If you have a sweet tooth and love anything chocolate, the Chocolate Pudding Pots Recipe is an absolute delight you need to try right away. These luscious, creamy pudding pots bring together the rich depth of 70% cocoa chocolate with a silky smooth texture that melts in your mouth. Perfect for a cozy night in or an impressive ending to a dinner party, this recipe transforms everyday ingredients into an indulgent treat that feels both homemade and decadently luxurious. Let me walk you through why this Chocolate Pudding Pots Recipe quickly became one of my favorite desserts to make and share.
Ingredients You’ll Need
Each ingredient in this Chocolate Pudding Pots Recipe plays a crucial role, creating a balance of flavors and a smooth, velvety texture that is hard to resist. From the rich cocoa powder to the silky cream, these simple staples come together with magic.
- 2 large egg yolks: These add richness and help create a smooth, creamy base for the pudding.
- 1/3 cup caster sugar: For just the right touch of sweetness that complements the chocolate perfectly.
- 1 tsp vanilla extract: Enhances the flavor depth with warm, fragrant notes.
- 2 tbsp cocoa powder (unsweetened, sifted): Provides the intense chocolate flavor and beautiful dark color.
- 1 1/2 tbsp cornflour: Also known as cornstarch, this thickens the pudding to the perfect creamy consistency.
- 1 cup full-fat milk: Adds creaminess and helps blend all the ingredients seamlessly.
- 1 1/2 cups thickened cream: Boosts richness and silkiness, making the pudding luxuriously smooth.
- 150 g 70% cocoa chocolate, finely chopped: Offers bittersweet depth and helps the pudding set with its dense texture.
- Pinch of salt: Enhances and balances the sweetness, bringing out the true chocolate flavor.
- 3/4 cup thickened cream (for whipping, fridge cold): Whipped for serving, to add airy lightness and contrast to the rich pudding.
- 1/2 tsp vanilla extract (for whipped cream): Gives the cream an extra layer of flavor.
- 2 tsp white sugar (for whipped cream): Sweetens the whipped cream just enough without overpowering the pudding.
- 2 tbsp 70% cocoa chocolate (finely chopped, for garnish): Adds a delightful crunch and extra chocolate kick on top.
How to Make Chocolate Pudding Pots Recipe
Step 1: Mix the Base Ingredients
First, whisk together the egg yolks, caster sugar, vanilla extract, cocoa powder, and cornflour in a bowl until it’s smooth and lump-free. The cocoa powder should be sifted beforehand to avoid any pesky clumps, ensuring your pudding texture is silky. Adding cornflour is essential here—it will give your pudding that perfect thick consistency that sets beautifully.
Step 2: Heat the Milk and Cream
In a saucepan, gently warm the milk and thickened cream over medium heat until it’s almost simmering but not boiling. Slowly pour this hot liquid into your cocoa-egg mixture, whisking continuously to combine and temper the eggs without scrambling them. Once mixed, pour everything back into the saucepan to cook on low heat, stirring constantly. This is where the magic really begins as the mix thickens into a luscious pudding in about 3 to 5 minutes.
Step 3: Add Chocolate and Chill
Remove the saucepan from the heat and stir in the finely chopped 70% cocoa chocolate and a pinch of salt. Stir until the chocolate melts completely and the pudding is smooth and glossy. Pour the pudding evenly into five serving pots or ramekins. Cover each with plastic wrap, making sure the wrap touches the pudding’s surface to prevent a skin from forming. Chill them in the refrigerator for at least 2 hours—if you can wait that long—so they set perfectly and the flavors meld beautifully.
How to Serve Chocolate Pudding Pots Recipe
Garnishes
When it’s time to serve your Chocolate Pudding Pots Recipe, whipped cream is a classic companion. Whip the cold thickened cream with vanilla extract and sugar until soft peaks form. Spoon or pipe this on top for a cloud-like contrast to the dense pudding. Then sprinkle over finely chopped bittersweet chocolate for a little crunch and an elegant finish.
Side Dishes
This dessert shines brightest when enjoyed simply, but if you want to add a side, a fresh berry salad or lightly toasted nuts bring a nice textural balance and a touch of freshness to every bite. Their natural acidity also cuts through the richness of the pudding, making every spoonful more exciting.
