% cacao), finely chopped
  • 2 tbsp unsalted butter, cut into small pieces
  • 1 tsp pure vanilla extract
  • For the Strawberry Topping:
  • 1 lb fresh strawberries, hulled and sliced (about 3 cups)
  • 2 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • For Garnish (Optional):
  • 1/2 cup heavy whipping cream, cold
  • 1 tbsp powdered sugar
  • 4 whole strawberries

Instructions

  1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and 1/8 tsp salt. Pour the melted butter over the mixture and stir with a fork until all crumbs are evenly moistened and the mixture resembles wet sand. Divide the mixture evenly among four 8-ounce serving glasses or ramekins. Use the bottom of a small glass or a tamper to press the crumbs firmly and evenly into the bottom of each vessel. This compact layer is crucial for a crust that holds together when served. Place the glasses in the refrigerator to set while you make the pudding.
  2. Make the pudding base: In a medium saucepan, whisk together 1/2 cup of the whole milk, the 1/3 cup sugar, cornstarch, and 1/8 tsp salt until no lumps of cornstarch remain. This initial mixing with cold milk prevents the cornstarch from clumping when heated. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens, becomes opaque, and just begins to bubble, about 3-4 minutes. This activates the cornstarch’s thickening power.
  3. Temper the egg yolks: In a separate small bowl, whisk the two egg yolks until smooth. While whisking the yolks continuously, slowly drizzle in about 1/3 of the hot milk mixture from the saucepan. This gradual addition, called tempering, raises the temperature of the yolks without scrambling them. Once incorporated, pour the entire yolk mixture back into the saucepan with the remaining hot base.
  4. Cook the pudding to completion: Return the saucepan to medium-low heat. Cook, whisking constantly and scraping the bottom and corners of the pan, for 2-3 minutes until the pudding is very thick, glossy, and a few large bubbles break the surface. Do not stop whisking, as the eggs can curdle if the heat is too high or uneven. The pudding should coat the back of a spoon thickly. Remove from heat immediately.
  5. Finish the chocolate pudding: Add the finely chopped dark chocolate, 2 tbsp of butter pieces, and vanilla extract to the hot pudding. Let it sit undisturbed for 1 minute to allow the chocolate and butter to begin melting. Then, whisk vigorously until the mixture is completely smooth, glossy, and homogenous. If any bits of unmelted chocolate remain, return the pan to very low heat for 10-15 seconds while whisking, then remove.
  6. Assemble the first layers: Remove the glasses with the chilled crust from the refrigerator. Divide the hot chocolate pudding evenly among the four glasses, pouring it directly over the crust. Use a small offset spatula or the back of a spoon to smooth the top. This hot pudding will slightly soften the top of the crust, helping the layers fuse together. Tap each glass gently on the counter to release any air bubbles.
  7. Prepare the strawberry topping: While the pudding is still warm, combine the sliced strawberries, 2 tbsp sugar, and lemon juice in a bowl. Toss gently to coat. Let the mixture macerate for 10-15 minutes at room temperature. The sugar will draw out the strawberries’ natural juices, creating a light syrup and intensifying their flavor. Do not prepare this too far in advance, or the strawberries will become mushy.
  8. Top and chill: After the strawberries have macerated and released some juice, spoon the strawberry mixture evenly over the chocolate pudding layer in each glass, including any accumulated syrup. Cover the glasses loosely with plastic wrap, ensuring the wrap does not touch the strawberry surface. Refrigerate for a minimum of 4 hours, or preferably overnight, to allow the pudding to set completely and the flavors to meld.
  9. Optional garnish: Just before serving, make the whipped cream. In a chilled metal bowl, combine the cold heavy cream and powdered sugar. Using a hand mixer or a whisk, whip on medium-high speed until soft peaks form—the cream should hold its shape when the whisk is lifted but still have a slight curl at the tip. Over-whipping will lead to grainy, separated butter. Pipe or dollop the whipped cream onto each dessert and garnish with a whole strawberry.
  10. Serve: Serve the desserts chilled directly from the refrigerator. The layers should be distinct, the pudding fully set and sliceable with a spoon, and the strawberries bright and juicy. For the cleanest presentation, use a parfait spoon or a long dessert spoon.

Notes

Storage: Desserts can be assembled, covered, and stored in the refrigerator for up to 3 days. The strawberry topping is best within 24 hours as it will continue to soften and release liquid. For longer storage, prepare the crust and pudding layers, cover, and refrigerate for up to 3 days, then add the fresh macerated strawberries just before serving. Freezing is not recommended, as the pudding texture will become grainy and the strawberries will turn to mush upon thawing. Reheating: This is a chilled dessert and should not be reheated.

Nutrition

Keywords: no bake chocolate strawberry pudding, chocolate strawberry dessert, no bake pudding, easy no bake dessert, strawberry chocolate parfait, layered dessert, refrigerator dessert, summer dessert, chocolate ganache pudding, graham cracker crust, fresh strawberry topping

Find it online: https://inagartencooks.com/no-bake-chocolate-strawberry-pudding-recipe/