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Chocolate Pudding Pots Recipe

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4.6 from 97 reviews

Deliciously rich and creamy Chocolate Pudding Pots made with a smooth chocolate custard base and topped with softly whipped cream and chocolate shavings. This easy stovetop dessert is perfect for chocolate lovers and can be prepared ahead, making it ideal for entertaining or a special treat.

Ingredients

Scale

Chocolate Custard

  • 2 large egg yolks (about 50-55g/2oz each)
  • 1/3 cup caster sugar (superfine or regular white 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 full-fat thickened cream (or heavy cream)
  • Pinch of salt
  • 150 g/5oz 70% cocoa bittersweet chocolate, finely chopped

Whipped Cream Topping

  • 3/4 cup full-fat thickened cream (fridge cold)
  • 1/2 tsp vanilla extract
  • 2 tsp white sugar
  • 2 tbsp 70% cocoa bittersweet chocolate, finely chopped for garnish

Instructions

  1. Whisk mixture: In a medium saucepan, whisk together the egg yolks and sugar until well combined. Add the vanilla extract, sifted cocoa powder, cornflour, and a small splash of milk. Whisk thoroughly until the mixture is smooth and free of lumps. Then add the remaining milk, thickened cream, and a pinch of salt, whisking again to combine evenly.
  2. Heat gently: Place the saucepan over medium heat on the stove. Whisk occasionally at first and then more frequently as the mixture warms to prevent it from sticking or burning on the edges. Scrape the sides and bottom carefully to avoid lumps. Continue heating until gentle bubbles appear on the surface, approximately 5 minutes.
  3. Melt chocolate: After bubbles form, continue whisking for an additional 15 seconds and then remove the pan from heat. Immediately stir in the finely chopped 70% cocoa chocolate until fully melted and the mixture is smooth. Avoid boiling the cornflour mixture longer as it can affect its setting ability.
  4. Pour quickly and cool: Quickly pour the hot pudding mixture into five small glasses or ramekins. This prevents a thick skin or ripples on the surface. Let cool on the counter for 15 minutes, then refrigerate uncovered for at least 3 hours or until set. The pudding can be kept refrigerated for up to 5 days.
  5. Whip cream: Just before serving, whip the cold thickened cream with vanilla extract and sugar using an electric beater on high for 1 to 1 1/2 minutes until soft peaks form. If preparing ahead, stabilize the cream to hold its shape longer.
  6. Decorate and serve: Spoon a generous dollop of the softly whipped cream on top of each pudding pot. Sprinkle with the reserved chopped 70% cocoa chocolate for garnish. Serve immediately and enjoy!

Notes

  • Use full-fat milk and cream for the best texture and rich flavor.
  • Do not overheat the pudding after it starts bubbling to maintain the thickening power of cornflour.
  • If the pudding turns out too loose, it may be due to undercooking or incorrect cornflour measurement—reheat gently and whisk while cooling for better setting.
  • Bittersweet 70% cocoa chocolate gives a deep chocolate flavor; semi-sweet can be used as a milder alternative.
  • Stabilize whipped cream with a pinch of cream of tartar or gelatin if making ahead to keep it firm.

Keywords: Chocolate Pudding, Chocolate Dessert, Custard, Whipped Cream, Easy Pudding Recipe, No Bake Dessert, Stovetop Pudding

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