What happens if I leave cocoa powder out of a recipe?

I have a chocolate pudding recipe that I want to turn into a (insert other flavors) pudding recipe... aside from making it un-chocolate, what happens if I leave the 1/4 cup of cocoa powder out of the recipe? Does it alter the consistency? Do I need to replace the 1/4 cup of powder with something else of similar texture?

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4 Comments

Soozll February 25, 2011
Here's a link to Martha Stewart's pudding recipe for either chocolate or vanilla pudding. She makes no adjustments, even to the sugar, when she makes the chocolate variation. She just has you add the 1/3 cup of cocoa.
http://www.marthastewart.com/recipe/vanilla-or-chocolate-pudding
 
francesca G. February 25, 2011
and here's the link to the pudding recipes: http://www.food52.com/contests/220_your_best_pudding
 
francesca G. February 25, 2011
Did the recipe call for cocoa powder or dutch process cocoa powder? The two are quite different in fact, as the latter has been treated and is therefore less acidic than the former which imparts a purer and more bitter taste. What flavor are you trying to make the pudding? Checkout all of the entries to the food52 Your Best Pudding contest -- I'm sure lots of these folks have been making substitutions and may provide some guidance.
 
drbabs February 25, 2011
In pudding probably not. The cocoa powder melts into the cream or milk.
 
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