Name: Chocolate Pudding Pots Recipe
Prep time: 5 min
Cook time: 10 min
Total time: PT-491623H10M29S
Cuisine: French-inspired
Ingredients: 2 large egg yolks (approx. 50-55g / 2oz each); 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; 3/4 cup thickened cream (heavy cream), cold from fridge; 1/2 tsp vanilla extract; 2 tsp white sugar; 2 tbsp 70% cocoa bittersweet chocolate, finely chopped

Print Recipe· 3.8 from 12 reviews

If you have a sweet tooth and are looking for a delightfully rich yet surprisingly simple dessert to make at home, this Chocolate Pudding Pots Recipe is going to become your new favorite. Silky smooth, deeply chocolatey, and perfectly creamy, these pudding pots bring together the best of comfort and elegance into little glasses of joy. Whether you’re serving them for a special occasion or just treating yourself after a long day, these chocolate pudding pots feel like a warm hug in dessert form.

Ingredients You’ll Need

Two whole brown eggs lay on a white marbled texture near small clear glass bowls each holding different baking ingredients. One bowl contains dark brown cocoa powder, another has a white powder labeled cornflour/cornstarch, a tiny bowl shows a golden liquid vanilla, and two small bowls hold white sugar and salt. There are two glass measuring jugs, one filled with cream and the other with milk, both placed on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is a breeze, and each one plays its own starring role in making the texture, flavor, and appearance of your pudding pots absolutely irresistible.

2 large egg yolks: These add richness and help set the pudding perfectly.
1/3 cup caster sugar: Sweetness that melts smoothly without graininess.
1 tsp vanilla extract: A fragrant note that enhances the chocolate’s depth.
2 tbsp cocoa powder (unsweetened, sifted): For that intense chocolate kick and deep color.
1 1/2 tbsp cornflour: The magic thickener that gives pudding its classic silky texture.
1 cup full-fat milk: Provides creaminess and softens the chocolate’s robustness.
1 1/2 cups thickened cream / heavy cream: Adds luxurious creaminess and body.
150 g (5oz) 70% cocoa bittersweet chocolate (finely chopped): The centerpiece chocolate that melts into velvety perfection.
Pinch of salt: Balances sweetness and boosts all the chocolate flavors.
3/4 cup thickened cream (for whipping): To create that dreamy whipped topping.
1/2 tsp vanilla extract (for whipped cream): Adds extra aroma and sweetness to the topping.
2 tsp white sugar (for whipped cream): Sweetens the cream lightly for a perfect contrast.
2 tbsp 70% cocoa bittersweet chocolate (finely chopped, for decoration): To sprinkle on top for a gorgeous finish.

How to Make Chocolate Pudding Pots Recipe

Step 1: Whisk Your Base

Start by whisking the egg yolks and sugar together in a medium saucepan until they’re fully combined. Then add the vanilla extract, cocoa powder, sifted cornflour, and a tiny splash of milk. Whisk it until no lumps remain, ensuring a smooth mixture that will give your pudding that perfect base.

Step 2: Add the Creamy Elements

Now, whisk in the remaining milk, thickened cream, and a pinch of salt. This combination of dairy balances the chocolate and gives the pudding its luscious texture. Whisk everything thoroughly so each ingredient blends seamlessly.

Step 3: Gently Heat Until Thickened

Place the saucepan over medium heat and heat the mixture gently, stirring fairly often. As it warms, it will begin thickening around the edges. Keep whisking, especially near the base and edges to avoid lumps or scorching. When you see gentle bubbles breaking the surface, continue stirring for an extra 15 seconds before removing from heat.

Step 4: Melt in the Chocolate

Off the heat, stir in the finely chopped 70% cocoa chocolate until completely melted and glossy. This step is crucial—gently incorporating the chocolate ensures the pudding remains silky and intensely chocolatey, without overheating which could ruin the texture.

Step 5: Pour and Chill

Quickly pour the pudding mixture into five small glasses or ramekins. Pouring swiftly prevents ripples from forming on the surface—though any imperfections will be hidden with cream later! Let the pots cool on the counter for 15 minutes, then refrigerate uncovered for at least three hours, or until perfectly set.

