Chocolate Pudding Pots
Silky and rich chocolate pudding made with dark chocolate and cream, served chilled with whipped cream and chocolate garnish for an elegant dessert experience.
Equipment
- 1 medium saucepan for cooking pudding
- 1 whisk for mixing ingredients
- 4 serving glasses or ramekins for chilling pudding
- 1 plastic wrap to cover pudding while chilling
Ingredients
- 2 large egg yolks
- 1/3 cup caster sugar or regular white sugar
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder sifted
- 1½ tbsp cornflour cornstarch
- 1 cup full-fat milk
- 1½ cups thickened cream or heavy cream
- 150 g 5 oz 70% cocoa dark chocolate, finely chopped
- pinch of salt
- 3/4 cup cold heavy cream
- 1/2 tsp vanilla extract
- 2 tsp white sugar
- 2 tbsp finely chopped 70% dark chocolate for garnish
Instructions
- Whisk egg yolks, sugar, and vanilla extract in a saucepan off heat until pale and smooth.
- Add sifted cocoa powder and cornflour, whisking until fully combined.
- Gradually whisk in the milk and cream until smooth.
- Heat the mixture over medium heat, stirring constantly to prevent lumps and scraping the pan’s bottom.
- Cook for 5-8 minutes until the mixture thickens to a custard consistency, then remove from heat immediately.
- Stir in chopped dark chocolate and a pinch of salt until fully melted and silky smooth; strain if desired for extra smoothness.
- Divide the pudding into serving glasses or ramekins and cover directly with plastic wrap to avoid skin formation.
- Refrigerate for at least 3 hours until the pudding is set.
- Whip cold heavy cream with sugar and vanilla extract until soft peaks form.
- Top each chilled pudding pot with whipped cream.
- Sprinkle finely chopped dark chocolate over the whipped cream and serve.
Notes
- Use 70% chocolate for the richest flavor.
- Stir constantly to avoid lumps and prevent burning.
- Do not boil the pudding; gentle heat keeps texture silky.
- Chill overnight for best results.