Chili Chocolate Pudding Recipe
If you’ve never paired chili and chocolate, you’re in for a treat. This chili chocolate pudding’s blend of silky, decadent, chocolatey pudding with the spicy kick of sriracha creates a flavor sensation you’ll find yourself craving again and again.
Lee Kum Kee Sriracha Chili Sauce is the secret ingredient that gives this distinctive dessert its special flair. Topping this pudding with Lee Kum Kee Chili Crisp Oil is the perfect finishing touch that sets this apart from other chili dessert recipes.
Why We Love It
Although the flavors are out of the ordinary, this spicy chili chocolate pudding is as easy to make as any other homemade pudding. This version simply adds sriracha sauce and chili crisp oil to kick things up a notch.
We love that this is a no-bake dish. After whisking the ingredients together in a saucepan, it only takes a few minutes of stirring to ensure the pudding thickens properly. Just remember to let it sit for two hours in the fridge before serving.
What You Will Need
Ingredients
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- ½ cup cornstarch
- 1 tsp. instant coffee granules
- 5 cups milk, 2% or whole
- ¼ cup butter
- 1 ½ tsp. vanilla extract
- sweetened whipped cream, for serving
Seasoning
- ½ tsp. salt
- 1 tsp. Lee Kum Kee Sriracha Chili Sauce
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, oil only, for serving
Made with
Lee Kum Kee products
How to make it
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Set a medium saucepan over medium heat. Add the sugar, cocoa powder, cornstarch, salt, and coffee granules. Whisk to combine, then pour in the milk and Lee Kum Kee Sriracha Chili Sauce. Whisk well until smooth.
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Bring the mixture to a simmer. Once the mixture starts to form small bubbles, stir constantly for 1-2 minutes, as the pudding thickens. The chili chocolate pudding will slightly thicken but will continue to thicken as it cools. Remove from heat and stir in the butter and vanilla immediately for better incorporation. Stir until the butter is fully melted and combined.
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Transfer the pudding into a storage container and place a piece of plastic wrap over the surface of the pudding, so a skin doesn’t form as it cools. Place in the fridge to chill for 2 hours.
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Once the pudding is fully chilled, you can remove the plastic wrap and transfer it to serving dishes. Top with sweetened whipped cream and a drizzle of just the oil from the Lee Kum Kee Chiu Chow Chili Crisp Oil. Enjoy this spicy chili chocolate pudding chilled.
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