Creative Ways to Present
Try layering the chocolate pudding with crushed cookies or biscuit crumbs in clear glasses to create visually stunning pudding parfaits. You could also add a drizzle of salted caramel or a sprinkle of sea salt flakes on top for an irresistible flavor twist that will have guests coming back for seconds.
Make Ahead and Storage
Storing Leftovers
These pudding pots keep beautifully in the fridge for up to 3 days when covered properly. Keeping a layer of cling film directly on the pudding’s surface helps maintain that perfect creaminess without forming a skin, so they’re easy to enjoy later on.
Freezing
While you can freeze Chocolate Pudding Pots Recipe leftovers, the texture might change slightly when thawed due to the egg yolks and cream. If you decide to freeze them, store in airtight containers and thaw overnight in the refrigerator for best results. A quick whisk after thawing can help restore some of the creaminess.
Reheating
Reheating is not usually recommended as the delicate texture might be compromised, but if you want to warm them slightly, do so gently in a microwave for a few seconds or over a double boiler, stirring frequently. Serve immediately with fresh whipped cream to revive their lusciousness.
FAQs
Can I use milk alternatives in the Chocolate Pudding Pots Recipe?
Yes, you can substitute dairy milk with almond, oat, or soy milk, but keep in mind it might slightly alter the richness and texture of the pudding. Full-fat options tend to give the best results.
Is it necessary to use 70% cocoa chocolate?
70% cocoa chocolate gives the pudding a rich, bittersweet flavor that balances the sweetness. You can use semi-sweet or dark chocolate with a lower cocoa percentage, but the flavor will be milder and sweeter.
Can I prepare the pudding without eggs?
This recipe relies on egg yolks for its rich texture and consistency. If you need an egg-free version, there are alternative recipes that use ingredients like avocado or silken tofu as substitutes, but they won’t replicate this exact velvet feel.
How long does it take for the pudding to set?
Chilling the pudding for at least 2 hours allows it to set properly. For best results, chilling overnight enhances the flavor and texture even further.
What’s the reason for adding cornflour?
Cornflour acts as a thickening agent that helps the pudding achieve the perfect creamy and firm consistency without being too stiff, allowing it to hold its shape in the pots.
Final Thoughts
I hope you’ll give this Chocolate Pudding Pots Recipe a try very soon. It’s one of those desserts that feels special but is surprisingly simple to make. Whether for treating yourself on a quiet evening or impressing friends with a homemade touch, these pots of chocolate bliss never fail to bring smiles. So grab your ingredients, indulge in the process, and savor every delightful spoonful!
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Chocolate Pudding Pots Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 15 minutes (including chilling time)
- Yield: 5 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: International
Description
Indulge in these rich and creamy Chocolate Pudding Pots, perfect for a luxurious dessert that’s quick to prepare. Made with high-quality cocoa and bittersweet chocolate, they offer a smooth, velvety texture with a deep chocolate flavor, topped with whipped cream and extra chocolate shavings for added decadence.
Ingredients
Pudding
- 2 large egg yolks (approx. 50-55g total)
- 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 other regular full-fat pourable cream)
- 150 g (5 oz) 70% cocoa bittersweet chocolate, finely chopped
- 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
- Prepare the pudding base: In a medium bowl, whisk together the egg yolks and caster sugar until pale and thick. Add the vanilla extract, sifted cocoa powder, cornflour, and a pinch of salt, stirring until well combined. Slowly pour in the milk and 1 1/2 cups of thickened cream, whisking constantly to create a smooth mixture.
- Cook the pudding: Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it starts to thicken and just comes to a gentle boil. Remove from heat and immediately add the finely chopped bittersweet chocolate, stirring until completely melted and smooth. Pour the pudding into 5 serving pots or ramekins and cover with cling film directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours until set.
- Make whipped cream topping: In a chilled bowl, whip the 3/4 cup of thickened cream with vanilla extract and white sugar until soft peaks form. Spoon or pipe the whipped cream over the set pudding pots. Garnish with the finely chopped bittersweet chocolate shavings. Serve chilled for a decadent dessert experience.
Notes
- Use high-quality 70% cocoa bittersweet chocolate for the best rich chocolate flavor. If you prefer, semi-sweet chocolate can be substituted but will be sweeter.
- Ensure the cream for whipping is well chilled to achieve the best volume and texture.
- Cover pudding surface with cling film while cooling to prevent skin formation.
- These pudding pots can be prepared a day ahead and refrigerated until ready to serve.