Step 6: Whip the Cream Topping

While waiting, whip the cold thickened cream with vanilla extract and sugar using an electric mixer. Beat until soft peaks form—you want it light and airy to contrast with the dense pudding beneath.

Step 7: Decorate and Serve

Spoon a generous dollop of whipped cream on each pudding pot, sprinkle with finely chopped chocolate, and it’s ready to impress. Your Chocolate Pudding Pots Recipe is now complete and absolutely irresistible.

How to Serve Chocolate Pudding Pots Recipe

The image shows a close-up of smooth, rich chocolate sauce being poured into a clear, round, stemmed glass. The chocolate is thick and shiny, forming a glossy surface in the glass as it fills from the top center. There are other similar glasses filled with the same chocolate visible in the background. The scene is set on a white marbled surface that reflects some light softly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a topping of softly whipped cream is the classic way to balance the richness of the pudding with a light, fluffy texture. Sprinkle on some finely chopped bittersweet chocolate or even a dusting of cocoa powder for an elegant touch. Fresh raspberries or a small mint leaf also brighten up each pot wonderfully.

Side Dishes

Although these pudding pots shine on their own, pairing them alongside crisp biscotti or buttery shortbread cookies adds a delightful crunch. Fresh fruit like sliced strawberries or tart orange segments also provide a refreshing complement to the creamy chocolate.

Creative Ways to Present

Try layering your Chocolate Pudding Pots Recipe with crushed cookies or a thin layer of caramel or salted caramel sauce at the bottom for a surprise burst of texture and flavor. Serve in mason jars for a rustic vibe or elegant glassware to elevate the experience. Personalize each pot with edible gold leaf or cocoa nibs for a gourmet finish that sparkles on special occasions.

Make Ahead and Storage

Storing Leftovers

Once set, your pudding pots can be stored in the refrigerator uncovered for a short time to keep the surface from getting too moist, then covered tightly for up to five days. This makes them a perfect make-ahead dessert that keeps its creamy texture and brilliant chocolate flavor.

Freezing

While pudding can be frozen, it’s not ideal for texture since the cream can separate upon thawing. If you decide to freeze, transfer the pudding to an airtight container, leaving room for expansion, and thaw slowly in the fridge overnight before serving, though fresh is always best!

Reheating

This recipe is best served cold, so reheating is not recommended. The texture and flavor of the Chocolate Pudding Pots Recipe really shine when enjoyed chilled, allowing the richness and creaminess to stay perfectly intact. If you want a warm chocolate treat, try a different recipe crafted for warming.

FAQs

Can I use milk chocolate instead of 70% dark chocolate?

You absolutely can, but keep in mind that milk chocolate contains more sugar and fewer cocoa solids, so your pudding might be sweeter and less intense. Adjust the sugar accordingly to keep the balance just right.

What if my pudding doesn’t set?

If your pudding turns out too loose, it might be due to insufficient heating or a measurement issue with the cornflour. Make sure to cook the mixture until you see gentle bubbles and whisk continuously. If needed, gently heat it a bit longer off the stove without boiling to help thicken.

Can I make this recipe vegan or dairy-free?

This traditional recipe uses dairy and eggs, but you can experiment with plant-based milks, cream substitutes, and a thickener like arrowroot powder instead of cornflour. Keep in mind the texture and flavor will differ, but it’s fun to customize!

Why is it important not to boil the mixture after adding cornflour?

Boiling can break down the thickening properties of cornflour, causing the pudding not to set properly. Once bubbles appear, stirring for just 15 seconds more before removing from heat is enough to activate the thickener without losing its effect.

How long can I keep the pudding pots in the fridge?

Your delicious pudding pots are best enjoyed within five days when stored properly in the refrigerator. This ensures freshness while maintaining that silky texture and vibrant chocolate flavor.

Final Thoughts

There’s something truly magical about homemade chocolate pudding pots—they’re elegant yet comforting, rich yet silky, and so simple to whip up. I hope this Chocolate Pudding Pots Recipe inspires you to dive into your kitchen and enjoy some sweet, chocolatey bliss. Trust me, once you taste these, they’ll quickly become a beloved treat in your dessert lineup!