Description
Deliciously rich and velvety Chocolate Pudding Pots made with dark chocolate, creamy milk, and whipped cream, perfect for an elegant dessert that’s easy to prepare on the stovetop and nicely chilled to set.
Ingredients
Scale
Pudding Ingredients
- 2 large egg yolks (approx. 50-55g/2oz 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)
- 1 cup full-fat milk
- 1 1/2 cups thickened cream (heavy cream or any regular full-fat pourable cream)
- 150 g (5 oz) 70% cocoa chocolate
- Pinch of salt
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: Place the egg yolks and sugar in a medium saucepan and whisk together until combined thoroughly. Add vanilla extract, sifted cocoa powder, cornflour, and a small splash of milk. Whisk until the mixture is lump-free and smooth. Then add the remaining milk, cream, and a pinch of salt, whisking well to combine all ingredients.
- Heat gently: Place the saucepan over medium heat on the stovetop. Whisk the mixture occasionally at first and then more frequently as the mixture heats and begins to thicken, especially along the edges and base, to avoid burning.
- Melt chocolate: When gentle bubbles start breaking the surface (approximately 5 minutes), immediately remove the saucepan from the heat. Stir in the chopped 70% cocoa chocolate until fully melted and incorporated. Be careful not to bring the mixture to a boil to preserve the thickening power of the cornflour.
- Pour quickly and cool: Pour the hot pudding mixture swiftly into 5 small glasses or ramekins to avoid surface rippling caused by premature thickening. Let cool at room temperature for 15 minutes, then refrigerate uncovered for at least 3 hours until fully set. The puddings will keep well for up to 5 days when refrigerated.
- Whip cream: Using an electric mixer, whip the cream intended for topping with vanilla extract and sugar for 1 to 1½ minutes on high speed until softly whipped. If preparing ahead, consider stabilizing the cream for best results.
- Decorate and serve: Spoon a generous dollop of the whipped cream on top of each pudding pot. Sprinkle with finely chopped bittersweet chocolate and serve chilled for a luscious dessert experience.
Notes
- Use full-fat milk and cream for the richest and creamiest texture.
- Do not let the pudding mixture boil, or the cornflour will lose its thickening ability, preventing it from setting properly.
- Pour the mixture quickly into serving vessels to ensure a smooth surface.
- Whip cream just until softly holding peaks to complement the pudding texture perfectly.
- These pudding pots can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Western
Keywords: chocolate pudding, chocolate dessert, creamy pudding, stovetop pudding, easy dessert, dark chocolate pudding, whipped cream topping
