Description
This luxurious Chocolate Pudding Pots recipe offers a rich, creamy dessert perfect for chocolate lovers. Made with a smooth blend of egg yolks, cocoa, cream, and bittersweet chocolate, these pots provide a decadent treat that sets beautifully after chilling. Topped with softly whipped cream and a sprinkle of chocolate, they’re elegant and indulgent yet straightforward to prepare in just 15 minutes of active cooking time.
Ingredients
Chocolate Pudding
- 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
Whipped Cream Topping
- 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
Instructions
- Whisk Mixture: In a medium saucepan, whisk the egg yolks and caster sugar together until fully combined. Add vanilla extract, sifted cocoa powder, cornflour, and a small splash of milk. Whisk thoroughly until the mixture is lump-free. Then add the remaining milk, thickened cream, and a pinch of salt, whisking to combine everything evenly.
- Heat Gently: Place the saucepan over medium heat on the stove. Whisk occasionally at first, then more frequently as the mixture begins to heat. Stir into the edges frequently to prevent sticking and ensure even thickening of the pudding base.
- Melt Chocolate: When you see gentle bubbles breaking the surface (typically around 5 minutes), continue stirring for 15 seconds more, then immediately remove the saucepan from heat. Stir in the finely chopped bittersweet chocolate until fully melted and the mixture is smooth. Avoid boiling further to preserve the setting properties of the cornflour.
- Pour and Cool: Quickly pour the pudding mixture into 5 small glasses or ramekins to prevent surface rippling from thickening. Let them cool on the countertop for 15 minutes, then refrigerate uncovered for at least 3 hours to set properly. The pudding can be stored refrigerated for up to 5 days.
- Whip Cream: Shortly before serving, whip the cold thickened cream with vanilla extract and sugar using an electric beater on high speed for 1 to 1 1/2 minutes until the cream reaches a soft peak stage. You may stabilize the cream if preparing ahead of time.
- Decorate and Serve: Spoon a generous dollop of the softly whipped cream over each pudding pot. Sprinkle with the finely chopped bittersweet chocolate for garnish and serve immediately for best taste and texture.
Notes
- Use full-fat milk and cream for the creamiest texture and richest flavor.
- Ensure you do not boil the pudding after adding cornflour, as this can interfere with the pudding setting properly.
- If pudding is too loose after chilling, verify correct cornflour measurement and proper heating time during cooking.
- Bittersweet chocolate with 70% cocoa content balances bitterness and sweetness perfectly here; semi-sweet chocolate can be substituted but will result in a sweeter pudding.
- Stabilizing the whipped cream (by adding a small amount of gelatin or cream stabilizer) helps it hold shape if preparing the dessert in advance.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired
