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Chocolate Pudding Pots Recipe

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4.1 from 13 reviews

Chocolate Pudding Pots are a luscious and sophisticated dessert featuring rich 70% cocoa chocolate and a creamy, velvety pudding base. Made with egg yolks, cocoa powder, cornflour, milk, and thickened cream, this pudding is gently cooked on the stovetop and chilled until set. Topped with whipped cream and finely chopped chocolate, these pots offer a perfect balance of intensity and smoothness, ideal for an elegant dessert or special occasion treat.

Ingredients

Pudding

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

Whipped Cream

  • 3/4 cup thickened cream / heavy cream or any other cream for whipping, fridge cold
  • 1/2 tsp vanilla extract
  • 2 tsp white sugar

Garnish

  • 2 tbsp 70% cocoa chocolate (bittersweet chocolate), finely chopped

Instructions

  1. Whisk mixture: 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 thoroughly until the mixture is smooth and lump-free. Then add the remaining milk, heavy cream, and a pinch of salt, whisking to combine everything evenly.
  2. Heat gently: Place the saucepan over medium heat on the stove. Whisk occasionally at first, then more frequently as the mixture warms and begins to thicken, especially along the edges and base, to prevent lumps or burning. Continue until gentle bubbles start to appear on the surface, which should take about 5 minutes.
  3. Melt chocolate: Once bubbles appear, stir continuously for another 15 seconds then immediately remove the saucepan from the heat to avoid boiling, which could affect the setting ability of the cornflour. Stir in the finely chopped 70% cocoa chocolate until fully melted and the pudding is smooth.
  4. Pour quickly and cool: Quickly pour the hot chocolate pudding into 5 small glasses or ramekins. This step must be done swiftly to prevent the pudding from thickening unevenly or forming ripples. Allow the pots to cool on the counter for 15 minutes before transferring them uncovered to the refrigerator. Chill for at least 3 hours until fully set.
  5. Whip cream: Just before serving, use an electric mixer to whip the cream ingredients (thickened cream, vanilla extract, and sugar) for 1 to 1 1/2 minutes on high speed until soft peaks form. If preparing ahead, stabilize the whipped cream for longer-lasting texture.
  6. Decorate and serve: Spoon a dollop of the whipped cream over each pudding pot and sprinkle with finely chopped 70% cocoa chocolate for garnish. Serve immediately and enjoy!

Notes

  • Use 70% cocoa chocolate for a rich, sophisticated flavor. Dark or semi-sweet chocolate can be substituted, but increase cornflour to 3 tablespoons for proper setting.
  • Melting the chocolate should be done off heat once removed from the stove; if chunks remain, place back on low heat briefly to finish melting.
  • The pudding can be stored in the refrigerator for up to 5 days, but do not freeze.
  • Cover refrigerated pudding only after it has fully cooled to prevent condensation and sweating.
  • This recipe is not suitable for milk or white chocolate as their sweetness and softness require different adjustments to sugar and cornflour levels.
  • If pudding is too loose, it may be due to insufficient cornflour or undercooking; always ensure the mixture bubbles gently and is stirred well.

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