Chocolate Pudding Pots Recipe

Introduction

These Chocolate Pudding Pots are a rich and velvety dessert that’s easy to make at home. With a smooth cocoa-infused custard base topped with softly whipped cream and chocolate shavings, they’re perfect for any chocolate lover.

Ingredients

• 2 large egg yolks (about 50-55g/2oz each)
• 1/3 cup caster sugar (or regular white sugar)
• 1 tsp vanilla extract
• 2 tbsp cocoa powder, sifted (unsweetened)
• 1 1/2 tbsp cornflour (cornstarch)
• 1 cup full-fat milk
• 1 1/2 cups thickened cream (heavy cream)
• 150 g (5oz) 70% cocoa bittersweet chocolate, finely chopped
• Pinch of salt
• 3/4 cup thickened cream (for whipping), fridge cold
• 1/2 tsp vanilla extract (for whipped cream)
• 2 tsp white sugar (for whipped cream)
• 2 tbsp 70% cocoa bittersweet chocolate, finely chopped (for decoration)

Instructions

1. Step 1: In a medium saucepan, whisk together the egg yolks and sugar until combined. Add the vanilla extract, sifted cocoa powder, cornflour, and a small splash of milk. Whisk until the mixture is smooth and free of lumps.
2. Step 2: Pour in the remaining milk, thickened cream, and add a pinch of salt. Whisk everything together until well combined.
3. Step 3: Place the saucepan over medium heat. Whisk occasionally at first and then more frequently as the mixture warms to prevent it from sticking and to evenly thicken it. Make sure to reach the edges of the saucepan.
4. Step 4: Once gentle bubbles appear on the surface (approximately 5 minutes), continue stirring for 15 seconds off the heat, then immediately remove from the stove.
5. Step 5: Add the finely chopped bittersweet chocolate and stir until fully melted and the mixture is smooth. Avoid boiling to preserve the thickening power of the cornflour.
6. Step 6: Pour the pudding mixture quickly into five small glasses or ramekins. Allow them to cool at room temperature for about 15 minutes, then refrigerate uncovered for at least 3 hours or until fully set.
7. Step 7: To serve, whip the cold thickened cream with vanilla extract and sugar for 1 to 1 1/2 minutes on high speed until softly whipped. For a more stable whipped cream when prepping ahead, consider stabilizing it.
8. Step 8: Spoon a dollop of whipped cream onto each pudding pot and sprinkle with the remaining chopped chocolate. Serve immediately.

Tips & Variations

• Use full-fat milk and cream for the creamiest texture and richest flavor.
• For a less intense chocolate taste, substitute 70% cocoa chocolate with semi-sweet or dark chocolate.
• If your pudding turns out too loose, it may need a little more cornflour or to cook slightly longer—but avoid boiling to maintain the pudding’s smooth texture.
• Stabilize the whipped cream by adding a small amount of cream stabilizer or unflavored gelatin if you need to prepare it in advance.

Storage

Store the pudding pots covered in the refrigerator for up to 5 days. It’s best to add the whipped cream topping just before serving. To reheat, warm gently in a microwave for 15-20 seconds without the cream, then allow to cool slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark or semi-sweet chocolate instead of 70% cocoa chocolate?

Yes, you can substitute with dark or semi-sweet chocolate, but keep in mind this will affect the intensity and sweetness of the pudding. Semi-sweet will be milder and sweeter compared to bittersweet chocolate.

What should I do if my pudding doesn’t set properly?

If your pudding is too loose, it might be undercooked or you used too little cornflour. Return it to low heat, whisking gently until it thickens more, but do not boil. Make sure all ingredients are well measured and combined properly before heating.

Chocolate Pudding Pots Recipe

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4.5 from 89 reviews

Deliciously rich and creamy homemade chocolate pudding pots made with dark chocolate, cocoa, and whipped cream. Smooth, velvety, and perfect for an elegant dessert or a comforting treat. This recipe uses a stovetop method to gently cook the pudding to perfection, then chills it to a luscious set.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 3 hours 17 minutes
• Yield: 5 small pudding pots 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Western

Ingredients

Scale 1x2x3x

Pudding

• 2 large egg yolks (from large eggs, ~50-55g total)
• 1/3 cup caster sugar (or superfine sugar)
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder, sifted
• 1 1/2 tbsp cornflour (cornstarch)
• 1 cup full-fat milk
• 1 1/2 cups thickened cream (heavy cream or any full-fat pourable cream)
• Pinch of salt
• 150 g (5 oz) 70% cocoa bittersweet chocolate, finely chopped

Whipped Cream Topping

• 3/4 cup thickened cream (heavy cream), fridge cold
• 1/2 tsp vanilla extract
• 2 tsp white sugar
• 2 tbsp 70% cocoa bittersweet chocolate, finely chopped (for garnish)

Instructions

1. Whisk Mixture: In a medium saucepan, whisk together the egg yolks and sugar until combined. Add vanilla extract, sifted cocoa powder, cornflour, and a small splash of milk. Whisk until smooth and lump-free.
2. Add Liquids: Pour in the remaining milk, thickened cream, and a pinch of salt. Whisk thoroughly to combine all ingredients evenly.
3. Heat Gently: Place the saucepan over medium heat on the stovetop. Whisk occasionally at first, then more frequently as the mixture heats and thickens, making sure to scrape the edges to avoid lumps or burning.
4. Cook Until Bubbling: Once gentle bubbles break the surface (approximately 5 minutes), continue stirring and whisking for another 15 seconds, then immediately remove the saucepan from heat. Avoid boiling longer to preserve the setting power of the cornflour.
5. Incorporate Chocolate: Stir in the finely chopped 70% cocoa bittersweet chocolate until fully melted and smoothly incorporated into the pudding mixture.
6. Pour and Cool: Quickly pour the hot pudding into 5 small glasses or ramekins to avoid surface ripples. Allow them to cool on the counter for 15 minutes before refrigerating uncovered for at least 3 hours to set. The pudding can be stored refrigerated for up to 5 days.
7. Whip Cream: Using an electric beater, whip the 3/4 cup cold thickened cream with vanilla extract and white sugar on high speed for 1 to 1.5 minutes until softly whipped. Stabilize if preparing ahead of time.
8. Decorate and Serve: Spoon a dollop of the whipped cream onto each set pudding pot, sprinkle with chopped chocolate garnish, and serve immediately.

Notes

• Use 70% cocoa bittersweet chocolate for the best rich flavor. Semi-sweet dark chocolate can be used but may produce a slightly sweeter pudding.
• Do not boil the pudding mixture after it thickens; prolonged boiling can impair the thickening effect of cornflour.
• If the pudding is too loose after chilling, ensure the cornflour was properly measured and gently cooked until bubbling as this activates the thickening.
• For a stabilized whipped cream topping, add a small amount of cream stabilizer or powdered gelatin if preparing well in advance.
• This pudding keeps well for up to 5 days in the refrigerator, making it ideal for making ahead for entertaining.

Keywords: chocolate pudding, homemade pudding, stovetop dessert, whipped cream topping, chocolate dessert, easy pudding recipe