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Chocolate Pudding Pots with Rich Cocoa and Cream Recipe

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4.3 from 13 reviews

This Chocolate Pudding Pots recipe is a luxurious, rich dessert that tastes like an elevated chocolate mousse with much less effort. Made with 70% cocoa chocolate for a deep chocolate flavor and a firm set, this pudding is lightly sweetened to highlight the chocolate itself. The recipe includes a velvety pudding base topped with softly whipped cream and garnished with finely chopped chocolate. Perfect for making ahead as a sophisticated dinner party dessert that keeps well for up to 5 days in the fridge.

  • Total Time: 3 hours 15 minutes (includes chilling time)
  • Yield: 5 pots, about 1/2 cup each

Ingredients

Chocolate Pudding

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

Whipped Cream

  • 3/4 cup thickened cream / heavy cream, chilled
  • 1/2 tsp vanilla extract
  • 2 tsp white sugar

Garnish

  • 2 tbsp 70% cocoa bittersweet chocolate, finely chopped

Instructions

  1. Whisk mixture: In a medium saucepan, whisk together the egg yolks and caster sugar until combined. Add vanilla extract, sifted cocoa powder, cornflour, and a small splash of milk. Whisk until the mixture is smooth and lump-free. Then add the remaining milk, thickened cream, and a pinch of salt, whisking until fully combined.
  2. Heat gently: Place saucepan over medium heat on the stove. Whisk intermittently at first, then more frequently as the mixture heats to prevent sticking and to encourage even thickening. Pay special attention to the edges to avoid lumps.
  3. Melt chocolate: When gentle bubbles start to break the surface (about 5 minutes), continue stirring for another 15 seconds and then remove the pan from heat. Immediately stir in the finely chopped 70% cocoa chocolate until fully melted and smooth. Avoid boiling beyond this point to maintain the setting properties of the cornflour.
  4. Pour quickly and cool: Pour the pudding mixture quickly into five small glasses or ramekins to avoid ripples on the surface. Allow to cool at room temperature for 15 minutes, then refrigerate uncovered for at least 3 hours to set. The pudding can be kept for up to 5 days in the fridge. To prevent condensation, cover only once fully chilled.
  5. Whip cream: Using an electric beater, whip the chilled cream with vanilla extract and sugar until softly whipped peaks form (about 1 to 1.5 minutes). For making ahead, stabilize the cream to retain volume.
  6. Decorate and serve: Spoon a dollop of whipped cream on each pudding pot, sprinkle with the finely chopped chocolate garnish, and serve.

Notes

  • Use 70% cocoa chocolate for the best balance of flavor and texture. If using darker or semi-sweet chocolate, increase cornflour to 3 tablespoons to help the pudding set properly.
  • If the chocolate does not fully melt when stirred in, place the saucepan back on low heat briefly to aid melting.
  • This pudding is not suitable for milk chocolate or white chocolate because they are softer and sweeter, requiring recipe adjustments.
  • Make ahead tip: You can whip the cream in advance but stabilize it so it doesn't deflate before serving.
  • Store pudding covered in the fridge for up to 5 days; do not freeze as it will affect texture.
  • If pudding is too loose, check cornflour quantity and avoid boiling the mixture too long.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Western

Find it online: https://cozykitchenbymaya.com/chocolate-pudding-pots-with-rich-cocoa-and-cream-recipe/