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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/chocolate-pudding-pots-recipe/