Ingredients

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 thickened cream (heavy cream or any full-fat pourable cream)

150 g (5 oz) 70% cocoa chocolate

Pinch of salt

3/4 cup thickened cream (for whipping, chilled)

1/2 tsp vanilla extract (for whipped cream)

2 tsp white sugar (for whipped cream)

2 tbsp 70% cocoa chocolate, finely chopped (for garnish)

Instructions

Step 1: In a medium saucepan, whisk the egg yolks and sugar together until combined. Add the vanilla, sifted cocoa powder, cornflour, and a small splash of milk. Whisk until smooth and lump-free.

Step 2: Pour in the remaining milk, thickened cream, and add a pinch of salt. Whisk everything together thoroughly.

Step 3: Place the saucepan over medium heat. Whisk occasionally at first, increasing the frequency as the mixture warms to prevent sticking, especially around the edges. Cook gently until small bubbles begin to break the surface, about 5 minutes. Do not let it boil.

Step 4: Remove the saucepan from heat and stir in the chopped 70% cocoa chocolate until fully melted and smooth.

Step 5: Pour the hot pudding mixture quickly into 5 small glasses or ramekins. Let them sit on the counter for 15 minutes before refrigerating uncovered for at least 3 hours until set.

Step 6: Just before serving, whip the chilled cream with vanilla extract and sugar using an electric beater until softly whipped, about 1 to 1 1/2 minutes.

Step 7: Top each pudding pot with a dollop of the whipped cream and sprinkle with finely chopped chocolate. Serve immediately and enjoy!

Tips & Variations

Use full-fat ingredients for the creamiest texture and richest flavor.

To stabilize the whipped cream for serving later, add a small pinch of cream of tartar or a teaspoon of mascarpone while whipping.

Swap the dark chocolate for milk chocolate for a sweeter pudding or add a pinch of cinnamon for a warming twist.

If you prefer, garnish with fresh berries or a dusting of cocoa powder instead of chopped chocolate.

FAQs

Can I use pasteurized eggs for this recipe?

Yes, pasteurized eggs or egg yolks from cartons labeled safe to consume raw are ideal to reduce any risk since the pudding is gently cooked but not boiled.

What if my pudding doesn’t set properly?

If the pudding is too runny, it likely didn’t cook long enough or the heat was too low. Next time, cook gently until you see the first bubbles breaking the surface, then remove promptly to avoid breaking the thickening power of the cornflour.